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 ...

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 ...

Get your news from a source that’s not owned and controlled by oligarchs. Sign up for the free Mother Jones Daily. During the early morning hours at the ports of the Mediterranean, circa 50 A.D, ...

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 ...

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 ...

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 ...

Deputy Editor Amanda Borschel-Dan is the host of The Times of Israel's Daily Briefing, What Matters Now, Friday Focus and The Reel Schmooze podcasts, and heads up The Times of Israel's features. A ...

Also known as colatura di alici, the centuries-old condiment of fermented and salted anchovies adds a sharp, savory flavor to simple pasta dishes The best thing you never heard of is called colatura ...