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In this Umami Bites learn tips for making the stuffing of your dreams, grilling turkey, and all sorts of Thanksgiving recipes.
In this Umami Bites, we explore different ways to smoke beef roasts, make chocolate molten lava cakes, and grill honey glazed butternut squash.
Learn why smoking food is so delicious, take a deep dive into different types of smokers, cover a wide variety of smoking techniques, and, most importantly, learn how to season smoked food, so it tastes amazing.
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A few of our favorite recipes, stories, and tips that celebrate the season.
Sous vide leg of lamb is an easy and delicious way to cook lamb. The bright herb flavors in the rosemary and thyme, coupled with the sliced lemon and garlic give this recipe a warm Mediterranean vibe.
This homemade mushroom, onion, and sage stuffing recipe is a great companion for roasted or grilled chicken, turkey, and pork dishes.
This turkey giblet gravy recipe is a simple way to use a turkey neck to make a delicious gravy when you’re grilling, smoking, or roasting a turkey.
This sous vide rack of lamb recipe uses rosemary and garlic to bring the flavors of the Mediterranean to life with lamb so juicy and flavorful that it will melt in your mouth.
Smoked beef roasts are the best way we’ve found to get the deep smokey flavor we love in roast beef. Smoking beef over low heat develops the beef’s natural flavors while creating a tender roast that melts in your mouth.
Grilled pork tenderloin with fresh herbs is a simple, elegant dish. The fresh flavors from the rosemary and thyme are the perfect compliment to the pork that gets even better after the grill has added a little char.
What makes this grilled ribeye steak recipe so delicious is how the tender, well-marbled cut, absorbs the flavors from the rosemary and garlic along with the heat and smoke from the grill.
At its heart, coffee is a simple thing, it’s water, beans, and time. To brew delicious coffee at home or the office all it takes is a little know-how, a few simple tools, and these six simple tips.
If you’re after the perfect cup of coffee learn how to make French press coffee. It’s a simple brewing method that brings the flavors in coffee beans to life.
I make chocolate beet cake for every “bring a dish to share event.” But I don’t bring it because it’s a crowd pleaser, I bring it because it’s not. This cake causes adult humans to lose all sense of public decency.
Smoked chicken quarters have a rich smoky flavor and warm buttery texture that melts in your mouth. This recipe includes a versatile dry rub and everything you need to know to get the chicken tender and juicy on the inside with crispy golden brown crispy on the outside.
Gently smoked duck breasts have a rich smokey flavor that highlights the duck’s natural goodness, creating a perfect dish for nice dinners.
Here are the best meats to smoke for lovers of delicious barbecue with tons of tips to make everything that comes from your smoker taste delicious.
This sour mix recipe is simple to make, keeps for several weeks, and is a fantastic foundation for margaritas, sours, daiquiris, and other cocktails that use fresh citrus juice and sugar. It’s also infinitely customizable to your tastes and the drinks being served.
Marinated with soy sauce, fresh lime juice, ginger, and garlic these grilled Korean BBQ short ribs have a hint of smoke and deep umami flavors.
For people who love to fire up the grill and cook delicious food, we’ve collected all our best ideas for grilling in one place. This piece is filled with tips and tricks to help the most experienced cooks grill tastier food. It includes recipes for the grill, foods to grill, and dinner grilling ideas.
A simple way to create an eye-popping presentation is to serve roasted Brussels sprouts still on the stalk. The secret to this roasted Brussel sprouts recipe is how olive oil, lemon juice, and honey add flavor as the sprouts roast.
An easy way to make almost any pork, poultry, or salmon recipe taste better is to brush on a little maple bourbon glaze. This bourbon glaze adds a nice sheen that makes any dish look like it came from the pages of a fancy cooking magazine.