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October celebrates corn as the whole grain of the month, but how did this small but mighty kernel come to be such a cornerstone?

When I traveled to Denmark to plan our whole grain focused Copenhagen Culinaria, I expected to find a culinary scene overflowing with whole grain callouts and nutrition-forward messaging. Instead, I found something much more interesting.

All foods have their place in a healthy, balanced diet, but whole grains go the distance and can provide more than just good taste. So what can we do to make whole grain options the ones we reach for?

Ultra-processed foods, a catch-all term for industrially-produced foods that include everything from 100% whole grain bread to candy bars, are a big focus in public health research and policy. What fails to make headlines, however, is that most of the items researchers in these studies classify as...

When you eat a loaf of whole grain bread, do you ever think about how you’re participating in a tradition thousands of years old? New discoveries in Switzerland and Turkey are highlighting bread’s central role in ancient Roman and Anatolian cultures. ...