Salt-brining, or lacto-fermentation, is an ancient practice of preserving foods, especially vegetables. Connecting to another time in food history is super gratifying. These pickles only take 20 ...

Southerners know a thing or two about a solid dill pickle. Not only are they tasty on their own with all of our favorite deli sandwiches, but they're an essential addition to deviled eggs, dips, ...

Doris Rubenstein lobbied the Minnesota State Fair for more than 20 years to include a fermented pickle category in the Creative Arts competition. This year it made it's debut. CATHY WURZER: We have a ...

Amelia Schwartz is a Brooklyn-based writer and editor who has been covering food, beverage, and culture for over seven years. She is currently an editor at Food & Wine magazine, focusing on trends and ...