The Best Gluten-Free Pastas, According to an Eater Editor Who Has Tried Them All
As a discerning food editor with gluten intolerance, I have great news — there’s genuinely excellent GF bucatini and rigatoni ...
The Coconut Mama on MSN11mon
Durum Flour: Uses, Baking Tips, and Substitutes
Durum flour is a type of flour that has been a staple in Italian cuisine for centuries. It’s the primary ingredient in ...
AFN16h
Wild barley + durum wheat = Tritordeum, a novel cereal crop with big potential
Tritordeum—a cross between wild barley and durum wheat—is generating a buzz in baking, brewing, and distilling, says Vivagran.
Food Business News9d
Spring wheat, durum: tales of two northern Plains crops
Giles noted a long-term trend in declining durum acres broken by a relative plateau between 1.6 million and 1.7 million acres ...
Smithsonian Magazine2y
Why Many Italians Only Use Durum Wheat to Make Pasta
When an Italian tells you that durum wheat is better for making pasta than whole wheat, it’s probably wise to listen. But Cherry Healy wants proof–and only a side-by-side taste test can ...
Microsoft1mon
The pasta puzzle: Decoding durum wheat’s DNA for a sustainable future
An Italy that can’t grow its own wheat for pasta? It’s a race against time. Using a shared database in a Microsoft super-computer, scientists from Italy and other countries are working together to ...
World Grain8d
Mexico’s grain consumption continues to rise
MEXICO CITY, MEXICO — Overall grain consumption is expected to rise for Mexico in marketing year 2025-26 in line with the ...