NUS scientists develop kombu fermentation process that boosts nutrient absorption, probiotics and flavour, opening new ...

Bloating rarely comes from one heavy meal alone. More often, it’s the result of digestion slowing down, food sitting longer in the gut, fermenting, creating gas, and leaving you feeling uncomfortable ...

A South Bend wine bar is marking Indiana's football national championship with a commemorative wine.

Learn how to make a 72 hour pizza dough that delivers incredible flavor, airy texture, and a perfectly crisp crust. This easy ...

After receiving an inquiry from a Finger Lakes Community College student enrolled in the school’s viticulture and wine ...

A few tablespoons of the spicy, tangy liquid can amp up everything from ceviche to cocktails.

"To test whether your starter is ready, drop a small spoonful into a glass of water. If it floats, it is ready to use," says ...

How Sullivans Cove Distillery’s Tasmanian single malt became the first outside Scotland or Japan to win World’s Best, driving ...

The world's most critical challenges are accelerating at a rapid pace. The R&D methods tasked with solving them are not—until ...

Investment in alternative protein fell to $881M in 2025, with funding increasingly favoring companies that demonstrate scalable operations, strong offtake agreements and bankable growth strategies, ac ...

In an environment defined by rapid consumer shifts, long term success depends not on guessing the future correctly, but on ...

Kombu ( Saccharina japonica ) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its nutritional value, its strong fishy and grassy odor can deter some consumers ...