In America’s heartland, a culinary revolution continues to gain momentum. Grain sorghum, which for years was relegated to the sidelines, is claiming the spotlight as a burgeoning food trend. At the ...

The tiny gluten-free grain sorghum is popping up on restaurant menus and in products. Here's why (and how) you should try it at home. The world of healthy food is a fickle and ever-evolving landscape.

When chef Josh Feathers was growing up in Tennessee, his grandmother always had a jar of sorghum syrup in the cupboard. But he never gave much thought to it, or its significance to Southern culture.

Sorghum, a whole grain that has been a staple food in Africa and India for centuries, is finally getting its moment on the American table. It is well suited for our modern world because it is highly ...

Pork with mustard and molasses reminds me of my grandmother. Every summer, she would roast a fresh ham slathered with mustard and molasses. It was an all-day affair and the house would smell heavenly.

One of the important lessons of losing weight is to cut down the intake of refined food products from your diet. Refined sugar, refined flour, refined salts all are considered unhealthy for your ...

Plant scientists at Cold Spring Harbor Laboratory (CSHL) and USDA's Agricultural Research Service (ARS), in their search for solutions to global food production challenges, have doubled the amount of ...

Sorghum syrup -- or "sorghum molasses" as it's sometimes called -- has long been a staple of certain Southern cupboards. (AP Photo/Matthew Mead) BY MICHELE KAYAL, The Associated Press When chef Josh ...

When chef Josh Feathers was growing up in Tennessee, his grandmother always had a jar of sorghum syrup in the cupboard. But he never gave much thought to it, or its significance to Southern culture.