The world's tiniest chefs -- micro-organisms that enhance flavors and preserve foods by converting starch and sugars into other products-- can whip up some tasty pickles, a block of cheese, even a nice glass of wine or a pint of beer to wash it down. The process is known as fermentation and it is a growing culinary trend. On today's show, we examine what's been called "the flavorful space between fresh and rotten" -- fermentation.

Guests:

Guests

Gail Cresci, PhD, RD, dietician and nutrition researcher at the Cleveland Clinic

Matthew Kania, owner of Whitewood Pantry Pickles

Sam McNulty, owner of Bier Markt/Bar Centro/Speakeasy, Market Garden Brewery, Nano Brew, and the upcoming Palace of Fermentation to open next year in Ohio City

Greg Tochtrop, PhD, associate professor of chemistry at Case Western Reserve University