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> It is possible to pop some other grains like popcorn, but none of the ones listed here, at least not using the methodology described.

I didn't read the article as asserting that any of the grains popped like popcorn? There's a picture that makes this quite clear.

It's literally in the title.

No it isn’t? It says cook them in the same way that you cook popcorn, not that they actually pop

Would you settle for the first sentence then?

"Barley, rice, quinoa, amaranth – you name it – can be quickly popped like corn. I just did this and it's delicious!"

Yes