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Grain that has been hulled to remove the outer husk, cleaned, and possibly roasted. Similarly, groats are whole grains of oat and buckwheat kernels.

Grain, such as oats, wheat or corn that has been processed by slicing or cracking the whole kernel into very coarse, coarse, medium or fine bits to enable the grain to cook faster....

Grain that is pressed using a process that steams and rolls the grain to produce flattened, or flaked, kernels.

The kernel or seed of food plants that are used as a staple food source throughout the world. Plants such as wheat, barley, corn, oats, rye, and rice, are among the most popular cereal grains.

A reference to grain in which the bran layers have been removed. The removal of the bran layers results in grain with much less fiber, which is less healthful than grain that retains the bran.

The brand name for a type of grain that is closely related to durum wheat and is often considered a specialty grain.

A classification of rice in which the grains must be less than two times longer than they are wide. Some short grain rice varieties are about as long as they are wide (making them almost round).

Rice that has a length that is 2 to 3 times its width. When cooked, the rice tends to remain moist and tender, with a moderate stickiness, clinging together more than long grain.

A type of yeast bread that is made with ground whole-wheat flour rather than processed white flour. Whole-grain flour produces bread that is brown in color and more flavorful than bread prepared with white flour.

A cracker that has been made from grain that is hulled (removing the outer husk), cleaned, and roasted or baked in some manner.

An herb that is technically not a grain, but is often used like a grain because of its abundance of grain like seeds.

A commercially blended flour mixture of seven ground grains, generally wheat, rye, corn, oats, barley, millet and flax or triticale.

1. A cereal grass that yields grain harvested as an important food crop. Rice is so important that half of the people in the world depend upon it for nearly 50% of their daily intake of calories.

Rice with a length that is four to five times its width. The rice is fluffy and dry when cooked and because of its low starch content, the rice separates easily without excessive stickiness.

1. A product created by grinding and sifting various types of substances, such as grains, legumes, nuts, and some vegetables into a powdered form that varies from very soft to coarse in texture.

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.

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

A potato variety that is a cross between the South American wild, yellow potato and the North American white resulting in a light yellow skin, a fine-grained texture and a rich buttery flavor.

Any of a variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods.

A term customarily applied to the meat of a pig that is under a year old. The pig carcass is generally split into two sides of pork; each consisting of four primal cuts known as the shoulder, loin, leg/ham, and side/belly.