umami umami
Stories About

umami

Jack Bishop says it's the soy sauce in the Mushroom Bolognese that really makes it pop. Joe Keller/Courtesy of America's Test Kitchen hide caption

toggle caption
Joe Keller/Courtesy of America's Test Kitchen

'Test Kitchen': How To Make Vegetarian Dishes Pop With A Little Umami

  • Download
  • <iframe src="https://www.npr.org/player/embed/391904737/392113453" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript

A slice of pork belly, with a thick layer of fat. "If we confirm that fat is a basic taste quality, it's the equivalent of saying chartreuse is a primary color," Richard Mattes of Purdue University says. "It changes our basic understanding of what taste is." Xiao He/Flickr hide caption

toggle caption
Xiao He/Flickr