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.
More info: The Euge Food | Instagram | TikTok | YouTube | X | Facebook
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!
anon , Maddi Bazzocco / unsplash (not the actual photo) Report
What’s the secret ingredient you add to tomato sauce? Pureed carrot if I’m trying to cut the acidity without sugar.
davy_jones_locket , Alesia Kozik / pexels (not the actual photo) Report
Adding a splash of orange juice to pumpkin or banana bread. The acidity really adds some brightness against the spices.
JMSidhe , Taryn Elliott / pexels (not the actual photo) Report
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.
chasing-the-sun , Douglas Muth / flickr (not the actual photo) Report
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.
Professor_Burnout , Monica Turlui / pexels (not the actual photo) Report
When water is called for in a recipe, I use chicken broth instead. It has never not been way better.
envydub , Alex Bayev / pexels (not the actual photo) Report
Baking powder on your chicken skin for extra crispness.
dalore , Angela Bailey / unsplash (not the actual photo) Report
Lemon zest in garlic butter, specifically for garlic bread. It’s an absolute game changer, even just a little bit.
DreadandButter , Diliara Garifullina / unsplash (not the actual photo) Report
I add instant mashed potatoes to soup to thicken it up if it turns out too thin.
PeachasaurusWrex , Gio Bartlett / unsplash (not the actual photo) Report
Espresso powder when baking with chocolate. It intensifies the chocolate flavor.
LeoMarius , Dids . Report
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)
helenfeller , Grooveland Designs / unsplash (not the actual photo) Report
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.
Jerkrollatex , Aliona Gumeniuk / unsplash (not the actual photo) Report
Cook your rice in broth instead of plain water. Total game changer.
shinobi500 Report
When you’re making mashed potatoes boil garlic cloves with the potatoes.
Snatch_Pastry Report
Nutmeg in white sauces or soups.
anon Report
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
AriMeowber , Megumi Nachev / unsplash (not the actual photo) Report
I’ve replaced salt in 75% of my cooking with mushroom extract powder from the Asian market, it still seasons but bumps the umami.
GranaVegano , Karolina Grabowska Report
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.
anon , Sorin Gheorghita / unsplash (not the actual photo) Report
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
skakkuru , Polina Tankilevitch / pexels (not the actual photo) Report
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.
Grendels-mum , Nathan / flickr (not the actual photo) Report
I add sour cream to my boxed Mac n cheese. Makes it creamier and so rich.
anon , Barbara G / pexels (not the actual photo) Report
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.
anon , Daniel Report
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.
anon Report
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.
Krinklie Report
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!
poopieschmaps , Leeloo The First Report
You have to brown the butter, no one ever takes the time to brown the butter.
anon Report
What is your favorite seasoning for popcorn? Kraft Mac & Cheese packets.
pm-me-souplantation , Lisa Fotios / pexels (not the actual photo) Report
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.
BuyTheBeanDip Report
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.
Life_On_the_Nickle , https://unsplash.com/photos/brown-cookies-on-round-brown-bowl-kID9sxbJ3BQ / unsplash (not the actual photo) Report
Adding mayonnaise to eggs when scrambled, omelet, or quiche. It increases their volume and makes them light and fluffy.
AlcuinCorbeau , Annushka Ahuja / pexels (not the actual photo) Report
I add marmite to dishes to add umami and salt.
S4mm1 Report
Dissolve your cinnamon in vanilla before adding eggs and milk to your batter for French toast. The cinnamon will incorporate so much better instead if just sitting on top of the mixture.
Jurassic-Potter Report
I use flavored coffee creamer (usually Hazelnut, but sometimes French Vanilla) in the egg batter when making French Toast.
Bon_Vivant Report
Save and freeze bacon grease then use it to cook a variety of foods. Popcorn is one of those foods.
H20Buffalo Report
Mustard and mustard powder. Adds complexity to lots of dishes where you wouldn’t expect it
00Lisa00 Report
Cocoa powder for tomato sauces and chilis. Wooster for virtually any stew or soup. Soy sauce for hamburger meat. Red vinegar on boiled greens, from spinach to turnip greens.
slartbangle Report
A splash of vinegar in the water to boil potatoes for either potato salad or for roasting after boiling.
ladyships-a-legend Report
When I bake, I grease my pans, but instead of using flour to coat it, I use granulated sugar. It makes the edges sweet and crunchy, and saves me from needing to use icing or frosting.
topazlacee Report
Adding a little cornstarch when I’m whisking eggs for scrambling. Makes them super fluffy.
chamekke Report
Bay leaf in lots of soup and sauces. It’s not an in-your-face difference, but if it’s not there something will feel like it’s missing.
Alaylaria Report
If your soup/stew is too salty, a splash of vinegar usually balances it out.
misfireish Report
Balsamic vinegar. A little bit in or on literally anything will improve it. It’s most reliable for soups and sauces, though
moopdog Report
Nutmeg in mac and cheese. Molasses in chile. Dash of acid in anything rich (not a secret but it feels like one!)
greensandgrains Report
Thai fish sauce whenever I am making anything and need to add umami.. I also use it in rubs for roasts or brisket because it adds a flavour similar to dry aging.
ChrisRiley_42 Report
Toll House recipe, use Kerrygold salted butter, and add toffee bits (heath brand “bits o brickle” in US stores) as the final secret ingredient. The nutty toffee adds the most amazing flavor, and no one can ever guess where it comes from, even if they spot the Toll House recipe.
mikesicle Report
Place an ice cube on the dish you are microwaving to add moisture while reheating. The ice won’t melt but it will steam your food (especially useful for rice)
NeverSeenAMoose Report
Adding a touch of baking soda to grits or polenta cuts the cooking time in half.
ChefSandman Report
My mashed potato gravy is butter, flour, water and a Ramen packet. Usually beef, chicken, or creamy chicken depending on the protein.
sifumokung Report
Never use chicken breasts and always substitute chicken thighs. Seriously, they’re a little fattier sure but make chicken dishes taste amazing vs average.
Gratchki Report
Duck fat. Crazy delicious to cook potatoes, peas, mushroom with it. I even use it to cook fried eggs etc. You can use it in combination with other high smoke point oils as well to give it another dimensions while deep frying.
miavague Report
Egyptian falafel are made with fava beans, which makes tastier, crispier and lighter falafel than chickpeas
ObiEff Report
If I cook anything that requires breadcrumbs, I use chicken flavored StoveTop stuffing. I also use them as mini croutons in my salad.
Liakela Report
When making banana bread, I use overripe bananas. Nothing unusual, right? Nope. But what takes it to the next level is I first freeze the bananas—for days, for weeks— and then thaw when it’s time to bake. I read somewhere that freezing bananas make them sweeter.
ncgirl105 Report
Shallots shallots shallots. They elevate any dish and take olive oil based pasta sauces to a whole new level.
ebianco123 Report
Grate a piece of toast if you’re out of breadcrumbs.
gooberdawg Report
I learned to use Sodium Citrate to make a cheese sauce. It lets the milk and cheese mix together smoothly, basically producing homemade Velveeta. It’s revolutionized my mac n cheese game
anon Report
Funny enough, but I love to add some kind of dark syrup, whether that be malt syrup or maple. I think sweetness is really underrated in a lot of cooking. I often add just a touch, but it can be a real level-upper to a lot of dishes.
dbok_ Report
Toss noodles in toasted sesame oil after they’ve drained. Takes them to another level.
anon Report
Whenever I need to caramelize onions I always add water to the pan and cover with a lid to steam the onions first. Eventually the water cooks off and you’re left with very soft onions which saves you like 20 minutes for a big batch.
DrDoozie Report
I put extra egg yolks in my scrambled eggs. So if I am making eggs for two people I may use four whole eggs and add two egg yolks.
theWet_Bandits Report
Replace your ricotta with béchamel in your lasagna.
Forgetheriver Report
Miso in everything.
TigerTownTerror Report
Anyone can write on Bored Panda. Start writing!
Follow Bored Panda on Google News!
Not your original work? Add source
Unlock an Enhanced Experience with Bored Panda Premium
Go ad-free, access unlimited content, and enjoy our sleek dark mode. Your favorite stories, uninterrupted.
No fees, cancel anytime
Olympian Makes Stunning Admission After Judge’s Conspicuous Scores Ignite Cheating Accusations
