Quite the opposite actually: You’ll find MSG popping up here, there, and in unexpected places—kind of like how MSG and other glutamates naturally pop up in a lot of our food. Eng uses MSG like ...

If I’m making homemade stocks or broths, I’ll add about a quarter-teaspoon of MSG per four cups of liquid before I add salt simply because I might not need as much as I think. Taste the food ...

A not-so-secret ingredient called monosodium glutamate (or MSG ... as the Chicken Finger Plate, among others. The good news? You can replicate that distinct fast food flavor at home.

He boiled it down and extracted the component, glutamate, and added sodium to form MSG as we know it today. “It makes food taste more ... and what we put on the plate,” he said.

It also occurs naturally in foods such as tomatoes and cheese, according to the Food and Drug Administration. The safety of MSG first came into question in 1968 when a doctor wrote a letter to the ...

“Things just taste better with MSG, whether it’s Western food or Cantonese food,” the chef tells CNN. “We use it in drinks. We use it in desserts. We use it in savory food. It’s in ...