Starting the night before baking, in a bowl mix the wheat, rye, and barley flour along with the yeast, salt, and enough water to form a supple yet firm dough. After mixing, work over the dough with ...

Barley isn't just for beer. Give your rice a break and let barley bask in the whole-grain spotlight. Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in ...

Breakfast cereal in the United States means something crunchy scooped out of a box from the supermarket, a bowl of granola or perhaps oatmeal, cooked in haste in the microwave. In Asia it’s a ...

Barley is comfortably common. You can find it easily, often sold in generic packages, sitting next to the bags of split peas and navy beans on the lowest shelf at your unfancy neighborhood supermarket ...

Don't ask me how or why, but I recently learned that barley ranks fourth in world production of cereal grains, following corn, rice and wheat. Barley, a grain that barely visited my dinner plate until ...

Barley, a nutritious and gluten-free grain, can be easily incorporated into your daily diet. From soups and stews to salads and smoothies, its nutty flavor and chewy texture complement various dishes.

What can a Jewish cookbook from 1946 tell us about the 21st-century Jewish-American experience? Liza Schoenfein, the Forward’s senior food writer, and Jane Ziegelman, a culinary historian, took our ...