There's some magic behind the fermentation process.
You may have heard that sugary drinks will also make you feel more hungover, but it seems this isn't necessarily true. Rather, sugar, when paired with alcohol, appears to slow down the rate at which our bodies process the alcohol.
From kimchee in Korea to kvass in Russia to dosas in South India, fermented foods are enjoyed almost daily in traditional societies, and now health professionals and enthusiasts are taking interest in the unique health benefits these foods offer.
Even the most cursory reflection on the relationship between food and our bodies should quickly discount any fantasy about self-containment. Bodies are porous and tightly embedded in intricate ecologies, from the micro to the macro level.
Just 36 hours ago, Jackie and I got back from three and a half weeks in Hong Kong and Japan, full of new and renewed taste memories that will surely influence what we cook and eat at home.
Behind every sip of beer you drink, there are millions of years of evolution at work. Research into 70 million years of primate evolution indicates that our ancestors evolved a markedly enhanced ability to metabolize or break down ethanol 10 million years ago. Who knew they had happy hours back then?
Sour beer isn't a new concept; in fact, the earliest beers were probably all sour by today's standards.
You produce a hot sauce with complex umami flavors -- a condiment worthy of your best grilling.