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 ...

Ancient grains aren't just environmentally fascinating; they also tend to be rich in nutrients. And one lesser-known variety ...

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 ...

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 ...

Sorghum is a favorite ingredient of Blackberry Farm chef Joseph Lenn, who thinks of the grain when he thinks of fall flavors. Preheat oven to 450°. Cook beans in a large pot of boiling salted water ...

Growing up in a household with predominantly New England and Italian cooking, I didn't have a whole lot of exposure to sorghum syrup, the molasseslike sweetener that maintains a following in the South ...

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 ...

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.