Here is the polished article in Markdown: The Flavor Bridge: How MSG Elevates Your Cooking Monosodium glutamate (MSG) has been a polarizing ingredient in Western cuisine for decades.
Despite its reputation, this umami enhancer is an integral part of many international cuisines. What is MSG and Why Should You Care? MSG was first isolated from seaweed by Japanese chemist Kikunae Ikeda in 1908.
Initially marketed as a seasoning enhancer, it gained popularity in the mid 20th century for its ability to amplify flavors without adding salt or sugar.