Adding healthy bacteria and other microbes to certain foods ferments them, which can make them tastier, more digestible, or ...

Yeast is a single-celled fungus important in food production, medicine, and biotechnology. It aids in baking, brewing, and producing medicines like insulin. Rich in nutrients, yeast also offers health ...

A new study links ultra processed food with life expectancy, but while some UPFS are easy to spot, others are less so. We ask the experts for guidance ...

Louis Pasteur’s breakthrough discoveries unlocked the world of microscopic organisms that live inside our bodies.

Bar Bucce, from Chef Mike Pirolo, Jennifer Chaefsky and Jacqueline Pirolo of Macchialina, bears little resemblance to the ...

Tepache is a 3,000-year-old beverage from Mexico, typically fermented from pineapple peels, piloncillo (raw, unrefined sugar) ...

Sommelier André Hueston Mack returns to Bon Appétit, this time to taste and give his expert opinion on Italian wines. With 20 ...

The fresh, fruit-forward profile of classic Provence rosé calls for reductive winemaking, but some producers are turning to a ...

Ginger beer was a popular summer beverage in Poona and elsewhere in the Bombay Presidency. Several accounts written by ...

Alan Edwards’ fermentation journey began not in a lab but with a pint. While studying at Imperial College London, he immersed ...

The nutritional health of yeast can determine the success – or failure - of the resulting wine. To get the most out of your ...

There’s something special about this time of year – and as the weather changes and the days grow longer, so, too, should we ...