Something fascinating is happening in kitchens around the world. While everyone was busy perfecting their sourdough starters during quarantine, a much bigger food revolution was quietly brewing.

Welcome to a new recurring series on the channel called Ancient Eats! We're going to be delving into ancient recipes from around the world and making food that ancient civilizations would have enjoyed ...

In the soft earth beneath the threshold of a Bronze Age home, a disc of bread lay waiting. It had been torn, charred, and buried—sealed into the foundation of a house that once stood in what is now ...

Authentic cuisine, or food with a sense of place or identity, is one of the hottest trends today, and Cathal Armstrong took it to a new level Tuesday, when he prepared a Celtic dinner for the ...

All-purpose flour has long been a staple in baking, but ancient grains are making a modern comeback in commercial and home kitchens. The ancient grains market is expected to grow by $50 million by ...

For cooks, keeping the flavor and freshness of a harvest—and storing it for later use—has given fermented foods a major role in many cuisines. The process of fermentation, an ancient food preservation ...

The father of gastronomy is regarded as Archestratus, an ancient Greek poet and philosopher in the mid-4th century BCE ...

New fish-smoking kilns in Malawi are reducing waste, boosting fish handlers' incomes, and preserving nutrition in this important food source, SciDev.Net reported via Tech Xplore. These modern ...

Dr. Hadar Ahituv, Laboratory for Ancient Food Processing Technologies, The Zinman Institute of Archaeology, University of Haifa Researchers reveal ancient dietary habits and early human use of plant ...

George Cossette comes to us from Silver Lake Wine. He recently traveled to Georgia where he learned about an ancient technique for making wine in qvevri. Evan Kleiman host 'Good Food' Gillian Ferguson ...