Chef Stevie Parle of modern British restaurant, Craft London, has revived a 3,000-year-old recipe for garum—the aged fish guts ketchup first made by Romans.
Australian technology company Naturo Technologies has developed a contraption that uses steam-driven pressure fluctuations to “turn off” the enzyme that causes avocado flesh to brown.
Trung Nguyen, the Starbucks of Vietnam, commissioned a bunch of chemists to mimic kopi luwak, exquisitely expensive coffee that’s been digested and shit out by little weasel-like creatures called civets.
A new enzyme can change type A and B blood to type O.
New research that was recently published in Applied and Environmental Microbiology suggests that bioengineered yeast could make our wine healthier, tastier, and guilt-free.
Lately, there's a rising fear in food—people have developed a strange aversion to anything that isn't shrink-wrapped with a barcode on it. But when the issue behind raw milk bubbles to the surface, the cheese world is swimming in a sea of it. Here's...
Parmesan cheese, or Parmigiano-Reggiano, is money. It gets branded like a tattoo and sent directly off Parmigiano banks. But behind the dank flavor, this complicated wheel of enzymes and curds has an insane history guarded by a fiercely protective...
Forget the coconut water and bullshit herbal remedies. This mimics the way your liver actually works.