During World War II, the governments of the United States and the United Kingdom approached the largest U.S. chemical and pharmaceutical companies to enlist them in the race to mass produce penicillin ...

When WhistlePig Whiskey unveiled The Boss Hog XII: Feather & Flame this fall, the Vermont distiller wasn’t just releasing another collectible rye—it was staging a cultural dialogue between American ...

“It’s blue cheese, but not as you’ve ever known it before,” says Paul Dyer, as we peer into a fridge full of very special cheeses that he helped create. When I try it, it blows my socks off – the best ...

Scientists have decoded the microbial and environmental factors behind cacao fermentation, the critical process that defines chocolate’s taste. By recreating the fermentation with controlled microbial ...

The unique flavor profiles of premium chocolate—which can include hints of citrus, wafts of wine and subtle notes of spice—have often been attributed to the cocoa bean’s origin. Farmers in tropical ...

In the selection of specialty coffees, those that score above 80 points in blind tests are free of physical and sensory defects. Greenish-colored beans are known to give the drink an astringent taste, ...

In the first months of his administration, President Donald Trump repeatedly threatened due process, a fundamental principle enshrined in the U.S. Constitution. His attacks have spanned from the ...

A new study shows that adding fruit and microbes to alfalfa, a protein-rich feed for livestock, improves fermentation and biogas production. Alfalfa is more than a protein-rich feed for livestock; it ...

Fermenting foods in space could provide a new culinary frontier. When fermented aboard the International Space Station, the Japanese condiment miso tasted nuttier than two earthbound versions, ...

Vicki Denig is a wine and travel journalist who divides her time between New York and Paris. She is a certified wine specialist who has worked in the wine trade since 2013. The techniques used to ...

Filipino researchers have found a way to optimize the traditional procedure for making Philippine rice wine or "tapuy" to produce a potential superfood rich in anti-aging compounds and antioxidants.

Pow.Bio, a startup promising to change the economics of precision fermentation by enabling a continuous process, has opened a new facility with bench and pilot-scale capabilities allowing clients to ...