You know why people love ranch dressing? It’s not the herbs, or even the buttermilk—it’s the MSG. A couple shakes is all it takes to add just enough umami to keep your mouth interested in a pile of vegetables without having to slather them in some sort of dressing. (I wouldn’t forgo the dressing entirely, but it’s nice to not need it so desperately.)

Add MSG to Every Salad Read More

Some canned tuna is just plain bland, and coating it with mayo only further dulls its flavor. If you find yourself confronted with such an uninspiring tin of fish, a few sprinkles of MSG can perk it right up. Rather than changing the flavor profile of the tuna, it simply gives it what should’ve been there in the first place. Pair it with a little fish sauce, and you have a tuna salad sandwich that tastes right.

How to Add Umami to Tuna Salad Read More

I am absolute trash for a filthy martini, a bold Bloody Mary, or a Clamato-heavy Caesar or michelada. These things are good because they are rich and savory in a way that feels a little wrong. Am I drinking brine? Am I drinking soup? Am I getting drunk? Yes. Yes to all of it. MSG takes this vibe to the next level, making your Bloodies merrier and your martinis dirtier.

Make an Absolutely Filthy Martini With MSG Read More

People (mostly those on Pinterest) used to say that the secret ingredient to Chick-fil-A’s sandwiches and nuggets was pickle juice, but this was never true. The secret to their chicken’s enticing flavor is and always has been monosodium glutamate. Once you realize this, your fried-in-batter food game will be bumped up to the next level. You can use this knowledge to make your own nugs, but you can also add a couple of teaspoons to any dry brine or batter mixture for easy, extra savory flavor.

Chick-fil-A's Secret Ingredient Isn't Pickle Juice, It's MSG Read More

Actually, you don’t need to batter a bird to give it a meaty boost. Any whole bird or bird part can (and should) be sprinkled with a little monosodium glutamate, particularly on the skin, which—if you do it up right—should essentially be a crispy meat cracker. This move also results in extra-flavorful pan drippings, which can in turn be used to make your vegetables taste better.

Go Ahead and Sprinkle MSG on Your Turkey Read More

Salted caramel is very 2011, but MSG caramel is totally 2034. It is the ultimate in contrasts—buttery, sweet, salty, and deeply savory. Like fish sauce caramel, only more dessert (and vegetarian) friendly.

Make the Ultimate Salted Caramel With MSG Read More

Did you know that being up in the sky inside a big flying tube decreases your sensitivity to sweet and salty foods? Did you know that it also enhances your ability to detect umami? Both of these things are true, which is why people order tomato juice on planes, and why I always carry a tiny shaker of MSG with me whenever I travel. (I know most of use haven’t traveled in some time, but maybe some day!) If the only you can really taste is things that are savory, you might as well season your food with the most savory crystal around.

Use MSG to Improve Airplane Food Read More

I try to avoid eating tomatoes before July, but I’m rarely successful, which means I eat at least one sub-par tomato every year. Bland tomatoes lack both sweet and savory notes, but you can cheat your way to a better tasting love apple with a sprinkle of MSG and a pinch of sugar. (It still won’t be as good as an August tomato, but it will be much closer.)

This is by far my most controversial MSG take, but the stuff is—in actual fact—very good on an apple. It functions like parmesan, providing a savory counterpoint to the fruit’s crisp sweetness, only it’s not a cheese; it’s a crystalized compound, which means vegans and the lactose intolerant can get in on the fun. I bet it would be pretty good on mango, pineapple, and cantaloupe too. (Honestly, if you ever wrap fruit in meat—like prosciutto— you shouldn’t find a little sprinkle of MSG off-putting in the slightest.)