I taught a whole grain breakfast class in Seattle a few weeks ago, and my favorite dish of the morning surprised me. Was it the more elaborate kale quiche? How about the seasonal baked risotto topped with toasty hazelnuts? Those were all great, but the star of that morning for me was actually a humble pot of morning barley. I left class thinking, "It's about time barley got its day in the spotlight!" More

Rice vinegar is one of our all-time essential vinegars. For Asian-style pickles, stir fries, salads, and dipping sauces, no other vinegar can compare. Less harsh than most Western vinegars, rice vinegar can also provide a mellow sweetness to salad dressings, vegetables, and other dishes. Learn more about the different kinds of rice vinegar and get some recipes after the jump. More

Somewhere in its past, polenta picked up a reputation for fussiness. I am here to tell you that it is anything but fussy. You can whip up a pot of creamy polenta in about 30 minutes, and it makes a luscious bed for anything from quickly sautéed mushrooms to a hearty slow-cooked meat ragu. Here's how to do it yourself.

Are you avoiding milk or milk alternatives containing soy and nuts? Or just looking for something different? Here's a healthful, low-cost alternative: homemade milk made from steel-cut oats. More

Q: My husband and I went to the Saltgrass Steak House in San Antonio, TX, in May. Their side dish of scampi rice was incredible. Does anyone have a recipe?

Sent by Gigi More

This winter, I've become an oatmeal connoisseur. I'm that woman who orders oatmeal when eating out at relatively nice restaurants or on vacation to see just how they do it. When on a train trip a few months ago, I became quite enamored with Amtrak oatmeal and would look forward to it each morning (it was a long train trip). Like you, I'm sure, I've had really great oatmeal and my share of pretty awful bowls, and I've learned a lot in between those experiences. More

Once upon a time, quinoa was an obscure, humble ingredient from the Andes. A basic food staple for Peruvians and Bolivians, it occasionally appeared at hippy potlucks and week-long yoga retreats. But no more. This healthy, high-protein seed is now having its time in the spotlight, and some say the unintended consequences of this popularity aren't good for Bolivians and Peruvians who rely on this super healthy food as a part of their diet. In short, the world demand has driven the price so high that some can no longer afford it. More

We think we know oatmeal, but according to food historian Anne Mendelson, we do not. Old-school oatmeal (and she means truly old-school) bears little resemblance to the thick, chewy, raisin-studded porridge that most of us know and love. But Mendelson insists that the pioneers had it better. More

Did you know that the UN declared 2013 the "International Year of Quinoa"? It seems like the nutty, nutritious grain is everywhere these days, and the United Nations wants to take it even further, expanding knowledge and production of quinoa in countries suffering from food insecurity. More

Quinoa and black beans are pillars of our pantry. In summer we toss them into a satisfying, protein-packed salad with ripe tomatoes. In winter, however, we replace the tomatoes with something just as refreshing yet more seasonally appropriate: vibrant, juicy oranges. More