We talked to David Zilber about what you might do with salmon kombucha and why everyone should start fermenting.
This is why we have hangover cures.
Many brewers and distillers claim that loud music is the secret ingredient to getting their products just right.
Shotgunning beers and eating moon-yeast pizza might be part of everyday life for those who live on humanity’s first interplanetary outpost.
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.
For one day, MUNCHIES got to be a fly on the wall at restaurant 108 in Copenhagen.
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.