The combination of protein and prebiotics in labneh, a fermented Middle Eastern cheese, makes this a supremely healthy ...

In its 12th year of operation, Colorado State University’s fermentation and food sciences major is serving up much more than ...

Uji is a traditional fermented porridge enjoyed as a staple breakfast dish throughout East Africa. Crafted from millet or ...

Sauerkraut adds a dose of probiotic goodness to dishes. Preserving it requires proper storage, but this is why freezing the ...

Nutrition trends not only impact people's eating habits, but can also influence daily food choices. The team of food and nutrition experts at the Good Housekeeping Institute have compiled a new list ...

Fermented foods have been a staple in many cuisines around the world for thousands of years. Their popularity continues to ...

Do you find yourself tossing away the crusts of your bread? You're not alone, but the scale of bread waste is staggering.

Seeds of two species of Plantago have been identified as producing mucilage that can be used as a natural additive to make gluten-free bread dough more elastic, resulting in fluffier loaves.

Follow along as we break down how to proof bread from scratch—along with answering your bread proofing questions.

Seeds of two native species of Plantago have been identified as producing mucilage that can be used as a natural additive to ...