It’s easy to think of grits as a blank canvas for your taste buds to get creative. Whether you go the savory or sweet route, it’s hard to beat a bowl of velvety grits—especially the stone ground kind.

EAU CLAIRE, Wis.--(BUSINESS WIRE)--Silver Spring Foods, a subsidiary of Huntsinger Farms, the world’s largest grower and processor of horseradish, announces the release of its all-new Everything Bagel ...

As someone who writes about Italian food, I pride myself in knowing, and understanding, Italian ingredients. But when it comes to polenta, I’ve been remiss. I did not grow up eating polenta; my ...

SEATTLE IS A coffee town, and I expect it always will be. Still, there are days — OK, months, and their names are January, February and March — when what truly appeals is the soft comfort of hot ...

If you’re ever invited to dinner at Kirk and Maryanne Welton’s house and there’s a fresh-baked loaf of whole-wheat bread on the table, you’ll know it’s a special occasion. Maryanne not only baked the ...

Stone-ground, whole-grain cornmeal. What’s so different? Most cornmeal sold in the supermarket is neither whole grain nor stone-ground. What does stone-ground mean? Whole kernels of corn (or other ...

Craft chocolatiers are using ancient techniques of the Aztecs and Mayans to create a dairy-free, low-fat product with a consistency a bit like crunchy dirt. Some chocolate lovers can’t seem to get ...