In this past week’s Dining section, the NY Times’ Mark Bittman wrote an impassioned article arguing that breakfast was a perfectly good time to cook savory foods once reserved only for dinner. The photo …

There have been a lot of gluten-free experiments in my kitchen this past year, some of which have produced winning meals that became part of the regular playlist. So in anticipation of the upcoming …

It is very well established in the scientific literature that people whose diets are rich in whole grains have lower risks of cardiovascular and coronary heart disease than people who eat less of these foods. …

Buckwheat joins the Jerusalem artichoke in the category of misleadingly-named foods. It’s not wheat–nor is it even technically a grain–but rather a plain old flowering plant whose seeds bear enough similarity to wheat grains …

In case you haven’t heard, America’s second-annual peanut-butter related salmonella outbreak is underway. This year, the contaminated peanut butter source has been linked to commercial-sized tubs produced by Peanut Corp. of America used by …

If you’ve ever eaten at an Ethiopian restaurant, then you’ve tasted Teff. It’s the primary flour used to make injera, that spongy, sourdough-ish flatbread that you use to scoop up your food. Teff …