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 ...

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.

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, ...