Worcestershire sauce is an English condiment made from vinegar, anchovies, tamarind, molasses, and spices. It was first made ...

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), ...

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Editor's Note: Raquel Pelzel's new cookbook "Umami Bomb: 75 Vegetarian Recipes That Explode With Flavor" explores — you guessed it — umami, or what's known as the fifth taste (after sweet, salty, ...

One of the most flavor-packed ways to cook hearty greens — kale, collards and the like — doesn’t involve adding smoked pork or turkey legs. It doesn’t require a long cooking time, and it can be ...

This hearty and umami-rich mushroom stuffing requires only three ingredients, and it just might be the star of your ...

Throwing a party? These Mexican potluck ideas feature incredible flavors and approachable cooking techniques. In fact, most ...

Adding miso to a simple pan sauce and using it as a glaze for roasted vegetables is a fast way to make a workhorse weekday dish extra-special. This is my go-to clean-out-the-fridge standby. It’s ...

Two things are true for most of us at this point in the pandemic — we’re not traveling much and we lost our creative enthusiasm for cooking two years ago, somewhere between whipped coffee and ...

KANSAS CITY — It’s not sweet, salty, bitter or sour. It’s “delicious.” And it’s the fifth basic taste known by the Japanese word umami, which is described as a savory, meaty flavor. Umami is naturally ...