“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 ...

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, ...

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 ...

Amanda Blum is a freelancer who writes about smart home technology, gardening, and food preservation. Previously, Amanda has worked as a technology strategist specializing in problem solving and ...

ON FACE value, fermented food doesn’t sound all that appealing – after all, you’re essentially leaving things to ‘go off’ before they’re ready to eat. While food writer Mark Diacono has now embraced a ...

As featured in "The Rise," Samuelsson's recipe for Baked Sweet Potatoes with Garlic-Fermented Shrimp Butter is in honor of David Zilber, former head of the Noma Fermentation Lab in Copenhagen. This ...