Food companies and not a few restaurant chefs swear by it, though seldom openly. Most consumers apparently like it, though it unpleasantly affects others. But scientific students of taste remain ...

About 30 students and faculty sampled chips, cured meats, sun-dried tomatoes and cheese to experience the fifth taste sensation, umami, Tuesday night. The taste test was part of a lecture by Sarah ...

If you’ve ever eaten sauteed mushrooms, fresh tomatoes or Parmesan cheese, then your taste buds have experienced the wonderful taste known as umami. This unique taste is due to the amounts of MSG ...

Although most of us recognize the acronym "MSG," not many could explain exactly what it is. It's savoury flavour enhancer that's so common in Asian cooking, it's sold in shakers to add both in the ...

MSG is one of the most misunderstood food additives out there. Best known as a component of Chinese-American food, it’s actually a lot more prevalent than you think, and there are a bunch of food ...

If you think MSG is only in your Chinese food, think again You’ve seen the signs — “NO MSG” or “We don’t cook with MSG” — and you’ve probably only seen them in Chinese restaurants. The irony, however, ...

Should we or shouldn't we? Looking through the 1968 Duluth News Tribune cookbook, we were drawn to the recipe for Hamburger-Poppy Seed Turnovers, a pasty-like recipe that took first place in the meats ...

In 1908, Japanese chemist Kikunae Ikeda isolated and patented monosodium glutamate, more commonly known to English-speakers of the 21st century as the often-maligned MSG. Ikeda thought that his ...

It’s a common food additive that delivers umami flavor. You can find MSG in plenty of common items: bottled sauces, packaged snacks, a crinkly bag of instant noodles, fast-food items. But MSG isn’t ...