Curious about fermented foods? Interested in gut health, but confused about probiotics? From kombucha to kimchi, we break down the fermented phenomena.

A homemade wine syrup brings this simple yet lush dessert to a whole new level.

For every cup of strained yogurt that’s produced in our country, two cups of whey are created as a byproduct. Whey can be a problem for the environment if it enters into the waste stream. It’s naturally acidic, and it can damage surrounding ecosystems by disrupting the pH of groundwater, resulting in lower crop yields, depleting oxygen levels in waterways and negatively impacting aquatic life.

A recently released study showed that regular yogurt consumption is beneficial for people with hypertension. Hypertension is a major risk factor for cardiovascular disease, which is the leading cause of death worldwide.