Sorghum bran, often a low-cost byproduct of sorghum milling, can enhance gluten-free bread's nutritional value without compromising its flavor, according to a study published in the Journal of Food ...

Prepared by boiling guinea corn flour with water or milk, it has a smooth and creamy texture. Often sweetened with honey or ...

It’s been in our kitchens for generations, but sorghum isn’t stuck in the past. From ting ya mabele to Black Forest brownie ...

Long before most Americans had ever heard of quinoa, Ernest New was growing it on his farm near Mosca, Colo. In 2013, New planted 130 acres of quinoa, making his one of the largest quinoa fields in ...

Sorghum, a staple grain in several African countries, is making waves in vegan cooking for its versatility and health ...

Sorghum is one of the world's most widely grown and eaten cereals, with a variety of culinary uses. Here's all you need to ...