Fermented foods have been part of human diets for thousands of years, transforming ordinary ingredients into nutritional ...

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 ...

CONCORD — At a recent class on fermentation at Verrill Farm, we learned about bacteria, gases, acidity, salt brine, burping, bad fuzz, fizz, mold, and rot. Yes, the relevant vocabulary for the process ...

The process is increasingly used to produce functional ingredients that boost baked good quality, nutrition and shelf life.

In previous articles, we have touched briefly on the benefits of fermentation for food safety, health benefits and the protein transition. Its key role in the dairy sector is undeniable, while its ...

Fermented garlic water, a traditional tonic, enhances garlic's nutrients and develops probiotics through natural fermentation ...

Once a bright, zesty coastal white, Albariño is finding new complexity thanks to lees aging — a Burgundy technique that adds ...

Samuel Adams has unveiled its latest Utopias — a 30% ABV beer that pushes brewing boundaries, a record-breaking feat achieved ...