If you have ever stared at a moldy piece of bread and a fuzziness is viewed you are looking at colonies of spores. Spores ...

Eating as many plants as you can is great for gut health. Nutrition scientist Tim Spector makes it easier with frozen and ...

Professor Valerie Taylor says eating nutritious food could improve our mood. Her tips for caring for the gut microbiome ...

While labneh may be a novelty to many people in the U.S., it has been enjoyed for millennia in Middle Eastern homes, ...

Alissa Timoshkina wrote “Kapusta” to feature vegetable-forward dishes from the region. Many include meat as well.

Citizen scientists are drawing on personal experience to help researchers create new plant-based fermented foods and maximize ...

A new cookbook is celebrating the traditional recipes and ingredients of Eastern European cooking. Alissa Timoshkina wrote ...

Milk kefir is thought nutritionally superior to ... To her mind, many are over-fermented too, developing a vinegary taste more akin to pickle than the balance of tanginess, sweetness, spice ...

and pickles, align naturally with modern probiotic trends, making the concept relatable. Probiotics are living microorganisms found in fermented foods like yogurt, kefir and sauerkraut.

The other mainstays, she says, are beetroot, potatoes, carrots and mushrooms; each gets a chapter, along with dumplings and “ pickles and ... a cold borscht with kefir). They go from basic ...