For years, monosodium glutamate (MSG) has had a bad rap. The flavour enhancer used in many Asian cultures was thought to trigger physical complaints including headaches, numbness and palpitations ...

Monosodium glutamate, better known as "MSG," is a staple ingredient in Asian cuisine, but it has faced controversy in the United States. Experts shared the latest perspectives.

MSG is an often misunderstood spice that should be utilized more frequently in cooking. Here's why MSG deserves a spot in your seasoning cabinet.

Monosodium glutamate, or MSG, is a common ingredient across Asian cuisines. But its history is riddled with false health claims and misinformation.

For my cookbook of the week I reviewed Calvin Eng's 'Salt, Sugar, MSG.' Here's what you can expect from the cookbook and my thoughts on the recipes I made this week.

Keiko Green’s play ‘Exotic Deadly’ explores a family history while slaying an anti-Asian stereotype.

Where do we stand with MSG? "Negative perceptions of MSG might be associated with this kind of, for lack of a better term, racist propaganda" ...

Leslie Brienza “A lot of Asian chefs have been using MSG in their cooking quietly, because there is this stigma,” says Dan Q. Dao, founder of the food consulting agency District One.

Is MSG actually harmful? Discover what science reveals about this controversial food additive, its hidden sources, and why its reputation might be undeserved.

According to the New York Times, by the end of the 1960s, an influx of Asian immigrants to the United States allowed enclave communities, many of which depended on family-run restaurants, to flourish.