Kyoto researchers found that, given two weeks at room temperature, a familiar snack can nudge water into natural fermentation ...

One of the first rules I learned in culinary school about cooking with wine was to use wine you’re going to serve with the finished dish. The echo of that statement hadn’t died before they added, “And ...

So, you have a great idea for a new fermentation-based product or ingredient, and a successful process in the lab. All that remains is to scale up to mass production. That’s just a matter of running ...