You’re not eating enough Georgian food

I was introduced to Georgian food on a trip to Moscow, and ever since I’ve been marveling that there isn’t a Georgian restaurant in every city in America. (Maybe it’s the confusion between the Republic of Georgia and the land of peach cobbler?) “Georgian cuisine uses … walnut, aromatic herbs, garlic, vinegar, red pepper, pomegranate …

Everything tastes better with umami

The secret to my amazing chili? A quarter-cup of Worcestershire sauce. Why is Caesar salad dressing so good? Parmesan cheese, Worcestershire sauce, and (I hope!) anchovies. I spent years loving umami-rich foods without understanding why. It’s a natural flavor common in many foods and cuisines, but if you don’t know it’s there, it’s hard to …