Recently, there’s been a lot of buzz about umami, and more specifically about the science of what we eat. The October issue of Wired magazine is all about food and features “umami-packed recipes” as well as the full scoop on MSG. And it seems the kitchen table is turning.
This recipe is rumored to have been a favorite of the late Ann Lander’s sister! And just a teaspoon of MSG brings this family favorite to life!
Looking for a hearty side dish to please any crowd? Or to serve as your vegetable dish with a holiday meal? Give this simple-to-make delicious corn recipe a try.
A favorite umami-rich dish from umami expert David Kasabian, this easy-to-prepare recipe is taken from The Fifth Taste – Cooking with Umami,
Experts state that as we age, our ability to experience taste sensations does decrease after age 60. Most often, salty and sweet tastes are lost first. Bitter and sour tastes last slightly longer. Knowing this, it is even more important to keep foods highly flavorful, so