We Need to Talk About Vinegar
“White distilled vinegar is the devil.”
Michael Harlan Turkell
This Strange Beer Cocktail Has a Secret Ingredient That Will Cure Your Hangover
Behold, the pachecada: a refreshing, soothing Mexican beer cocktail that is half tejuino (a pre-Hispanic, fermented corn beverage), and half Mexican beer, with fresh lime juice, and a fat pinch of chunky rock salt to round out the beverage’s strangely...
The Best Rice Pudding Has a Little Funk
We decided to kick off the weekend in the best possible way with the new king of rice puddings: koji rice pudding.
This Turkish Winter Drink May Be the Original Booze
Boza is a sweet and sour fermented Turkish winter drink with a pudding consistency and just the barest hint of alcohol.
Koreans Don't Want to Admit They're Eating Chinese Kimchi
There is a crisis in Kimchi Land. An invasion of foreign kimchi is marauding through the country, pillaging and robbing South Korea of its culinary dignity.
North Korea Is Fighting for Kimchi Recognition
The DPRK may never be able to secure dominance over the capitalist kimchi of the south, but it seems well on its way to parity.
Tempeh Is the Underdog of the Fake Meat World
If plant proteins can be classified by high school clique, tofu is the jock, seitan the punk, and tempeh the stoner. Tempeh is the more versatile one, the more nutritionally complex one, the more delicious one—but it’s also the weird one.
I Threw a Dinner Party with the World's Stinkiest Fish
The smell of surströmming, a Swedish delicacy of fermented Baltic herring, will punch you in the face if you're not used to it. But for those of us who grew up eating this powerfully funky fish, there's no greater pleasure in the world.
This Man Is Making Kimchi Taste Like Bourbon
Kimchi and bourbon are both strong personalities—so strong, perhaps, that they should stay far apart. But Joe Banet of Funked and Fermented Kimchi Lab believes the exact opposite, and he's mixing barrel char into one powerfully pungent jar.