The team’s latest run of pop-up dinners opens up their working pantry to diners.
The founder of Brooklyn-based Contraband Ferments helps us take our kombucha to the next level.
They’re all a little stinky, but they’re good for you—and tasty.
For the upcoming holidays, these events cover what to prepare, how to decorate and more.
By applying strains of naturally occurring microbes to coffee beans, Afineur cultivates new and different flavors.
Keith Cohen, of the 98-year-old Orwasher’s Bakery, shares the secrets to making the perfect sourdough starter.
Michael Pollan would have loved it.
Really retro recipes: From sourdough to sauerkraut, what’s 8,000-years-old is new again.
Through her bakery and community-supported baking (CSB) enterprise, Sarah Owens brings sourdough to Brooklyn.
No brewery? No problem. A visit to Lauren and Joe Grimm’s Gowanus apartment confirms their penchant for experimentation and reveals the philosophy of Grimm Artisanal Ales.
Sandor Katz–fermentation god and author of “Wild Fermentation” who we featured in our current issue–has released a new book and will teach a course on fermented foods at Stone Barnes Center for Food and Agriculture next month.
In our current issue, Rachel Nuwer profiles fermentation fanatics who’ve learned to harness the wild microbes in our kitchens to make home-preserved foods funky, flavorful and good for your gut.