"The closest possible thing you can compare it to is a real heirloom farro," says Forgione, who is working with Lust's group to cook a three-course sorghum lunch at a June trade show. "It tastes like the ancient grain that it is. It's got a great bite to it. It's very earthy. When we do it risotto style - I cook mine al dente anyway - it has a nice chew to it, a full texture."