Americans are increasingly enjoying grains like brown rice and farro when they dine out, but when it comes to home cooking, whole grains still have a bit of a PR problem. People assume that they are tricky or time-consuming to cook, and that whole grain flours are bitter and produce leaden baked goods. What they don't realize is that using whole grains instead of processed can make lots of recipes easier, quicker, and more foolproof, not to mention tastier. In this presentation, Andrea talks about testing she has done at Cook's Illustrated magazinethat counteracts common misconceptions, and the recipes she has developed that illustrate just how valuable whole grains can be to the home cook.

Get insider tips from America's Test Kitchen and Cook's Illustrated, to learn how to best utilize whole grains in recipes, and understand the culinary evidence (or lack thereof!) behind some common misconceptions.

Presenter: Andres Geary, Senior Editor, Cook's Illustrated/America's Test Kitchen

Recorded at the Whole Grains Conference, organized in November 2018 by Oldways and the Oldways Whole Grains Council.

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