Meet Our New MSGdish Blogger: Theresa Hedrick

We’re very excited to introduce Theresa Hedrick, MS, RD, LD, our newest dietitian blogger and expert adviser to MSGdish. Theresa is a food and nutrition communications consultant and an instructor at Oregon State University. She is passionate about making nutrition fit within the constraints of the real world – which is something she communicates regularly through both social and traditional media channels

Cooking with MSG: Some Food for Thought

Cooking with MSG

Ketchup is probably my favorite condiment. I use it in cooking (e.g., meatloaf, my famous baked beans, let’s not forget sloppy Joe’s), on sandwiches (a must-have on grilled hot dogs and hamburgers) and in a variety of other ways (I should confess I can’t eat French fries without lots of it, but you probably could’ve guessed that at this point!). When my love of ketchup first began, little did I know that it was likely in part because of my love of tomatoes, which provides an undeniable umami taste …which now reminds me of a wacky, foodie ketchup joke…

Chef Chris’ Sauteed Beef with Red Miso Sauce

Sauteed beef with red miso sauce

This recipe for Sauteed Beef with Red Miso Sauce was a big hit at the 2015 Food & Culinary Professionals workshop in Napa, where our culinary expert “Chef Chris” (Chris Koetke) presented on all things umami.

German Potato Soup ist Gut (is Good)!

German potato soup

German potato soup is a traditional soup first enjoyed throughout Germany and now all over the world. As with many potato dishes, recipes vary widely so there is no one typical German potato soup. Thanks to the potatoes this recipe is rich in glutamate, which is the purest taste of umami.

Book Review: “Tasty: The Art and Science of What We Eat”

taste and tasty

“Tasty” is one well-rounded book, in the way that it explores the sense of taste and our human food preferences from a variety of angles, including biology and metabolism, evolutionary science, basic and not-so-basic food science, and modern food technology/product development. What could be better than a book all about deliciousness?!