Latest Blog Posts

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).
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...
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.