Fermentation
Why I Decided to Close My Michelin-Starred Restaurant
Setting up a restaurant is a bit like creating an artwork: when it’s done, the artist doesn’t need to adjust anything...That's what I started to find annoying.
MUNCHIES Presents: A Day in the Life of Restaurant 108
For one day, MUNCHIES got to be a fly on the wall at restaurant 108 in Copenhagen.
Meet the Bartender Making Wine Without Grapes or a Vineyard
Ryan Chetiyawardana of London’s White Lyan cocktail bar is making his own “wine” by fermenting herbs, tea, and fruit into an alcoholic drink that mimics the flavours of reds and whites—without grapes.
This Is How to Turn Any Crappy White Wine Into Fancy Champagne
Looking to impress despite your sad empty bank account? Here are two different ways to turn a bottle of garbage Chardonnay or Pinot Grigio into magical bubbly!
This Craft Brewery Infuses Its Beer with the Wu-Tang Clan
Fortnight Brewing uses sonic vibrations to stress out yeast during the fermentation process with the purpose of altering the flavor, character, and complexion of a new beer, aptly dubbed “Bring da Ruckus.”
This Sake Brewer Wants to Change the World with Fermentation
Satoru Furuta of the Imayo Tsukasa sake brewery thinks that the world would be a better place if everyone incorporated more fermented products into their lives.
Why the Meat Factories of the Future Will Look Like Breweries
"If you tour a meat factory in the future, it will look like a brewery—basically with big meat fermentors," says Bruce Friedrich of the Good Food Institute, an organization that helps to fund research and policy initiatives to develop cultured meat...
These Chipotle Pickled Eggs Are Too Good to Be a Pub Snack
London picklemaker Freddie Janssen’s Mexican take on the traditional cured egg is spicy, smoky, and best served with tortilla chips and a cold beer.
Hairy, Stinky Tofu Is the Stuff of Smelly Dreams
I went to Kunming, in China’s southwestern Yunnan province, to find the city's famous version of stinky tofu, which turns deliciously sour and moldy after a few days' rest. But don't believe the haters, because stinky tofu doesn’t taste like farts.
Scientists Have Invented a Machine That Never Stops Making Wine
Iowa State University professor Daniel Attinger, and self-professed “wine connoisseur” has developed what he calls a "micro winery” which can continuously ferment and produce wine at the rate of one milliliter per hour.
Would You Drink a Beer That Was Made With Yeast From Belly Buttons?
One Australian brewery has just taken it upon itself to embrace the inky abyss of the human abdomen by brewing a beer that actually utilizes the brewers' own belly button lint.
This Ancient Incan Corn Beer Might Bring You Closer to the Gods
The rustic corn beer known as chicha de jora was once a sacred drink of the Incas, and it's still widely consumed in the Andean highlands, homebrewed by locals.