Learn how to make alla pala bread using a slow 72-hour fermentation process for deep flavor and a light, airy texture. This ...

Heather Sage is a gluten-free recipe developer and freelance writer living in Orlando by way of the Silicon Valley. When she isn’t playing around with alternative flours in the kitchen, she can be ...

Made 80-hour Neapolitan pizza at home using long fermentation to develop flavor, structure, and oven spring. The process ...

One of the oldest food preparation techniques known to man is back. At a recent Science on Tap event at National Mechanics restaurant in Philadelphia, scientists and interested participants gathered ...

Wild Fermentation (Chelsea Green Publishing, 2003) by Sandor Ellix Katz explores the variety of dishes that can be made via fermentation. This excerpt comes from chapter 9, “Fermented-Grain Porridges ...

This recipe for preserving peppers uses the three most common chiles in Southwestern cooking, and it’s wonderfully convenient to have on hand whenever you make chili; the flavorful chile peppers, ...

Almost every culture on earth has fermented foods in its traditional cuisine. These foods - from yogurt to sauerkraut to ...

Amanda Blum is a freelancer who writes about smart home technology, gardening, and food preservation. Previously, Amanda has worked as a technology strategist specializing in problem solving and ...