Umami has been a buzzword in American cuisine in recent years, but the flavor is nothing new. Colloquially known as the fifth taste (in addition to sweet, sour, salty, and bitter), umami describes the ...

Umami has the power to add depth and complexity to just about anything -- and with this ingredient, you can add it instantly ...

Everything tastes better with a little punch of umami. If you're looking to transform your standard baked beans, try adding ...

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 ...

When it comes to flavor, there's sour, sweet, salty, and bitter. You can probably name foods that fall into each of those categories. But what about umami? It's that sometimes forgotten-about fifth ...

A few years ago, I was dining at a French restaurant. I ordered one of my favorites — a crock of French onion soup topped with a big crouton and Gruyere cheese. When it arrived, I eagerly dug in, only ...

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 ...

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, ...

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 ...

I like Japanese food as much as the next person, but when I first heard someone say that it has a taste all its own, one so distinct it warrants its very own adjective, I was pretty skeptical. While ...

A few years ago, I was dining at a French restaurant. I ordered one of my favorites – a crock of French onion soup topped with a big crouton and Gruyere cheese. When it arrived, I eagerly dug in, only ...