If you’re like me—and I know I am—then you have spent a non-zero amount of time during this pandemic feeling like your productivity is swirling down the proverbial toilet. Early in the quarantine era ...

In the days before refrigerators, chemical preservatives, and fossil-fueled transportation, starving to death in the winter was a much more pervasive fear. Fermentation first arose more than 10,000 ...

It’s very likely that your fridge has never been fuller than it is right now. Sure, you’re going to the grocery store less, but you’re buying more when you would on a typical shopping trip. Most ...

A mason jar packed with cultured or fermented vegetables at your local urban provisions shop will likely set you back $10 to $15. Given that the time and materials involved are no more than five ...

I love fermented foods. I love that you can leave something out on the counter, in the refrigerator — forget about it, even — and it just gets better. But why do some foods improve with age, while ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. Gut guru Tim Spector has done more than anyone to popularise the microbiome, the trillions of beneficial ...