“No One Will Be Able To Guess The Secret”: 30 Best Secret Ingredients That Elevate A Dish’s Taste
Interview With Expert
Sometimes, a dish is just one ingredient away from perfection. Just ask your grandma – she probably honed the perfect family recipe for years before discovering the one thing that took it from delicious to heavenly scrumptious.
Yet not all things that we eat have to have such a rich history. Sometimes, we might just want to make that cup of hot cocoa taste a little bit better. We here at Bored Panda are foodies, too, so we’ve compiled a list of the best cooking hacks that rely on one secret ingredient. Want to know how you can improve your cooking game by adding just one thing? Scroll down and find out!
To know more about cooking tips and tricks and their importance in the kitchen, Bored Panda reached out to a chef from Toronto, Eugene Wong, aka The Euge Food. He shared his kitchen secrets and gave some advice to those who feel uninspired in their cooking journey lately.
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Adding salt to hot chocolate. It doesn't make it salty at all, but it makes it somehow more chocolatey. Everyone always says my hot chocolate is the best, but I just use prepackaged with milk and a dash of salt!
In this day and age, we want everything to be faster, easier, and more seamless. That goes for cooking, too. We like looking for cooking tips and tricks to reduce the time spent in the kitchen. We want that one secret ingredient to elevate the whole dish with just one small pinch. But is that actually viable? Should we be looking for shortcuts if we want hearty, delicious food?
"I believe that cooking hacks and tricks truly have merit if they provide real value," chef Eugene Wong tells Bored Panda. "They should help the cook save time and energy while also enhancing the end product in terms of flavor and overall culinary experience."
Eugene observes that a lot of content on social media platforms focuses on quick and easily digestible tips and tricks. "The problem is that creators are trying too hard to come up with a 'hack' for the sake of views and likes and not so much helping the person cooking."
What's the secret ingredient you add to tomato sauce? Pureed carrot if I'm trying to cut the acidity without sugar.
Adding a splash of orange juice to pumpkin or banana bread. The acidity really adds some brightness against the spices.
Mmm! I can smell it through the phone. Lol! Such it is an amazing smell. :)
However, Eugene still has some must-haves he would recommend for every home cook. As far as ingredients go, for him, it's garlic. But where essential kitchen tools are concerned, Wong names his trusty knife. "My tool of choice is the petty knife – a Japanese utility knife that is larger than a paring knife but smaller than a chef's knife. It's versatile, and I use it for 90% of my knife tasks."
Cooking for yourself at home every night can be exhausting. It's natural to lose inspiration and opt for takeout or some simple microwavable food once in a while. "Feeling uninspired often means you might be bored or too tired to cook, or perhaps, [you] lack the energy to try a new recipe," Eugene says.
MSG powder: a sprinkling can really elevate a dish. But people can be so afraid of it because they've been fed misinformation about its health effects. So unless a guest specifically mentions an allergy, I'll keep adding MSG to my food without telling anyone.
MSG occurs naturally in many foods that people eat without a problem because they don't know that it's in there. One of the biggest brainwashing successes ever.
Substitute some of the liquid in Belgian waffles with seltzer or some other benign-flavored carbonated beverage (like ginger ale). Result: super airy, fluffy waffles.
When water is called for in a recipe, I use chicken broth instead. It has never not been way better.
His solution to getting rid of the cooking block might surprise you. "I strongly recommend visiting a nursery and immersing yourself in the scents of fresh herbs like basil, thyme, rosemary, and parsley," he tells Bored Panda.
"This can reinvigorate your sense of smell and spark ideas for ingredients and dishes that pair well with fresh herbs. It is not the same as trying to smell herbs at the grocery store that are in packets – you need the smell of the plants in the soil."
Baking powder on your chicken skin for extra crispness.
I've been doing this for years and everyone thinks I'm some kind of psychopath because of it.
Lemon zest in garlic butter, specifically for garlic bread. It's an absolute game changer, even just a little bit.
I'm trying to think of something I wouldn't put lemon zest in. Coffee maybe.
I add instant mashed potatoes to soup to thicken it up if it turns out too thin.
Add a couple of spoons of cornflour - it’s a natural thickening agent !
Espresso powder when baking with chocolate. It intensifies the chocolate flavor.
I worked at Jimmy John's for a while and they had us use a little soy sauce in the tuna salad. I've been making it that way ever since (10 years)
I keep parmesan rinds in my freezer for stock, sauces, and stews. I just throw it in after everything else to simmer. It makes a remarkable difference especially in tomato sauces.
Soups! Like minestrone or vegetable. Just make sure people know because it contains animal rennet.
Nutmeg in white sauces or soups.
It's good in almost any cheese sauce made with like a cheddar type cheese
When you're making mashed potatoes boil garlic cloves with the potatoes.
and then take it out before mashing or leave it in?
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When making mashed potatoes simmer them in milk and butter instead of water. Yum. And they don't taste water-logged.
I used to roast and mash the garlic before adding them to mash potatoes. But now I just toss the garlic in when boiling potatoes. It tastes just as good.
me, too. And if the garlic gets soft enough I mash it in with the potatoes, instead of straining it out. Depends on who I'm serving it to, though. One relative hates garlic. ( they don't like anything chocolate either! gasp! )
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I replace the butter with Cesar salad dressing instead, with milk - super creamy and tasty!!!
Friend of mine taught me to put herb and garlic cream cheese in my mashed potatoes. Tried dill pickle on my own and if you’ve never had dill pickle mashed you are in for a treat
I’ve replaced salt in 75% of my cooking with mushroom extract powder from the Asian market, it still seasons but bumps the umami.
I'm not sure I'd be comfortable with someone bumping my umami.
Try putting a decent amount of butter in a red sauce. It will taste twice as good and no one will be able to guess the secret.
I use olive brine/pickle brine to add flavour to a lot of dishes like casseroles, stews, etc. It adds a nice depth of flavour
Sweet gherkin brine is really great in deviled eggs, potato salads, pasta salad and Cole slaw (the U.S. versions).
I save all the scraps of my vegetables — onions, garlic, bell peppers, carrots, celery, herb stems, tomatoes, mushrooms — and collect them in a freezer bag and when it’s full I turn it into stock and then use that stock to replace the water while cooking rice, quinoa, lentils, etc.
If a cake recipe calls for milk and eggs; a can of 7-Up (soda) works equally well. The cake is extra moist and light.
My friend introduced it to me as Newfie Cake. All you need is one box of Betty Crocker (or similar alternatives) and instead of eggs and milk, one can of 7-Up. I HAVE used it in a brownie and muffin mix, and have had good success.
Why is everyone so close-minded? I have made many of these and it is WONDERFUL!!!!!!!! Screenshot...85daed.png 
Worked In a very high end restaurant that locally became quite well known for its cheesecake. It was just cream cheese and marshmallow fluff blended together and put in store bought graham cracker crust.
In prison we made cheesecake with creamer. Some of the women made it so well that you couldn't tell it wasn't real.
I never tried mixing butter and soy sauce in the same dish until I was in my late twenties, but once I tried it, it quickly became one of my favorite flavor combinations. It's excellent in just about any savory dish. It works especially well with mushrooms.
I've recently discovered the wonderful world of anchovies! I've been adding them to nearly all of my savory dishes. Really takes the complexity up a notch by incorporating an umami-ness. My family doesn't know, cause if they did they wouldn't eat it. When I can't find the jarred ones, I settle for the paste. I'll usually add it when sautéing my garlic in butter. Unless you're allergic, you should give it a try!
You have to brown the butter, no one ever takes the time to brown the butter.
I always brown the butter! For cookies, on vegetables, poured over a steak. Takes the flavor to a new level.
What is your favorite seasoning for popcorn? Kraft Mac & Cheese packets.
Nutritional Yeast flakes (if I'm not going with 3 - 4 TBS melted butter)
A tiny amount of tarragon in fries (frozen or homemade), not enough that you get flecks of green on every fry, just a bit enough to get the aroma but people usually have a hard time wondering why the fries taste so good.
Jello vanilla pudding powder substitutes half of my sugar in cookies! It keeps them super soft for days and gives them almost a cake interior.
Adding mayonnaise to eggs when scrambled, omelet, or quiche. It increases their volume and makes them light and fluffy.
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Not "hacks". Just ingredient substitutions and tips. These have all been posted here dozens of times anyway.
Over easy fried eggs with Maggie's seasoning soy sauce on the yolk, is perfection!
Worked at a fancy yet casual wine and lunch spot. They made their amazing mac and cheese by simply melting several cheeses directly into heavy cream instead of making a roux. I always do this now.
Not "hacks". Just ingredient substitutions and tips. These have all been posted here dozens of times anyway.
Over easy fried eggs with Maggie's seasoning soy sauce on the yolk, is perfection!
Worked at a fancy yet casual wine and lunch spot. They made their amazing mac and cheese by simply melting several cheeses directly into heavy cream instead of making a roux. I always do this now.
