Growing up in a household with predominantly New England and Italian cooking, I didn’t have a whole lot of exposure to sorghum syrup, the molasses like sweetener that maintains a following in the South and in some Midwest states. To be honest, I had never even heard of it or tried it until it started popping up on Washington, D.C., restaurant menus about a year ago. I’ve seen sorghum chili glaze on duck at one restaurant and sorghum syrup in cocktails and desserts at another. When I noticed sorghum seed incorporated into a salad, I knew sorghum was having a moment.(follow link below to keep reading)
Source: Kitchen Window: Sorghum Travels From The South To The Mainstream : NPR.