Long before rice became the mainstay of Asia, prehistoric people in China turned to sago palm for starch. That news tidbit from archeologists in China got us to wondering who's eating sago these days.

Sago. Tiny little white pearls of … what exactly? It’s a starch and it comes from the pith of palm trees, in particular from a palm called Metroxylon sagu (sometimes called the sago palm) which ...

This light, textural dish is often served as a fasting meal in the Indian province of Maharashtra. It’s not hard to make, but you must use sago imported from India, which is processed differently to ...

Sago palms were a key food source in prehistoric China, long before rice, a new study finds. Although it's no longer a staple, it is still used in... Long before rice became the mainstay of Asia, ...

In the rush towards the latest trendy ingredient in cooking, some of the simple joys get left behind. Like sago. Like soeters. But let’s start with sago, and make a good old-fashioned pudding of it.