Buckwheat

Tiny but mighty, these individual buckwheat cakes are rich and dense and bring big sticky toffee pudding energy.

This gluten-free cake is decadent and moist, with a surprising soufflé-like texture.

Lil Bucks has quickly become my go-to topping for yogurt bowls, oatmeal, and pancakes.

When’s the last time a chocolate chip cookie surprised you? This one, which gets its speckled look, earthy, nutty flavor, and chewy middle from buckwheat flour, might just become your new favorite.

Galettes were invented to make amateur bakers feel like pros.

We created the waffles we've craved our whole lives.

Healthy waffles? They do exist!

Across the country, local grain mills are changing pastries for the better.

One writer on learning to love the stuff she spit out as a kid.

Non-AP flours lend their own flavor to baked goods. Here's how one pastry chef uses them for delicious results.

A salad where one of the main ingredients is cheese? Okay yes.

Food director Carla Lalli Music eats whatever's on her plate—because it's her job! Here's what she eats when she's off the clock.

These pancakes make an addictive snack: Freeze any extras and toast gently to reheat.

These financiers are moist and nutty from the addition of brown butter and hazelnuts; in this recipe, resting the dough amplifies all of those flavors.

Earthy, nutrient-rich whole grain flours give this classic banana loaf cake recipe some added personality.

Sometimes the oddest-sounding things are the most mind-blowing. Case in point: this savory, crunchy, juicy, sugary sundae.

Take the butter to the edge of burning; the deep toasty, nutty flavors that develop are a needed counterpoint to the earthiness of the buckwheat. 

This all-in-one brunch dish is both luxurious to eat and easy to make.

Did we mention it also happens to be gluten-free?

The little sprinkle of buckwheat delivers a much-needed crunch factor. If you don’t have any, add some chopped toasted almonds or homemade breadcrumbs.

Some of the seed mixture will inevitably fall off as you shape and bake the grissini; don’t stress it.

For the full effect, deliver a jar of the dry ingredients with a half dozen eggs, a quart of buttermilk, and a jug of syrup.

Oatmeal is so five minutes ago. Here's why we're cooking buckwheat porridge for breakfast.

If you can’t find buckwheat groats, coarsely chopped hazelnuts would also be A+.