In the U.S., all commercial brands of yogurt taste really similar because they're made pretty much the same way, using only two industrial bacterial starters. But this wasn't always the case, says ...

COPENHAGEN — “The Noma Guide to Fermentation” details how to build a simple MacGyver-style fermentation chamber using a Styrofoam cooler, terrarium heating mat, humidifier, and hygrometer. With it, ...

Explore the challenges and opportunities in consumer acceptance of precision fermentation technology within the food and ...

Hello and welcome to another exciting edition of Fun With Words. When we say “Fermentation Lab,” you say: Damn, you didn’t say “beer.” You were supposed to say “beer.” As in the kind that’s in ample ...

Fermented foods make up a third of what we eat and were mostly discovered by accident centuries ago. Now a fermentation ...

There is arguably no process as foundational to bread-making as fermentation. It’s through this reaction that dough gets its ...

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 ...