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When chef Josh Feathers was growing up in Tennessee, his grandmother always had a jar of sorghum syrup in the cupboard. But he never gave much thought to it, or its significance to Southern culture.

Pork with mustard and molasses reminds me of my grandmother. Every summer, she would roast a fresh ham slathered with mustard and molasses. It was an all-day affair and the house would smell heavenly.

If things are getting a little sticky around here it's because this is sorghum harvesting time in Arkansas. On Saturday, the Heritage House Museum in Mount Ida will celebrate all things rich, gooey ...

Mantachie High School agriculture students have spent this week harvesting, cooking down, and bottling sorghum molasses. Agriculture instructors Joe Rogers and Matt Spradling said this year’s crop did ...

Sorghum syrup -- or "sorghum molasses" as it's sometimes called -- has long been a staple of certain Southern cupboards. (AP Photo/Matthew Mead) BY MICHELE KAYAL, The Associated Press When chef Josh ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Preheat the oven to 350°. In the bowl 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 ...

Steam enveloped a shelter at the Madison County Young Farmers site. Only the sounds of laughter and chitchat offered clues that people were working within the cloud. Every once in awhile a strong ...