A gut-health scientist and chef eats fermented foods every day. Here are 4 ways she makes the habit tasty and easy.
Emily Leeming, who researches the gut microbiome, has tricks to get more fermented foods in her diet, including using kefir ...
Miso Is the Secret Ingredient Your Kitchen Is Missing—Here's How to Use It
Takahiro Terada, head chef at Tsuta, a ramen restaurant in Brooklyn, N.Y.
Why Nattō Remains A Breakfast Staple In Japan
This slippery, fermented dish is not everybody's idea of a tasty breakfast. However, this doesn't stop thousands of people ...
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This powder filters dirt from water making it sink
The product is called PolyGlu, which is a coagulant made from fermented soybeans. It mixes with dirt and pollutants, causing the dirt in the water to separate and sink. One gram can treat up to 5 ...
Creamy Mushroom Pasta with Garlic-Miso Butter
Meanwhile, bring a large pot of salted water to a boil over medium-high. Add pasta, and cook according to package directions for al dente, 9 to 11 minutes. Reserving 2 cups pasta cooking liquid, then ...