If you've always suspected that taste goes beyond science's big four of sweet, sour, salt and bitter your instincts are right. This week we're looking atumami. It's what food types call the "fifth taste." Our guest, David Kasabian, tells us how to use this wunderkind to make everything we eat taste better.Coq au Vin Nouveau, fromThe Fifth Taste: Cooking with Umamiby David and Anna Kasabian, demonstrates the principle.
For the Sterns it's retro burgers, fabulous hand-cut fries and malts at one of Lynne's favorite haunts: Convention Grill in the Minneapolis suburb of Edina.
We go to Mexico for vanillathe most labor intensive food in the hemisphereand stop by Cake Man Raven Confectionery, a bakery in Brooklyn that claims to be the official home of the classic Southern Red Velvet Cakeand so much more.