For Samin Nosrat, the James Beard Award–winning author of Salt, Fat, Acid, Heat, the majority of great meals spring from a combination of those four foundational elements. On this episode of the TASTE Podcast, we talked to Nosrat about too-mami (cooking with too much umami), angry letters, and the differences in brands of kosher salt. That is, not all kosher salt is the same. Also on the episode: Smitten Kitchen founder Deb Perelman answers a reader question about the art of lasagna.
Matt Rodbard is the editor in chief of TASTE and author of Koreatown: A Cookbook, a New York Times best-seller, and Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts.
