Egypt

Natural leavening process using symbiotic cultures of wild yeast and lactic acid bacteria.

Culinary techniques involve chemical reactions and thermal transformations.

Fermentation of plant-based ingredients involves the action of microorganisms on plant-based substrates, resulting in unique flavors, aromas, and textures.

Upcycling transforms low-value ingredients into higher-value products, reducing food waste and environmental impact.

Bacteria and fungi rendering food unsafe

Cooking food in a liquid over low heat for an extended period of time.

Reducing food packaging waste involves minimizing single-use plastics and replacing them with biodegradable alternatives.

Bread that has been exposed to dry heat

Creating a stable emulsion of flaxseed oil and water for sauces and desserts.

Cooking technique

Method of separation in organic chemistry

Cook's treat: a Cooking culinary technique.

Institute for Fermentation and Biotechnology, Berlin, Germany

Aqueous product of the hydrodistillation of volatile organic substances

Bread baking techniques involve heat, moisture, and yeast to create a crispy crust and soft interior.

Pickling is a method of food preservation that uses acidic or salty solutions to inhibit microorganism growth.