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 ...

LITTLE ROCK — Guests visiting Winthrop Rockefeller Institute’s Heritage Farmstead Saturday will enjoy several interactive farming opportunities from another era. As part of the Mountaintop Harvest ...

Unless you were raised in the South, sorghum isn't an ingredient you've encountered often -- if at all. A couple of generations ago, sorghum was a staple sweetener in the South. It was cheap, ...

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.

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 ...

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

Tuesday’s quarterfinals brought together two Got to Be NC Competition Dining veterans, and the experience paid off with a remarkable dining experience. Shane Ingram of Durham’s Four Square and ...

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 ...