In an attempt to explore more dishes with quinoa and other whole grains, I stumbled upon the ancient food known as freekeh. Freekeh (pronounced "free-kah," and also known as greenwheat) is an Arab grain made of young green durum wheat that's harvested when the seeds are still immature and therefore soft and moist. They're then sun-dried, roasted, polished, and cracked. The result? A Read more

The International Association of Culinary Professionals (IACP) are gathered in New York for their annual week-long conference. Last night, ceremony emcee (and Cooking Channel's Food(ography) host) Mo Rocca announced which finalists took home the top nod of best cookbooks of 2012. Among the winners: Nathan Myhrvold's standout Modernist Cuisine, New Yorker writer Adam Gopnik's essay on eating, The Read more

After YumSugar reader Dreamalittledream asked for some advice on cooking healthy for one, we got to thinking. It's definitely easier to stay committed to healthy cooking when you've got people to share it with — or a few mouths to feed! — but cooking for yourself need not be a lonely or trying experience. In need of some inspiration? Look no further. We've got you covered with five helpful Read more

The Super Bowl may be ancient history, but this Sunday marks yet another February event to keep us crowded around the TV. Unlike the rowdy, beer-soaked, football-centered party, the Oscars are a time to don your best (or at least fantasize about owning those red-carpet dresses) while celebrating in style. Here are a few tips on how to save calories during your classed-up Oscar party on Read more

Thousands of cookbooks were published in the last year, but which ones are really worth buying? The International Association of Culinary Professionals, or IACP, tackled the question as it announced its cookbook award finalists for 2012 today. Among them: plenty of cookbooks from top restaurant chefs, like Jean-Georges Vongerichten, John Besh, and Andrew Carmellini, as well as new books from Read more

When talking health food trends, last year was all: ancient grains, overnight oats, and gluten-free goodness. This year's biggest health food trends? Here's a hint: chia pets, the godfather of fitness, and pina coladas. Coconut milk: With recent studies calling into question the benefits of soy, people were on hunt this for a dairy-free alternative that wasn't linked to breast cancer. While Read more

Cornucopias have been a symbol of harvest and abundance since the days of Ancient Greece. And today, the horn-shaped basket spilling with fruits, grains, and other earthly treasures is just as emblematic of Thanksgiving as a juicy Butterball. However, if this autumnal motif puts a chink your chic-party-decor chain, here are a few tips to update the time-honored "horn of plenty" into a modern Read more

Drop your association with salads and Summer by doing as Dara8182 did: mix in fresh Fall ingredients like apples and pecans with a hearty ancient grain like farro. This delicious salad combines many of fall's best flavors. Nutty farro is healthy and filling and pairs beautifully with crisp apples and fresh pecans. To get the recipe, check out her blog. Want to share your favorite autumn entrée? Read more

Farro is the latest ancient grain to make a mainstream comeback, and I've been cooking up a storm with the wheat variety, using it in place of rice to make "farrotto," adding it to soups, and utilizing it as the base for Asian-style vegetable bowls. My favorite way to employ it during hot weather is with this ingenious seasonal salad by Melissa Clark. Start by toasting farro, until it's nutty Read more

If you're looking for a different way to incorporate whole grains into your diet, look no further than farro, an ages-old grain that's well on its way to making a mainstream comeback. Also known as emmer, this grain, which is actually an ancient variety of wheat, originated in the Middle East. It was ubiquitous during the Roman Empire, and has since played a vital part in Italian cuisine — Read more