There always seems to be a grain of the moment. One day quinoa was hardly used outside of South America and the next it was on every menu and in every grocery store across the US. Now that quinoa has introduced America to options beyond just wheat and corn, it’s time to explore what the world of grains has to offer. Choices like teff, millet or kamut are quickly becoming better known in the culinary world. F&W’s guide offers delicious recipes to help you cook with these often overlooked ingredients, plus expert tips to help you avoid common mistakes.

Most Recent

Dashi-Steamed Rice (Takikomi Gohan)

Ginger, carrots, and soy, along with the master dashi, flavor this perfectly tender sushi rice from chef Brandon Go’s glorious bento boxes. Rinsing the rice until the water runs clear is crucial for the final texture of the rice because it washes away extra starches that would make it gummy.
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What is Tempeh—and How Do You Use It?

This plant-based protein is loaded with fiber, vitamins, and probiotic benefits.
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Hand-Rolled Couscous

The surprisingly simple process of making homemade couscous yields a nuttier, more flavorful result than any boxed couscous.
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The Secret to Cooking Three Grains at Once (with Perfect Results)

This blend of brown rice, farro, and quinoa makes lunchtime way more fun—and it freezes and reheats beautifully.
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Peach and Cashew 
Biryani Salad

Biryanis are traditionally served hot, laden with cooked meats, vegetables, fruit, and nuts. Chef Biju Thomas reimagines the dish as a refreshing summer side, starting with cooled basmati rice and an array of dried fruits that puff and crisp in coconut oil. The lentils make it hearty enough for a lunch main and a fantastic alternative to your usual cookout starches. Slideshow: More Biryani Recipes  
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More Grains

Jasmine Rice

Turn simple jasmine rice into a hearty stir-fry or a sophisticated side dish with just a few ingredients. Here, our favorite recipes.
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Spanish Rice

Browse through the best of Food & Wine's Spanish rice recipes, which include a hearty seafood paella, arroz con pollo with avocado-green pea salsa, spicy chicken and rice and more.
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The Pioneers of Grains

With chefs and bakers, millers and maltsters all getting into local, whole grains, it’s easy to forget that there was a time, recently, when whole grains weren’t so in. Some food folks, though, are long-time fans. Here are five early adopters, all of whom continue to push the trend.