Bouncy, chewy barley; springy, fluffy quinoa; and sourly tangy rye berries: Grains of all shapes, sizes and hues can add deep flavor and lively textures to every meal. You might think that cooking ...

This hearty bean and barley soup tastes like it has simmered for hours, but actually it's quite quick to throw together. Plus this recipe for healthy bean and barley soup freezes beautifully. If you ...

Grains are the quiet backbone of satisfying meals—nutty, chewy, soothing, and endlessly adaptable. If rice and pasta are your defaults, these eight whole grains offer fresh textures and deeper flavor ...

These honey mustard chicken thighs use whole grain mustard for texture and a balanced sweet-tangy marinade. Lemon juice, ...

Shortcut rice products have come a long way since Uncle Ben’s Minute Rice first appeared on grocery shelves. Where we once only had white rice that quickly turned chewy and soft in the microwave, we ...

Hey kids, it's time to start eating more whole grains. Tell kids that, and you may not get the best response. But say you want them to eat more popcorn, and they'll likely dig in. It's easier to pack ...

Whole grains are red-hot! Seventy-five percent of supermarket shoppers say they’re looking to buy more. The National Restaurant Association just announced that going with the grain is a top food trend ...

These lesser-known options are nutritional powerhouses — and delicious, too. By Robin Catalano Most people in the United States don’t consume enough whole grains. And that’s a problem, experts say.

Try these 15-minute vegetarian breakfast recipes, which are lower in calories and high in protein and/or fiber to support healthy weight loss.

DEAR DOCTOR K: I know I should be eating more whole grains, but for years I've been eating white bread, white rice and white pasta. I don't know where to begin the switch to whole grains. Can you help ...