Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. For years, monosodium glutamate (MSG) has had a bad rap. The flavour enhancer used in many Asian cultures was ...

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 — a food additive that is often found in Asian cuisine — has had something of a negative reputation over the last 60 years. Some food experts insist that's unfair.

Calvin Eng, the owner of New York-based Cantonese-American restaurant Bonnie’s, isn’t shy about his love for monosodium glutamate. Case in point – he has the letters “MSG” tattooed on ...

MSG (Monosodium glutamate) is basically a concentrated form of glutamate. It has about one-third of the sodium found in table salt. It occurs naturally in many foods, from cheese and tomatoes to corn.

Eng is known for his playful take on the McRib sandwich. Anti-MSG sentiment, widely considered to have xenophobic origins, dates back to the late 1960s, when reports of diners reacting badly after ...

MSG (monosodium glutamate) is a common but controversial ingredient in processed foods. This article explains whether it's truly unhealthy.

For years, monosodium glutamate, a food additive known as MSG, has been branded as an unhealthy processed ingredient mainly found in Chinese food, despite a lack of supporting scientific evidence.

Start with a little. I say it all the time, and I’ll never stop. You can always add, but you can never take away.

MSG stands for Monosodium Glutamate, the key compound of which is the latter, glutamate. Glutamates occur naturally in various types of seaweed and fish, and are often credited with being ...