Green garlic had been fermenting in a small jar on my kitchen counter for about four days when a friend kindly asked whether it'd be okay if he opened the window. Nothing reached Époisses-level stinky ...

Harvesting garlic scapes, the tender stems produced before the bulb matures, is great way to encourage bulb growth and can add a tasty green to your diet. This is a strong, concentrated condiment, ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. In terms of complex, funky flavor, it doesn’t ...

LITTLE ROCK — Black garlic? Yes, indeed. It is nothing more than garden-variety garlic, Allium sativum, that is fermented with heat for 30 days, but the taste is entirely different. You can eat it raw ...

Fermented foods provide probiotics that support digestion, gut bacteria balance, and immune function.

As featured in "The Rise," Samuelsson's recipe for Baked Sweet Potatoes with Garlic-Fermented Shrimp Butter is in honor of David Zilber, former head of the Noma Fermentation Lab in Copenhagen. This ...