Articles written by
Jeff Cox is the author of The Essential Book of Fermentation and the James Beard Award-nominated The Organic Cook’s Bible. He’s also science columnist for Horticulture magazine and restaurant critic for the Press Democrat in Santa Rosa, Calif.
Cheese IQ: Dairy Across Disciplines
Soyoung Scanlan demonstrates that making great cheese is both a science and an art
DIY: No-Fear Kefir
Follow our simple recipe to prepare kefir, a fermented dairy drink with many health benefits
