Changing tastes and decades of reliable science are behind the growing popularity of monosodium glutamate (MSG) as a kitchen staple.

Consumers and diners are increasingly eager to add savory flavor to meals and snacks. Food manufacturers, chefs, and mixologists see the demand for umami-forward products and are introducing new ways to include the fifth taste in their offerings...

Start off today with a quick quiz. How much do you know about fermented foods? Test your culinary acumen and identify the one food that does not belong on this list:

Buttermilk
Yogurt
Wine
Sourdough bread
Beer
Cider
Tempeh
Vinegar
Lemon juice
MSG
Miso
Kimchi
Sauerkraut
Olives
Pickles

If you picke...

In the good old days, the typical table condiments looked like a 1950s lineup: a predictable and standard array of salt, pepper, ketchup and mustard.

Over the decades, however, as the American palate became broader and more adventuresome, that lineup changed. Soy sauce moved from Asian restaurants into mainstream kitchens. Parmesan and red pepper flakes became staples for piz...