Marmite popcorn is the savoury snack hiding in your cupboard. The eight-minute stovetop recipe, why the butter carrier matters, the two mistakes to avoid, and why the homemade version beats anything in a bag.
Cooking Tips
Expert advice: how much Marmite to use, cooking with Marmite, and avoiding common mistakes.
Category: Cooking Tips | View all articles
Marmite substitute: what to use instead, for cooking and for toast
The best substitute for Marmite depends on the job. For savoury depth in cooking, Vegemite, another yeast extract, miso or soy sauce all work; for spreading on toast, only another yeast extract really does. The full list, quantities, and the trap to avoid.
Why a teaspoon of Marmite makes everything taste better: the umami multiplier
There is a real reason a teaspoon of Marmite turns a flat stew into something with depth. It is umami synergy, discovered in 1957: glutamates and certain nucleotides multiply each other rather than add. Marmite is pure glutamate looking for a partner.
Marmite in sauces and dressings, properly
This is the one that surprises people. A teaspoon of Marmite, dissolved in a tablespoon of hot water, whisked together with two tablespoons of olive oil, one tablespoon of white wine vinegar, and a teaspoon of Dijon mustard. Salt, pepper.
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