Miso-Tofu Ranch DipWhen Wired asked us to help with their food issue, we didn't have to think twice. After all, they might have had the last word on all things tech, but we have a test kitchen. Then we heard they were exploring umami, the savory "fifth taste" experienced when chewing a perfectly seared steak or nibbling a hunk of Parmesan, and we got even more excited. This was a chance to go deep on one of our favorite subjects. So we reached out to David Chang's Momofuku Culinary Lab, where Dan Felder, head of R&D, spends his days coaxing the flavor from a range of ingredients.
"Creating umami from scratch is something we take very seriously," says Felder. "We're constantly thinking about new ways to achieve it." And that's exactly what he did. Felder created three recipes-all of them umami bombs-one for BA, the others for our friends at Wired. And that was just the beginning. We talked to Felder and Momofuku Ssam Bar chef de cuisine Matthew Rudofker about how the lab and theRead More »from 5 Easy Umami Boosters to Make Your Food Even Better