Dan and Kenji Use MSG to Make Fried Rice, Chili Crisp, and a Dirty Martini | What's Eating Dan?

Video Description

You've probably heard a lot about umami by now, but you might not realize just how many ingredients are packed with this distinctive taste and why they're so useful in a wide variety of recipes. Kenji, esteemed author of The Food Lab and The Wok, joins Dan to chat about MSG and other sources of umami. Get our recipe for Chili Crisp: https://cooks.io/3wn89os Buy Kenji's book, The Wok: https://cooks.io/3PqnADU Follow Dan on Instagram: https://www.instagram.com/testcook Follow Dan on Twitter: https://twitter.com/testcook Follow Dan on Facebook: https://www.facebook.com/dansouzacooksillustrated/ ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: http://cooksillustrated.com http://facebook.com/cooksillustrated http://twitter.com/testkitchen http://instagram.com/cooksillustrated http://pinterest.com/testkitchen