I found this on BuzzFeed and had to share. I’ve added some notes too. Great cooking tips.

People Are Sharing “Add-In” Ingredients That Make A World Of Difference In Their Cooking
We all have our “secret ingredients” or flavor boosters that seem to automatically enhance a dish. For example, the first time I tried combining soy sauce and butter and drizzling it on popcorn, I almost couldn’t believe I hadn’t been making it this way my whole life. So Redditor u/Iron_Undies asked, “What’s an add-in that, to you, is a game changer?” Here’s what people (including some members of the BuzzFeed Community) said.

1. “Mustard is an emulsifier and has lots of good uses when it comes to cooking. I add mustard powder to béchamel/cheese sauce to keep it from breaking, and Dijon to any vinaigrette to keep them from separating.”

Image Professionals Gmbh / Getty Images/Foodcollection
—u/Frannie97

[I’m a big time mustard person. I am very fond of adding various types of mustard to many sauces, dips, bastes, rubs (dry form), spreads, dressings, and more. I highly recommend.]

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

[I have done this with many sauce dishes, veggies, eggs dishes, meats. Definitely recommend. Add just a nice bit of Unami to the dish.]

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.”

Neha Gupta / Getty Images
—u/cheflA1

[I’ve done this with cheesy pasta dishes, eggs, and soups. I also have done this with Chinese 5 Spice, and Ras El Hanout too, even tried it with Jerk Seasoning in pasta. You just have to watch the salt.]

4. “Nutmeg is a great ingredient for cream sauces and some dishes, especially freshly grated, so it still has some ‘zing’ to it. Nutmeg, in general, is underrated, IMO, and we should re-embrace it.”
—u/EclipseoftheHart

[Nutmeg is that extra extra that keeps on giving. Turning a good dish into a great dish. Nutmeg is also found in Curry Powder, Chinese Five Spice, Ras El Hanout, and Jerk Seasoning. I use it in everything from Hollandaise Sauce, to Alfredo Sauce, Bechamel Sauce, Hamburger Patties, Taco Meat, Eggs, even fish, pork, and chicken. It is a great earthy depth flavor addition, without over powering.]

5. “Cooked white rice in meatloaf. Use rice instead of breadcrumbs. You’ll get a juicier, fluffier meatloaf every time.”
—u/mollwallbaby

6. “Anchovies in sauces or hearty soups. Chop them up small, and they will just melt in. I love it for pizza sauce. And I’m telling you, even people who hate anchovies don’t notice they’re in there.”

Haha21 / Getty Images
—u/Yakety_Sax

[Anchovies have long been many a chef secret ingredient, including me! You will find some of the very best sauces are made with Anchovies. Giving just enough salt and Unami to hit a full home run.

As some of you know I make gourmet BBQ Sauces, rubs, salts, and seasonings. I am particularly known for my sauces. Anchovy paste is a common used ingredient I like. Quite a popular one too.]

7. “I add MSG to soups, sauces, etc. It’s best used when dissolved into something wet. If there’s not something saucy, soupy, or oily there for the MSG to dissolve into, you’ll be able to taste the MSG rather than just tasting its secret oomph.”
—u/Ambitious_Wealth8080

[Yes, I do have some MSG, depending on the meat or dish I am making that needs a certain punch to make it pop, I will use it. However, being a child of the 70s, you probably remember all of the controversy about MSG (which no longer applies btw). So, I don’t use it often at all. But, I am not afraid of it either.]

8. “When I make scrambled eggs, I like to mix in a dollop of cottage cheese before I start cooking. It really makes the eggs creamy and smooth.”

Nortonrsx / Getty Images/iStockphoto
—u/Iron_Undies

[This is actually one of my new favorites. I recently made Tortilla Quiche (which was fabulous). I am also making various dishes with cottage cheese to amp my protein intake, and give a nice richness to dishes. I recently did a mind blowing killer high protein dark chocolate smoothie, that was AMAZING!]

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

[This is a new ingredient in my pantry. Hadn’t had a chance to use it yet. Looking forward to it though.]

10. “Tahini in chocolate chip cookies. My colleagues love my chocolate chip cookies, but I refuse to tell them my secret ingredient for the fun of it. I rotate the types of cookies I bake every week, but my chocolate chip tahini cookies disappear quickest.”

Bruce Peter Morin / Getty Images
—u/pajamakitten

[I am a huge fan of all things Sesame, as a matter of fact I made Red Chili Crisp Humus this afternoon. But, Tahini is a nice mellow earthy flavor that could really be applied anywhere. Having a very mild peanut butter kinda flavor.

Thinking outside the box, it actually might go well on Ice cream. I have some organic Tahini that you stir like you would pure peanut butter. Simply creamier, and thinner in texture. I can see how this would work in cookies or cake. I can also see how this could work for salad dressing, or meat dips.]

11. “Whenever I make cinnamon rolls, I always add cardamom. It adds a 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.”

Douglas Sacha / Getty Images
—u/mbergman42

[Personally I like adding things like this to unusual things. So, in sour cream to make a dip, soup, pasta dishes, I do mashed potatoes, even potato salad.]

13. “Coffee in chocolate cake or brownies. I add just enough to amp up the chocolate flavor.”
—u/crossfitchick16

[I actually take this a step further. I use all different types of coffee, coffee syrups, and more. I even make coffee butter. Coffee is a flavor that can make other flavors really pop, especially if Sea Salt is added. Coffee works great with beef flavor too. To really bring out the flavor.]

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 really cuts the sweetness and adds some depth.”

Getty Images
—dexm1981

[As you may or may not know, I make my own custom flavored Balsamic Vinegars, and Balsamic Glazes. I love experimenting with different depths that enthrall all of your tastes buds. One of my favorites I make is Cranberry Chili Balsamic Glaze. It goes fabulous of soooo many foods. LMK if you want some details. Next time I make a batch, which will be soon, I’ll take lots of pics and write down the recipe for you all.]

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

[I’ve been doing this for decades. I learned this trick from my grandmama.]

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.”

Juanmonino / Getty Images
—u/Oakmazmex2021

[I actually have quite a bit of this. Haven’t had a chance to use my new Miso sauces yet. Looking forward to it.]

17. “Chipotle in adobo sauce takes tomato-based dishes to the next level for me.”
—u/ben_bliksem

[Chipolte is a fun ingredient. Can act a lot of ways that Curry, Chinese Five Spice, Nutmeg, Jerk Seasoning work. Very versatile in use.]

18. “I always add soy sauce when making a red pasta sauce. I can make it with various ingredients, start from scratch, or use jarred pasta sauce and simmer on the stove to heat it, but no matter what, I always add a dash of soy sauce. It elevates it so much.”

Os Tartarouchos / Getty Images
—cacioepepe

[I haven’t tried this but I am very curious.]

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.”

Jaker5000 / Getty Images
—u/Short_Cream_2370

[I am DEFINITELY going to have to try this.]

21. “Gochujang is a great addition to any cheap pasta sauce in a jar.”
—u/latihoa

[Another favorite chili sauce, I routinely look for it in stores.]

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.”

Iuliia Mikhalitskaia / Getty Images
—jcismybestfriend

[I have done this many times. I take my tea with whole milk or cream, and sweetener. I have done this with Double Earl Grey, Chai, Double Chai, Green Tea, even Irish Tea. Tastes delicious!]

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.”

Candice Bell / Getty Images/iStockphoto
—m4e86d05eb

[Folks you just know I have done this with almost any flavored cheese spread. Big fan!]

Do you have one to add? Use the comments below to tell me about your favorite “secret ingredient” add-in that you use to elevate a popular dish. Or, drop it into this anonymous form.
Note: Some responses have been edited for length and/or clarity.

Oh, and I use lots of outside the box ingredients. Kinda my thing.
Hope you enjoyed this read from BuzzFeed and my comments. Curious on your cooking tips, or secrets. Let me know.

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