Umami

Food & Drink
"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.
Food & Drink
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.
Food & Drink
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.
Food & Drink
This is your safe space for exploration and geeking out.
Food & Drink
It's the reason our food is so delicious.
Food & Drink
It's that hit of I don't know what that elevates a dish to out-of-this-world, can't-stop-eating bliss.
Food & Drink
As far as chefs go he offers more jokes than most, along with insights into Southeast Asian cuisine.
Food & Drink
Soy sauce: Soy sauce is a salty condiment made from fermented soybeans (and sometimes wheat) popular in many Asian cuisines
Food & Drink
The dialogue about MSG is giving us a headache. Let's clear the air.
Food & Drink
These are just some of a wave of new items heading for restaurant menus in the traditional post-Lent refresher phase.
Food & Drink
When preparing foodstuff, you can create wonderful meals by playing up contrasts.
Food & Drink
Our taste in food changes as we get older. But what few people understand is why.
Environment
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.
Los Angeles
If you're a carnivorous, burger-loving Angeleno, chances are you've already debated with your friends about where to go for