Breakfast Cereals

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About
Apart from breads and pastries, the most common form in which Americans consume grain is probably the breakfast cereal. There are two basic types of breakfast cereals: hot, which require cooking, and ready-to-eat, which are eaten as is, often with some cold milk.

The anatomy of a wheat kernel. It’s a miniature but complete fruit, with a dry rather than fleshy ovary wall. The large mass of endosperm cells stores food to nourish the early growth of the embryo or “germ.”