You Think You Know Umami
Although Americans have been using the word umami for the past decade and it’s been in use in the English language since 1979, its definition remains elusive to many. Ask someone who thinks that they know what umami is, and she’ll tell you it’s the “fifth taste,” after salty, sweet, sour, and bitter.
The Serious Eats Guide to Ramen Styles
Ramen noodles may seem simple at first blush, but from Tokyo style ramen noodles to Hakata style ramen noodles, complexities about.
Why My Japanese-Style Scrambled Eggs Are the Softest & Dreamiest
Whenever I go out for sushi, I always order one tamago nigiri, that omelet with the rice underneath, wrapped around the middle with nori like a Band-Aid. You know the one? For me, it's the perfect end to a sushi dinner—a little sweet, very comforting.
How To Make Tomato Paste
Homemade tomato paste is an entirely different — and utterly more delicious — beast than the kind you can buy at the supermarket. It takes about a day to make (happily, much of that work is hands-off), and in the end, you’ll have enough tomato paste to last you through several cooking projects. In my book, homemade is worth the effort every time.
Choose Your Weapon Sharp advice on how to select the best kitchen knife
Nothing is more important to a chef than his or her knives.
And thanks to a dad who worked in sheet metal manufacturing, chef Tim Kolanko grew up with an appreciation for steel craftsmanship years before he went on to culinary school or trained under renowned chefs like Stuart Brioza and Charles Dale.
