COPENHAGEN — “The Noma Guide to Fermentation” details how to build a simple MacGyver-style fermentation chamber using a Styrofoam cooler, terrarium heating mat, humidifier, and hygrometer. With it, ...

Noma chefs Rene Redzepi and David Zilber are sharing their fermentation lab secrets with the world in a new book. Speaking of fermented, we’re going across the pond to the birthplace of cheddar cheese ...

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 ...

While some parts of the world—particularly Asia—have rich histories of using fermentation, more people across the US are making their own kimchi and sauerkraut, brewing kombucha in their kitchens, and ...

From the old Noma that catapulted to the top of the World’s 50 Best list, to the new Noma that opened earlier this year, the exploration of fermenting foods has remained integral to what the ...

Forbes contributors publish independent expert analyses and insights. I write about the business of food & drink. "I truly believe in fermentation as a way to make cooking easier," explains René ...

Even if you’ve never heard David Zilber’s name, you should know that he’s spent the last few years becoming one of the most innovative figures in food. Since 2014, he’s worked at Denmark’s ...

THE importance of a systematic study of the microorganisms which play a part in the various processes of fermentation is making itself felt more and more as time goes on and new facts and phenomena ...

MINNETONKA, Minn.--(BUSINESS WIRE)--The new $1 million 8,300 square-foot laboratory at NatureWorks world headquarters is the latest milestone in the company’s multi-year program to commercialize a ...

In a bonanza of $504 million in federal grants doled out to 12 tech hub projects around the country, Illinois struck gold in one category but struck out in another. Researchers in Illinois received ...