Sublime

“It astonishes me how much that analysis shows nothing,” says Lang. “It’s still peanut butter and jelly, pizza, ham and cheese, macaroni and cheese, hamburgers. The bulk of the country hasn’t changed at all.”

By simmering the vegetables until soft, the cook breaks down their cell walls and releases the cell contents into the water. These contents include salts, sugars, acids, and savory amino acids, as well as aromatic molecules. Carrots, celery, and onions are almost always included for their aromatics, and mushrooms and tomatoes are the richest source... See more