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 ...

“Fermenting Vegetables” by Kirsten and Christopher Shockey will inspire you to start making healthful and delicious fermented recipes a regular component of your meals. Even beginners can make their ...

Explore how to create alla pala bread paired with gravlax and labneh in a detailed 72-hour culinary process. This recipe ...

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, ...

Between fad diets, workout routines and an ever-growing list of supplements, Americans are looking for the best way to take control of their health. Registered Dietician Laura Buxenbaum, of the Dairy ...

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.

Fermented foods are packed with amazing health benefits, especially for gut health. Adding fermented food recipes to your diet is a great way to boost your intake of probiotic foods, which are known ...

Kenji Morimoto shares the magic of fermentation in cookbook debut You can save this article by registering for free here. Or sign-in if you have an account. Our cookbook of the week is Ferment: ...

Kanjika is a fermented rice water drink from Odisha known for its probiotic benefits, light taste, and support for digestion ...

Sauerkraut is fermented cabbage, but no alcohol is produced. During this non-alcoholic type of fermentation, harmless bacteria soften and break down the cabbage, releasing acid in the process. This ...