Tag: Savory

According to the USDA, incorporating more fruits into your diet is a key component of a healthy eating pattern. Knowing what goes well with fruit for dinner can unlock a world of creative and delicious culinary possibilities.

First identified in 1908 by Japanese chemist Dr. Kikunae Ikeda, umami is now universally recognized as the fifth basic taste, distinct from sweet, sour, salty, and bitter. This savory taste is famously linked to monosodium glutamate (MSG), a food additive that has become central to discussions about flavor and food science.

Over 100 years ago, Japanese chemist Kikunae Ikeda identified glutamate as the source of umami, the fifth basic taste. While both umami seasoning and MSG are used to achieve this savory flavor, they are not the same thing.

Over 75% of Americans enjoy sweet potatoes at least once a month, demonstrating their popularity as a versatile and healthy food choice. When baked into a fluffy jacket, a good topping for a sweet potato jacket can transform this simple ingredient into a satisfying meal, balancing its natural sweetness with savory, spicy, or creamy additions.

The fifth basic taste, umami, was officially identified in 1985 at an international symposium in Hawaii, long after its initial discovery in 1908 by a Japanese chemist. So, what tastes umami, and what does it mean for your cooking? This enigmatic flavor profile is the key to creating delicious, mouthwatering dishes with incredible depth.

Ancient civilizations have consumed yogurt for thousands of years. This versatile food offers endless possibilities for sweet and savory dishes.

Most people assume cow tail, or oxtail, is a sweet cut of meat, but this is a common misconception. Instead, oxtail possesses a naturally rich, intensely beefy flavor that becomes incredibly tender and gelatinous after hours of slow cooking. The sweetness in many popular oxtail recipes is added intentionally by chefs and home cooks to create a delicious, well-balanced savory-sweet profile.

70% of the world's total hazelnut production comes from Asia, primarily Turkey. What does hazel taste like? This versatile tree nut offers a distinctively rich, nutty flavor profile with sweet, buttery, and earthy undertones.

According to the Mayo Clinic, blueberries are an excellent source of antioxidants and vitamin C. Pairing these nutritional powerhouses with protein-rich eggs creates a uniquely satisfying and surprisingly delicious meal. But are blueberries good in eggs when it comes to flavor? The answer is a resounding yes for many adventurous foodies.

In 1908, Japanese scientist Kikunae Ikeda first identified umami, meaning "delicious savory taste," as the fifth basic taste after noticing the distinctive flavor of kombu seaweed broth. Umami is not a single flavor but a complex savory sensation derived from specific compounds that deepen and round out a dish's overall profile.