Mark is an experienced food writer, recipe developer, and photographer who is also Umami’s publisher and CEO. A passionate cook who loves to cook for friends, he can often be found in the kitchen or ...

Our take on a traditional Korean BBQ marinade uses ginger, garlic, and green onions to infuse soy sauce with the deep, slightly salty, umami flavors that make Korean BBQ so delicious. This Korean ...

The secret to great buffalo burgers is understanding how to add moisture and flavor to the burgers without masking the buffalo’s natural flavors. Ground buffalo or bison, as it’s often called, is a ...

Smoked chicken legs are one of the simplest ways to make tasty, handheld chicken for a crowd. What makes drumsticks such a great choice is how they absorb the flavors from the smoke and dry rub while ...

With bold Mediterranean flavors, this succulent sous vide rack of lamb will melt in your mouth. This sous vide rack of lamb recipe uses rosemary and garlic to bring the flavors of the Mediterranean to ...

The best beef to smoke, whether it’s a juicy hunk of brisket, flavor packed tri-tip, ribs so tender the meat falls off the bone, or shredded chuck roast, is about using time, temperature, and smoke to ...

There’s a lot to love about a smoked pork loin. A pork loin is a versatile cut that can be seasoned hundreds of different ways, smokes relatively quickly, and looks fantastic on the plate. This recipe ...

Wild rice with butternut squash and dried cherries is a delicious dish that brings the flavors of fall to life. This recipe combines wild rice’s earthy nuttiness with butternut squash’s creamy texture ...

When you take the time to make a smoked beef roast you’re rewarded with scrumptious roast beef that is tender and juicy with deep, smokey flavors. Smoking a beef roast concentrates its flavors while ...

Slowly smoked chicken quarters have a rich, smoky flavor and warm buttery texture that melts in your mouth. What makes chicken quarters an excellent choice for smoking is how well they absorb the ...

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