If you’re in the San Francisco Bay Area and enjoy Burmese food, chances are you’re familiar with The Burma Superstar Restaurant Family, a restaurant group whose popularity has only increased since ...

You’ve heard the buzz—or, more accurately, fizz—about fermented foods. Kids don’t eat their carrots, they eat their kimchi. There’s growing scientific enthusiasm for the probiotics and enzymes formed ...

Consumer Reports has no financial relationship with any advertisers on this site. Kombucha has a long history, reportedly dating back to ancient China in 200 B.C., but the first commercially available ...

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. In May of 1995, Ruth Patras realized that something was wrong with her 5-week-old daughter, Ciara.

A new video series from Scientific American and Spektrum der Wissenschaft gives you a serving of science. In this episode, we take a look at the effervescent fermented tea that has become a health ...

Alyssa Northrop is a registered dietitian, nutrition writer, speaker and licensed massage therapist based in Minneapolis, Minnesota. She received a Master of Public Health in human nutrition from the ...

Kombucha is a fermented tea that has been growing in popularity, thanks to its many health benefits and use as a probiotic. Originating in northeast China around 220 B.C., kombucha first became ...

Add Yahoo as a preferred source to see more of our stories on Google. In one study, researchers found that people who ate a diet high in fermented foods, averaging 6 servings daily for 10 weeks, ...

These traditional staples have been around for centuries, yet modern science is finally catching up to their benefits.

Kombucha is widely consumed as a fermented, effervescent tea. But some people in the world of textiles look at kombucha and see something else. Asiah Brazil-Geyshick, an Ojibwe student studying ...