"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." Have you ever heard that expression, "everything old is new again?" That is most certainly the case with ...

This article had its genesis at the 2013 Nebraska State Fair when I sat in on a demonstration of sorghum cooking techniques and recipes by Barbara Kliment, executive director of the Nebraska Grain ...

CHICAGO — The potential appeal of sorghum to consumers seeking gluten-free products and the grain’s versatility for bakers and food manufacturers seeking flour alternatives were the subject of a ...