Why MSG Deserves a Second Chance as a Flavor Enhancer For decades, monosodium glutamate (MSG) has been a lightning rod for controversy in the culinary world.
Once hailed as a revolutionary flavor enhancer that brought depth and umami to Asian cuisine, it fell out of favor in the 1970s amidst concerns over its safety and alleged links to various health problems.
Today, MSG remains a polarizing ingredient, with some cooks embracing it as an essential component of their dishes while others shun it altogether.