There is arguably no process as foundational to bread-making as fermentation. It’s through this reaction that dough gets its ...

Drop four ants into warm milk, wait a while — and voilà, you have yoghurt. Researchers from the University of Copenhagen and the Technical University of Denmark have taken a closer look at this ...

Wine is many things. It is a product of nature. It is a scientific construct. It is poetry in a glass. And the wine you and I ...

Researchers recreated a nearly forgotten yogurt recipe that once was common across the Balkans and Turkey—using ants.

Have you ever wanted to make your very own sourdough bread? Last week, the G. H. Cook Biochemistry & Microbiology Club showed ...