Q: What is umami?

A: Umami is the fifth flavor (in addition to sweet, salty, sour and bitter), discovered in Japan over 100 years ago. The term, umami, meaning “delicious,” encompasses a flavor profile of savory, brothy, rich or meaty taste sensation. This complex flavor experience helps to deepen or complete flavors and aromas and improve ...Read more

There’s nothing quite like tomato season. Farm stands and farmers markets are overflowing with nearly every variety you can image, everyone that so patiently waited for the tomato plants they planted in the spring to bear fruit can finally reap what they sowed, ...Read more

Salsas are an indispensable taste enhancer. They provide an enormous amount of flavor and an appealing texture. It’s amazing how so few calories can heighten the flavor of simple grilled or roasted dishes. This cross between a spicy vegetable salsa and a traditional guacamole shows that sometimes the whole is greater than the sum of its parts....Read more

Where once I’d pounce on a chef-made bowl of al dente pasta and crisp-tender vegetables, now it’s a dish I prefer to make at home. Using what’s fresh and new at the market, I slice and dice carrots, bell peppers, peas, spring onions and homeandleisure/recipes/varietymenu/s-4267920">Read more

We knew it was coming: The point in the summer when the garden overflows with zucchini and all manner of herbs, ready to become dinner.

Sprinkle tender basil and oregano over tomatoes, pizza and eggs. Use chives on savory dishes, even popcorn. Flavor pitchers of water with mint for a refreshing touch.

Fortunately, the zucchini still proves ...Read more

French toast is a beloved weekend brunch staple in my house. The loaf of bread that we purchased the Sunday prior is too dry for sandwiches … but it is ideal for soaking up egg custard! Once that custard-soaked bread is toasted in butter and coated in maple syrup, it...Read more

RALEIGH, N.C. -- The humble sweet potato, long considered a North Carolina staple, is at the center of innovation as it’s transformed into the latest plant-based milk.

Appalachian State University researchers, backed by a $1.82 million grant, have found a new use for the vegetable, and with good reason.

North Carolina grows more sweet ...Read more

Vine-ripened tomatoes are making their much-anticipated appearance at local farmers markets, ushering in what many consider the best summer food.

If you’re like me, you can eat tomatoes all day, every day, and never get tired of them. Delicious out of hand, the juicy culinary fruit that cooks treat as a vegetable adds flavor to everything ...Read more

Summertime means fresh berries are in abundance, and blackberries are at the top of that list. This hearty berry is juicy and full of flavor, which makes it the perfect star of the show for a simple homemade dessert. This blackberry crumble ...Read more

I was the rare child who absolutely loved broccoli. I simply couldn’t get enough of it when I was a kid (a habit that has followed me into adulthood). So complete was my love of broccoli that my parents determined that the best way for me to eat a complete ...Read more

As wellness trends increasingly emphasize “natural” living, a controversial practice known as drinking “raw water” has gained attention. Proponents describe raw water as untreated, unfiltered water collected directly from natural sources such as springs, streams or wells. Advocates claim it is more “alive,” mineral-rich, and free ...Read more

Evening concerts in the park just might be summer’s best offering. Pure summer relaxation: Sit on a blanket with chilled wine and some nibbles, and take all the heat out of the day.

Truth be told, we often just set out sliced cheese and crackers with the wine. When there’s a little prep time, I’ll make an interesting dip for cut-up ...Read more

It’s hot out there. I’m either cooking in the cool of the morning or not at all. That’s why I love these Seriously Simple toasts so much.

It seems as though different countries call simple toasted bread slices different names like crostini, bruschetta or tartines. I like to think of these crispy toasted bread slices as a blank canvas for ...Read more

My daughter loves sweet breakfasts, so we often rotate through stovetop oatmeal, blueberry scones, and homeandleisure/recipes/varietymenu/s-4262837">Read more

PITTSBURGH -- As locally grown produce fills farmers markets, there’s never been a better time to embrace seasonal eating.

One favorite summer option, thanks to its neutral flavor and a spongy texture that turns creamy when cooked, is eggplant. Technically a fruit, the dark purple globes and more slender Japanese variety can be fried, baked ...Read more

File this under No Surprise: According to a relatively recent poll, Americans’ favorite cheese is cheddar.

Swiss cheese comes in at No. 10. File that under I’m Totally Shocked.

If you had asked me — and I can’t imagine why you would — I would have guessed that Swiss cheese would be No. 2. Maybe even No. 1. But the once-mighty Swiss ...Read more

When I’m asked about ways to make a nutritional impact without implementing “life-altering” changes, my mind immediately drifts to the benefits of dietary fiber.

Many are probably familiar with fiber — you’ve likely been told by a healthcare professional to add more fiber to your diet because of its plentiful health benefits. Did you ...Read more

By this point in the summer, I’m dreaming of cooler days and refreshing meals. Fresh limeade, doused with chilled sparkling water, gives me energy to concoct a casual meal with friends.

For inspiration, look to countries known for steamy days and refreshing, cool-down-the-day offerings. In Mexico’s Yucatan, for example, chilled ceviche and ...Read more

Is it weird to say that I love tartar sauce? Because it’s true. I am 100% that person who will judge a seafood restaurant by its tartar sauce. One star if it tastes like I’m eating a spoonful of mayo, and five stars if it’s bright, tangy, and crunchy. This tartar sauce recipe is five stars. It tastes way better than any other version I’...Read more

Flank steaks need to be tenderized by pounding, slow cooking, or marinating. Here, red wine, orange juice, and Middle Eastern spices make a tasty marinade. The addition of sumac and zaatar add a zesty citrus burst of flavor. If you have Aleppo pepper, use it here for its biting sweet yet tangy flavor notes. I like to add the sliced onion so it ...Read more