Ever heat up canned soup and find the flavor off, like it's not tasting quite right? Well, you've probably made one of the most common mistakes everyone makes with canned soup: not heating it enough in the microwave. When canned soup is lukewarm or cold, the flavors often taste muted, underdeveloped, and even tinny, like you're tasting the can itself.
Skip to main content Photograph by Elliott Jerome Brown Jr., Food Styling by Michelle Gatton, and Prop Styling by Christina Allen Fermented black soybeans are a staple ingredient in Chinese and other Asian cuisines, and they have phenomenal depth of flavor and umami. While you can purchase loose fermented and salted beans, they are most convenient when purchased in sauce form, having been combined with other ingredients like soy sauce, sugar, and vinegar.
No dinner party is complete without a show-stopping protein. And for many, that show-stopping protein is prime rib. It's a cut that truly speaks for itself; it's juicy, tender, and large enough to take up most of the real estate on your plate. However, this cut needs a lot of assistance to bring out its flavor nuances and really make for a bite that tastes as good as it looks.
You have endless options when it comes to salad dressing. If you're not a fan of store-bought dressings, it's easy enough to make your own. With just oil and an acid as a base, the sky's the limit for what else can be done. But you can also go back a step if you want to really expand your salad dressing repertoire.
Ramen, as well as instant ramen, holds a universal appeal, which is thanks to its ability to be both familiar and versatile. Some of the best ramen noodle recipes are the ones you know by heart, while others you come up with on the spur of the moment with whatever's in the kitchen. Unconventional as it may sound, even marinara sauce can be used to put together a bowl of ramen, and a good one at that.
It was joined by South African fish paste brand Redro, which emerged in the 1930s. Peck's anchovy-based paste originally became famous for its shelf stability and the fact that it would elevate a simple piece of buttered toast with its salty flavor. It has the consistency of a pâté and is packed with umami flavor. Folks still missing this condiment can purchase Peck's Anchovette on Amazon or try their hand at a copycat recipe.
The powder is composed of dried and ground-down veggies (carrots, celery, parsley, and so on), seasoned with salt, spices, and MSG (there's also an MSG-free version if you'd rather avoid it). What you get is an intensely flavorful and umami seasoning that can pick up the taste of anything from soups and broths to stews and sauces. The formula's so simple, you can actually make it yourself - handy if you're in a rush and don't want to wait on Amazon or Walmart.
Those familiar with the fifth taste, umami, know that it often arrives in a subtle shift of flavor - something you hardly notice at first but can't help but become captivated by once you do. It isn't just salty - the taste is characteristically deep and complex, and it brings those characteristics to everything you add it to, including your go-to sauce. But, there's no need to overwhelm yourself looking for umami-packed ingredients to do so. All you need is instant dashi.
They're ultra savory, with a slightly pungent touch that rids you of the need to flavor your eggs with anything else. With meaty, salty nuances, anchovies are the perfect ingredient to upgrade your fried eggs with - and it doesn't take much to do so. Along with being super savory, anchovies are incredibly soft and melt easily. Heat the fish in oil or butter, then crack an egg or two inside and let it absorb the umami.
"Our study confirmed that in an environment of loud noise, our sense of taste is compromised. Interestingly, this was specific to sweet and umami tastes, with sweet taste inhibited and umami taste significantly enhanced,"
Sweetness is a path a lot of you take when it comes to the sweet potato. After all, the flavor is written into the potato's very name - so it only makes sense that so many people like to top your casserole with sticky marshmallows on Thanksgiving. At the same time, there's something undeniably enticing about the different ways to make sweet potatoes savory. The Japanese condiment, miso paste, is the perfect candidate for this.
You could make a strong case that lasagna is the most popular Italian dish ever, or at least in head-to-head competition with spaghetti. It's versatile, beloved, and easy to experiment with, so there's no reason not to play with the recipe. It's a great canvas for exploring new flavors. For that reason, if you're looking for an unexpected umami twist, try making your next lasagna with some miso.
If you haven't heard of the spice, no worries. Basically, nutritional yeast is deactivated yeast made from cane or beet sugar. It comes dried in light yellow flakes or a tan powder, and is known for its savory taste as a cheese alternative, its high B vitamin content, and inclusion in many plant-based recipes, from sauces to vegan tacos. When used to coat spuds before baking them in the oven, nutritional yeast imparts a balanced, savory, nutty flavor.
But what you're likely underestimating is the power of mushrooms (naturally high in umami, a fever dream of mixed textures, visually dazzling in all their shapes and sizes), which are doing most if not all of the heavy lifting here. Technically this recipe can be done with all button or cremini mushrooms, but I can't say it will look or taste as good as it does with a mix of the more exotic types, such as oyster, maitake, or chanterelle.
Simple as they are to make, and hearty when they're made just right, sometimes, the flavor of your soup just falls a bit flat. If you just so happen to have this secret ingredient handy, no matter what it is that's cooking on the stove - be it a hearty minestrone or a chicken noodle soup - you can fix its flavor in a pinch. It's called kombu, and it's one heck of an umami powerhouse.
I've simplified the original by making it entirely from pea pods and parmesan rind, not least to show just how much flavour and colour they hold. Pea pod risotto Flavourful pea pods are blanched, then shocked in iced water to stop them cooking further and so preserve their chlorophyll (to save on ice to make the iced water, simply put a bowl of water in the freezer for an hour).
His favorite tinned anchovy brand is Fishwife, a new female-founded tinned fish company with laudable eco-friendly sourcing and high-quality nutrition. The company gained notoriety after appearing on Shark Tank, and has since become one of our favorite canned fish brands. We tasted and ranked every Fishwife tinned seafood flavor, agreeing with Alton Brown's endorsement of Fishwife's Cantabrian anchovies in extra virgin olive oil.
