To celebrate Super Bowl 50, we’vepartnered with Taste of the NFL and their chef partners all season long. The charity helps to raise awareness and funds via the season-long Kick Hunger Challenge. For ...

Amanda Blum is a freelancer who writes about smart home technology, gardening, and food preservation. Previously, Amanda has worked as a technology strategist specializing in problem solving and ...

Everyone should be making their own homemade sauerkraut. Not only do you get all the benefits of those fermentation-induced probiotics, but you ditch all the preservatives from canned and jarred ...

I may be a whiz in the kitchen, but a green thumb I am not: a few weeks ago, I managed to kill a succulent over the course of a weekend (I thought those things were bulletproof!). This Summer, I ...

Add Yahoo as a preferred source to see more of our stories on Google. Ditch the canned sauerkraut and try this easy recipe for your next cookout! In this video, Nicole shows you how to make homemade ...

Make homemade preserves that reveal a world of endless flavor combinations with the help of The Preservation Kitchen (Ten Speed Press, 2012). Author, restaurant owner and renowned chef Paul Virant ...

This recipe is based on a cabbage that weighs 1 kilogram or a little more, which will generally make enough sauerkraut to fill a 1-litre glass canning jar. If you have a larger cabbage, don’t worry, ...

Craving a delicious, classic Reuben sandwich? In this article, I’ll show you how to make the ultimate Reuben at home! From ...

Microbes have gotten a bad rap. Sure, they’re at the center of the Zombie Apocalypse, but not all microbes are bad. Some, in fact, are very, very good. Like those we use to preserve food, making it ...