In A Nutshell Living detectors: Researchers modified E. coli bacteria to light up when they sense acetic acid, the chemical ...

The unique flavor profiles of premium chocolate—which can include hints of citrus, wafts of wine and subtle notes of spice—have often been attributed to the cocoa bean’s origin. Farmers in tropical ...

Lactic acid bacteria (LAB) are a diverse group of microorganisms that play a central role in the fermentation of foods, contributing not only to preservation and safety but also to enhanced ...

As our climate changes, so will our diets. Fix is exploring that reality through the lens of foods that show what sustainable, equitable, and resilient eating could look like. Try them yourself with ...

Fermented foods may sound exotic, but you've eaten them many times before. Fungal cultures and beneficial bacterias are present in everyday foods from beer to pickles to miso to yogurt. But Momofuku, ...

BACKGROUND: While simultaneous saccharification and co-fermentation (SSCF) is considered to be a promising process for bioconversion of lignocellulosic materials to ethanol, there are still relatively ...

In a small fermentation lab in Tallinn, two chefs with roots stretching across continents have quietly launched something ...

“It’s blue cheese, but not as you’ve ever known it before,” says Paul Dyer, as we peer into a fridge full of very special cheeses that he helped create. When I try it, it blows my socks off – the best ...