Umami is one of the five basic tastes (along with sweet, sour, salty and bitter) and implies a rich savory flavor that is characteristic of a long-stewed meat or broth.
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This condiment from the western Mediterranean is traditionally simply an emulsion of garlic and olive oil, but these days it is often enriched with egg yolk and brightened up with lemon, making it essentially garlic mayonnaise.
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Mustard is one of the most popular condiments in the United States, enjoyed on sandwiches, burgers and hot dogs as well as in salad dressings, sauces and elsewhere — in the Italian condiment mostarda it is even paired with sweetened fruit. It...
Potato tots, otherwise known as potato rounds and scores of other names, but most frequently referred to as the Ore-Ida trademarked name “Tater Tots,” are a beloved comfort food, seen in a number of dishes from a simple side to a smothered version...
The rise of plant-based chicken is yet another phase in the food industry-shifting plant-based movement, after plant-based beef burst onto menus and retail shelves several years ago...
Almond butter, which like peanut butter and other nut butters is simply the nut ground into a paste, sometimes with sweeteners and stabilizers, is trending on menus, appearing on 27% more of them now than four years ago.
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Drunken noodles, a translation of pad khi mao (though a more accurate translation would be “drunkard’s noodles”), are spicy Thai noodles traditionally enjoyed late at night after an evening of drinking, or as a nice lunch dish. They are a great...
