The fire driving Mark Guenther's 33-year-old locomotive boiler raged outside his steam-filled production room. Making sorghum syrup is not cool work, even on the first day the Monterey, Tenn. heat had ...

CHICAGO — The potential appeal of sorghum to consumers seeking gluten-free products and the grain’s versatility for bakers and food manufacturers seeking flour alternatives were the subject of a ...

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 ...

LYNNVILLE, Iowa (AP) -- A squeeze, a hiss of steam and a bubbling boil turn the green juices of sweet sorghum cane into amber syrup in the Maasdam Sorghum Mills on a farm near Lynnville. The syrup is ...