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 ...

There’s something incredibly satisfying about making your own pasta from scratch — especially when it’s homemade sourdough ...

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 ...

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, ...

The Thanksgiving table doesn’t leave a ton of room for real innovation if you’re sticking to the classics. What I feel the spread often lacks is hits of brightness and slaps of deep flavor amongst the ...

If you're working long hard days in the City of London and coming home to your flat to bake through the night, you've obviously got some life choices to make. Charlotte Pike (pictured) was one of the ...

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 ...

Sandor Katz’s fascination with fermentation began decades ago in his rural Tennessee garden. His hunger to learn more has taken him all over the globe, from tropical villages to Arctic fishing ...

Bring the flavors of ancient Rome to your kitchen with authentic recipes, timeless techniques, and modern-day adaptations.