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Mark Hinds | Page 7
Umami
Mark Hinds | Page 7

Mark Hinds

Mark is an experienced food writer, recipe developer, and photographer who is also Umami’s publisher and CEO. A passionate cook who loves to cook for friends, he can often be found in the kitchen or by the grill testing new recipes. Mark founded Umami in 2014 with the desire to create a place for curious cooks who want to use what we eat and how we cook as a lens to explore the world. His work at Umami focuses on creating recipes that dig deeper to find ingredients and techniques that produce memorable dishes. He also writes about the cultural impact of food by focusing on what we eat, how it’s grown, and why we eat it. Mark is also a member of the International Association of Culinary Professionals (IACP). Education Mark has a BA in Government from Saint John’s University and a Master’s in Public Administration from Hamline University.

    Travelers on top of Haleakala

    High Above the Clouds at Haleakalā National Park

    The view from Haleakalā is the type of view that inspires people to travel across the globe, to stand at the summit, to look out, and to try and make sense of the immensity in front of them. As amazing as the view from the top of Haleakalā is the real magic is inside the valley.

    Pork Tenderloin Recipe

    Grilled Pork Tenderloin with Fresh Herbs

    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.

    Wild Rice Featured

    Wild Rice with Butternut Squash and Dried Cherries

    Wild rice with butternut squash and dried cherries is a delicious dish that brings the flavors of fall to life. This recipe combines wild rice’s earthy nuttiness with butternut squash’s creamy texture and cherries’ bright sweetness.

    Pinto Beans With Dried Chilies Recipe

    Pinto Beans with Chilies

    Pinto beans cooked with dried chilies have a deep, rich southwestern flavor. This pinto bean recipe uses ancho chilies and a pasilla pepper to create a healthy and delicious dish.

    Two Ginger Cocktail Recipe Featured

    Big Ginger Cocktail

    The Big Ginger cocktail is a delicious combination of a crisp Irish whiskey and the refreshing taste of ginger ale. It’s also one of our favorite ginger ale cocktails.

    Smoking Chicken

    Umami Bites: We Chase a Partly Cloud Eclipse, Smoke Some Chicken, and Make a Greek Salad Inspired by the Sun

    In this Umami Bites We Chase a Partly Cloud Eclipse, Smoke Some Chicken, and Make a Greek Salad Inspired by the Sun.

    Smoking chicken quarters with crispy skin

    Smoked Chicken Quarters with Crispy Skin

    Smoked chicken quarters have a rich, smoky flavor and warm buttery texture. Smoking chicken quarters is a delicious dish for barbecues, picnics, and dinners.

    Arctic Wolf

    Hanging Out on the Edge of the Boundary Waters in Ely, Minnesota

    Sometimes it feels like Ely’s purpose in life is to make people less afraid of the woods. Nestled on the edge of Superior National Forest, Ely is home to two internationally recognized wildlife centers, the Root Beer Lady Museum, and has more places to hike, bike, and paddle than you can cover in a lifetime.

    Grilled asparagus

    Grilled Asparagus

    To make delicious grilled asparagus all you need is a little olive oil, lemon juice, sea salt, and garlic. This recipe uses the grill to add a little char that highlights the asparagus’ natural flavors.

    Partially Cloudy Eclipse

    Chasing a Partly Cloudy Eclipse Across America

    Standing in the middle of Nebraska, looking at the sun through a blanket of clouds, all I could think about is how no one ever tells you what it’s like to sort of see a total eclipse. To have a once in a lifetime experience that’s only pretty good.

    Cauliflower being grilled

    Umami Bites: We Figure Out How to Build a Better BLT, Grill Delicious Cauliflower, and Give Roast Beef a Bath

    In this Umami Bites, we figure out how to build a better BLT, grill delicious cauliflower, and give roast beef a long hot bath.

    Sous Vide Roast Beef

    Sous Vide Roast Beef

    This sous vide roast beef makes a fantastic roast with perfectly medium-rare beef on the inside and a crisp, flavorful crust on the outside. 

    BLT Sandwich Cut

    Building A Better BLT Sandwich

    Most cookbooks skip right over the BLT sandwich, which in my opinion is an oversight because while a bacon, lettuce, and tomato sandwich may seem simple, getting it right requires some know how.

    BLT Sandwich Recipe

    BLT Sandwich

    The simple BLT (bacon, lettuce, and tomato) sandwich shouldn’t be pooh poohed as too simple to be worthy of much cooking thought. Fresh summer produce and locally raised bacon can make the BLT an extraordinary sandwich.

    Bees Knees Cocktail

    Bees Knees Cocktail

    The Bees Knees cocktail is a traditional summer drink made with gin, lemon juice, and a honey simple syrup that has warm honey flavors and a beautiful golden color.

    Honey Simple Syrup Recipe

    Honey Simple Syrup

    Honey simple syrup is an easy way to add some of honey’s complex flavors to cocktails, tea, coffee, and more.

    Grilled Cauliflower Recipe

    Grilled Cauliflower

    The spices in this grilled cauliflower recipe have a Moroccan vibe that creates a delicious dish with a touch of heat that makes the cauliflower taste like it’s from somewhere exotic.

    Pulled Pork

    Umami Bites: We Unleash Our Best Pulled Pork, Figure Out What Natural Means on Food Labels, & Reveal the Best Places to Watch the Solar Eclipse

    In this Umami Bites we unleash our best pulled pork recipe, figure out what natural means on food labels, and reveal the best places to watch the solar eclipse.

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