EPISODE 44

MSG Will Kill You... Or Make Everything Taste Better?

Listen: ON SPOTIFY

Watch: ON YOUTUBE

They said it gives you headaches. They said it’s toxic. They said it’s only in Chinese food. But what if MSG is the most misunderstood, most delicious ingredient in your kitchen?

In this unapologetic episode of BEHIND!, Tony, TK, and Corey tear down the myths and stir up the controversy around monosodium glutamate (MSG). From racial bias and outdated science to secret chef hacks and dirty little seasoning tricks, this one’s got it all. We’re talking parmesan cheese, Doritos, anchovies, seaweed, and yes—even breast milk—as the team uncovers just how many foods you love are absolutely packed with umami goodness.

Whether it’s natural or synthetic, MSG is everywhere, and it just might be the flavour boost you didn’t know you were already addicted to. You’ll also hear why chefs reach for secret seasonings (and sometimes powdered parmesan that smells like feet), how a simple sprinkle of MSG can rescue your sad stir fry, and what happens when you try to line up MSG like cocaine on a black table. (Yes, that happened.)

In this episode:

• The racist origins of MSG fear-mongering

• Why “Chinese Restaurant Syndrome” was a myth from the start

• How MSG actually compares to regular salt

• Natural sources of MSG you probably eat every day

• The cult of umami and why chefs are obsessed with it

• Hilarious chef stories, steak rituals, and the power of seaweed powder

• Wild ingredient hacks with strawberry, Vegemite, uni butter, and more

If you’ve ever blamed MSG for a bad night, freaked out about “flavour enhancers,” or reached for oyster sauce that’s been in the pantry since 2020… this one’s for you.

MSG fan or dead against it? We’d love to hear your take – drop us a line here.