Which foods are high in umami ("savoriness") and how can I cook them to maximize the umami taste?
I've got a big bag of Sichuan pepper but I've often found that when I cook with them it's difficult to avoid grittiness from the outer kernel. I don't have this problem when I visit Sichuan Chinese ...
I'm visiting Denmark and I'd like to bring home some local Danish ingredients so I can prepare a meal which is specific for Danish cuisine (can be scandinavian if Danish is too narrow). It doesn't ...