6."Pomegranate molasses is highly specific yet versatile. It’s great as part of a salad dressing or in many classic Middle ...

Despite the use of pungent shrimp paste, bun gia cay earned rave reviews from Angolan farm workers in a heartwarming cultural exchange.

It is made with a variety of beans, greens, and noodles, often topped with a dollop of kashk (fermented whey). It is a traditional dish that symbolizes good health and prosperity. This rice dish is ...

Panitenga is a staple in Assamese cuisine, made by fermenting mustard seeds with acidic extracts from mangosteen, tamarind, or lime juice, the mixture is kneaded into a dough, wrapped in banana leaves ...

It is made by boiling milk until it thickens slightly, sweetening it with sugar - either gura (brown sugar) or khejur gura (date molasses) - and letting it ferment overnight. And every desi foodie ...

Bon Appétit asked 20 chefs at top New York restaurants what their secret weapon ingredient is. Discover which ingredients, from seasoning and spices to freshly ground beef, make the food so ...

Instead, the naturally fermented drink is a household staple, enjoyed chilled in summer or as a soothing remedy for a sore throat. Once brewed in homes out of necessity – particularly during ...

Eating too much sugar can contribute to heart disease, obesity, high cholesterol and high blood pressure. There is also an increased risk of cancer. “If everyone just cut their sugar intake by 10-15 ...

To meet this need, the BioNutrients project uses a biomanufacturing approach similar to making familiar fermented foods, such as yogurt. But these foods will also include specific types and ...

Much like Italian gorgonzola, German sauerkraut and Norwegian rakfisk (fermented trout), Japanese natto falls into the category of foods people tend to either love or hate. This particular traditional ...