Umami

"How do you come up with those flavor combinations?" may be one of the most common questions I hear as a cook. About 12 years ago, a self-acknowledged professional midlife crisis prompted me to try professional cooking as an avocation.
We use different parts of our brain for language and for our sensory bodily experience. Seeing the photographs of the chemicals of taste, I thought -- wow, they look like what they do and the words we give for those tastes.
I think I have identified a sixth sense. It's why homemade dishes you remember as a child tasted so good and why I can't seem to replicate the same pleasurable sensation when I prepare the dish in my home. I call it UMommy.
This is your safe space for exploration and geeking out.
It's the reason our food is so delicious.
It's that hit of I don't know what that elevates a dish to out-of-this-world, can't-stop-eating bliss.
As far as chefs go he offers more jokes than most, along with insights into Southeast Asian cuisine.
Soy sauce: Soy sauce is a salty condiment made from fermented soybeans (and sometimes wheat) popular in many Asian cuisines
The dialogue about MSG is giving us a headache. Let's clear the air.
These are just some of a wave of new items heading for restaurant menus in the traditional post-Lent refresher phase.
When preparing foodstuff, you can create wonderful meals by playing up contrasts.
Our taste in food changes as we get older. But what few people understand is why.
She grew up in Sheboygan, Wisconsin, where a meal meant "the three-point landing -- a huge hunk of meat and two little piles of something vegetable-ish." She moved to Portland for culinary school but kept her Sheboygan mindset. Food meant "midwest fare -- always meatcentric," she says.
If you're a carnivorous, burger-loving Angeleno, chances are you've already debated with your friends about where to go for