While this season’s “Restaurant Wars” seemed a bit anemic, there were still some excellent dishes. While judge Tom Colicchio initially said it was good, though it "doesn't eat like gumbo,” he later called the idea of using kombu as the central flavoring ingredient in a vegan gumbo "brilliant." Emily Han writes in The Kitchn that kombu is a staple Japanese …
In this week's "Top Chef" episode, multiple cheftestants incorporated miso into their dishes, both sweet and savory. When I was a Milk Bar stan, I was obsessed with the idea of the miso butterscotch chai, which still reigns supreme as one of the most strikingly flavorful food concoctions ever devised. Jolinda Hackett at The Spruce Eats defines miso as "a …
Among the flavor enhancers used in Michelle Huneven’s Roman-style Chickpea and Tomato Soup with Bulgur are, top left, Red Boat salt and Huy Fong Chili Garlic Sauce. Red Boat Salt Infused with Red Boat’s famous fish sauce, this salt is pricey but highly concentrated — a little goes a long way. Huy Fong chili garlic sauce I add a teaspoon …
