The ‘azyme controversy of 1054’ became so divisive it contributed to the schism of east and west. But it has a lot to tell us about how we understand bread.
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.
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.
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.
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.
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.
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.
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.
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.