Sorghum, a versatile and nutritious grain, is making its way into the kitchens of many as a gluten-free alternative to ...

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 ...

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 ...

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.

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 ...

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 prized for its distinct umami taste that can enhance and deepen the flavors of both sweet and savory dishes. Sorghum’s Savor showcases the history and endless culinary possibilities of this ...

In the early 1970s, a South Carolina Electric and Gas Co. executive started sidelining in sorghum, believing the moment for the grain’s revival had arrived. Charlotte Walker, The News and Courier’s ...

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 ...