Food and Culinary

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

America’s only amateur bread baking contest will make its home in Manhattan, KS, on June 22, 2013. The National Festival of Breads, sponsored by King Arthur Flour, Fleischmann's Yeast and the Kansas Wheat Commission, celebrates the relationship between farmer and consumer and highlights the art of baking bread at home.Read more

There’s nothing wrong with eating white bread, says bread-baking guru Ken Forkish author of the new book, “Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza.” Forkish, a white bread fan, is out to set the record straight.Read more