Frozen waffles are the ultimate late night or early morning food -- but this one umami ingredient takes them up another ...

Think beyond miso soup. Whether you make your own or use dashi stock powder, this Japanese staple — made with dried kelp and ...

If you've already perfected your tuna salad recipe, you might scoff at new ideas, but this briny canned ingredient can give ...

You know that burst of flavor you experience when you take a bite of certain savory foods, such as meat, fish, mushrooms or miso? That sensation of “whoa, that is just delicious!” In all likelihood, ...

Umami is the fifth of the five basic human tastes to be identified, but it’s no less important for being the last one to the mouth party. Sweet, salty, sour and bitter all play vital roles in how we ...

About 25 minutes before baking, adjust two racks to the upper-and lower-middle positions of the oven. Preheat the oven to 325°F. Line two baking sheets with parchment paper. Add about 1/4 cup ...

Explore the comeback of MSG as brands like Honest Umami challenge old myths, reveal its flavour‑boosting benefits and push ...

Umami. Anyone who's eaten a tomato has tasted it, but what exactly is it? Next time you eat tomatoes, asparagus or cheese, perhaps you'll think of Japanese scientist Kikunae Ikeda who in 1908 ...

I recently experienced an Orson Welles "Rosebud" moment when, in the middle of teaching Japanese pastry making, a student asked me what umami meant. I was transported back at least 20 years to my ...

Umami was only identified as a taste in 1990, but its history goes back millennia. So what is the secret of savouriness, and how should you use it? Umami is the key to cooking, and it’s fundamental to ...

A versatile pantry staple in many cuisines, dried seaweed can lend a quiet savoriness to dishes, like this simple asparagus rigatoni. By Eric Kim In 1908, the Japanese chemist Kikunae Ikeda discovered ...