As the latest installment in the probiotic trend, kefir is a simple fermented milk product with a tangy taste. Grab a SCOBY and start making your own kefir.

With the impending master baker training, I attempted to divine the perfect baker’s brew.

A bread baked by a local bakery every Friday has become my fast favorite. With the help of a recent purchase, I try to replicate this bread in my own kitchen.

None of these are fermented; rather they are seasoned, cooked and preserved

Challenged to make this Korean specialty, I set about trying to find Napa cabbage and fish sauce.

Many microbes have given their lives to bring us pizza.