Airing weekdays at 7:30 A.M. on

Airing weekdays at 7:30 A.M. on

Join Chef Ralph Pagano in the kitchen with some QuickBytes, as he prepares seamless recipes using the nutrient-dense, non-GMOm and gluten-free grain, Sorghum. This ancient grain, made in America, is naturally high in fiber, iron, potassium, and protein.  It’s also high in antioxidants and rich in B complex vitamins. Sorghum is an excellent source of energy. This very versatile grain comes in several different forms.  It’s commonly used in pilafs and vegetable salads. It is also frequently made into flour used in baked goods likes breads, muffins, cookies, and piecrusts. Sorghum flour allows for a gluten-free option to many recipes.

The best part of Thanksgiving is spending time with your family and being grateful for your many blessings. Today, The Balancing Act is giving you three turkey leftover recipes that can infuse your holiday extras with a tasty twist.

Get swept away under the desert sky as Amber Milt takes you behind the scenes of The Band's Visit.

About 37 million people face hunger in the U.S. today — including more than 11 million children and nearly 5.4 million seniors. Hunger knows no boundaries — it touches every community in the U.S., including your own.

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