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 ...

Wine has been made by humans for about 7,000 years, and experts agree that until quite recently it may not have tasted very good. For millennia wine has been the ultimate expression of agriculture, ...

New research shows that sourdough fermentation does more than make bread rise—it transforms wheat fibers in unexpected ways. Scientists found that enzymes already present in wheat, activated by the ...

Consumption of fermented foods jumped 149% in 2018, according to Forbes, demonstrating not just the staying power of this ancient form of food, but how globalization has introduced fermented foods to ...