“What’s the Deal with Monosodium Glutamate (MSG)?” is a fast-paced, hip animation video that leaves just about everyone a bit smarter when it comes to what excites our palate and how we experience taste. And in the process, this short video dispels many of the urban myths that have plagued the common food ingredient known [&hellip
Experimenting with different flavors can make healthy dishes more appetizing and is an easy way to modify a go-to dish. Whether you’re a meat eater, strictly seafood or a vegetarian, there are plenty of ways to experience what has come to be known as the “umami sensation.” Think of this as your Skinny Guide to Experiencing Umami
The practice of using dashi in American cuisine is trending towards mainstream because of its association with umami – the fifth basic taste most often described as savory. Dashi is the ingredient you can add to a recipe to get that extra oomph. It’s essentially a simple stock used as the base ingredient in many Japanese dishes
Chicago chef Grant Achatz joins Tasting Table in an interview about one of his favorite ingredients — monosodium glutamate (MSG)!
Chef Achatz’ Chicago restaurant, Alinea, has won numerous accolades, and he has won numerous awards from prominent culinary institutions and publications including the “Rising Star Chef of the Year Award” for 2003, “Best Chef in the United States” for 2008, and he was a 2012 “Who’s Who Inductee” by the James Beard Foundation
Monosodium glutamate — more commonly known as MSG, may very well be the comeback kid of the spice rack, having claimed a presence in headlines across America. From Wired magazine and foodie blogs to Smithsonian magazine and NPR, MSG certainly has gotten some attention as of late, and it has been quite positive