Hi, I'm Chef Chris Ketke. You may already know that umami is one of our five basic tastes, along with sweet, bitter, sour, and salty. Umami is at savory flavor we enjoy so much, and MSG is the purest form of umami. We know that monosodium glutamate or MSG makes food taste amazing. But I'm often asked, when do you add it to food? Before cooking, during cooking, or after cooking? The answer is yes. You can add MSG before, during, and after cooking. There are some recipes where it makes sense to add MSG during the cooking process. For instance, I like to add it to grains while they cook so that the grains can absorb the umami. Try adding a half a teaspoon of MSG for each quart or four cups of liquid. MSG can be sprinkled onto the surface of meat's poultry or fish, along with salt and pepper and other seasonings. Then go ahead and saute roast or grill it. MSG is great as part of a dry rub for barbecue. MSG can also be added to foods right before they're served. The best strategy here is to add a small amount, taste it, and then keep adding more until you think it tastes amazing. For instance, a last minute sprinkling into a pot of soup or a sprinkle on some fajita meat can work wonders. When recipes say taste before serving, it doesn't just mean salt and pepper, but also umami. And MSG makes upping new momy notes so easy and delicious. So feel free to add it to any of your favorite recipes. MSG can be purchased online and in many grocery stores and international food markets. For recipes and information, visit MSGdish.com and MSGFacts.com.