Welcome to inoculation nation: Progressive chefs are getting deep into fermentation, the process of controlled rot that adds tart, sour and funky flavors to all kinds of foods. Here, a selection of cutting-edge microbe experiments, ranked from mildly odiferous to nose-hair-singeing stinky.
Here, Food & Wine's guide to the flavors, equipment and social-media moves you need to master right now to be like a chef. By Michael Endelman. Additional reporting by Daniel Gritzer, Elyse Inamine, Chelsea Morse and M.E. Sheldon