Wheat is the grain of the month for July, and there couldn't be a better time to take a bite out of out of this tasty, traditional food. While whole wheat has nourished communities for millenia, today the staff of life is being embraced with a renewed vigor, by foodies and health experts alike.

There are plenty of things to love about whole wheat. In a recent article in the Atlantic, author James Hamblin explores exactly why whole wheat breads and pastas are so much healthier than their refined counterparts, and what that swap could mean for our long-term health. Additionally, more and more chefs, diners, and producers are captivated by the "terroir" of wheat, and are seeking out long-forgotten, heirloom varieties of this ubiquitous crop for distinct flavor characteristics.

You can learn more about the journey of whole wheat in our July Grain of the Month blog.

Once upon a time, whole grains were most recognized as health foods. Today, however, it's all about the flavor!

Read about how chefs are tapping into the rich diversity of whole grain flavors and textures here.

Tune into our blog to learn the whole grain cooking tricks that Cooking Light's Ann Taylor Pittman picked up while researching and writing her new cookbook, Everyday Whole Grains.

Read the interview here.

Whole Wheat Flatbread Pizza with Summer Produce
Whole wheat pizza dough is the base of this seasonal summer favorite.

Cashew Quinoa
Cashews, another South American favorite (like quinoa), turn cooked quinoa into a hearty, flavorful side dish.

Simple Spelt Pancakes
The sweet flavor of spelt shines through in these simple pancakes.