Latest Blog Posts

Applebee steak on a bed of whole grains
Every few months, we get out our spyglass and check menus around the country for new whole grain options at restaurants. Here are a few we hope you'll check out...
Sprouted Brown Rice
Rather than celebrate one Grain of the Month in April, we're saluting a whole category: sprouted grains. Sprouting whole grains adds surprising new dimensions of flavor and good health...
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Every big bash needs a stellar closing act, and National Nutrition Month is no exception. To wrap up the food-themed festivities, we hosted the Fifth Annual Whole Grain Sampling Day on Wednesday, March 30, 2016.
Curried Red Quinoa Salad
If I eat quinoa, am I hurting or helping farmers in Bolivia and Peru? The answer's complex, and the details may interest you...
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Every big bash needs a stellar closing act, and National Nutrition Month is no exception. To wrap up the food-themed festivities, we hosted the Fifth Annual Whole Grain Sampling Day on Wednesday, March 30, 2016.
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Seems it was only a few years ago when no one could pronounce quinoa (all too often we heard kwin-OH-ah instead of KEEN-wah). Now it's our Grain of the Month!...
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There's an art to pairing whole grain pasta with the right ingredients to bring out its nutty flavor. We asked the experts to share their secrets...
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Hearty whole wheat flour anchors these scones, but if you’re looking to experiment with a new ingredient, we also highly recommend whole grain spelt flour (an “ancient” type of whole wheat).
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When we introduced the Whole Grain Stamp in 2005 we thought it would be useful just in the USA. Surprise, surprise -- it's now in more than 50 countries...
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More and more people are milling their own flour these days, so we had to try it for ourselves. Mmm... mmm... good.
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America’s Test Kitchen is the utmost authority on foolproof recipes, so once I got wind that they have been experimenting with whole grains, I knew I had to take a closer look.

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