When it comes to Japanese curries, you'll find layered and complex flavors: sweetness, umami, acidity, savoriness, and spice ...

Canned pumpkin would also work wonderfully in our recipe for chicken massaman curry, where the savory, and umami flavors of ingredients like soy and fish sauce could be complemented by its sweetness.

Miso, a fermented soybean paste with a salty and savory umami profile ... Try a little fish sauce or curry powder, and for solid ingredients, give bell peppers or even kimchi a shot.

Fresh lemongrass, grated ginger, coconut milk, and Thai red curry paste create a sweet-spicy ... Dashi and soy sauce bring umami flavors to the dish, while fresh celery and celery leaves bring ...

Naming a dish with prosperity-linked terms is significant in Chinese cuisine because food is not just about flavours – it ...

Ramen is a multi-faceted dish, and pairing it with booze requires a little forethought. We asked the experts for the best ...

This week host Jeannie Sur continues talking about the science of cooking focusing on a popular additive that was created in ...

“Four basic tastes have long been known: salty, bitter, sour and sweet. The fifth basic taste umami was founded by a Japanese chemist, Dr. Kikunae Ikeda. Ikeda was born in Kyoto in 186 ...

To paraphrase Benjamin Franklin, three things in life are certain: death, taxes and bringing home a huge bag of apples on ...

Inside Asian and Thai marketplace, you’ll find fresh vegetables, shelves stocked with curry pastes, dried noodles ... The ...

Comforting Senegalese maafé meets Japanese onigiri, reflecting a couple’s culinary overlap.

But what is intriguing is that bartenders are starting to explore savory cocktails in a nighttime setting, taking a more ...