COPENHAGEN -- In Noma's three kitchens, 55 chefs pour every ounce of energy into each dish. But beyond the bustle is a room running on patience. Welcome to Noma's fermentation lab, where microbes and ...

What did you have for breakfast today? Whether it was buttered toast, yogurt and granola, or even just a cup of coffee... David Zilber says that odds are, at least part of it was fermented. He should ...

From the old Noma that catapulted to the top of the World’s 50 Best list, to the new Noma that opened earlier this year, the exploration of fermenting foods has remained integral to what the ...

While some parts of the world—particularly Asia—have rich histories of using fermentation, more people across the US are making their own kimchi and sauerkraut, brewing kombucha in their kitchens, and ...

So, you have a great idea for a new fermentation-based product or ingredient, and a successful process in the lab. All that remains is to scale up to mass production. That’s just a matter of running ...

Forbes contributors publish independent expert analyses and insights. I write about the business of food & drink. "I truly believe in fermentation as a way to make cooking easier," explains René ...

Noma chefs Rene Redzepi and David Zilber are sharing their fermentation lab secrets with the world in a new book. Speaking of fermented, we’re going across the pond to the birthplace of cheddar cheese ...

Occasionally, when shredding cabbage to make sauerkraut, I wonder, of all vegetables, why this one? Don't get me wrong—little makes me happier than a late-night snack of beer, cheddar, crackers, and ...