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 ...

Cabbage rolls, or stuffed cabbage, can be eaten as a main course. Some recipes call for fresh leaves while others use ...

Cabbage would seem to check a lot of boxes for what’s prized these days in Western food circles. It’s nutritious and inexpensive. Seasonal. Colorful. Climate-hardy. Fermentable.

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

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

pickles, sauerkraut, miso, and much more. More recently, interest in fermented foods such as kefir and kombucha has increased ...

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 ...