Fermentation is bringing savory, complex, and sustainable flavors to the world of cocktails. From miso syrups to ...

Making your own fermented foods with Mason jars is surprisingly easy, but it helps if you use the right kind of Mason jars.

Drop four ants into warm milk, wait a while — and voilà, you have yoghurt. Researchers from the University of Copenhagen and ...

Scientists revived a forgotten Balkan recipe where live forest ants and their microbes naturally turn warm milk into yogurt.

New insights reveal gluten's health potential, highlighting beneficial peptides and innovative methods to enhance wheat ...

Vinegar can kill microorganisms such as bacteria and viruses and treat yeast infections. A new compoundenhances this ...

In today’s tumultuous climate, launching a new wine label is no easy feat—but it’s not impossible. Founders and owners share ...

The future of food will not be defined by one breakthrough but by how well we work together," says MISTA head Scott May.

Idaho wineries produce about 258,000 cases of wine annually. Abby Wilt takes us to Idaho vineyards to show how Idaho wine is ...

Davis dives into the surging sourdough trend and shares how La Brea Bakery is meeting consumer demand for these breads.

After wrapping up the trip to Bulgaria, the team dissected the science behind the ant yogurt in Denmark. The ants carry both ...

According to the International Energy Agency (IEA), most new biofuel demand is coming from these countries, including Brazil, India and Indonesia. Biofuels are also one of the key options being ...