It’s so simple to make lactic fermented foods as long as you follow a couple of rules. The end result is better than anything you can buy, less expensive and is very satisfying to know that with...

Fruit pies are easily in my top 10 favorite desserts, and if I am forced to pick just one, I think a solid apple pie reigns supreme.  Spring is about here but that does not mean apple pie is forgotten...

Amino pastes is what Shih and Umansky in Koji Alchemy call these applications of Koji. It’s the category that Japanese miso belongs to. In Noma Guide to Fermentation they frequently use terms like...

Dry January is done and this here is the third and last post about the NA back bar, at least for this month. Please read (or at least skim) through the first post about this topic for more details and...