Indian, Asian, African, Hispanic — beans and rice constitute “a complete currency,” says Brigid Washington, author of ...

By utilizing prime editing, the scientists introduced precise genetic changes that transform rice’s naturally occurring CoQ9 ...

Centenarians eat foods like beans, leafy greens, nuts, and whole grains. Many of them focus on a plant-based diet.

Tired of basic, plain rice? Try out one (or many) of these tips and tricks for cooking your rice with an injection of flavor, ...

Nothing brings a plate of tacos, enchiladas, or grilled meats together like a steaming side of Red Mexican Rice—or Arroz Rojo as it's known in Spanish! This flavorful, vibrant dish is a staple in ...

Restaurants across India, Nepal, and Bhutan are serving momo tasting menus, yak carpaccio, butter tea ice cream, and ...

Get the go fish recipe. This 480-calorie recipe from Bobby Flay with grilled salmon will have dinner for four ready in 20 ...

Why sticky rice? The grain, also known as glutinous rice, carries a lot of symbolism. The word “glutinous” has nothing to do with gluten, by the way. It refers to the glue-like characteristic of the ...

Refined grains, on the other hand, are processed in a way that takes away their germ and endosperm. This leaves them with little to no fiber and scant amounts of nutrients. White flour, white bread, ...

Red beans and rice, our traditional Monday repast, represents one of the city's ever-present weekly menu options. Historically tied to pre-modern domestic routines — when "laundry day" meant ...

A former restaurant cook and server, she also writes cookbooks. New Orleans photographer, writer, and maker of red beans and rice Pableaux Johnson died following a heart attack January 26 at age 59.