It's that brown sauce with an unpronounceable name: Worcestershire sauce, a tasty, tangy addition to red meats, soups and pretty much anything that needs braising. (For the record, sauce creators Lea & Perrins say it can be pronounced "WUST-ter-shire," "WOOS-ter-sheer" or "WOOS-ter-sher.")
Worcestershire sauce is used to make good things even better, because it packs a lot of umami, or a savoryness. "In recent years there has been a newfound interest in 'umami,' or the fifth taste [after salty, sweet, bitter and sour], often described as 'deliciousness,'" says Seamus Mullen, chef at the Institute of Culinary Education, in an email interview. "The umami brings out the natural flavorings in food, makes steak taste more steak-y, mushrooms more shroomy."