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The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
Umami
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On this episode
About this episode
If you've always suspected that taste goes beyond science's big four of sweet, sour, salt and bitter your instincts are right. This week we're looking at umami. It's what food types call the "fifth taste." Our guest, David Kasabian, tells us how to use this wunderkind to make everything we eat taste better. Coq au Vin Nouveau, from The Fifth Taste: Cooking with Umami by David and Anna Kasabian, demonstrates the principle. For the Sterns it's retro burgers, fabulous hand-cut fries and malts at one of Lynne's favorite haunts: Convention Grill in the Minneapolis suburb of Edina. Anya Von Bremzen talks Spain's surprise national dish and it's not paella. It's Cocido from her latest book, The New…