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What ancient African fermentation techniques reveal about probiotics

The Conversation Africa | Posted 06.30.2016 | Home
The Conversation Africa

Paul Mokoena, University of KwaZulu-Natal Humans may not know it, but we are full of lactic acid bacteria. It may sound scary, but these bacteria mak...

These 12 Cocktail Ingredients Are Making You Feel Like Dirt

The Daily Meal | Posted 04.21.2016 | Healthy Living
The Daily Meal

You may have heard that sugary drinks will also make you feel more hungover, but it seems this isn't necessarily true. Rather, sugar, when paired with alcohol, appears to slow down the rate at which our bodies process the alcohol.

Should You Be Eating More Fermented Foods? | Posted 04.19.2016 | Healthy Living

From kimchee in Korea to kvass in Russia to dosas in South India, fermented foods are enjoyed almost daily in traditional societies, and now health professionals and enthusiasts are taking interest in the unique health benefits these foods offer.

We Are What Eats With Us: Food and the Human Microbiome

Fabio Parasecoli | Posted 04.18.2016 | Green
Fabio Parasecoli

Even the most cursory reflection on the relationship between food and our bodies should quickly discount any fantasy about self-containment. Bodies are porous and tightly embedded in intricate ecologies, from the micro to the macro level.

(Not Yet) Cooking Off the Cuff: Gearing Up for Fermentation

Edward Schneider | Posted 03.23.2016 | Taste
Edward Schneider

Just 36 hours ago, Jackie and I got back from three and a half weeks in Hong Kong and Japan, full of new and renewed taste memories that will surely influence what we cook and eat at home.

The First Happy Hour

Medical Discovery News | Posted 02.19.2017 | Science
Medical Discovery News

Behind every sip of beer you drink, there are millions of years of evolution at work. Research into 70 million years of primate evolution indicates that our ancestors evolved a markedly enhanced ability to metabolize or break down ethanol 10 million years ago. Who knew they had happy hours back then?

Beer Science: Sour and Funky Beers

Amanda Greene | Posted 12.01.2014 | Taste
Amanda Greene

Sour beer isn't a new concept; in fact, the earliest beers were probably all sour by today's standards.

Make the Ultimate Hot Sauce (Hint: It Involves Fermentation)

Steven Raichlen | Posted 11.19.2014 | Taste
Steven Raichlen

You produce a hot sauce with complex umami flavors -- a condiment worthy of your best grilling.

Annual Fermentation Festival Opens Up the World of Ferments (VIDEO)

Rebecca Gerendasy | Posted 06.11.2014 | Home
Rebecca Gerendasy

If you haven't yet heard, fermentation -- the process by which foods are partially broken down by living microorganisms -- is big! Consider some of...

Fermenting Chocolate

Heritage Radio Network | Posted 04.09.2014 | Home
Heritage Radio Network

When you are enjoying your dessert this Valentine's Day, think about the fascinating microbes that made it all possible.

Feast Your Eyes On This Time-Lapse Of Beer Fermenting

The Huffington Post | Isaac Saul | Posted 01.23.2014 | Taste

It's alive!

6 Things You Should Know About the Fermentation Trend

Food Riot | Posted 10.22.2013 | Taste
Food Riot

It's not just for hippies anymore.

Yeasty Alchemy in Telluride

Corinna Clendenen | Posted 10.01.2013 | Denver
Corinna Clendenen

Like the air, culture tends to thin out and become rarefied above 8,000 feet. How else can you explain such anomalies as the bread at the Cosmopolitan Restaurant in Telluride, Colorado?

10 Unexpected Food Trends

Foodbeast | Posted 09.04.2013 | Taste

Although the list curiously avoids any mentions of Nutella, bacon or even Sriracha, it's an interesting look into the future of culinary trends via the perspective of an experienced chef -- aka, somebody other than a "foodie" blogger.

How to Make Your Own Sauerkraut

Maria Rodale | Posted 04.07.2013 | Home
Maria Rodale

by guest blogger Robyn Jasko, cofounder of Grow Indie If you've never had fresh fermented sauerkraut, you are really missing out. Unlike the cooked s...

5 Food Myths Debunked

Maria Rodale | Posted 04.02.2013 | Healthy Living
Maria Rodale

by guest blogger, Nathanael Johnson, award-winning journalist I grew up in a nature-worshipping, somewhat hippie family, and with my book, All Natur...

Food Fermentation For Beginners

Organic | Posted 12.01.2012 | Taste

To the untrained cook, fermentation can seem a little scary. In the age of pasteurized and processed foods, letting your food seem to spoil on purpose seems a bit counterintuitive.

What Is Fortified Wine, Anyway?

Menuism | Posted 07.31.2012 | Home

Port, Sherry, Madeira, Banyuls and Marsala all hover in that all-inclusive dessert category of wine that most casual wine drinkers don't take the time to ponder.

13 Foods Served Too Early Or Too Late

The Huffington Post | Rachel Tepper | Posted 05.17.2012 | Home

A person's taste for one kind of food or another is usually determined by his or her cultural background, a fact that's clear in thousands of dishes a...

Zinfandel Styles: Sublime to Ridiculous

Richard Jennings | Posted 04.02.2012 | San Francisco
Richard Jennings

Zins, especially those made from low yielding, ancient vines can be as complex and balanced as any red wine. Others, however, are extremely high-alcohol fruit bombs.

The Alchemy & Magic of Cultured Foods: Why Fermentation Is Vital to Our Health

Organic | Posted 11.20.2011 | Home

Culturing our foods is not just a preservation method, it's also integral to our health -- something frozen or canned foods can never offer.

Emma Gray

Can Kombucha Help Your Skin? | Emma Gray | Posted 11.06.2011 | Healthy Living

Known as the "Champagne of Life," "Tea Fungus" and "T'Chai from the Sea," kombucha is a foodie health trend with staying power. Kombucha itself is...

Make Your Own Hard Cider

Daniel Shumski | Posted 05.25.2011 | Style
Daniel Shumski

Any idiot can do this. Because, really, I'm nothing if not any idiot.

Is Vinegar The Secret Ingredient For Biofuels?

CNET News | Michael Kanellos | Posted 05.25.2011 | Business

To make ethanol, you want to make vinegar first, according to ZeaChem. The biofuel start-up, which has moved from Colorado to Silicon Valley, says it...