Shelf-stable Japanese ingredients ensure this brothy noodle recipe is filled with compelling flavors without becoming ...

Unconventional as it may sound, even this unexpected sauce can be used to put together a bowl of ramen, and a good one at ...

Discover the fascinating science behind the savory fifth taste—Umami! This video breaks down how glutamate and nucleotides, ...

We have mushroom recipes galore for so many kinds of mushrooms: king trumpets, oyster, wood ear, chanterelles and more — in salads, quesadillas, soup, pasta, stroganoff and savory bread pudding.

Whether you opt for salmon, sea bass, cod or halibut, this sheet pan wonder is sure to win you over at first bite. Use red miso paste for a more intensely flavored glaze or white miso paste if you'd ...

The Institute of Culinary Education is one of the largest culinary schools in the world, offering both professional and recreational programs in New York City. Here, chef James Briscione director of ...

For more than a century, umami—the fifth basic taste alongside sweet, salty, sour, and bitter—has helped shape how people ...

For years, you’ve had a taste for something but didn’t know its name. It’s umami. Some call it “the fifth taste” after the well-known quartet of the tastes bitter, sweet, salt and sour. Umami is that ...

We typically use our four flavor senses – salty, sweet, bitter, and sour – on a daily basis, but did you know we also have a fifth sense of flavor? Umami, a Japanese word meaning savory, gives you ...

Adam Fleischman, a free-style chef, defies structured recipes, choosing culinary chaos. He is also the founder of Umami Burger restaurants with 25 locations, including one near the AT&T ball park, not ...

Wild mushrooms are more readily available to home cooks than ever, especially here in Southern California. Not just chanterelle and morel mushrooms, but also maitake (a.k.a. hen of the woods), ...