Foraging is a new concept that has taken the culinary world by storm. And it’s not surprising as this is all about utilising the locally available resources and that too in that particular time and ...

Amaranth is a versatile plant; the sweet greens are often cooked or used raw in salads, while the seeds can be ground into flour for making bread and even pasta. In Mexico, wild amaranth greens are ...

If the popularity of quinoa has taught us anything, it's that Americans are increasingly open about exploring grains besides the familiar wheat and rice. Now, researchers at Tennessee State University ...

Editor's Note: China is divided into as many culinary regions as there are different ethnic groups. Its geographical diversity and kaleidoscopic cultural profiles contribute to the unending banquet of ...

Matthew Blair, a researcher at Tennessee State University, examines different varieties of amaranth growing in the university's experimental fields. (Emily Siner | Nashville Public Radio) If the ...