The World Institute of Kimchi has confirmed in a new study that bacteriophages, which were previously considered a "nuisance" ...

Kefir, a fermented milk drink from the Caucasus Mountains, is gaining recognition for its rich microbial community and health ...

The World Institute of Kimchi (President: Hae Choon Chang), a government-funded research institute under the Ministry of Science and ICT, has confirmed in a new study that bacteriophages, which were ...

Sourdough's popularity, boosted by celebrity, is backed by science. Its slow fermentation aids digestion, potentially ...

Protein is cottage cheese’s biggest selling point—and rightfully so. Most varieties provide 12 to 15 grams of protein per ...

When you think of probiotics, yogurt comes to mind first. And for good reason, it’s been the poster child for gut-friendly ...

Taylor Swift says her new obsession with sourdough bread has taken over her life. Here is all you need to know about the ...

Texas A&M AgriLife Research scientists in the Department of Food Science and Technology have found a way to make fresh ...

Premature yeast flocculation (PYF) is a persistent issue in beer brewing, where yeast settles too early during fermentation, ...

Voodoo Scientific has developed a process that, when applied to fiery hooch, results in a more sippable tipple.

Breweries nationwide create waste at several stages of the beer-making process. Repurposing parts of this waste could improve ...

With homemade cream cheese, I learned, you don't really need heavy cream. And you definitely don't have to go searching for ...