Green garlic had been fermenting in a small jar on my kitchen counter for about four days when a friend kindly asked whether it'd be okay if he opened the window. Nothing reached Époisses-level stinky ...

With hectic lifestyles and poor dietary patterns, prioritizing health is becoming important day-by-day, and this is why most people are moving back to the basics and opting for healthier alternatives ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. In terms of complex, funky flavor, it doesn’t ...

Harvesting garlic scapes, the tender stems produced before the bulb matures, is great way to encourage bulb growth and can add a tasty green to your diet. This is a strong, concentrated condiment, ...

In the days before refrigerators, chemical preservatives, and fossil-fueled transportation, starving to death in the winter was a much more pervasive fear. Fermentation first arose more than 10,000 ...

LITTLE ROCK — Black garlic? Yes, indeed. It is nothing more than garden-variety garlic, Allium sativum, that is fermented with heat for 30 days, but the taste is entirely different. You can eat it raw ...

As featured in "The Rise," Samuelsson's recipe for Baked Sweet Potatoes with Garlic-Fermented Shrimp Butter is in honor of David Zilber, former head of the Noma Fermentation Lab in Copenhagen. This ...