If you like to cook, you probably have a secret weapon or two you keep in your fridge or spice pantry to elevate your favorite recipes. Well, if you're looking for some new inspiration to try out in your own kitchen, here are some ingredients that jazz up whatever it is you're cooking, according to home cooks.
(And of course, if you try any of these 'secret ingredient' tips when serving others -- be sure to check for food allergies and dietary restrictions first!)
1."While living in Germany, I learned that they use a bit of nutmeg in almost everything. Always thought of it as a dessert spice, but it's really really good in sausages, meatballs, any kind of pork dish, and more."
-- Esslinger_76
2."Better than Boullion has a mushroom base. Enough said. Also, there is also umami mushroom-based dry spice. Both are a fantastic add to anything you could be cooking."
-- lovelychinchilla436
3."I love cinnamon in chili or spaghetti sauce! This is common in Ohio, where I am from."
-- BooFlower
4."Whenever I'm making something with ground meat, I make sure to mix in a chopped chipotle pepper in adobo sauce. It gives the meat a smoky heat that elevates it to another level."
-- phillyfox
5."Cottage cheese. In fact, I once discovered cottage cheese is how Starbucks gets its egg bites so fluffy. I use it at home for my meal prep egg bites, and it's like, the dream for anyone who doesn't like dried-out eggs."
-- rue mclanahan
6."I use a little almond extract in all my baked goods (especially French toast) and a little espresso powder in anything chocolate. It's the perfect nutty or bitter complement to the sweetness."
-- kaophyre
7."I sneak a bit of vinegar into everything I cook. The best by far is the leftover juice from a jar of pepperoncini; I keep it in a squeeze bottle next to the stove. I deglaze the pan with it, whisk some into scrambled eggs, then hit those onions and peppers up with it. It's magic."
-- Esslinger_76
8."Angostura Bitters. Just a dash adds a nice subtle spice note to anything. Meat sauces, stews, and fruit desserts are particularly nice."
-- WestBrink
9."Miso. In fact, my favorite homemade pesto sauce uses miso and no Parmesan. You wouldn't even know you're missing the cheese. It's divine."
-- Oakmazmex2021
10."Rotel. I add some to chili, tacos, pastas, and soups. It kicks it all up a notch."
-- casualking314
11."I toast peppercorns in a skillet before putting them in a grinder. It is unbelievable how much better the flavor is, especially in eggs."
-- farmgirlheather
12."Diced green chili peppers. Add a small can of mac 'n' cheese to impart a little bit of heat. Plus, the acid makes the cheese flavor pop. I add it to scrambled eggs, my wife puts some in corn dishes, and she adds some to stews. Heat it up to let the flavor bloom and use it to top your steak."
-- jamesc420ce9ec1
13."I am constantly finding new ways to use Korean gochujang. It isn't as hot as some think, and it adds its own umami to dishes. Just a bit of gochujang in a sugar/soy glaze on salmon really ups the flavor. I have used it to improve many types of dishes like instant Ramen, canned chili, and even tuna salad. My fundamental question whenever I'm cooking is, 'Will gochujang work in this?'"
-- originaladmiral478
14."My go-to is a Knorr Chicken Bouillon powder. My dad was a great cook and made amazing green chili, and it was his go-to ingredient for the base. I use it in all my soups or anything that requires chicken broth. I add it to my homemade stock for the salt element. It's the best IMO."
-- deleted
15."I add oyster sauce to all kinds of recipes! I drizzle it into my spaghetti sauce, chili, vegetable soup, beef gravy, and more! A little goes a long way, so just a little drizzle really adds depth and a salty, beefy flavor."
-- skimgoat874
16."Caramelized onions! Yes, they take forever to make (and I refuse to do them any other way than the old-fashioned slow sautéed method), but they freeze well. Add a little bit to all kinds of stuff for a really unique extra something. They must be truly caramelized - think brown, not tan. Toss with leftover pot roast, gravy, and some beef stock for a glammed-up French Onion Soup that is better than anything you've ever had. Four pounds of onions will give you a measly cup of the caramelized stuff, but you'll only need a teaspoon or so in most dishes."
-- Kestrel
17."Sesame oil. Obviously, it's great in most Asian dishes, but it can also be used in salads, scrambled eggs, etc. Its specific flavor makes food taste so much better every time."
-- Yo_mama_is_nice_lady
18."Fish sauce when I want some more umami. It goes great in tomato-based sauces like bolognese. Also great in stir-fries, soups, stews, and braised dishes."
-- Darwin343
19."If I'm making a dish that could benefit from a smoky, bacon-y flavor (think: roasted Brussels sprouts, pan-seared sea scallops, potatoes, or corn chowder), but I either don't have or want to use bacon, I always use smoked paprika."
-- KittyL
20."A trick I learned from my ex's brother, which he picked up in culinary school: If you're making something savory and it just seems like it needs 'something' but you're not sure what, add a bit of mustard. I don't know what kind of magic it is, but it totally works with either yellow mustard or dijon."
-- meaghanb4a9ce5ff1