Mark Hinds

  • Mark Hinds

The reason I started Umami is because I’m someone who is deeply interested in the world of food from what we eat, to how it's grown, to why we eat it and I love working with creative, curious people who have a sense of adventure. 

Ancho Chili Rubbed Chicken

Making ancho chili rubbed chicken on the grill brings its southwest flavors alive with crispy skin and a sweet tangy BBQ sauce that make this chicken truly finger lickin' good.

Greyhound cocktail

The greyhound is a simple, refreshing cocktail made with grapefruit juice and a little vodka or gin.

Simple Syrup

Simple syrup is a staple ingredient in many cocktail recipes and is essential to keep on hand if you like mixing cocktails at home.

What if the Super Bowl was about fun, football, and fighting hunger?

What kind of impact could we have if everyone used their Super Bowl parties to have fun and fight hunger?

Better than sex cake

Better than Sex Cake is a sinful dessert with questionable intentions that gets to know you with a little devil's food cake, pours on the caramel, and finishes everything off with a little whip cream.

Cauliflower taking over

Here is everything you need to know about food trends to keep up with what people are going to be eating, drinking, and cooking in 2017.

Strawberry Raspberry Smoothie

Strawberry raspberry smoothies are a great way to start the morning.  This healthy breakfast recipe uses strawberries, raspberries, and greek yogurt to create a thick, delicious smoothie packed with great stuff to get you going.

Persimmon pudding

With its warm fall flavors, a hint of cinnamon, and creamy texture persimmon pudding is a delicious dessert everyone should try.

Highlights from Umami's 2016

Here’s a quick rundown of the most delicious food we ate and interesting places we went during this past year.