These two dark-hued sugar substitutes deserve your attention. While both sorghum and molasses arrived in the United States during the 17th century, they have very different origin stories. The sorghum ...

Sorghum molasses is probably an acquired taste. Kind of like licorice or turnip greens. Once converted, however, molasses consumers are loyal to a fault. A Ron Jenkins article that appeared in The ...

Ralph Enderle of New Hamburg, Missouri, has been making sorghum molasses on his 80-acre spread for almost four decades. It's a yearly cycle his father followed, and his father before him. But beyond ...

In our earliest days of pioneer cooking and baking, the “big four” for forms of “sweet harvests,” which have provided sugar derivatives dating back to the days of the 13 colonies, are honey, maple ...

A taste of Southern Down Home Ozark cooking, these Maybell’s Sorghum Molasses Cream Cookies blend old-fashioned sweetness and ...

JOHNSON CITY, Tenn. (WCYB) — The 23rd Annual Sorghum Festival is taking place Saturday, September 17, at Tipton-Haynes State Historic Site in Johnson City from9 a.m. to 4 p.m. Festival attendees will ...

If things are getting a little sticky around here it's because this is sorghum harvesting time in Arkansas. On Saturday, the Heritage House Museum in Mount Ida will celebrate all things rich, gooey ...

Pork with mustard and molasses reminds me of my grandmother. Every summer, she would roast a fresh ham slathered with mustard and molasses. It was an all-day affair and the house would smell heavenly.

The tiny gluten-free grain sorghum is popping up on restaurant menus and in products. Here's why (and how) you should try it at home. The world of healthy food is a fickle and ever-evolving landscape.

Where does Southern food come from? In a new book that’s part memoir and part history, culinary historian Michael W. Twitty argues that much of it has African roots, and is intertwined with our ...

Pork with mustard and molasses reminds me of my grandmother. Every summer, she would roast a fresh ham slathered with mustard and molasses. It was an all-day affair and the house would smell heavenly.