Top chefs like Eric Ripert and Bryan Voltaggio use sorghum from Bourbon Barrel Foods in their recipes, and now you can too. But why? Because sorghum is a traditional sweet syrup made from grass (in this case grown in Kentucky) that used to be slathered with butter on biscuits, drizzled on cornbread, and used to sweeten baked beans—long before cane sugar took over. Earthy, spicy, and loaded with antioxidants, it comes plain or in a bourbon and vanilla flavored version. Bourbon Barrel Foods of Louisville uses smoky barrels to impart flavor not only to old-fashioned sorghum but also to spices like paprika, sugar, salt and pepper, as well as to all-American Bluegrass soy sauce, the product that really put it on the map. Made with non-GMO soybeans, Bourbon Barrel’s soy sauce is sweeter and smokier than what you find at the supermarket, and it makes a great finishing sauce for grilled vegetables or poached fish. So roll out the barrel the next time you want to give your cooking a new taste from old-time flavors.