Items15The creator’s order
  1. 1ParmesanParmesanParmigiano Reggiano Few ingredients carry as much free glutamate as properly aged Parmigiano Reggiano, which is why a fine grating finishes a dish rather than just topping it. Every wheel is inspected and graded at 12 months, the minimum before sale, but the cheese only reaches its full typical…0
  2. 2Tomato pasteTomato pasteTomato paste is tomatoes cooked down until thick, which concentrates the glutamate that makes a ripe tomato taste savory rather than just sweet. The single most useful habit on this list is frying a spoonful in the oil with the onions, stirring so it does not scorch, until it turns a shade darker,…0
  3. 3Anchovies as foodAnchovies as foodOil-packed anchovy fillets are the stealth ingredient of Mediterranean cooking. Warmed in olive oil with garlic, they collapse into the fat within a minute or two and leave behind seasoning that reads as savory rather than fishy. Two fillets melted at the start of a lamb braise, a pan of broccoli…0
  4. 4Worcestershire sauceWorcestershire sauceThis English bottle is a fermented sauce, first sold under the Lea & Perrins name in 1837 by two Worcester pharmacists, and the classic recipe folds anchovies, tamarind, onion, garlic and cloves into a vinegar base. Because it already balances salt, sour, sweet and savory, a few dashes do more than…0
  5. 5Soy sauceSoy sauceBrewed soy sauce starts as soybeans and roasted wheat cultured with koji mold, then fermented in brine, and that slow process is where its depth comes from. Look for "naturally brewed" on the label: some cheaper bottles are made from acid-hydrolyzed soy protein in about three days and differ…0
  6. 6Fish sauceFish sauceFish sauce is small fish such as anchovies layered with salt and fermented, sometimes for up to two years, until the liquid runs amber and intensely savory. Southeast Asian cooks use it much as Western cooks use salt, and that is the trick worth borrowing: a teaspoon in beef stew, chili, Bolognese…0
  7. 7MisoMisoMiso is soybeans fermented with salt and koji, and it is the easiest way to give Western food a savory, slightly funky backbone. White miso has a short fermentation, so it is sweet and mild: whisk it into butter for corn or salmon, into a salad dressing or into mashed potatoes. Red miso, aged…0
  8. 8Monosodium glutamateMonosodium glutamateMonosodium glutamate is the purest form of the taste on this list, and its reputation lags well behind the evidence. It is made today by fermenting starch, sugar beets, sugar cane or molasses; the FDA classifies it as generally recognized as safe; and in trials with people who believe they react to…0
  9. 9MarmiteMarmiteMarmite is a concentrated yeast extract made from the by-products of beer brewing, first produced by a company founded in Burton upon Trent in 1902. Its love-it-or-hate-it reputation as a toast spread hides its best use: as a stock booster. Half a teaspoon dissolved into gravy, French onion soup,…0
  10. 10ShiitakeShiitakeDried shiitake mushrooms Dried shiitake carry guanylate, the compound that multiplies the savory effect of glutamate, so pairing them with soy sauce, kombu or parmesan pays off twice. Soak them in warm water until soft, then slice the caps into stir-fries, risotto or a vegetable braise, and use…0