She grew up in Sheboygan, Wisconsin, where a meal meant "the three-point landing -- a huge hunk of meat and two little piles of something vegetable-ish." She moved to Portland for culinary school but kept her Sheboygan mindset. Food meant "midwest fare -- always meatcentric," she says.
Growing up, many of us were taught that the tongue could detect four essential tastes: sweet, salty, sour and bitter. Everything else, we were told, w...
If you're a carnivorous, burger-loving Angeleno, chances are you've already debated with your friends about where to go for the best beef burger in to...
What does chiefly animate Japanese soups and broths is an amino acid called glutamate. In the best ramen shops it's made naturally from boiling dried ...
What is umami? For starters, it's the mysterious element that made GQ's Alan Richman name Umami Burger the 2010 "Burger of the Year." It's the culinar...
Fleischman, the founder of the modest but ever expanding four-shop Umami Burger chain, has rethought every element of the hamburger experience. The bu...
The Taste of Beverly Hills featured "melt in your mouth" food and beverage offerings, along with cooking and cocktail mixing demonstrations led by culinary stars.
While 2009 might best be remembered as the year of the gourmet food truck in Los Angeles, it can also be argued that this was the year that the lowly ...
It's official: The mobile location of Umami is hitting the streets tonight. Just this morning they announced via Twitter: "The UMAMI TRUCK will debut ...
Even though I didn't know I could sense "yumminess" with my tongue, there are people out there who have known for a long time: food scientists and corporate food conglomerates.
Umami is a hot topic in the food world these days. One of of five distinctive tastes -- the others are salt, sweet, sour, and bitter -- it packs a wallop when it hits the tongue.