The interest in various grains and legumes continues to grow. For instance, farro - which we first mentioned in a 1995 Chronicle "What's New" column - is increasingly popular. It got its start on a ...

Life in the kitchen can be a real grind -- and, in this case, that’s a good thing. By grinding your own whole-grain flour, you open the door to a new world of tastes and textures, with the added ...

My collection of vintage recipes booklets is an inspiration for many of these weekly columns. During this time of uncertainty we seek comfort and security, and often it is comfort food, especially ...

Buckwheat is having its day in the sun. It’s a bright moment for this deserving, nutritious food that gets far too little recognition. As an ingredient in crackers, snacks, pancakes, and breads, and ...