Overall, whole wheat and rye bread possess a lot of the same nutritional benefits, and either would make a solid addition to a healthy diet and lifestyle. Read the original article on Tasting Table.

Sourdough is easier to digest, has less of an impact on blood sugar, and is potentially more nutritious than other breads.

Scott Blackwell baked pies for restaurants to pay his way through college at Furman University, distributed Ben & Jerry’s ice cream in the Carolinas, paired pastries and specialty coffee as a ...

High-rye bourbon is precisely what the name suggests. It’s a type of whiskey with a higher percentage of rye in its mash bill than most. The post The best high-rye bourbons: A unique blend of ...

Star Hill Farm is a seriously tasty example—with seriously valued pedigree—to complement your bourbon and rye.

Gluten is a protein found in wheat and other grains like spelt (which is a form of wheat), barley, triticale, and rye. A baker might use wheat flour that’s had its gluten removed (known as wheat ...

Gluten is a protein found in most bread, pasta, beer, and other foods made from wheat, rye, barley, or triticale (a mixture of wheat and rye). It can also be in things like vitamins and cosmetics.

Generally believed to be older than rye, wheat was first developed in 10,000 B.C., in a part of the Middle East called the Fertile Crescent, an area that largely spans across modern-day southern ...