When chef Josh Feathers was growing up in Tennessee, his grandmother always had a jar of sorghum syrup in the cupboard. But he never gave much thought to it, or its significance to Southern culture.

Move over, quinoa. There’s a “hot” new whole grain in town — sorghum! And, with its nutty taste and slightly chewy texture, antioxidant-rich sorghum has quickly become one of my favorite healthy and ...

To introduce this recipe, "Sorghum's Savor" author Ronni Lundy said the dark amber syrup redeemed the pecan pie genre from the tyranny of bland corn syrup. Her recipe follows. "The taste and texture ...

Grains form the base of diets around the world and each one has many benefits. This ancient grain packs a nutritional punch ...

In a large saucepan, bring two quarts of water to a boil. Add two teaspoons of the salt and two tablespoons of the butter. Add Brussels sprouts. Cook three minutes, then remove and plunge in an ice ...

If things are getting a little sticky around here it's because this is sorghum harvesting time in Arkansas. On Saturday, the Heritage House Museum in Mount Ida will celebrate all things rich, gooey ...

Where does Southern food come from? In a new book that’s part memoir and part history, culinary historian Michael W. Twitty argues that much of it has African roots, and is intertwined with our ...

In the early 1970s, a South Carolina Electric and Gas Co. executive started sidelining in sorghum, believing the moment for the grain’s revival had arrived. Charlotte Walker, The News and Courier’s ...

Sorghum syrup -- or "sorghum molasses" as it's sometimes called -- has long been a staple of certain Southern cupboards. (AP Photo/Matthew Mead) BY MICHELE KAYAL, The Associated Press When chef Josh ...