ingredients

A few years ago, American cuisine hit peak umami. It had been a slow but steady ascent over the past few millennia as people across the globe discovered and embraced the savory flavors endemic to their regions—foods like ripe tomatoes, cured meats, aged cheeses, soy sauce, fish sauce, and mushrooms. In 1908 a Japanese scientist named Kikunae Ikeda took a close look at a bowl of soup he was enjoying. After a series of experiments, he detected the heavy presence of glutamic acid in the fermented seaweed dashi that made up the base.

No one wants spoiled food. It's disconcerting to crack an egg open only to be hit with rot's signature pungent, foul odor. Even a humble slice of toast won't stand for butter that's a few days past its prime.