We may eat a lot of food additives, but most consumers know very little about them. These often-misunderstood substances go by unwieldy names like “diacetyl” or “azodicarbonamide.” They are in everything from salad dressings to Twinkies. But how many of us actually know what they look like or, more importantly, what they’re doing in our food?
Deep thoughts about umami, the fifth taste, from Tasting Table’s food editor, Andy Baraghani in this recently released video. Baraghani discusses easy ways to incorporate umami into your dishes, including using “good old-fashioned MSG.”
Both Italian and Chinese cuisines are favorites among U.S. restaurant-goers and home cooks, too. Both are highly flavorful, incorporating a range of tastes, textures and aromas, and both boast a wide range of dishes that appeal to people of all ages. There are a number of other things shared by Chinese and Italian cuisines that are less obvious and therefore perhaps lesser known. Here are a couple of culinary commonalities to consider…
With football season around the corner, why not start planning your winning tailgating party now and consider scoring a touchdown with your friends and family by making a few easy and delicious recipes that have “more savory goodness” than the usual tailgate fare!
The International Food Information Council Foundation (IFIC) has published a new fact sheet on monosodium glutamate and its relationship with the umami taste. The fact sheet is titled “Monosodium Glutamate (MSG): From A to Umami.”