Add Yahoo as a preferred source to see more of our stories on Google. The Roman fermented fish sauce is retaking the spotlight in restaurant kitchens. Evgeniy Lee / Getty Images You won't find much — ...

If you're looking for a new quarantine cooking project, consider making an Ancient Roman recipe for fish sauce in your kitchen. To cook it, you'll need a pound of salt, two pounds of fish, and a high ...

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. Rafael Tonon is an award-winning journalist, writer, curator, and researcher, covering food trends and the ...

Ancient Romans had a big appetite for a certain kind of fish sauce – and a new study is revealing exactly what went into it. Researcher Gonçalo Themudo published his findings in the journal Antiquity ...

When news breaks, you need to understand what actually matters — and what to do about it. At Vox, our mission to help you make sense of the world has never been more vital. But we can’t do it on our ...

Fish sauce — that funky, flavor-enhancing fermented condiment — is part of what gives Southeast Asian cooking its distinctive taste. But it turns out, this cornerstone of Eastern cooking actually has ...

Garum was a condiment made from the drippings of fermented fatty fish that was popular in Ancient Rome. Many of the anchovy-based condiments that we use today — including colatura di alici and ...

When I heard that Noma — widely considered the world’s best restaurant — was closing, I was ~generally~ surprised. In a wildly volatile segment (fine dining) of an already volatile industry ...

Once indispensable, 'the ketchup of the ancient world' faded into obscurity. Here's how to add this unmistakable flavour in your kitchen You can save this article by registering for free here. Or sign ...

The Roman empire was one of the most powerful civilizations to ever exist. Here’s one of the foods that gave them their edge. When we think of superfoods today, our minds often go to kale, quinoa or ...

You won't find much — if any — mention of garum, the fermented fish-based condiment, on the menus at the San Francisco restaurants Saison or Angler. But a few dribbles of this umami-rich elixir make ...