Most bourbon is made in Kentucky.
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The bourbon industry has been booming in recent years, but what sets all the different types of bourbon apart?
Researchers have uncovered the likely genesis of the yeast used to make lager.
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Little-known documents and scientific detective work helped pinpoint the origin of lager.
In what form do you eat your annual share of the approximately 5 million tons of cocoa produced worldwide?
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There’s a lot of interesting science behind the fermenting, roasting, grinding and melting that turns chocolate into the bars, bonbons and baked goods you know and love.
Synthetic milk offers dairy milk without the concerns such as methane emissions or animal welfare. But is it the whey forward?
A new ‘protein roadmap’ produced by CSIRO reveals foods set to fill fridges by 2030 as health, environmental and ethical concerns push consumers away from meat.
Dairy cows in the Fraser Valley, B.C.
Technological changes on the horizon will likely disrupt the dairy industry as we know it — plans to mitigate the risks this transition poses to farmer livelihoods and animal welfare should start now.
A growing interest in fermented foods may direct people to a Bengali fermented rice dish.
A rice dish’s debut on a cooking competition show reflects the growing acceptance of ethnic foods.
Underneath the shiny wrapper, a chocolate bunny is a fermented food.
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Sauerkraut, sourdough, beer…and chocolate? They’re all fermented foods that rely on microbes of various types to transform the flavor of their raw ingredients into something totally different.
Honey-alcohol fermentation experiment with chopped “moerwortel” plant additive, Glia prolifera.
Until now the search for early evidence of alcohol has fixated on residue analysis.
An invisible organism with worldwide influence.
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Yeast is a single-celled organism that’s everywhere around us. Understanding how yeast works can help you make better bread and appreciate this old friend of humanity.
Humans have been pickling for at least 4,000 years. Maybe it’s time you tried?
He died so that we might eat cheese.
Your taste for cheese and yoghurt may never have been satisfied were it not for illicit microbial sex.
Fermented foods such as yogurt, kimchi, and sauerkraut, are all popular sources of probiotics.
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While the probiotics found in fermented foods might have health benefits for most, these foods could cause serious harm to the health of others.
A sample of the
Eucalyptus giunnii plant, sometimes called a cider gum for its ability to produce an alcoholic drink without human intervention.
Sap from one tree collected in hollows in the bark, and natural yeast fermented the liquid to an alcoholic drink used by Aboriginal people. Europeans called the tree a cider gum because of the taste.
An agave plant cutter, or ‘jimador,’ cuts the tips off from agave branches at a Jose Cuervo blue agave field.
AP Photo/Guillermo Arias
Is a shot of tequila actually good for you? What’s the deal with the worm? Who was margarita, anyway? A food historian explores some little-known aspects of the popular Mexican spirit.
Betty Aneyumel from the Karamoja tribe rakes fermented millet to prepare a local alcoholic drink in Moroto, eastern Uganda.
There’s more to fermented foods than a good meal. Scientists are learning just how such foods encourage the growth of probiotics and how this keeps people healthy.
You couldn’t enjoy cheese like this without the intervention of micro-organisms.
Many of us shirk at the thought of bacteria or fungus in our food, but without them, we wouldn’t have many of our favourite foods.
The humble spread gets caught up in the home brew debate.
Vegemite has been used for many things over the years. But claims it was used to brew alcohol in dry Indigenous communities had many asking if that was even possible.
From tree to biofuel in few steps.
University of Wisconsin-Madison
Turning wood and agricultural waste into biofuels is one step closer to being a truly green process, according to a recently published study in the journal Science. James Dumesic of the University of Wisconsin-Madison…