It's no secret that fast food restaurants don't always have the most balanced menus, but many have taken steps to offer more ...

You’ve heard the rumors about MSG—but what happens when you add it to homemade beef jerky? In this experiment, I test my go-to jerky recipe with and without MSG to see what really changes. The results ...

MSG quickly became a scapegoat for anxieties around Chinese food. Restaurants began displaying “No MSG” signs to reassure diners, and at one point, the U.S. government considered restrictions ...

Plugging MSG into Eat Your Books, a subscription service that allows you to search recipes from within your own cookbook collection, I could see that among my cookbooks, El-Waylly makes great use ...

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.

What food science actually reveals. Despite its controversial reputation, major food safety authorities have extensively studied MSG and classified it as safe for general consumption.

We identify the flavor of MSG as umami, or savory. It’s one of the five elemental flavors we can detect: umami, salt, sweet, sour, and bitter.

“By the 1940s, MSG brands were commonly available and recipes and cookbooks from the era often featured MSG.”. This popularity inevitably landed the ingredient in the West.

MSG has been demonised for decades. Now some in the food industry are repairing the flavouring’s reputation as part of a wider battle.

Other than its full name, added MSG can be identified in the ingredients list on a food label as "flavour enhancer (MSG)" or by its food additive code number 621 or E621.

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.