Years of grain-cooking assumptions down the drain! When I first started working at Serious Eats, I wrote an article that explored the effects of pre-soaking grains on their taste, texture ...

Adding ancient grains to your meals can bring variety and depth to your diet, while also supporting sustainable agriculture ...

Grain salads don’t only hold their own against leafy salads — they often outshine them. And you know what countertop ...

Bouncy, chewy barley, springy, fluffy quinoa and sourly tangy rye berries: Grains of all shapes, sizes and hues can add deep flavor and lively textures to every meal. You might think that cooking ...

Here’s the easiest way to cook it: Rinse quinoa under cold water in a fine-mesh strainer. In a medium saucepan, bring water ...

They excel at making plump, perfectly cooked grains. They can either be incredibly simple, with just two settings to “cook” and “keep warm,” or they can be quite advanced, with presets for ...

Fruits, vegetables, legumes, and cooked grains are examples of low-energy-density foods that give you plenty of water and fiber for very few calories. (High-density foods are the other side of the ...

Feel free to swap in any two grains of your choosing to cook together—we like farro + quinoa, or brown rice + farro. Using the pasta method (i.e., pouring into a pot of boiling water ...