You’ve probably already baked with whole-wheat flour and cooked oats, but when was the last time you used millet or buckwheat? Or how about the first time you leaped beyond wheat flour to cracked ...

If you look at the pasta display in your local supermarket, you’ll be overwhelmed by the choice — not just of shapes, but of composition. Concern about gluten, carbohydrates and healthy cooking in ...

A few more pointers from Ghillie James: “Cooking times for grains vary depending on the brand and … age of the grains.” Make sure grains are not stale. Cooking times can vary from 10 minutes ...

If your buckwheat turns out mushy, it’s most likely because you’re using the green, untoasted stuff, says our panel of cooks I see buckwheat in lots of recipes. How best to cook it? Mine turned out ...

Popularly known as kutta ka atta in India, buckwheat makes a significant appearance on the Indian dining table during Navratri, when a lot of people, especially in North India, stray away from cereal ...

'You may like it so much, you may never make a pancake any other way,' says Roxana Jullapat You can save this article by registering for free here. Or sign-in if you have an account. Reviews and ...

When Samuel Kim was growing up, his mother often spiked the family’s white rice with amaranth, barley, quinoa and other whole grains to boost its nutritional value. “My mom is one of those people who ...

The way buckwheat is often used in dishes, from pancakes to lentil salads, one would think it’s just another grain that healthy foodies swear by. Not so, says registered dietitian Betsy Ramirez.

With a mildly sweet flavour, millet contains nearly 15 per cent protein, B vitamins, a range of minerals, and is high in fibre. 'A cup of cooked millet will give you 26 per cent of the magnesium and ...

It’s high time we jumped on the buckwheat bandwagon. The nutty pyramid-shaped grain has been around for about 8,000 years, popular in part for its high protein and mineral content. Thought to have ...