yogurt

Just in time for the Persian New Year, Homa Dashtaki has published the Yogurt and Whey cookbook -- nearly 100 recipes, old and new, including some surprising ones, like whey cocktails and popsicles.

A study of some 900 yogurts sold in supermarkets in the U.K. found a shocking amount of sugar is hiding in this so-called healthy food, particularly in organic yogurts.

Cavitation produces a bubble that rapidly collapses and becomes hotter than the sun's surface. The mantis shrimp uses it, and now so do food and drink firms, to improve flavors — from yogurt to beer.

It's not just kombucha and yogurt: Probiotics are now showing up in dozens of packaged foods. But what exactly do these designer foods with friendly flora actually offer — besides a high price tag?

Researchers are trying to figure out whether probiotics — the stuff we like to eat in yogurt to keep our guts healthy — could also help pigs, cows and chickens thrive.

Across the globe, the culinary culture of yogurt is ancient, thriving and incredibly diverse. From camel's milk yogurt to yogurt vodka, fish marinades to baked goods, yogurt is a versatile superstar.

We got milk when we domesticated goats and sheep around 9,000 BC. At first, that milk was easier to digest when fermented. So yogurt, along with other Neolithic foods, helped fuel civilization.