The famously weird and remote KOKS may be on pause, but ambitious ventures are continuing what it started—with impossibly ...

Picture this: you’re wandering through the grocery store, minding your own business, when suddenly you spot a can labeled ...

Fermented foods have been part of human diets for thousands of years, transforming ordinary ingredients into nutritional powerhouses through the magic of microbes. These tangy, complex foods aren’t ...

From fermented shark to glacier joyrides, Reykjavík rewards those who linger. Savor lobster soup, slip into a lagoon, and let a Super Jeep soundtrack your Icelandic detour in style. Reykjavík has a ...

They may sound strange, but these ten global dishes have earned loyal fans among travelers who dared to taste before judging. From fermented shark in Iceland to corn fungus in Mexico, each one has a ...

Fermented shark tastes like ocean meets ammonia—startling nose, firm bite—oddly satisfying only with Brennivín. There are foods you eat and immediately want to evangelize. Then there are foods you try ...

Allison is experienced editor and writer with over 6 years of expertise in both digital and print media, working with city magazines, health and fitness platforms, blogs, podcasts, and small business ...

NEW SHOREHAM, R.I. (WPRI) —The Atlantic Shark Institute had a big catch recently. For the first time, the ASI’s Baited Remote Underwater Video Systems (BRUVs) documented a great white shark in Rhode ...

There are two reasons why humans became interested in fermentation: preservation and pleasure. Before refrigeration, the process let us store drinks like mead for months when water could be deadly.

The pregnant wife of former NBA star Danilo Gallinari spoke out about the traumatizing shark bite she received while swimming in Puerto Rico late last month. Eleonora Boi, who was six months pregnant ...

When it came to my gut, I did everything right—or so I thought. Working out five days a week, eating clean (high protein, low carb), always checking my fitness tracker. And on paper, I looked healthy.

From Iceland's ammonia-rich fermented shark (hákarl) to Cambodia's crispy fried tarantulas, the world offers a plethora of extreme culinary experiences that challenge even the most adventurous eaters.