Michelin-starred chef Heston Blumenthal of The Fat Duck restaurant shares lessons he's learned while developing his signature dishes, which walk a fine line between meal and science project. “Most people season with salt and pepper, but we should think about seasoning in terms of the full flavor spectrum: sweet, sour, salty, bitter and umami,” says Blumenthal. “Umami is hard because it's quite tricky to recognize on its own. But once you get it, you can pick it out in Parmesan, soy sauce, tomato ketchup, shiitake mushrooms, seaweed ... lots of things.”

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