MSG Is Proven Safe and Delicious. So Why Isn’t It Used Like Salt in Most Kitchens?
–Serious Eats, August 28, 2025
Excerpts from this article:
“MSG—monosodium glutamate—has always shaped the way I eat and cook. It’s the seasoning that makes my scrambled eggs, peanut butter noodles, and stews taste restaurant-worthy.”
“These days, I rarely serve a dish without a sprinkle of MSG. This humble pantry staple adds depth of flavor to my dishes and keeps people coming back for seconds.”
“Today, we’re in an era when MSG is celebrated, yet it has been slow to catch on in many American home kitchens. Here’s my theory why: With salt, there exists extensive guidance on its use, including our own articles on salting generously, seasoning to taste, and even choosing the best pantry salt. On the other hand, MSG education is relatively nascent. Though many have come to MSG’s defense, very few have written much on how to actually use it… Clearly, this beloved seasoning deserves its own set of rules.”
“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 Crystal kosher salt, I start with 1/4 teaspoon of MSG and increase it to around 1/2 teaspoon if it needs a more savory punch.”
MSG isn’t a trendy hack or shortcut to delicious food. Just as salt and sugar have earned their spots in kitchens around the world, MSG is a foundational seasoning that deserves to sit beside them.”
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