In 1968, the New England Journal of Medicine published a letter to the editor with the headline, “Chinese-Restaurant Syndrome.” The letter detailed the numbness and weakness the letter-writer would ...

After years of defensively touting “No MSG” on their menus, many Asians working in the food industry are not only fighting back against stereotyping of this heritage ingredient — they’re proudly ...

It's an ingredient with a mixed reputation—and it doesn't deserve it. MSG is an important flavor agent for anyone who enjoys savory food, but it has a mixed reputation. Short for monosodium glutamate, ...

MSG is my go-to ingredient that adds depth of flavor to my dishes. It should be added in addition to the salt already listed in a recipe, not as a replacement for it. For every teaspoon of Diamond ...

Allie has been Lifehacker’s Food Writer since 2021. She earned her bachelor’s degree at Ithaca College in drama and studied at the Institute of Culinary Education to earn her diploma in Pastry and ...

MSG is making a comeback. The internet's favorite cucumber salad recipe includes fish sauce, cucumber, garlic, and—as the video's creator Logan tells us with a generous sprinkle from the bag—"MSG, ...

Chinese restaurants are my family’s thing. It’s a very common immigrant story; it was the starter kit for Ronald Reagan’s American dream. Though it’s long gone, I can remember my family’s second ...