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

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

NORTHAMPTON, MA / ACCESS Newswire / / Consumers are looking backward to move forward in their nutrition. In an era flooded ...

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

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 ...

Corked, oxidised or heat damaged? Learn how to spot the most common wine faults and flaws - and build confidence with every ...

Eagle has a growing wine industry. In this Exploring Idaho, Abby Wilt takes us along through the process of making wine.

Spoetzl died in 1950, leaving the business to his daughter, Cecilie, known around these parts as Miss Celie. According to Shiner, she became the only woman serving as both owner and brewmaster of a ...

Have you ever crossed a South Indian food joint and spotted giant, plate-sized idlis stacked high behind the counter? That's ...

"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 ...

Three vessels, one process, but not the same bacteria Idli batter, kanji, and curd all ferment, but they are not running the ...

Arkansas has long understood the value of rice in acres, bushels and export markets. Dr. Scott Lafontaine of the University of Arkansas ...