Sorghum

Sorghum is a type of grass similar to millet, and is used as food (both as a grain and a syrup), and for animal fodder and biofuels. Packed with protein and a number of vitamins, sorghum is an important food crop in Africa. Bobby Flay’s tangy barbecue sauce features sorghum syrup, along with ketchup, apple cider vinegar, garlic and habanero chiles; Hugh Acheson serves up supersavory bacon-scallion biscuits accompanied by a sweet sorghum butter. Sorghum seeds can be popped like popcorn, and make a great crunchy topping for cauliflower salad. Find these recipes and more in Food & Wine’s guide to sorghum.

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It's so easy you can whip up a batch before your morning coffee.
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Creamy Polenta with Three-Cheese Fonduta

This creamy polenta with three-cheese fonduta, also called Toc’ in braide, is a luxuriously rich mixture of thick, sweet polenta, and three cheeses: whole-milk ricotta, crumbly Gorgonzola, and nutty Parmigiano-Reggiano. Thyme-infused brown butter adds a woodsy, nutty bite to this indulgent side.
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This Sushi Roll-Grain Bowl Combo Is Our New Favorite Comfort Food

Chef Takuya Umeda's California Wappa Rice Bowls are all about perfect ratios and technique—and they're easy to make at home.
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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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More Sorghum

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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Amaranth Recipes

Amaranth is a great alternative for gluten-free eaters. You can use this supertiny seed (yes, it's not actually a grain) to make amazing polenta, filling breakfast porridge, easy pudding and healthy granola. Plus, it's really good for you too! Here, 11 of our best recipes featuring amaranth.