Even if you’ve never heard David Zilber’s name, you should know that he’s spent the last few years becoming one of the most innovative figures in food. Since 2014, he’s worked at Denmark’s ...

COPENHAGEN -- In Noma's three kitchens, 55 chefs pour every ounce of energy into each dish. But beyond the bustle is a room running on patience. Welcome to Noma's fermentation lab, where microbes and ...

This article is more than 7 years old. "I truly believe in fermentation as a way to make cooking easier," explains René Redzepi. "It's a natural process and way of being, and ultimately the future of ...