Latest / All Of It with Alison Stewart
Fermenting and Pickling 101
Kitchen fermentation lets you leverage the power of chemistry and biology to create unique flavors and textures in your food, and extend shelf life. Arielle Johnson, co-founder of Noma's fermentation lab and author of the book, Flavorama: A Guide to Unlocking The Art and Science of Flavor, shares her insights into the science of food, flavor and fermentation.
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The skinny
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