Hello, I'm Akimori, the foodie artisan🔧🍽️For the past three installments, we've been talking about food labeling. This time ...

My grandmother used to tell me, ‘With fermentation, time does the work.’ I’ve always remembered that,” says Kim. Becoming a ...

Changing the way we produce dairy proteins could have implications far beyond what ends up in your glass, according to a new study.

Fermented foods at home don't require fancy gear. Here's how to start with sauerkraut, kimchi, and yogurt without the ...

"It was a hot year, so it should be a good wine." In conversations about wine, such words are sometimes exchanged. However, a year for grapes cannot be explained by high temperatures alone. When did ...

Kimchi, the fiery fermented staple of Korean cuisine, has a microbial dark side that food scientists are only now learning to ...

Humans have taken advantage of the metabolism in a tiny fungus called yeast to create beer and wine from grains and fruits. What are the biological mechanisms behind this alcohol production? Aa Aa Aa ...

The mountains of discarded smartphones, LEDs and circuit boards piling up around the world contain a hidden treasure of ...

Scientists at NTU Singapore have used oyster mushroom mycelium to ferment okara, boosting its protein content and ...

Dylan Parks is an associate professor of instruction in the Biology Department and he leads UTA’s Brewing and Fermentation Science certificate program. Dr. Parks specializes in microbiology, and with ...

From miso and ferments to chilli, vinegars, pickles and chutneys, Australian chefs are using supporting flavours to create a more recognisable cooking identity.

Wine helped define California’s identity. As tastes shift and vineyards come under pressure, growers and winemakers are ...