Pickling and fermenting are processes for preserving vegetables like green beans. Both enhance flavor and extend shelf life, but methods,...

Fermentation in brewing transforms sugar into alcohol through the action of a vast colony of one-celled, immotile microbes. Top...

Pasteurization is a process of treatments designed to remove microbes from milk. Most microbes inhabiting raw milk are lactic acid...

Whey is a byproduct of cheese making. It comes with nutritional benefits and flavorful culinary options. Explore the production process...

Acetic acid (CH3COOH), or ethanoic acid, is an organic compound with a long history in food, health, science and other applications. This...

Lactic acid (C3H6O3) is an organic acid familiar to humans in food and health. Lactic acid is ten times more acidic than the acetic acid...

Making apple cider vinegar at home allows control over the ingredients. This is essential for artisan vinegars, which can range from tart...

Vinegar is a dynamic culinary ingredient with a rich history and unique flavors. Created through fermentation of ethanol, including...

Coffee lovers welcome the smooth, rich aroma of the morning brew. The journey from coffee tree to flavorful cuppa Joe is a captivating...

Chocolate is one of the world's most beloved indulgences. The journey from cacao bean to chocolate bar is a series of artful processes,...

Brettanomyces is a wild yeast with domestic traits. "Brett" is found throughout the natural world. Microscopy helps define and...

Lactic acid bacteria (LAB) create delicious flavors and tangy textures in dairy products like cheese, yogurt and fermented milk. These...

Yeast strains and lactic acid bacteria (LAB) in artisan baking and beverage production can affect the flavor profile of the product, like...

Mold (mould) is a multi-faceted entity, with properties from food enrichment to serious health hazards. Central to survival of mold are...

Krausen is a joyful moment in brewing and fermenting. When krausen appears, fermentation is under way. When it falls, fermentation is...

Adenosine triphosphate, or ATP, is known as the energy currency of life. Without ATP, essential cellular processes stop. From rhythm of...

Yeast is a cultured fungus with many hidden talents. A single-celled organism, it transforms simple ingredients into delicious foods and...

Pyruvate, or pyruvic acid, is a powerful molecule essential in the energy production of living cells. An intermediate in metabolic...

Yogurt is enjoyed throughout the world, created by the natural industry of lactic acid bacteria (LAB). Transformation of milk into yogurt...

Lactic acid bacteria (LAB) work to help transform milk into cheese, creating unique flavors and textures. They ferment sugars, mainly...