It's also the star of endless dinners, from beefy chili to veggie-forward curries to chicken and rice. I'm happy to eat it ...

Try a flavor-packed Moroccan fish stew, an umami-rich vegetable chow mein, and a hearty shakshuka.

We dig that Shake Shack is giving people a mix of everything, from indulgent treats to affordable meals to the sort of elevated and luxurious takes on fast food that we’ve come to expect from the ...

Zuppa forte traditionally was made with odds and ends of meats, including offal, but in our cookbook, “Milk Street 365: The ...

In last week’s edition of Winter Soup Club, Jerrelle Guy treated us to a lemony artichoke soup with a sneaky secret ...

Doctor up store-bought marinara sauce with this one ingredient to make it more special and taste better. You probably already ...

An innovative idea for transforming mechanically deboned meat into a meat flake for seasoning has taken top honours in the ...

They usually have an addictiveness that is unexpected—often salty and very savoury.” From olive oil and tomato to sesame, ...

Mix two tablespoons of white miso paste with one tablespoon each of rice vinegar and sesame oil, and one teaspoon honey for balance. Whisk together until smooth before drizzling over fresh greens or ...

Marmite is often eaten on toast, but it’s a handy cooking ingredient, too, thanks to its umami-rich, salty taste.

It may seem out of place, but the fermented paste delivers a similar complex spiciness along with welcome notes of umami. Zuppa forte, also known as zuppa di soffritto, is an old-school Neapolitan ...