#umami

#umami

The Korean condiment contains fermented soybeans and glutinous rice and is made using gochugaru, a dried Korean red chile ground into flakes. The result is an ultra-special flavor bomb of a paste that boasts a sweet and tangy nose, and spicy, sweet and sour umami flavors. Gochujang is a key ingredient in staple savory Korean dishes such as kimchi, bibimbap, soondubu jjigae and more.

Did you know there's one ingredient that can take any ranch sauce from good to great? Former NFL player and Food Network host, Eddie Jackson - who launched Ranch Roster, a lineup of ranch-inspired recipes on theranchroster.com, on September 25th, 2025 - revealed the secret: MSG. "To me, MSG is the MVP of ranch," enthused Jackson in an interview with Tasting Table, adding that "most folks don't realize MSG has long been in many ranches, and that's what brings that depth of flavor we love."

If you haven't heard of the spice, no worries. Basically, nutritional yeast is deactivated yeast made from cane or beet sugar. It comes dried in light yellow flakes or a tan powder, and is known for its savory taste as a cheese alternative, its high B vitamin content, and inclusion in many plant-based recipes, from sauces to vegan tacos. When used to coat spuds before baking them in the oven, nutritional yeast imparts a balanced, savory, nutty flavor.

But what you're likely underestimating is the power of mushrooms (naturally high in umami, a fever dream of mixed textures, visually dazzling in all their shapes and sizes), which are doing most if not all of the heavy lifting here. Technically this recipe can be done with all button or cremini mushrooms, but I can't say it will look or taste as good as it does with a mix of the more exotic types, such as oyster, maitake, or chanterelle.

Simple as they are to make, and hearty when they're made just right, sometimes, the flavor of your soup just falls a bit flat. If you just so happen to have this secret ingredient handy, no matter what it is that's cooking on the stove - be it a hearty minestrone or a chicken noodle soup - you can fix its flavor in a pinch. It's called kombu, and it's one heck of an umami powerhouse.

Perfecting a crab salad begins with perfecting the ingredients, and yes, every single thing counts. Fresh, succulent crab meat should be matched with a dressing that complements its flavors well, and more often than not, it's mayonnaise's distinctive tang that highlights the seafood's natural sweetness. But if you want to take it to the next level, ditch your regular mayo, as kewpie mayonnaise can do an even better job. With more boldness and charm, this staple Japanese condiment is perfect for this dish.

I've simplified the original by making it entirely from pea pods and parmesan rind, not least to show just how much flavour and colour they hold. Pea pod risotto Flavourful pea pods are blanched, then shocked in iced water to stop them cooking further and so preserve their chlorophyll (to save on ice to make the iced water, simply put a bowl of water in the freezer for an hour).

His favorite tinned anchovy brand is Fishwife, a new female-founded tinned fish company with laudable eco-friendly sourcing and high-quality nutrition. The company gained notoriety after appearing on Shark Tank, and has since become one of our favorite canned fish brands. We tasted and ranked every Fishwife tinned seafood flavor, agreeing with Alton Brown's endorsement of Fishwife's Cantabrian anchovies in extra virgin olive oil.

Fresh tomatoes, especially if homegrown, shine in summer salads with minimal seasoning. A pinch of salt and high-quality olive oil enhance their flavor wonderfully.

Veggie broth serves as a versatile kitchen staple, utilizing scraps and enhancing flavors in dishes like rice, sauces, soups, and stews.