The word “bulgogi” literally translates to “fire meat,” which is the perfect description of this warm, spicy, popular Korean dish.
Try this sweet and salty miso marinade to bring out the buttery flavors of black cod.
Learn about the differences in sausages and processes and chemical reactions that distinguish one from another.
Read about the chemical compounds used to cure meat and how to get the right combination to prepare the tastiest dishes from your wild game.
Be aware of the beneficial and harmful microorganisms and temperature issues when processing wild game to keep yourself and your diners safe.
Don’t be deterred by the expensive cut of meat — when cured, duck breast can serve multiple people and can make for an easy and tasty meal.
Learn how to make traditional high-quality Italian Lardo out of the thickest, creamiest fatback you can find without a cave or marble vat.
Be an outlaw in the world of classic sausage making and combine flavors and textures to create a truly unique dish. This recipe does just that.
Discover how easy crafting your own money-saving fermented masterpieces can be.
Become a member today and save as much as 25% off the newsstand price! Get a one-year membership for only $29.95!As a member of the Fermentation community, you’ll also receive a passport to an array of added benefits specifically catered to food enthusiasts. It all starts with your quarterly magazine package – four handsome premium issues a year that you can confidently reference in the kitchen and proudly display on the coffee table.