I knew I had to put my statement to the test. To do it, I cooked both whole (bran-on) and pearled/polished (bran largely removed) grains* in regular boiling water and a pressure cooker ...

Like so many cooks, I rarely make the same dish twice. Most of our dinners are a mix of whatever I have in the fridge and a ...

Bring a large saucepan of water to a fast boil, add salt, sprinkle in the rice and stir at once to make sure the grains don’t stick. Boil rapidly, uncovered. After 4 or 5 minutes (depending on ...

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 ...

With St. Patrick’s Day upon us, I want to share a recipe for corned beef that is made in the oven, instead of boiled with cabbage, potatoes, and carrots. I was curious about why this holiday is ...

It is worth mentioning that using leftover rice in particular is strongly suggested as the grains are more likely to retain their structure, something which will also be true for the bhajiyas.