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Water Kefir from 'Mastering Fermentation'
Milk kefir is a pretty common sight in the dairy aisle these days—or at least it is in California. Much more mysterious is its lactose-free cousin, water kefir. Both drinks are fermented with similar SCOBYs (symbiotic colonies of bacteria and yeast), but milk kefir grains feed on the natural sugars in the milk while water kefir needs additional sugar or fruit juice to get going. Mary Karlin provides recipes for both in her new cookbook, Mastering Fermentatio. Today, we're trying our hand at the ...
Ultra-Flavorful Fresh Lemonade
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Ultra-Flavorful Fresh Limeade
With only two ingredients (three if you count water), this limeade couldn't be any simpler. This method harnesses the power of citric acid to dissolve sugar without heat, while capturing the intense flavor of the limes' essential oils. The result: a limeade with more lime flavor than one made with just juice and sugar.

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The Best-Tasting Water

Water makes up so much of what we eat and drink—why not obsess a little bit over getting the best-tasting water possible?

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