Conceptually, fermentation is the antithesis of most conventional food preservation techniques, as it encourages bacterial growth while most other techniques aim to create a sterile environment in a ...

I barely know the basics of fermentation, though I’ve got pretty much every other preservation technique down, from blanching and freezing my green vegetables to the perfect pickled peppers, to any of ...

Straight talk: You need to ferment your salsa. I could explain, over a lot of words, how it intensifies the tomatoes, and how the fermented peppers add a depth of umami that balances the salt and acid ...

We may receive a commission on purchases made from links. Fermentation: the fascinating science behind beloved culinary creations like sauerkraut and kimchi also works wonders with chili peppers for ...

Zuppa forte, also known as zuppa di soffritto, is an old-school Neapolitan dish made by slow-cooking meats with garlic and other aromatics, along with tomatoes and preserved chilies, until reduced and ...

For cooks, keeping the flavor and freshness of a harvest—and storing it for later use—has given fermented foods a major role in many cuisines. The process of fermentation, an ancient food preservation ...

Japanese cuisine is famous for its exquisite presentation, high-quality raw fish dishes, and, above all, umami flavor. A word invented by the Japanese, umami is the best descriptor for many of Japan's ...

Seth Tillman heads to Thip Khao where Chef Seng Luangranth cooks Muu Som. Seth Tillman heads to Thip Khao where Chef Seng Luangranth cooks Muu Som, a delectable dish bursting with ginger, onion, ...