When you think of fermentation, spicy kimchi, a morning dollop of kefir, or a cold bottle of strawberry kombucha probably come to mind. Although tangy and seemingly alive with flavor, beneath the ...

Have you ever eaten a sour pickle at a deli? If you have, you likely recall the lip-puckering combination of salt, sweet, sour, and acid. Mouthwatering to some people and unpalatable to others, the ...

When Aniko Zala first nibbled on kimchi, the spicy Korean cabbage mixture bit her back. “I always loved sour flavors,” she said. “I couldn’t handle the funk at first.” The dish eventually grew on Zala ...

On a sunny Friday morning in Janda Baik, Pahang, a small group of men and women head out to harvest fruits and vegetables, picked fresh from the sprawling organic farm, A Little Farm on the Hill.

Concerns around the environmental impact of modern farming are causing us to reassess our relationship with food. But are claims that lab-grown food will replace agriculture in the coming decades ...

When Aniko Zala first nibbled on kimchi, the spicy Korean cabbage mixture bit her back. “I always loved sour flavors,” she said. “I couldn’t handle the funk at first.” The dish eventually grew on Zala ...