One of the oldest food preparation techniques known to man is back. At a recent Science on Tap event at National Mechanics restaurant in Philadelphia, scientists and interested participants gathered ...

Inspired by his Southern childhood, Kevin West presents 220 sweet and savory recipes for jams, pickles, cocktails and more in Saving the Season (Knopf, 2013). From the novice to the professional, ...

Wild Fermentation (Chelsea Green Publishing, 2003) by Sandor Ellix Katz explores the variety of dishes that can be made via fermentation. This excerpt comes from chapter 9, “Fermented-Grain Porridges ...

Sauerkraut is one of the most common fermented foods. It’s traditionally made only with cabbage, caraway seeds, and salt, but you can also add other fruits or vegetables, such as carrots or apples.

If you're working long hard days in the City of London and coming home to your flat to bake through the night, you've obviously got some life choices to make. Charlotte Pike (pictured) was one of the ...

Fermented foods support digestion, improve gut health, and boost immunity naturally. This is why they matter, and five easy, ...

As featured in "The Rise," Samuelsson's recipe for Baked Sweet Potatoes with Garlic-Fermented Shrimp Butter is in honor of David Zilber, former head of the Noma Fermentation Lab in Copenhagen. This ...

The Thanksgiving table doesn’t leave a ton of room for real innovation if you’re sticking to the classics. What I feel the spread often lacks is hits of brightness and slaps of deep flavor amongst the ...

While writing my book, Our Fermented Lives: A History of How Fermentation Has Shaped Cultures and Communities, I took a deep dive into my bookshelf, drawing inspiration and knowledge from the best of ...