INGREDIENT NOTES

How to Pop Whole Grains

hen it comes to popping, corn gets all the attention. But don’t overlook other whole grains. We experimented with the varieties featured in our article on grain cookery on page 18 and found that larger types—namely wheat berries, spelt, and kamut—take on a hearty crunch and nutty flavor when they’re popped, making them a terrific snack or a wholesome topping to add to soups or salads. (Smaller whole grains, such as barley or rye, have a smaller proportion of starchy endosperm to bran and remained too hard to be enjoyable.) We also found that a brief simmer in salted