Flour is the most common way we cook with grains. But there are so many types of grains and cooking techniques to explore, especially in savory dishes that will bring fiber, protein and whole-grain ...

Barley. We’ve all heard of it, yet few people have eaten it in anything other than soup. While oatmeal and quinoa have both had their moments, barley has yet to get the credit it deserves — even ...

Most is pearled to remove the inedible outer hull and some of the bran, yet is still considered whole grain because some bran remains. Scotch (or pot) barley has been only partly pearled; hulled ...

One more study argues that eating more whole grains contributes to better health. That no longer seems to be a question. But for many what might be still a question is how to actually make that happen ...

Hearty grains are versatile addition to your cooking, if you haven’t added them into your rotation already. With nutty flavors, chewy textures, fiber and protein, they can make an excellent base for ...

Barley is comfortably common. You can find it easily, often sold in generic packages, sitting next to the bags of split peas and navy beans on the lowest shelf at your unfancy neighborhood supermarket ...

How cruel is it that processed grains are bad for us? Wasn't figuring out how to make bread one of the biggest milestones in the development of humanity? Many of us have become accustomed to foods so ...

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