What if I told you that, as a well-travelled person, you have eaten a lot of fermented fish? That the fish has usually first been left out in the sun to decompose and the final version (which is ...

If you slipped back through time to taste a dish from the Roman Empire, you'd likely be sampling some fermented fish sauce. Surviving Roman recipes add this to anything from barley porridge to a sweet ...

As one of the faces of the modern Southern-American food movement, Sean Brock knows a thing or two about seafood and cooking with smoke. But in this video from Mind of a Chef, Brock travels to Senegal ...

Are you a pro at pickling? How about baking sourdough bread or brewing your own kombucha? If the answer is yes, you've probably picked up on one of the recent trends promoting fermented foods, which ...

The Strange History of Ketchup Today, ketchup is one of the most recognizable condiments in the world. It’s squeezed onto ...

You won't find much — if any — mention of garum, the fermented fish-based condiment, on the menus at the San Francisco restaurants Saison or Angler. But a few dribbles of this umami-rich elixir make ...

Surströmming, a fermented herring considered to be a famous delicacy in Sweden, is also known as one of the most pungent foods in the world. More than a decade ago, NPR's Ari Shapiro attempted to eat ...

Lars Williams, an American chef, works aboard a boat in Copenhagen’s harbor that is home to the Nordic Food Lab and the testing ground for one of the world’s most celebrated kitchens. He and his ...