From the old Noma that catapulted to the top of the World’s 50 Best list, to the new Noma that opened earlier this year, the exploration of fermenting foods has remained integral to what the ...

So, you have a great idea for a new fermentation-based product or ingredient, and a successful process in the lab. All that remains is to scale up to mass production. That’s just a matter of running ...

Using yeast and animal protein DNA it's now possible to grow hen-free eggs in a lab. But what does an omelette made with them taste like? If The Every Company had its way, the egg would always come ...

While some parts of the world—particularly Asia—have rich histories of using fermentation, more people across the US are making their own kimchi and sauerkraut, brewing kombucha in their kitchens, and ...

Noma chefs Rene Redzepi and David Zilber are sharing their fermentation lab secrets with the world in a new book. Speaking of fermented, we’re going across the pond to the birthplace of cheddar cheese ...

Forbes contributors publish independent expert analyses and insights. I write about the business of food & drink. "I truly believe in fermentation as a way to make cooking easier," explains René ...

It is well known in the food world that the intense, at times startling flavors one encounters at Noma, the Copenhagen restaurant named the world’s best four times in a five-year period by Restaurant ...