If you buy something from a link, Vox Media may earn a commission. See our ethics statement. Rafael Tonon is an award-winning journalist, writer, curator, and researcher, covering food trends and the ...

You won't find much — if any — mention of garum, the fermented fish-based condiment, on the menus at the San Francisco restaurants Saison or Angler. But a few dribbles of this umami-rich elixir make ...

Garum was a condiment made from the drippings of fermented fatty fish that was popular in Ancient Rome. Many of the anchovy-based condiments that we use today — including colatura di alici and ...

If you're looking for a new quarantine cooking project, consider making an Ancient Roman recipe for fish sauce in your kitchen. To cook it, you'll need a pound of salt, two pounds of fish, and a high ...

Before a dish leaves the pass at a restaurant kitchen, a chef reaches for a bottle of garum, a fermented fish condiment that the Roman Empire put on nearly everything it ate. After roughly 1,500 years ...

Ancient Romans had a big appetite for a certain kind of fish sauce – and a new study is revealing exactly what went into it. Researcher Gonçalo Themudo published his findings in the journal Antiquity ...

Top Spanish chefs have endorsed garum as a fishy sauce with deep roots in Spanish and Roman history. Illustration by Rebecca Bradley Garum has long been considered the dodo of gastronomic history. The ...

Phil Edwards was a senior producer for the Vox video team. We’ve all become used to recipe videos for chocolate-dipped ice cream balls and assorted cheese-drenched confections. But ancient Romans had ...

Get your news from a source that’s not owned and controlled by oligarchs. Sign up for the free Mother Jones Daily. During the early morning hours at the ports of the Mediterranean, circa 50 A.D, ...

The Roman empire was one of the most powerful civilizations to ever exist. Here’s one of the foods that gave them their edge. When we think of superfoods today, our minds often go to kale, quinoa or ...