Understanding Umami Flavor With a Simple Taste Test
The best way to understand what is umami flavor is to try it yourself. This taste test is an easy way to learn how to add more umami taste to your cooking.
Prime, Choice, Select Understanding USDA Beef Grades
Learn how USDA beef grades work and what it really means when a steak or beef roast is labeled Prime, Choice, or Select.
Everything You Need to Know About Umami
Learn about Umami, one of five universal basic tastes, its rich history, what it tastes like, and how to use it to make your food taste more delicious.
The Science Behind Custards and Whipped Cream is the Secret to Making a Perfect Banana Cream Pie
To find out how the same cup of cream can become an airy whipped cream or a silky custard you need to dive into the science behind what it takes to make a perfect banana cream pie.
Why the Cuba Libre Hates Being Called a Rum and Coke
The Cuba Libre is a bright, delicious island drink with a great origin story that more than likely was completely made up, but still hasn’t been enough to get the Cuba Libre out from under the shadows of its simple-minded cousin the Rum and Coke.
Discovering Umami – A History of the Fifth Flavor
The history of umami, what it is, where it comes from, what it tastes like, and how Umami was discovered is a fascinating journey wrapped up in culture and chemistry.
Review: Cooked, Michael Pollan’s New Netflix Series
Cooked, a new documentary by Michael Pollan and Alex Gibney on Netflix is a beautifully filmed series about the role cooking plays in what makes us human.If you’re interested in seeing a show about food where you actually learn something new and are entertained Cooked is worth watching.
Amaro 101: An Introduction to the Italian Tradition of Amari
Amari (the plural of amaro) are an herbal liquor with a rich tradition in Italian culture. Amari are popular across Italy with a unique set of flavors that range from mild and pleasant to proceed with caution and are great on their own or as a part of a cocktail.
Why Midwesterners Should Put Down Their Casserole Dishes and Create a Regional Cuisine
I’ve been thinking about what it means to have a regional cuisine and where they come from. It can be a touchy subject coming from Minnesota and the Midwest, especially when everyone thinks our regional cuisine is hotdish and lutefisk.
Thinking About Buffalo as an Ingredient
Over the last twenty-five years there has been a lot more interest in bison or buffalo meat, unfortunately for most people, their experience doesn’t go much beyond buffalo burgers. Come along with us as we try out a variety of cuts and learn more about this most American of animals.
Review: Consider the Fork
Consider the Fork is Bee Wilson’s insightful book about the history of how we cook and what we eat.
Why Minnesotans Should be Ticked Off that the New York Times is Trying to Pin Grape Salad on Us
There are a lot of good reasons why so many Minnesotans are ticked off that the New York Times is trying to pin one of the worst salad recipes ever made on Minnesota.