Food and Culinary

If the hustle and bustle of the upcoming holiday season has you feeling like a Scrooge, consider whipping up some homemade bread, Christmas cookies, or a cake. The sweet smell of freshly baked goods does more than satisfy a sweet tooth—it can also put you in a better mood.

According to a study published by researchers at the University of Southern Brittany in France, shoppers standing in front of a bakery were more likely to help a stranger retrieve a dropped item than those shoppers who were standing in front of a clothing store.Read more

Epidemiological studies reveal a clear association between increased wholegrain consumption and a reduced risk of colorectal cancer, cardiovascular disease, elevated blood pressure, type 2 diabetes and weight gain.

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One of the liveliest sessions at last week’s Whole Grains on Every Plate conference in San Antonio was a myth-busting presentation from Pamela Cureton, clinical research dietitian at the Center for Celiac Research.

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The Whole Grain stamp now features on more than 7,600 products in 35 countries, while the number of new products featuring whole grain claims rose from 164 in 2000 to 3,378 in 2011, according to data unveiled at the Whole Grains on Every Plate conference yesterday.Read more

Here at the Wheat Foods Council, we celebrate the merits of pasta on a regular basis. But today is the day to really get your pasta on. It’s October 25—World Pasta Day!

World Pasta Day seeks to promote the nutritional value, convenience, and affordability of pasta. Conceptualized in 1995 at the World Pasta Congress in Rome, the event is celebrated across the globe in the form of special events and promotional initiatives.Read more

The pasta many of us enjoy on a regular basis was likely born on a farm in North Dakota. Pasta is traditionally made from durum wheat, of which North Dakota is the largest producer, and that durum finds its way to consumers’ plates around the country and around the world. North Dakota produces about 50 million bushels of durum each year which equates to 60 percent of the national total and enough durum to make nearly 17 billion servings of spaghetti.Read more