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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

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Joe Keller/Courtesy of America's Test Kitchen

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

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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

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Xiao He/Flickr