Fermentation is one of the oldest methods of preserving foods. How does acid affect sausage and cheese? What role do microbes play in determining texture and flavor? We'll discuss the science behind ...

When you think of fermentation, spicy kimchi, a morning dollop of kefir, or a cold bottle of strawberry kombucha probably come to mind. Although tangy and seemingly alive with flavor, beneath the ...

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

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 ...

The list of fermented food in our lives is staggering: bread, coffee, pickles, beer, cheese, yogurt and soy sauce are all transformed at some point during their production process by microscopic ...

When Aniko Zala first nibbled on kimchi, the spicy Korean cabbage mixture bit her back. “I always loved sour flavors,” she said. “I couldn’t handle the funk at first.” The dish eventually grew on Zala ...

On a sunny Friday morning in Janda Baik, Pahang, a small group of men and women head out to harvest fruits and vegetables, picked fresh from the sprawling organic farm, A Little Farm on the Hill.

tea leaves, which are the evergreen trees of Theaceae. It is said that the difference in tea is brought about by the ' fermentation ' of tea leaves, but the 'fermentation' in the world of tea is ...

When Aniko Zala first nibbled on kimchi, the spicy Korean cabbage mixture bit her back. “I always loved sour flavors,” she said. “I couldn’t handle the funk at first.” The dish eventually grew on Zala ...