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A type of flour milled from an ancient Italian grain that is similar in taste to barley. Most people consider farro to be a type of wheat and although they are related, farro is of a different species.

A common Asian type of vinegar that is made from various grains such as rice, wheat, millet, or sorghum.

A type of corn that is often considered to be a vegetable rather than a grain because it is most often eaten fresh like a vegetable.

A type of flour milled from mochi rice, which is a short-grained, glutinous rice common in Asia. It is often used to thicken sauces and food mixes, providing a strong bonding that can withstand refrigerator and freezer temperatures without separating.

An ancient utensil, still common in some cultures, that is used to grind or tenderize grains or other types of foods before consumption.

A carbohydrate contained in plant foods such as fruits, legumes, vegetables, and whole grains that cannot be fully digested.

A variety of been not made with the traditional malt of barley, but instead from grains of wheat. Wheat beer is a common German beer that provides a robust flavor that can range from somewhat sweet and fruity to a spicer flavor tasting somewhat tangy or tart.

A wooden rolling pin, which is used to prepare dough for baking, that does not have handles. This kitchen utensil is most often made from tight-grained hardwoods such as boxwood or beech wood.

A kitchen utensil that is used to pour liquids and small-grained ingredients from one source into another.

Grana Padano is an Italian semi-fat, hard cheese with a finely grained texture. It is pale yellow in color and has a delicate flavor.

An ancient food developed by early cultures that harvested wheat and other grains, grinding them with stones to create flour.

A type of vinegar that is made from distilled grain alcohol. Transparent and thin in texture, this vinegar has a strong, unpleasant flavor and is not used for seasoning foods.

A colorless liquor, that is distilled from the fermented mash of potatoes, corn and other grains, or fruit.

An Italian white rice with short, plump grains, which have a creamy consistency when cooked. They are commonly used in risotto dishes and have a high starch content.

A vinegared rice mixture that is the base for sushi dishes. The short or medium grain rice is thoroughly rinsed, steamed or boiled, loosened and left standing for 10 to 15 minutes, and then flavored with sweetened rice vinegar (vinegar and sugar).

A Japanese dish based on sushi meshi, which is boiled or steamed short-grain rice flavored with sweetened rice vinegar or other seasonings.

Pasta shaped similar to a large grain of rice. It is excellent for use in salads.

A sugar, also referred to as "dextrose." that is found naturally in grains, fruits and vegetables such as corn, grapes, sugar beets, sugar cane, and honey.

Small pasta shapes resembling rice or grain, which is used in soups and casseroles and is sometimes substituted for rice.

Oat groat (cleaned, hulled and toasted oat grain) that has been steamed and flattened with a steel roller.