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 ...

Laborious to make, sorghum lost its allure when sweeteners like honey and sugar were easy to buy at the store. But in Southern Indiana, with its rich country style food traditions (think pork ...

The Muddy Pond Sorghum Mill in Monterey, Tenn., is still using a wood-fired locomotive boiler to cook its sorghum juice into biscuit-ready syrup. Kings could look to trade veteran players due to ...

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 ...

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 ...

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 ...