Barley soup—it is a real favorite in Tuscan kitchens—captures that love for simple, hearty meals. Seriously good. The mix of ...

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North Dakota is one of the nation’s top producers of barley, and one of my favorite grains to cook with and eat. While often used in soups and stews, this flavorful cereal grain is hearty enough to ...

Pearl barley is technically not a whole grain, but it cooks quicker than whole barley, a big benefit considering that whole barley often can take 90 minutes to cook.

I've never met a whole (or partial) grain I didn't like -- quinoa, brown rice, millet, bulgur, sorghum, freekeh, farro -- I like them all. My husband, on the other hand, is a bit more discerning (aka ...

Barley — good old, sturdy barley — is one of those beautiful local foods that is often overlooked. Perhaps we take it for granted because the grain is easy to cook (far less fussy than rice or quinoa) ...

Don't ask me how or why, but I recently learned that barley ranks fourth in world production of cereal grains, following corn, rice and wheat. Barley, a grain that barely visited my dinner plate until ...

This nutritious grain an important part of the Irish diet. Americans eat corned beef and cabbage on St. Patrick’s Day because, many decades ago, corned beef on the East Coast was cheaper than bacon, ...

Flour is the most common way we cook with grains. But there are so many types of grains and cooking techniques to explore, especially in savory dishes that will bring fiber, protein and whole-grain ...