Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt, fungus, and grains. The mixture is allowed to ferment for 3 months to 3 years. It's also sometimes called "miso paste" or "soybean paste."
How to Make an Easy Miso Marinade
A simple rub that makes your meat flavorful and tender.
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.