Cooking grains in bulk is a game-changer for meal prep. Not only does it save time, but it also ensures I have a healthy base ...

All six methods started with the same prep — rinsing and soaking the rice for 30 minutes — to remove surface starch and ensure tender, separate grains. Baking basmati rice in a 375°F oven earned the ...

Flour is the most common way we cook with grains. But there are so many types of grains and cooking techniques to explore, especially in savory dishes that will bring fiber, protein and whole-grain ...

So here’s something that blew my mind: bulgur has 8.2 grams of fiber per cup. That’s way more than the brown rice I’d been eating thinking I was being healthy! I discovered this little fact while I ...

Bouncy, chewy barley; springy, fluffy quinoa; and sourly tangy rye berries: Grains of all shapes, sizes and hues can add deep flavor and lively textures to every meal. You might think that cooking ...

Cooking in bulk and eating leftovers is convenient, but it comes with a higher risk of food poisoning. Rice in particular has been getting buzz over social media, namely about the dangers of “fried ...

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We tested six methods for cooking rice and this one was the surprising winner. All six methods started with the same prep — rinsing and soaking the rice for 30 minutes — to remove surface starch and ...