Rice & Grains

A versatile ingredient, its unique flavors and consistency is great in soups, salads, and more.

Say goodbye to mushy quinoa forever.

Espresso powder and instant espresso provide nuanced flavors in rich, chocolatey baked goods. Learn the best swaps here.

These are the best ways to keep your brown sugar soft so it's always ready.

We will never make granola another way again.

Arroz rojo is as beloved as it is delicious. Pati Jinich tells us all about the dish and how to get it right every time. Plus, the best way to store and reheat it.

With the exception of perhaps oil, few pantry staples come in as many varieties as vinegar. I regularly keep on hand no fewer than seven different vinegars: red wine, white wine, champagne, sherry, rice, apple cidar and balsamic. Later on, I discovered white balsamic vinegar, a blend of white grape must and white wine vinegar. Recently, while scanning through the ingredients list of a recipe I was making, I came across a vinegar I was unfamiliar with – White balsamic vinegar.

We have been grilling tons of fruit this summer – plums, peaches, pluots, figs – and it has been the perfect opportunity to break out our precious bottle of saba.We first encountered saba at a gourmet market and just had to bring a bottle home. Although it was a bit pricey and we had never tasted it before, we were intrigued by the description of an ancient, syrupy condiment similar to Balsamic vinegar. The splurge was worth it.

It can be hard to get homemade whole wheat bread as soft and fluffy as the loaves we see at the grocery store. All too often, our loaves end up like dense heavy bricks. But there is hope! A few baking tricks can help us get much closer to the pillowy whole wheat loaves we crave. The reason why whole wheat loaves end up so dense is because whole wheat flour has very little gluten as compared to white all-purpose flour.

Have you eaten your oatmeal today?

While both flours are 100 percent whole wheat, the difference is in the variety of whole wheat.

Let’s be honest — when it comes to popcorn, the plain stuff is kind of boring. I’m not saying I’d turn it down, but it just feels a little lackluster. Sure, it has the crunch factor going for it (I’ll give it that), but there’s no flavor or pizzazz. Let’s call popcorn what it really is: a bite-sized vessel waiting to get loaded up with all of your favorite flavors and toppings. Each of these five simple bowls of popcorn starts off the same way.

Here are three tricks I use to give my everyday rice a little extra oomph in the flavor department.

A friend reminded me yesterday of an old trick used to get the correct water-to-grain ratio when cooking rice. It’s simple: pour the rice into the pan you’re going to cook it in. Level it out and place your index finger so that it is touching the surface of the rice. Add enough water so that it comes up to your first knuckle — I usually use the crease on the palm-side of my finger. Do you use this method?

Fresh ginger! It’s one of our very favorite things. This spice which is also known for its medicinal properties is often used in cooking, including in soups and in stir-fries. Here are five ways we eat a lot of ginger. What about you — how do you like to eat ginger?Fresh ginger, ready for hot ginger tea.Fresh ginger is good for so many things. We love how crystallized ginger safely and naturally soothes an upset stomach. We love ginger, strong and spicy, in hot tea.

A friend of ours who embarked on a gluten-free diet was heard complaining about wheat-free pastas that are gummy, mushy, and just plain unappetizing. We suggested exploring Asian noodles, instead. Although noodles made from ingredients like acorns, mung beans, and sweet potatoes might not work with your favorite marinara sauce, they do offer wonderful textures and flavors of their own. Their appeal isn’t just limited to those on gluten-free diets, either.

Alongside the usual savory and sweet items that every pantry needs, there are a few ingredients that are particularly useful for vegetarians and vegans, as well as those wanting to eat more meatless meals. All of these items are ideal for adding protein, texture, and flavor to what you’re cooking. Each household’s pantry will vary according to personal taste, ethnic background, and food allergies, but these 15 items are a great way to get started.

It’s hard to think of a food more universal than rice. The grains are eaten around the world, with a place on the table from breakfast through dessert. While some recipes call for specific varieties, many specify the required rice by the classification of small-, medium-, or long-grain rice. But what’s the difference between these three types of rice? Aside from size, their texture is also different and each type of rice has its own use. Here’s an explanation for each type.

Cornmeal has long been used for baked goods and giving fried foods crunch and texture. Polenta may feel like a less-familiar newcomer, not surprisingly causing some confusion. What’s the difference between these two cornmeal products? The difference between cornmeal and polenta is in the consistency of the grain. Polenta is also made from corn, but is it really just cornmeal labeled differently and sold at a higher price? Can the two be used interchangeably? Read on to find out!

If you think sugar is just sweet, think again. Sugars like muscovado, demerara, and turbinado have flavor depths and aromatic heights that blow plain ol’ granulated sugar out of the water. Find out the differences of each kind of sugar and know their color, tastes, texture, and uses.

If you've never worked with yeast before or, like me, haven't been successful in proofing your yeast, here's everything you need to know about getting started with dry yeast.

Once upon a time, if you wanted to make a recipe that called for soba, udon, or any other kind of Asian noodle, you had to also find your nearest Asian grocery store. Happily, these noodles have become much easier to find in recent years. Here’s a quick guide to the most common kinds!You generally cook these Asian noodles the same way you cook any other kind of pasta: in a large amount of salted boiling water until the pasta is al dente.

How to store it and bring it back to life (or give it a new one).

Here's why you should keep both on hand.

Wine wine may be a classic addition, but if you don't want to use it you definitely don't have to.

More and more of us are discovering what a fantastic ingredient concentrated miso paste can be in our daily cooking – and not just for soup! Happily, many major stores have caught on and are starting to carry a variety of traditional misos to choose from. There are different types of misos and each is made from soybeans that have been fermented with either rice, barley or other grains. The real question is: how to choose?

A reader recently asked about substituting gelatin leaf (called for in one of the recipes) with powdered gelatin, and the thing is, none of us really knew for sure! Hear our thoughts below – care to weigh in?First off, all three of these products are derived from the same source – animal collagen. When heated slowly, collagen in the skin, bones, and connective tissue of an animal breaks down into gelatin, which can then be used to set liquids into jellies.

Transform risotto from simply a bowl of creamy rice to a well-rounded dinner.

Both jasmine and basmati rice are aromatic varieties that make a great alternative to plain long grain white rice. You’ll find these rices commonly used in a variety of Middle Eastern and Indian dishes. Even though jasmine and basmati rice are often used interchangeably, there are some differences between these two types of rice that you should know about. While jasmine and basmati rice are both long grain, they slightly differ in flavor as well as preparation.

Who knew!

It was fluffy, tender, and perfect.

Here’s a trick when you need inspiration in your cooking-for-one routine — especially when you arrive home in the evenings and heating a pizza seems like the most expedient way to get some dinner into your belly. For about the same amount of time it would take for your oven to preheat and that frozen pizza to bake, you can put together a healthy, vegetable-intense dinner that tastes delicious and fills you up. What’s the secret?

I remember the first time I cooked quinoa. It was back in the 90s when Deborah Madison’s “Vegetarian Cooking for Everyone” first came out and I was intrigued by her quinoa with pine nuts and dried fruits recipe. It took some doing, but I finally tracked down a few handfuls of quinoa in the bulk foods section of my local health food store. Fast forward to today, and quinoa is far from obscure.

There's a lot to know about paprika and all of its varieties.

In the world of grains, barley is one of those that I am slowly but surely trying to cook with more. I grew up eating a lot (and I mean, a lot) of rice of all different kinds. Barley, on the other hand, is a grain that I most commonly had in soups and stews, like the classic beef and barley soup. My college food court actually served one every once in a while that I looked forward to on a daily basis!

Our local grocery stores carry a wide variety of flours that are great for all sorts of baking projects. Among the many types of flours available are white all-purpose, white whole-wheat, and regular whole-wheat flour. Regular whole-wheat flour is made from whole wheat grains, also known as kernels, and has a recognizable tan or beige color. White all-purpose flour (aka the kind you’re probably most used to baking with) is made from only part of the wheat grain known as the endosperm.

Don't toss that undercooked rice! Here's how to fix it.

You'll want to make extra sticky rice just to try this.

While brown rice is often marketed as a "better-for-you" rice, we love it for its nutty flavor and chewy texture. Here's everything you need to know about brown rice.

The world of medium grain rices is robust. Here's what you need to know.

You probably know arborio rice from risotto recipes and not much more, but this starchy rice can actually do a lot more than just turn into creamy delicious dinner. Here's what you need to know about arborio and how to use it beyond risotto.

Once you try Calrose for yourself you'll want to know every way to cook and eat it. Here's what you need to know all in one place.

How to make it taste like your favorite restaurant, plus how to cook it and eat it all on its own.

Although it’s traditionally used as a base for stir-fries or a simple side to meat dishes, jasmine rice is an all-purpose grain that’s great for a multitude of dishes.

It's ideal for eating as a side or as a base for saucy dishes, like curries or red beans and rice.

This beautifully hued rice deserves a regular spot on your table.

If you've ever been befuddled by this whole grain, you're not alone. Wild rice isn't a rice or grain at all, but a rather delicious edible seed. Here's what you need to know about cooking wild rice.

If you've ever stood in an grocery aisle pondering the differences between long-grain white, basmati, and jasmine rice — and if those difference even matter when it comes to cooking, then this is the place for you.

This rounded, starchy rice is well-loved for cooking on it's own as well as part of sushi or rice pudding. Don't confuse short-grain rice for medium-grain rice with this handy guide.

Plus our favorite ways to use it.

Here's everything you need to know about espresso powder — what it actually is, how to use it, and what to use if you don't have any on hand!

You don't have to run to the store or waste your precious homemade broth anymore.

The other day, a friend of ours sat down to a meal of pancakes for dinner. She poured on the maple syrup, took a bite and then realized that the inside of the syrup bottle was covered in yellowish-gray mold. So much for that comfort food dinner! When she showed us the bottle, we were stumped. Having been under the impression that maple syrup doesn’t spoil, we wanted to look in to the matter.

It tastes great, is full of nutrients, and is easy to cook.

My nightly TikTok scroll is really paying off.

Think all Instant Pot methods are the same? We put four to the test and one beat out all the rest as our new favorite method!

That weird stuff in your vinegar bottle isn't harmful — and it can actually help you make more vinegar!

We’ve often been puzzled why some recipes specifically call for vegetable oil while others call for olive oil. Here’s a quick run down of both oils and when you might choose one over the other…Olive oil has a reputation for being the “healthy oil” since it’s rich in monounsaturated fats and some antioxidants. Good olive oils also have a pleasant flavor and aroma that compliment many dishes.

Perhaps you’ve read a recipe that calls specifically for canned San Marzano tomatoes. But what’s so great about these particular tomatoes anyway? San Marzano tomatoes are the most famous plum tomato to come out of Italy. They are grown in the rich volcanic soil at the base of Mount Vesuvius, which gives them a sweet flavor and low acidity and they are coveted for their firm pulp, deep red color, easy to remove skin and low seed count.

Like quinoa, amaranth is an ancient, protein-packed seed. The tiny poppy seed-size “grain” was a staple of the Aztecs and Mayans. We must admit that we initially weren’t quite sure about amaranth, though. The first time we cooked it for dinner, we expected it to be fluffy like quinoa and were startled when it turned to sticky mush! However, we did like the malty, slightly nutty flavor and were determined to figure out what to do with it.