Deeply savory foods have a magnetic pull for me, luring me in like no sweet possibly could. That, paired with my interest in food chemistry, explains my endless fascination with umami, the fifth basic taste that gives food a mouthwatering, rounded, meaty flavor. Umami is unique in that, unlike the other basic tastes (sweet, salty, bitter and sour), it works synergistically, so layering various umami-rich ingredients in a dish creates deliciousness that’s greater than the sum of its parts.
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