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 ...

The foods she made every fall turn out to be smarter than anyone realized.

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 ...

Learn how to make a 72-hour crunchy pizza with a long fermentation dough for the ultimate crispy crust. This detailed 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, ...

PRESERVING THE HARVEST: A simple mixture of fresh vegetables, salt and time can yield delicious fermented results. The kitchen of Janelle Lucido-Conate’s West Asheville home is literally bubbling with ...

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 ...

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.

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 ...