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Culture
All-purpose has its purpose, but Jullapat makes baking with ancient grains (spelt, sorghum, and buckwheat flours) more accessible and exciting than ever.
Alex Beggs
Cooking
This one is perfect, and I won’t be taking questions.
Carla Lalli Music
test-kitchen
There's never been a greater variety of grains and grain-like power seeds available at the supermarket. Here are some of our favorites
Kay Chun
Lifestyle
As someone who lives for an exciting, somewhat “out-there” condiment or snack, I can’t get enough.
Sarah Jampel
Cooking
It's time we let our grain bowls have a little fun.
Jenny Rosenstrach
Culture
We polled a panel of experts on their favorite flours, lames, and Dutch ovens.
MacKenzie Chung Fegan
techniques
Still searching for the tricks needed to get your grain bowl to taste as great as the one at your favorite little luncheonette? Search no more.
Dawn Perry
Cooking
Like beans on toast, hefty salads, and weeknight quesadillas.
Nina Moskowitz
Cooking
Follow these steps to perfectly cook any grain, from farro and millet to wild rice and quinoa.
Christina Chaey
techniques
Boiling grains is only the first step. Make rice, quinoa, farro, and more even better by stir-frying them.
Rochelle Bilow
Culture
Cooking (and non-cooking) presents that'll make Mom proud
Ashley Mason
techniques
Making a grain salad with farro or wheat berries is not only filling and delicious, it's a dish, says Carla Lalli Music, you can make without a recipe
Carla Lalli Music
techniques
A good grain bowl is all about the mix-ins and toppings. So here are 28 great combos you probably haven't tried yet.
Rochelle Bilow
techniques
We tested a million different ways to make it right, so you don't have to
Danielle Walsh
Cooking
On this episode of Dinner SOS, Chris and Justine Doiron (aka Justine Snacks) help caller Teddy successfully cook beans from scratch.
Bon Appétit Staff & Contributors
Dawn Perry
Cooking
Starch plus vegetable equals endless opportunity.
Ali Slagle
techniques
Whole grains are seriously good for you–here's how to cook them right.
Rochelle Bilow
techniques
Toasting grains and spices before cooking adds a little extra oomph to their natural flavor. But how do you do it without any burning? The BA Test Kitchen's got the answers.
Elyssa Goldberg
techniques
Really, it's possible.
Elyssa Goldberg
Bon Appétit
Cooking
Like Hainanese chicken and vanilla berry pudding.
Bon Appétit Staff & Contributors
Cooking
This grain mill works seamlessly with your stand mixer—just be sure to keep some toothpicks on hand.
Christine Muhlke
Cooking
Be like recipe editor Liesel Davis and make these puffed-grain bars for your next movie night.
Liesel Davis