Bulgur

Store in an airtight container in a cool, dry place. Lasts indefinitely if kept dry and protected from moisture and pests.

Most bulgur needs only a brief soak in hot water or broth (5–15 minutes) rather than cooking on the stovetop.

Use a 1:1 or 1:1.5 ratio of bulgur to liquid, depending on desired firmness.

Fluff with a fork after soaking to separate the grains.

Fine bulgur works best for salads; coarse bulgur suits pilafs and grain bowls.

Using too much liquid, which makes bulgur mushy instead of tender with a slight chew.

Skipping the fluffing step, which leaves clumps.

Confusing bulgur with cracked wheat—bulgur is pre-cooked; cracked wheat must be boiled.