Tritordeum—a cross between wild barley and durum wheat—is generating a buzz in baking, brewing, and distilling, says Vivagran ...

Durum flour is a type of flour that has been a staple in Italian cuisine for centuries. It’s the primary ingredient in ...

Giles noted a long-term trend in declining durum acres broken by a relative plateau between 1.6 million and 1.7 million acres ...

It’s a race against time. Using a shared database in a Microsoft super-computer, scientists from Italy and other countries are working together to develop new strains of durum wheat that can better ...

Durum wheat (Triticum durum) is a species of wheat widely used in the production of pasta, couscous, and semolina. This hard wheat variety, named after the Latin word durum, meaning hard ...

Cereals Canada has released a series of sustainability reports for Canadian non-durum wheat, durum wheat, barley, and oats to ...

Mexico’s crop is in big trouble, according to a report from the U.S. Department of Agriculture. It expects Mexico to export a ...

Southwest Couscous Bowl provides five servings of vegetables. Its key ingredient is couscous, which is made from durum wheat processed into semolina, Like many health-conscious cooks, we’re ...

When an Italian tells you that durum wheat is better for making pasta than whole wheat, it’s probably wise to listen. But Cherry Healy wants proof–and only a side-by-side taste test can ...