Garum: a fermented fish sauce, the Roman Empire put on nearly everything it ate. It disappeared for about 1,500 years. Now it ...

Before a dish leaves the pass at a restaurant kitchen, a chef reaches for a bottle of garum, a fermented fish condiment that the Roman ... Read moreThe post Ancient ...

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 ...

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 ...

Ancient Romans had a big appetite for a certain kind of fish sauce – and a new study is revealing exactly what went into it. Researcher Gonçalo Themudo published his findings in the journal Antiquity ...

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 ...

The roots of sushi are usually traced to a type of slow-fermented fish known as narezushi.(*1) That ancient tradition still survives in the form of funazushi, a specialty of the area around Lake Biwa ...

Fermentation gives beer and many cheeses their appealingly sour taste, but fermented foods may offer more than just great flavor and the possibility of a hangover or food baby: Research suggests that ...