These soy sauce eggs are gently jammy after a seven-minute boil, after which they’re marinated in a savory-sweet mix of white ...

Red miso adds plenty of umami to cut the sweetness of ketchup and honey in this barbecue sauce, a foil to the rich side of salmon. Make the sauce up to 5 days in advance and refrigerate until ready to ...

Fill a bowl with ice water. In a saucepan of salted boiling water, blanch the spinach until tender and bright green, 1 minute. Drain, then transfer to the ice bath. Drain the spinach and squeeze dry. ...

Onigiri is about eating rice. The filling is the added bonus, to give the otherwise plain rice some flavor and punch. Here onigiri gets some oomph from the smoke and char of the grill (or grill pan) ...

A staple in Japanese cooking, miso is a paste made from fermented soy beans. There are several varieties available and each has a unique flavor profile rich in umami. Here, white miso is paired with ...

First, it was Hetty McKinnon making soy sauce brownies on TODAY. Then, Katie Quinn came on the show and introduced us to cheddar brownies. In both cases, the anchors reacted with a mix of shock and ...

Negotiating dinners with the family can be a frustrating conversation. Seal the deal by shaking up the norm with these ...

One of our secret ingredients to build flavor fast is miso. As an umami base, it helps balance and unify sweet and sour notes in everything from chicken to pasta, even cookies. It goes particularly ...

As a former professional chef turned food writer, my kitchen is STOCKED full of condiments and spices; everything from standards like ketchup and vinegars to more fun, off-beat options like hibiscus ...

In the early 1980s, one time the “no reaction”-having spice king Lao kids in the apartment complex across the street from mine handed me a bag of crunched-up, uncooked ramen with the spicy soup powder ...