The single biggest factor separating traditional sourdough from modern commercial bread is how long each takes to make. Most ...

The ingredients supplier is working with biotech firm Debut to offer a replacement for one of the most widely used artificial ...

There's something quietly satisfying about opening your fridge in January and pulling out a jar of tangy carrots or bright, ...

Time, fermentation, flour selection and more make the difference in the bread quality, even at high-volume, industrial ...

You might know sake, the Japanese rice wine, from your weekly happy hour with the coworkers you actually like, but that same ...

Adam H. Callaghan is a Quality Team Developmental Editor for Food & Wine. A multilingual editor and writer based in New England, he's worked across digital and print for over 10 years covering food ...

BOSTON - JUNE 16: Fermentation enthusiast Jeremy Ogusky demonstrates how to make sauerkraut by fermenting vegetables, step by step, in his Jamaica Plain pottery studio, June 16, 2016. Step seven: ...

From coffee to ketchup, bread to sausage, wine to cheese, fermented foods are all around us – but we don’t have to be so afraid of them There is a moment in the life of fruits and vegetables that has ...

By sterilizing bioreactors with UV light instead of complex steam-in-place systems, firms can slash capex and opex costs, ...