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 ...

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 ...

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 ...

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 ...

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 ...

When you nibble a chunk of Parmigiano Reggiano, bite into a slice of pizza topped with tomato and anchovies or dip your sushi in soy sauce, you’re indulging in the intoxicating “fifth taste”, ...

Noma Projects sells smoked mushroom garum, a vegan interpretation of a fermented fish sauce used for centuries. By Florence Fabricant The first product for home cooks from Noma Projects, a food lab ...