Unfortunately, you can’t cast a spell that will instantly whip up a delicious home-cooked meal, but there are some ingredients that seem to work like pure magic. Redditor Fly-Astronaut asked, “What’s one underrated ingredient that instantly makes food taste better?” Here are some of the ingredients home cooks swear by to enhance the flavor of their cooking.
1.
“Miso! It’s just salty, umami goodness that I throw in lots of stuff to up the flavor.”
2.
“Smoked paprika. It’s the spice that gets replenished the most in my cupboard. I’ve started buying big containers of it.”
3.
“Sesame oil, but you only ever want to use it as a finishing touch and never to cook with it on high heat.”
4.
“Bay leaves. I sautée onion, garlic, and bay leaves before I add uncooked beans in my pressure cooker, and people loooove it. The bay leaves are definitely a game changer.”
5.
“I have found that putting a bit of brown sugar and a bit of vinegar in pretty much anything savory will improve it. Try it the next time you make pasta bolognese.”
6.
“Salt in sweet dishes and sugar in savoury dishes. My baked goods are very flavourful, and they get complimented quite a bit. I always use salted butter and an extra pinch of salt in whatever cake, cookie, etc that I’m making, and it helps bring out all the flavors. In savoury foods, I add a teaspoon or half a teaspoon of sugar (depending on how much you’re making), which also helps bring out the flavors and cuts acidity, for example when tomatoes are too sharp.”
7.
“Diced green chili peppers. Add a small can to my mac ‘n’ cheese, and it adds a little bit of heat, plus the acid makes the cheese flavor pop. I also them to scrambled eggs, and my wife puts some in corn dishes and stews. Heat it up to let the flavor bloom and use it to top your steak.”
8.
“Caramelized onions! Yes, they take forever to make (and I refuse to do them any other way than the old-fashioned, slow sautéed method), but they freeze well. Add a little bit to all kinds of stuff for a really unique extra something. They must be truly caramelized – think brown, not tan.”
9.
“Fresh dill. It’s an instant flavor brightener. I use it as a finisher on almost every chicken or fish dish I make.”
10.
“I add Italian salad dressing seasoning pack to broccoli and other roasted vegetables. It’s basically salt, pepper, garlic, and msg in an easy-to-sprinkle, very cheap package.”
11.
“Better than Boullion has a mushroom base… Enough said. Also, there is an Umami mushroom-based dry spice. Both are a fantastic addition to everything 😋.”
—lovelychinchilla436
12.
“The amount of foods I add yellow mustard to and am told how amazing it is always shocks me. Mustard makes everything else taste better. I’ll also go with mustard powder if I want the flavor to be more subtle.”
13.
“Acid, such as vinegar. It’s my secret weapon for amazing soups. If you don’t know what something is missing and it’s not salt, it’s most likely acid.”
14.
“Nutritional yeast is the ingredient I swear by. It adds a deep savory flavor that’s often described as cheesy or nutty, and it works in way more dishes than people think. I use it to finish soups, mix into mashed potatoes, blend into sauces, or sprinkle over roasted vegetables and popcorn. It’s a great way to add richness and umami without relying on dairy or meat, and once you get used to its flavor, you’ll start reaching for it all the time.”
15.
“Celery salt. Just a pinch makes a massive difference to a lot of side salads and deviled eggs.”
16.
“Shallots. I’m telling you, shallots make regular food taste like restaurant food.”
17.
“Leftover brine from olives or any pickles. Keep it in the fridge and top up when something finishes so you have this delicious mix of flavour. Adds some salty/sour complexity to everything you are cooking.”
18.
“Calabrian chiles. Keep a jar in the fridge, and next time you’re making a pasta (for example), toss in a spoonful of that and it’s transformed into a next-level dish.”
19.
“Lemon zest. For every recipe that calls for lemon juice, I’m always adding the zest as well. So far, this has never failed to enhance a dish.”
20.
“Capers. I was once making a tuna fish sandwich, and I was inspired to add capers while mixing up the canned tuna and mayo. It’s now been 35 years since then, and I’ve never omitted them since.”
21.
“Anchovies. Even if you don’t like the texture, they will melt into butter and completely disappear. It’s one of the best things I’ve ever tasted, particularly on crostini or bruschetta.”
Do you have something to add? What is an ingredient that seems to work like magic or make food taste more delicious? Tell us in the comments or in this anonymous form.
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