Flavor of the Month

FROM THE MAY, 2007 ISSUE

Why Japanese Flavors Are the Next Big Thing

You don’t need to visit Tokyo to buy micro-brewed mirin or visit an izakaya for sake and snacks: Importers and restaurateurs are bringing the best of Japan to America.
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March, 2005

Mole

January, 2005

Yogurt

Eating yogurt might help you live to be 100—or not. Either way, it's a creamy, satisfying and versatile ingredient that's impressively high in calcium and protein.

December, 2004

Dulce de Leche

The Latin dessert sauce dulce de leche, made by boiling milk until it's caramel-like, has gone mainstream (thank you, Häagen-Dazs). Here, some tantalizing new ways to use it.

November, 2004

Chestnuts

Fresh chestnuts are a cold-weather icon. But vacuum-packed and pureed chestnuts are available year round, offering earthy flavor with a hint of sweetness.

October, 2004

Mushrooms

September, 2004

Poblano Chiles

The shiny-skinned, blackish-green poblano is subtly sweet and just a little bit spicy, like a cross between a bell pepper and a jalapeño. Here, three quick and delicious uses for it.

July, 2004

Miso

Miso isn't the prettiest ingredient in the pantry, but this Japanese paste of fermented soybeans and grains gets by on its rich, earthy flavor alone.

June, 2004

Lemongrass

It looks a bit like scallions and smells a bit like lemon,but delicately flavored, gently aromatic lemongrass is unique. Here, this Asian staple shows its range—even doubling as a grilling skewer.