Barley. We’ve all heard of it, yet few people have eaten it in anything other than soup. While oatmeal and quinoa have both had their moments, barley has yet to get the credit it deserves — even ...

Barley. We’ve all heard of it, yet few people have eaten it in anything other than soup. While oatmeal and quinoa have both ...

On the outskirts of Corvallis, Oregon, a group of farmers, scientists and food makers is walking through a field of waist-deep barley. It’s a sea of colors ranging from electric green to pale gold to ...

Some foods are not rare, exotic, or expensive. We see them at the grocery store or in our pantries—and, maybe, we even consume them regularly. Still, many of us remain unaware that these seemingly ...

‘A grain is the edible seed of grasses such as wheat, oats, rice, corn and barley,’ says Brecher. ‘Technically, each grain kernel has three key parts: the bran (fibre-rich outer layer), the germ ...

Barley coffee, or caffè d’orzo, is a naturally caffeine-free Italian beverage made by roasting and brewing barley grains to ...