This tangy sausage is pure Americana, even if its name is baloney. Learn how an ancient Roman forcemeat ended up in packed lunches.
by Meredith Leigh
This recipe is a variation on modern Lebanon bologna, a more coarsely ground bologna originally developed by the Pennsylvania Dutch.
Reduce food waste by creating your own fish sauce and get this seafood chef’s philosophy on food waste and sustainability.
Learn the proper way to cure a delicate protein like fish and put your newfound skills to use by creating a marlin ham.
Enjoy the delightful elemental umami flavors in this Japanese-style BBQ sauce, which coats a grilled rack of ribs.
By Heid E. Erdrich
Curious about “prairie sushi”? Make this tasty pickled perch recipe using juniper berries, vinegar, allspice, mustard seeds, and more.
Meet the miraculous microbes responsible for curing safe-to-eat sausages since before the invention of refrigeration.
Meet a millennia-old cultural delicacy that many claim is the smelliest food in the world.
Discover how easy crafting your own money-saving fermented masterpieces can be.
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