With the season changing, our palates tend to start craving warm and richer flavors which makes it even more enticing to transform lingering fresh fruits and vegetables into a heartier meal or side

The general concept lies in combining an equal amount (by weight) of both fruit and sugar, as well as some fresh-squeezed lemon juice and allowing the mixture to mature under refrigeration for one

The depth of flavor comes from preserving orange slices and soaking the pine nuts in lacto-fermented brine instead of water. New to brining? Here are some quick basics to know: When it comes to

Kombucha is an effervescent tea elixir that boasts a dynamic probiotic profile, which explains why grocery store refrigerators are lined up with endless varieties of colorful bottles. Here’s a

The two key ingredients in question are unpasteurized vinegar and raw honey. Both have indefinite lifespans and are found in many home pantries. Mixing them together creates a final result that is

Miso is acclaimed for its salty, umami, sweet and fermented notes that can transform a dish in an instant. In the event that you need to substitute out this Japanese cooking staple, here's what to use

What Are Adaptogens? Doctor Nikolai Lazarev first identified adaptogens as substances that increase non-specific resistance against multiple stressors. They help assist the body to adapt to stress

In the Plant-Based Culinary Arts curriculum, we explore the science of butter by looking at the types we use in cooking and baking, and testing a variety of ways to emulate the emulsion with whole

Cheese Caves at Home I have been teaching culinary classes how to make nut cheese since 2014. With a degree in neuroscience, I have always been fascinated with how to transform and mimic flavor

Balsamic Vinegar of Modena plays a multi-faceted role in this recipe: Not only does it help act as an emulsifier in the marinade, it also thickens the mixture ensuring adherence to the mushrooms for

In Health-Supportive Culinary Arts, we teach students how to season their food, which frequently involves adding salt, sweetness, spice and acid. We stress variety in diet and discuss ancient