Making homemade pizza is a labor of love. Investing in the days-long process to make a great dough is well worth it to ...

When we cook, we tend to only use part of each ingredient, leaving skins, stalks, fronds or peels unused and throwing away roughly a quarter of what we buy. But there’s a lot of flavor potential in ...

The process of fermentation creates flavors and aromas that you cannot get through other processes. As the microbes digest ...

It occurred a decade or so ago. My Bosnian friend Zemka had gifted me the kefir grains — the white globs that look like miniature cauliflower florets and have the texture of cottage cheese — needed to ...

Have you ever eaten a sour pickle at a deli? If you have, you likely recall the lip-puckering combination of salt, sweet, sour, and acid. Mouthwatering to some people and unpalatable to others, the ...

Oranges and lemons, the bells of St. Clement’s – anything can be fermented if you try hard enough. But why, and how? A means of preserving food that predates refrigeration by millennia, fermentation ...

It started on a whim. Logan Schumacher decided to try to pickle eggs on his own, using the lactic acid form of fermentation — letting naturally occurring bacteria do their thing. It’s the way ...

The company expects to reach cost-parity with traditional mozzarella within three years with its animal-free casein produced via precision fermentation. New Culture prepares to launch its vegan ...