Helen Rosner in The New Yorker: “Despite MSG’s image makeover, I’ve found that plenty of people remain resistant to incorporating it into their cooking. They are willing to bring MSG into their homes as a component in other foods—more than happy to accept it as a flavoring powerhouse in Doritos, instant ramen, canned soup, and bouillon cubes, or at least happy to accept its euphemisms, like ‘hydrolized soy protein’ and ‘autolyzed yeast.’ But the notion of buying and using the raw ingredient is often a bridge too far.”