Balkan-inspired tarator with yoghurt, cucumber and herbs
A refreshing cold yoghurt, cucumber and dill soup inspired by cacık and Balkan-style tarator. Tangy, cooling and simple to prepare, it is perfect for hot days, mezze tables and light summer lunches.
What Is Kahm yeast?
Kahm yeast in fermentation: harmless yet misunderstood, its presence necessitates sensory checks to ensure the integrity of your ferment.
Myths & misconceptions about probiotics
Exploring common myths about probiotics, highlighting the need for personalized usage and consultation with healthcare providers.
The difference between lacto-fermentation and yeast-fermentation
Discover the tasty differences between lacto-fermentation and yeast-fermentation with insights into their microorganisms and end results.
How to recognise a ferment that has gone bad
Recognize spoilage in fermentation by relying on your senses: smell, sight, and taste. Use this knowledge to ensure your ferment remains safe.
Global food tech awards opens EMEA search for startups shaping the future of food
Applications are open for the 2026 Global Food Tech Awards EMEA heat, inviting early-stage startups working across ingredients, fermentation, artificial intelligence, processing, packaging, and the wider food supply chain. With finalists set to appear at Future Food-Tech London, the competition offers a glimpse into which food technologies are moving closer to commercial reality.
July fruits & vegetables: What’s in season + what to ferment
July brings high summer abundance in the Northern Hemisphere and deep winter produce in the Southern Hemisphere, making it a month of contrast for fermentation. From cucumbers, tomatoes, peppers, berries, and herbs to cabbage, roots, citrus, and apples, July offers both quick warm-weather ferments and slower cold-season jars.
Marcela Valladolid, Chef
Tart pomegranates that pop in your mouth make the perfect counterpoint to roasted chicken and salty-creamy feta cheese.
Christina Tosi, Chef
Being a great baker and pastry chef requires the upmost open mind. I try every dessert that comes my way!
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Ferran Adria, Chef
For me to go to a restaurant and eat something that is not only good, but totally new, is a double thrill. Double the enjoyment.