Years of grain-cooking assumptions down the drain! When I first started working at Serious Eats, I wrote an article that explored the effects of pre-soaking grains on their taste, texture ...

Sorghum oil, derived from the seeds of the sorghum plant, is the new kid on the block when it comes to healthy and versatile ...

About the vegan honey-mustard recipe This roasted veggie and grain salad is perfect for fall and winter, but if you switch up the vegetables, you can eat it all year long. The star of the dish? A ...

Customize your mix based on your cravings and your pantry: Use any dark leafy greens and any cooked legumes. Use quinoa, rice or a mix of the two for a variety of textures; for other grains ...

Many cooks favour the absorption method for cooking white long-grain rice. For this, measure the rice by volume in a measuring jug - not by weight - allowing about 65ml/2½fl oz per person if you ...

Since I love the Mediterranean flavors of niçoise so much, I thought it would be fun to turn them into a grain bowl. You can use rice, wheat berries, farro or whatever cooked grain you like ...

And you’re right! I needed Ali Slagle’s quinoa salad recipe, which has the three features I think every great grain salad should have: a foolproof cooked grain base, an assertive dressing and ...

Fruits, vegetables, legumes, and cooked grains are examples of low-energy-density foods that give you plenty of water and fiber for very few calories. (High-density foods are the other side of the ...

They excel at making plump, perfectly cooked grains. They can either be incredibly simple, with just two settings to “cook” and “keep warm,” or they can be quite advanced, with presets for ...

Early farmers in all regions had similar interests in consuming wild plants, but they differed in how they cooked grains,' said Ang. 'Comparing this study with previous studies suggests that early ...