In this day and age of “information overload” – in part thanks to the Internet and multitudes of ways to communicate – often times keeping information as simple as possible is best. So, to help consumers sort through the massive amount of content about monosodium glutamate (MSG) floating around the Web, I have narrowed the information down, to answer four of the most common questions.
“Rich porcini broth and nutty Parmigiano-Reggiano add deep umami taste to this vegetarian lasagna. Plain white button mushrooms will work in place of cremini” (quote from myrecipes.com). If you love mushrooms, you will enjoy this recipe!
Recently, there’s been a lot of buzz about umami, and more specifically about the science of what we eat. The October issue of Wired magazine is all about food and features “umami-packed recipes” as well as the full scoop on MSG. And it seems the kitchen table is turning.
This recipe is rumored to have been a favorite of the late Ann Lander’s sister! And just a teaspoon of MSG brings this family favorite to life!
Looking for a hearty side dish to please any crowd? Or to serve as your vegetable dish with a holiday meal? Give this simple-to-make delicious corn recipe a try.