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“Never Went Back”: 30 Ingredients That Were Game-Changing In People’s Cooking
Interview With Expert
If you’re anything like us, food is one of the main things you think about throughout the day. There’s a lot of excitement to be found in planning the meal you make after work or what you’ll cook or bake for your family and friends over the weekend. However, we can sometimes get stuck in our little routines and default to the recipes that we know and love.
Recently, some home chefs took to a thread on the sprawling Cooking online group to share their unusual gastronomic discoveries. They opened up about the common household ingredients that they’ve overlooked so far, only to realize just how amazing they can be when used correctly. Smoked paprika, garlic, and capers are just the tip of the iceberg! Scroll down for some inspiration.
We wanted to find out how we can all get inspired to experiment a tad more in the kitchen, so we got in touch with pie artist and author Jessica Leigh Clark-Bojin (@thepieous). She was kind enough to answer Bored Panda's questions, and you'll find her thoughts below.
This post may include affiliate links.
#1
Smoked paprika. My parents only had the regular kind, but one time during college I grabbed smoked instead and never went back. The earthiness really rounds out and deepens the flavor of all kinds of foods, especially plant foods like vegetables, mushrooms, and beans.
PhaseWitFact 9 months ago
Growing up, I only ever had paprika sparsely sprinkled on deviled eggs, mostly as decor because I'm sure my mom only bought one jar of it in her entire life and only ever used it on deviled eggs.
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#2
Honestly? Yogurt.
Growing up in the US, I didn't realize how many cultures have DELICIOUS dishes that are based on plain yogurt. And I'll tell you something else, it is the BEST tenderizer for chicken ever. Mix some good spices in with that yogurt, slather it on your chicken in the morning, by lunch/dinner you have a super tender chicken that will stay moist. 1.4 BILLION Indians can't be wrong, right? lol
I use it in smoothies. I add pistachios and honey for a quick breakfast. I add it to beans. I add it to eggs. I add it to gluten free baking recipes. It's NUTS how much yogurt I use now.
#3
Stock. Only recently did I learn to use it in lieu of water for things like cooking rice. Such a basic thing that I feel like every cook knows -- but I didn't.
DennyS (denzoren) 9 months ago
Stock is amazing. Also, for Caribbean stews/curry etc, we use coconut milk in place of the water and it's just as good.
Some common foods and ingredients aren’t as easily accessible or affordable as before due to macroeconomic shocks. For instance, getting a hold of cheap eggs in the United States and elsewhere in the world can be a real challenge these days. And the situation may get worse later this year. In short, the avian flu has caused a shortage of this ubiquitous food. UN News stated back in December that avian flu has been reported across 5 continents, in 108 countries.
CNN reports that now, in February, some American retailers are limiting the number of eggs customers can buy. “Due to ongoing issues with the supply of eggs, we are currently limiting egg purchases to one dozen per customer, per day, in all Trader Joe’s stores across the country,” a company spokesperson told the news outlet.
#5
Worcestershire sauce. Before I only used it sparingly and only if a recipe specifically called for it, then I found a pork katsu recipe that had it in the dredge along with tomato paste and it completely changed my world. It so often fixes the “it’s missing something” problem, and is great for adding depth of flavor to something simple.
#6
Limes and lemons. Been adding them to my sauces and foods recently-really enjoying the new taste.
Sky Render 9 months ago
Often dishes are missing a sour component to enhance the other flavors. Vinegar is another surprise hit in that department.
Kroger said that some locations are choosing to limit the sale of eggs “based on availability” to two dozen per customer per trip. Costco also confirmed it is limiting the sale of eggs to three packages (usually sold in cartons of two or four dozen).
Some videos and photos on social media show American shoppers stocking up on as many eggs as they can get their hands on. In some states, consumers are showing prices reaching a mind-boggling $10 per egg carton.
#7
Anchovies. Everyone hates anchovies, but that's because they tried to eat one whole or ordered them on pizza one time. But add them to pasta sauce and they are delicious salty flavor-enhancers. You will NOT taste 'anchovies' if it's done properly.
#8
Cumin! I just threw that in some broccoli soup and it saved the dish! I'd never considered it outside of meat dishes.
Sky Render 9 months ago
I used to despise cumin and thought it smelled like armpits. It still smells a bit like armpits, but damned if it doesn't make food sing when you add it!
#9
Fresh herbs. Now I always have them in our garden in the spring and it blows my mind how they take any dish to the next level. I haven't had much luck growing them indoors in the winter, though.
PhaseWitFact 9 months ago
At the end of summer, pick all your fresh herbs before they die and dry them. Stored in air tight jars, they'll stay fresh until you grow more and they taste so much better than store bought.
Meanwhile, Waffle House is adding a 50-cent charge for every egg that it sells at its restaurants. The company reported that it is “continuously monitoring egg prices and will adjust or remove the surcharge as market conditions allow.”
In the US, egg prices rose a whopping 14% from November to December 2024, as the avian flu ravaged the egg-laying bird population that year. The US Department of Agriculture expects the price of eggs to jump another 20% in 2025.
#10
Dill. Such great flavor. Fresh is better but a high end dry works.
Can be put in meatballs, on chicken or fish, in sauces/gravy, pasta and potato salads. I just love it!!
#11
Cooking with alcohol in general, but mostly wine. Growing up, my mom always said it was unnecessary and didn't make a difference with taste. She was wrong.
The Doom Song 9 months ago
Don't cook with cheap s****y wine either. With alcohol you get what you pay for!
#12
I'm embarrassed to say avocado. It was always just something that I mushed into guac-y things, kind of a blank canvas for higher flavours.
Then I tasted a good one (and also realised how much fibre this creamy little miracle contains).
Now there's bold avocado sliced on my Vegemite toast and sneaky avocado in my cakes. I love that stuff.
Philly Bob 9 months ago
Pop the seed out and spread the avocado with ranch, yogurt, cottage cheese... whatever. Grab a spoon and dig in!
According to pie artist Jessica, scarcity can be a wonderful motivator for innovation. "The Great Depression and the world wars before and after saw global shortages of all sorts of commodities and common cooking and baking ingredients. As people learned to make do with what they had, bakers got creative… and so did the food marketing departments!" she told Bored Panda via email.
She explained that 'new' foods gained popularity during these times. One such example is the (now-classic) peanut butter and jam sandwich which "replaced the more expensive meat sandwiches, while still providing a decent hit of protein and calories."
"But, knock wood, we don’t need another economic downturn to inspire our culinary innovation!"
Jessica suggested that home cooks can create an occasion where they'd be called to add a more elevated touch. In short, we can make our own opportunities to expand our gastronomic repertoires. "Throw a dinner party, start a supper club, make a pledge with a friend to work your way through a new cookbook… If you take the mundane out of the act of sitting down to eat, chances are you’ll take the mundane out of your baking repertoire too!"
#13
Butter. It was never served at my parents house. I recently started putting butter in my food and it's really good. Eggs and butter are literally amazing. Ohhh and browning butter in a skillet gets it really nutty. Browned butter with homemade bread is stunning.
#14
Fresh mint. For me, it went from being an ice cream flavor to being used three or four times a week. Not even counting in my daily smoothies.
#15
We never had rice growing up. I had it one time with my dad when I was little but that was it. I love rice! It's so versatile and goes with almost everything! You want sweet breakfast? Sweet milky rice. Savory dinner? Stew over rice. Don't feel like cooking? Rice, frozen veggies, can of chicken in the rice cooker. Done. It's cheap, easy to find, filling and nutritional. It still baffles me that we grew up poor and struggling but never once bought or used rice!
Glasofruix 9 months ago
I like rice but i hated cooking it, until i bought a rice cooker. Put the rice, water and forget about it, the rice will still be perfect even 3 hours later.
Bored Panda also asked Jessica for some advice for home cooks who might be concerned about the high prices and low availability of eggs due to avian flu. The pie artist opened up to us that she's personally not a fan of egg substitutes in general and would rather eat less of something and enjoy the real deal.
"But I know that is not always an option—especially for professional bakers who rely on volume sales to keep the lights on. In these scenarios, rather than trying to shoehorn in weird binding agents and chemical substitutes for eggs (which certainly exist: agar, pea protein, gelatine, etc.) I would instead look to try out new recipes that never required egg in the first place, and see if you can wean your clients onto those," she suggested.
"Who knows, you may just love your new confection offering! Instead of cake, try pie. Instead of sugar cookies, try peanut butter cookies. Instead of a pretty package of meringues, try a pretty package of fancy chocolate bark. And so on."
If you're a fan of baking and would like to see Jessica's awesome pie art, check out her Instagram account and website, as well as her book Pies Are Awesome. Meanwhile, you'll find her online pie courses on PieSavvy.
#16
Fish sauce. Yes, used in Asian dishes but try a dash in your next bolognaise sauce. You’re welcome.
nottheactualphoto 9 months ago
I put a little (or a lot of) fish sauce in anything savory. Chili, stew, soup, sauce, gravy, any bean dish... It's a huge boost. I use Red Boat or Three Crabs.
#17
A little pickle juice in potato salad and tuna salad.
#18
The only answer for me is MSG. Have gone back to it after decades of avoiding it, and am so happy I did. Even my homemade mayo gets a pinch!
Scott Rackley 9 months ago
Had a friend tell me they were allergic to MSG. Oh really, what do you eat? Proceeds to name food that has MSG in it. Ok, I won't add any then. Not worth the argument.
What are some ingredients that you’ve previously ignored in the kitchen that you’ve learned to love, dear Pandas? What were your most interesting discoveries?
On the flip side, what are some ingredients that you simply can’t make yourself embrace, no matter what?
We’d like to hear all about it in the comments. And feel free to share what you’re making for dinner tonight, too!
#20
Miso paste. I use it so often in all kinds of things. Chicken, fish, Brussels sprouts, soups, salad dressings, mixed with mayo for a sauce with a little honey and lemon. Adds great flavor.
Sky Render 9 months ago
Also excellent is a Korean soybean paste called doenjang. It has similar utility to miso, but a much stronger flavor!
#21
Basil. I enjoyed pesto pasta but would always default to marinara or Alfredo if it was available. One day my mother made pesto from scratch and I was blown away at how much better it was, started growing basil and never looked back.
Bacon Tentacles 9 months ago
And then there's Thai and Holy basil - similar flavor but levels above.
#22
Mayo. Growing up neither of my parents liked it. So, I never ate it, except in tuna fish sandwiches. At some point I was introduced to all the many things it's a base for/in, and realized subsequently that it's very tasty!!
Torben Møller-Nielsen 9 months ago
Make it yourself! It is sooo easy. Takes about two minutes, and you can add any flavour you like.
#23
Mustard. I put a little in my bechamel!
Sky Render 9 months ago
Dijon is my go-to mustard these days. It does things to cheese dishes that you would not expect were possible, in all the best ways!
#24
For me it is leeks. I always thought that they are these giant green onions but now I tried a leek soup with them and really loved the flavor. Gonna use them in more dishes from now on.
Scott Rackley 9 months ago
Here me out. Friend of mine, who caters, gave me a fennel/leek/apple soup recipe. One of the best I've ever tasted.
#25
Ground Black Pepper! Growing up l never used it. Now later, l tried it and now season everything with it. I especially love it along with some salt on fried eggs, cucumber slices and potato salad.
#26
Ginger. Im addicted to it now, need to use it in every meal I can make it work with.
#27
Olive oil - I always thought the flavour was way too strong, but whenever I run out and have to substitute with vegetable oil I realise I miss the taste of the oil in the dish.
Dusty's mom 9 months ago
I gave up buying extra virgin OO because in my area; it always tasted old and bitter. Here in the hinterlands of the U.S. our stores get low quality EVOO. Too pricey and iffy to hunt down the real thing. Code dates are unreliable. I guess grocers think we hicks won't know the difference. Just learned to avoid recipes that require it. But yes, if one has access to great EVOO, don't miss out!
#28
Mushrooms! Common for most but I didn't grow up eating them much, I was raised on simple Cuban food and not even a lot of those recipes either. For some reason, I thought I didn't like them for a long time, I don't think my parents did so we didn't eat them much. I add them to a lot of my cooking nowadays. I simply slice and pop them in the microwave for 90 seconds with water, salt and pepper then add them to whatever I'm eating. I love them and buy a large container almost weekly, my partner doesn't eat nearly as much but I'll have them as a snack if I'm feeling up to it.
#29
Capers. My parents were decent cooks but these little jewels of taste bombs evaded their cooking for years. I actually thought they were some sort of strange seafood something or other. Now I love them and dump them in all manner of sauces, stews, and salads and as a sprinkle of umami on many of my seafood and white meat dishes.
#30
Ooooh confit tomatoes. If lil cherry tomatoes go on a good sale I’ll buy a TON, throw them in the oven swimming in olive oil. Makes the oil taste better, the tomatoes last WAY longer, and then you can use both as lovely condiments on basically anything.
#31
Celery. I still don’t like it raw, but it is great in stews and soups.
Auntriarch 9 months ago
I find it essential in a stock, but never put it in anything else. I've got a gratin recipe I keep meaning to try, but I just never can pluck up the nerve
#32
Cornstarch. I cook a lot of Chinese food and even if I knew that it's a common ingredient I just thought it wasn't that necessary. But boy does it make a difference.
Scott Rackley 9 months ago
If you make french fries or roasted potatoes, dust those before cooking.
#33
White pepper. For some reason I thought it was just a different color pepper with the same heat/taste, rather than it's own thing.
#34
Cartoon characters hating on brussels sprouts and broccoli stopped me from eating my favourite veggies for years.
#35
Whole milk. I grew up with 1/2% and I enjoyed it. Once I tried whole milk I could never go back. Anything that requires milk is better when you don't needlessly water it down.
Scott Rackley 9 months ago
Whole milk is roughly 3%, depends. Then you have the 2%. "low fat" is usually 1%. I've had people try to tell me whole is anywhere from 10 to 20%. No brother, that comes in a carton with Haagen Dazs written on the side of it.
#36
Heavy cream! I got it once for a recipe few years ago and now it’s a kitchen staple for me. I make sure to always have a carton in the Fridge.
Stephanie A Mutti 9 months ago
if i need any amount i buy a bigger carton, then use it in my coffee. It turns every cup into a treat. If no heavy cream, i take my coffee black.
#37
Weirdly my parents were pretty good cooks, but we rarely used garlic in my home growing up. Now it's a staple. Most good, savory dishes have a few garlic cloves and an onion in them.
#38
I discovered harissa and pomegranate molasses the past few years and they are both fantastic.
#39
Vinegar. There are so so many and so many different ways to use it. Vinegar is a secret slayer in the kitchen. It brightens and it’s darn good for you.
#40
Nutritional Yeast. I got it on a whim at Trader Joe's after seeing a few YouTube videos lauding its savory cheesy flavor. Now I put it on everything from popcorn to steamed veggies!
#42
Cabbage. Growing up it was only used in three things: sauerkraut, coleslaw, and boiled with corned beef.
Now I’ve got a head in my fridge pretty much always and I’m constantly finding new soup and sauté uses.
#43
Bay leaf. it makes such a big difference. i can’t tell you what that difference is but i love it lol.
#44
I don't know if it's common in the states, but chili crisp! OMG, it makes everything better.
#45
Red wine vinegar.
Not just for salad dressing and marinating/pickling veggies.
I always add a tbsp to most stews. It's really valuable in more bold, complex recipes like tagine. Just add a little at the end and it brightens the dish wonderfully.
Sky Render 9 months ago
It does have a surprisingly good effect on pot roast. Just don't add too much...
#46
Jackfruit! I'm a white American so this was not common growing up, but I discovered it and I'm obsessed. My favorite ways to prepare it are in a BBQ sauce or I'll cook it in some seasonings and liquid smoke then add it into a veggie soup - that's how I make my "chicken" noodle soup actually.
I also cook a variety of recipes with cabbage, tofu, and beans.
Don't listen to me 9 months ago
I always found jackfruit very boring. Needs a lot of work to make it interesting / palatable.
#47
Pink Himalayan Salt. Just a fine grind makes things that are great absolutely spectacular!
Jihana 9 months ago
Most pink "Himalayan" salt actually comes from Poland. There is no difference in flavor, the color comes from iron, it makes it pretty, but that´s all. The only "taste" difference comes from the size of the crystals. Bigger crystals taste more mellow, since they have less surface area, so they take longer to dissolve. That´s why you use fine salt while cooking, and coarser salt after plating. Those expensive specialty salts are a scam.
#48
Growing up, we always had fresh onions. It wasn’t until I was out on my own that I discovered Onion Powder! While I still cook with fresh onions, onion powder has its own unique taste. Now most everything I cook gets a hint or coating of onion powder.
Sky Render 9 months ago
Also excellent for those people who have trauma from years of being fed cheap canned soups with awful dried onion bits in them!
#49
Instant ramen seasoning packets. Save them and use them as a flavor booster for many other foods. It's the trick to life-changing mashed potato gravy. I make my gravy with butter, flour, water, and a packet of beef or chicken ramen seasoning.
#50
Mini sweet peppers. I buy a bag every week now and we use them all. Great in scrambled eggs. I use them in trinity instead of green pepper. On top of pizza with sausage. Snack on them raw with ranch. Add to stir fries. So many uses.
#51
Fennel seed. A great licoricey flavor that I use on some pastas and salads. Usually, I will crush them to powder in a mortar and pestle.
#52
Mirepoix. Does that count as an "ingredient"? Outside of a chicken pot pie I never bothered starting a dish with a mirepoix. I discovered the precut frozen bags at my local Kroger and bought one on a whim. Was scrounging for a way to use an aging butternut squash and ended up making a banging vegan curry with just the mirepoix, a can of tomatoes, roasted and mashed squash, curry and coconut milk. Made me finally realize what building flavor was all about.
nottheactualphoto 9 months ago
Mirepoix is crucial to homemade stock. It's also a welcome addition to many soups, etc.
#53
Ground coriander seed was a light sprinkle on a beef roast but otherwise ignored in the spice cabinet. That was until we were served buttered jasmine rich with a tiny touch of coriander powder. I now use it as a regular option for many recipes.
#54
I avoided eggplants like I owed them money when I was younger. Now I use them for everything, rolls, stuffed, lasagna, and cream cheese with baba ganoush is my new mayo.
#55
GOOD Apple juice for de-glazing a pan. Adds a crisp flavor to any meal!
#56
Poultry seasoning - it's not just for Thanksgiving!
Regina Holt 9 months ago
I went to a small dinner party and the host mentioned using poultry seasoning. Someone asked what that was, and I quicly said that it was ground up chicken bones. The host then gave the real answer.
#57
Vegetable oil. I used to always use it for cooking in a pan, but lately my mom told me to add a bit of oil and salt to blanched greens like bok choy and it makes a huge difference.
Also as a marinade. Soy sauce, oil, corn starch on beef? Yum.
Its so subtle but it makes food taste so much better.
#58
Maggi. Saw it everywhere growing up, and never thought to use it… fried some steak strips today with a dash of Maggi and it was 10/10.
#59
Powdered gelatin to thicken pan sauces or soups.
What do you think ?
john doe 9 months ago
This list seems like it's made by people who have never tried spices before
Mark Alexander 9 months ago
Everyone has to start somewhere. There are better alternatives to almost all of them but they are also all better than leaving them out.
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Floeckchen 9 months ago
I'd say sunchoke. It has sadly been ousted by the potato but is a way healthier alternative.
Auntriarch 9 months ago
I've got them in my garden, I love them. I also fry the skins, makes a very tasty snack
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B.Nelson 9 months ago
Ground chipotle chili powder and chipotle chilies in adobo sauce. The powder smells like spicy bacon and I use it instead of plain chili powder. I add a few chipotle chilies to foods that should be spicy and let it simmer with them, then take them out so no one eats them whole. You treat it like a baby leaf. Gives everyone this smoky taste.
john doe 9 months ago
This list seems like it's made by people who have never tried spices before
Mark Alexander 9 months ago
Everyone has to start somewhere. There are better alternatives to almost all of them but they are also all better than leaving them out.
Load More Replies... Floeckchen 9 months ago
I'd say sunchoke. It has sadly been ousted by the potato but is a way healthier alternative.
Auntriarch 9 months ago
I've got them in my garden, I love them. I also fry the skins, makes a very tasty snack
Load More Replies... B.Nelson 9 months ago
Ground chipotle chili powder and chipotle chilies in adobo sauce. The powder smells like spicy bacon and I use it instead of plain chili powder. I add a few chipotle chilies to foods that should be spicy and let it simmer with them, then take them out so no one eats them whole. You treat it like a baby leaf. Gives everyone this smoky taste.
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