To make marinated cheese, place cheese cubes in a mason jar, top with your favorite savory vinaigrette, twist on the lid, ...

Cabbage can spoil quickly if not stored properly. Refrigeration, freezing, and fermentation are recommended methods to ...

Sodas made with pre- or probiotics are popping up in supermarkets everywhere. But how do they taste? We taste tested 11 ...

Do you ever wish you could hold and capture a season, or bottle it to keep it for later? Well, that’s what preserving is all ...

Dianne de Guzman is the regional editor for Eater's Northern California/Pacific Northwest sites, writing about restaurant and ...

Pickled beets, pears and cake(!), kimchi, and flavored vinegar are on top of some cottage foods menus this year. You can make them safely by following standard recipes and testing pH.

Emily Leeming, who researches the gut microbiome, has tricks to get more fermented foods in her diet, including using kefir ...

Celebrate National Bloody Mary Day with 7 cocktails from a basic Bloody Mary recipe to simple variations and creative twists ...

Maybe it was the December day that a food scholar was heard to utter, “Everyone can kind of see their needs met by pickles.” ...

Fermenting and pickling are two age-old methods of preserving food, but they differ in process, taste, and texture. Fermentation relies on natural microbes while pickling uses acidic brines or vinegar ...