Guides

• Brine

  Brine is simply salt dissolved in water, and 'brining' is the technique of soaking food in it.

• Ferment

  Fermentation is the ancient art of letting friendly microbes (bacteria and yeast) transform food, both to preserve it and to give it deep, tangy, savory flavor.

• Smoke

  Smoking is preserving and flavoring food (above all fish, meat and cheese) by exposing it to the smoke of smoldering wood.