Chef Brad Leone elevates fried chicken by incorporating fermented kimchi brine techniques for extra depth and crunch.

Cabbages, glass jars and pre-portioned piles of seasoning lined the counter at Chez Alaska Cooking School, but the most noticeable thing in the room was the smell. Friday night, during Fermentation ...

As probiotic-rich foods continue to dominate wellness conversations, a key distinction is getting lost: not all pickles are ...

There's something quietly satisfying about opening your fridge in January and pulling out a jar of tangy carrots or bright, crunchy sauerkraut that you made yourself from last summer's garden.

Ferment garlic for a flavorful preservation that won’t take up space in your freezer. Sanitize all of your equipment by submerging it in boiling water for a few minutes and then allowing it to cool to ...

Add Yahoo as a preferred source to see more of our stories on Google. Getty / Madeleine Steinbach If you’re a fan of all things salty and briney, pickles and capers are just the beginning—do not ...

Brooke Jackson-Glidden was the editor of Eater Portland. Han Oak, the Northeast Portland Korean restaurant known for its crispy fried chicken, delicate dumplings, and seasonal vegetable banchan, is ...

Ready for your next project while waiting for warmer temps? Try the edible experiment that's trendy these days: fermentation. Bringing the magic of fermentation to your kitchen is a fantastic way to ...

The summer heat will make this a perfect time to knock out a rich, thick mustard perfectly suited to your tastes. Amanda Blum is a freelancer who writes about smart home technology, gardening, and ...

Adam H. Callaghan is a Quality Team Developmental Editor for Food & Wine. A multilingual editor and writer based in New England, he's worked across digital and print for over 10 years covering food ...