Drizzle a little more vegetable oil into the wok, add the rice and stir-fry for a minute or so, pressing into the rice to ...

The two are more different than they are alike.

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 ...

We tested six methods for cooking rice and this one was the surprising winner. All six methods started with the same prep — rinsing and soaking the rice for 30 minutes — to remove surface starch and ...

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 ...