I normally don't like sandwiches in the first place, but if I eat sandwiches, I find sandwiches made with white bread to be more appetizing, since the bread is
I love both barley (which I eat savory) and wheat (which I eat as sweet power snack). While the two grains look and ultimately feel and taste alike, the cooking
I'm fond of porridge for breakfast. This used to have something of a weirdo reputation here in Germany, but actually seems to be taking off in popularity recent
Can farro be cooked using a rice steamer? Would it need to be soaked in water for a period of time first?
The USDA nutrition data says these foods have much better nutrition raw than cooked. Can I make them safe to eat without cooking? Expand the
I have been making rejuvelac from wheat berries in order to make vegan cheese. After I am through with the rejuvelac, I have been throwing away the wheat berrie
I have not seen millet for sale in local supermarkets (Massachusetts). What does it taste like? Does it taste similar to a lentil?
I put my dehydrated kefir grains in one cup fresh whole milk and after 24 hours I change the milk and rainse the grains. But after three days they become molded
I would like to make a large amount of multi-grain porridge mixture in one batch, to store and use small amounts of when I need it. The recipe says that the fat
In the US some supermarkets carry several varieties of couscous in their bulk sections, one of which is labeled French couscous. How does it differ from the oth
For example, if I would like to make quinoa with mixed vegetables, should I: (a) Cook the vegetables, add the quinoa and stock, and simmer; or (b) Cook the quin
I am from Austin,Tx.I am looking for Milk kefir grains to make fresh kefir at my home.But I coudln't find Kefir grains in whole foods.I dont know how to reach t
I like to soak white buckwheat and do some raw recipes from it. It is said that the optimal time for soaking is 1.5 days. I'm not changing the water because of
One of the international groceries near me stopped selling smaller (~2lb / 1kg) bags of teff flour**. All that that they have now is 25lb bags. All of the oth
I recently came across an image posing the question of whether milk would be properly classified as a beverage, broth, or sauce once it's poured on a bowl of ce
I don't know if the safety standards for human and animal food crops are different or equivalent. Also, if they are different, by what magnitude do the limits f
Some sources seem to suggest that they are not, some suggest that they are but they are treated/processed differently. I want to know if they are fundamentally
Am considering Ragi as a substitute to rice to avoid the spike in blood sugar each time I eat rice. Purchased 1kg of Ragi seeds and found that every single reci
I would like to make granola using a completely whole grain- the oat groat. How can I make granola from oat groats? Should I half-cook them and then put them in
Every time I make rice it comes out mushy and clumps together. How can I get rice to cook properly and be fluffy with grain separation and eve