Learn this unique Lebanese recipe for Kebab King Chicken Shawarma, spiced to perfection and wrapped in masses of garlic sauce, chili and pickles.
Learn about the basics of dried curing, how you can start at home, and all of the gourmet foods such as prosciutto or gravlax you can make.
Start with kosher salt to draw blood out of the meat, use curing salt for cold smoking, and save the artisanal salts for finishing.
Safely brew fish sauce using small saltwater fish, crustaceans, or mollusks with this guide.
Try this quick Filipino ferment of rice and either freshwater fish or shrimp.
Join Peng Qignan and learn about his meat aging process and how he started his business in the mid-1980s during China’s first economic reforms.
Learn the science behind mycelia and the fermentation of mold grown directly on the surface of the meat called Koji Charcuterie.
Embark on a meaty adventure with this recipe for Nduja, a spicey and spreadable salami that can be spread on bread or used as a sauce.
Discover how easy crafting your own money-saving fermented masterpieces can be.
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