Ketchup is probably my favorite condiment. I use it in cooking (e.g., meatloaf, my famous baked beans, let’s not forget sloppy Joe’s), on sandwiches (a must-have on grilled hot dogs and hamburgers) and in a variety of other ways (I should confess I can’t eat French fries without lots of it, but you probably could’ve guessed that at this point!). When my love of ketchup first began, little did I know that it was likely in part because of my love of tomatoes, which provides an undeniable umami taste …which now reminds me of a wacky, foodie ketchup joke…
This recipe for Sauteed Beef with Red Miso Sauce was a big hit at the 2015 Food & Culinary Professionals workshop in Napa, where our culinary expert “Chef Chris” (Chris Koetke) presented on all things umami.
German potato soup is a traditional soup first enjoyed throughout Germany and now all over the world. As with many potato dishes, recipes vary widely so there is no one typical German potato soup. Thanks to the potatoes this recipe is rich in glutamate, which is the purest taste of umami.
“Tasty” is one well-rounded book, in the way that it explores the sense of taste and our human food preferences from a variety of angles, including biology and metabolism, evolutionary science, basic and not-so-basic food science, and modern food technology/product development. What could be better than a book all about deliciousness?!
Is this you?: Gobbling down lunch in your car so you have time to run an errand. … Inhaling (that is my term for eating too fast!) a piece of delicious homemade pie, and afterwards you don’t even recall what it tasted like. … Scarfing down half a bag of stale chips because you skipped lunch and are ravenous.
Well, maybe it’s time to slow down and pay more attention to what you are putting in your body! “Mindful eating” has been discussed at length in health professional circles for some time, but many consumers are not sure of exactly what that means and the benefits of doing so.