We all have those secret ingredients or flavor boosters that seem to magically enhance a dish. For example, the first time I tried combining soy sauce and butter on popcorn, I was amazed I hadn’t been doing it all along. So, Redditor u/Iron_Undies asked, “What’s an add-in that, to you, is a game changer?” Here are some amazing responses:
1. “Mustard is an emulsifier with many uses in cooking. I add mustard powder to béchamel/cheese sauce to prevent breaking, and Dijon to any vinaigrette to stop separation.” – u/Frannie97
2. “Fish sauce is a universal secret ingredient. It’ll be that thing people who eat your food will think, ‘There’s something in here that’s special, but I can’t put my finger on what it is.’ It’s fish sauce…” – u/deucemcsizzles
3. “I add some curry powder to cream sauces/dishes. It’s not enough to taste the curry; just a little. It always makes the sauce feel more complex or adds more body.” – u/cheflA1
4. “Nutmeg is great for cream sauces and some dishes, especially freshly grated, for a little ‘zing’. Nutmeg is underrated, IMO, and we should use it more.” – u/EclipseoftheHart
5. “Cooked white rice in meatloaf. Use rice instead of breadcrumbs for a juicier, fluffier meatloaf every time.” – u/mollwallbaby
6. “Anchovies in sauces or hearty soups. Chop them up small, and they melt in. I love it for pizza sauce. Even people who hate anchovies won’t notice they’re there.” – u/Yakety_Sax
7. “I add MSG to soups, sauces, etc. It’s best dissolved into something wet. If not, you’ll taste the MSG instead of its secret oomph.” – u/Ambitious_Wealth8080
8. “When I make scrambled eggs, I like to mix in a dollop of cottage cheese before cooking. It makes the eggs creamy and smooth.” – u/Iron_Undies
9. “Sumac as part of the dry rub on any smoked meats – it has a citrusy tang that balances the smoky/salty/umami flavors without incorporating any liquid that can disrupt the binder and other dry ingredients.” – u/Frannie97
10. “Tahini in chocolate chip cookies. My colleagues love my chocolate chip cookies, but I refuse to tell them my secret ingredient. I rotate the types of cookies I bake every week, but my chocolate chip tahini cookies disappear quickest.” – u/pajamakitten
11. “Whenever I make cinnamon rolls, I always add cardamom. It adds depth of flavor to the cinnamon and makes them taste slightly less sweet.” – u/saywhat252525
12. “Herbs de Provence in hash browns. My recipe is shredded potato fried in an equal amount of butter, or more butter if you prefer, and a sprinkle of herbs de Provence at the end.” – u/mbergman42
13. “Coffee in chocolate cake or brownies. I add just enough to amp up the chocolate flavor.” – u/crossfitchick16
14. “My go-to for any dish that feels like it needs something is a drizzle of balsamic vinegar. This includes desserts, especially if I feel they taste too sweet. A little balsamic cuts the sweetness and adds depth.” – dexm1981
15. “Keep your leftover jar of pickle juice. It can be used in many ways to add depth and awesome flavor. It’s our secret weapon in potato salad.” – u/canadachris44
16. “Miso paste in pesto sauce! My favorite homemade pesto sauce uses miso and no Parmesan. You wouldn’t even know you’re missing it. It’s divine.” – u/Oakmazmex2021
17. “Chipotle in adobo sauce takes tomato-based dishes to the next level for me.” – u/ben_bliksem
18. “I always add soy sauce when making a red pasta sauce. It elevates it so much.” – cacioepepe
19. “Vanilla instant pudding mix (just the powder) in cookies! It makes them nice and soft, and they stay that way for days.” – karileah143
20. “Whenever you make a savory quiche, spread a thin layer of mustard (any kind you like) on the bottom crust before pouring in the filling. Delicious.” – u/Short_Cream_2370
21. “Gochujang is a great addition to any cheap pasta sauce in a jar.” – u/latihoa
22. “Make your oatmeal with tea! I love a good Earl Grey oatmeal with honey or vanilla coffee creamer. It’s just a nice take on something classic.” – jcismybestfriend
23. “Angostura bitters. Just a dash adds a nice, subtle spice note to anything. Meat sauces, stews, and fruit desserts are particularly nice.” – u/WestBrink
24. And finally, “Add a block of Boursin to any cream-based pasta sauces (like Alfredo) or mashed potatoes.” – m4e86d05eb
Do you have a favorite secret ingredient? Share it in the comments below! Note: Some responses have been edited for length and/or clarity.
