Smithsonian Magazine on MSN
Scientists and Chefs Team Up to Make Yogurt From Ants
“Today’s yogurts are typically made with just two bacterial strains,” microbiologist Leonie Jahn, one of the paper’s authors, ...
Four live red wood ants were then collected from a local colony and added to the milk. The authors secured the milk with ...
Back in Denmark, the team added four live ants to a jar of warm, raw milk, placing a cheesecloth on top. Then the jar was ...
A University of Connecticut study recently found that kimchi, a fermented cabbage dish, can lower blood pressure and blood sugar levels despite its high sodium content.
Researchers have revived an ancient Bulgarian and Turkish method of making yogurt using live red wood ants. These ants ...
It's one of the oldest forms of bread ever made, and over time ... Whether or not Ancient Egyptians are truly the ones to be ...
The Food Ranger on MSN
RARE Street Food Adventure on China’s Ancient Tea Horse Road
In Yunnan’s historic Shaxi market, the connection between culture and chemistry comes alive. Locals prepare sticky rice ...
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