There are certain secrets to cooking. Seasoning is one of them.
My favorite way to think of seasoning is that it shouldn’t flavor the dish; instead, it should make the dish taste more like itself. Certain ingredients are really good at that, especially in the right recipes. Here’s my quick list of “secret” ingredients that you can add to any dish to make the flavor pop. Look out because the cat’s coming out of the bag.
Salt is probably the most common seasoning. It’s also one of our taste sensations. We all salt our dinner plates but do you salt your desserts? A little bit of salt in sweets makes the flavor irresistible.
Example:
Banana Chocolate Chip Blondies with Peanut Butter Frosting
We all know a spoon full of sugar makes the medicine go down. But we don’t all know how good it works in savory foods. Most of the time when we’re cooking dinner, we don’t think to use sugar. Even if the flavors you’re working at aren’t sweet, a little sugar—just like a little salt—can go a long way in making savory flavors pop.
Example:
Vegged-Out Quinoa and The Best Quinoa Dressing
I’m always(OK, once) asked what’s the secret to making brownies taste good? Well, here’s one of them: instant coffee. The bitterness in coffee pairs really well with the bitterness in cacao and helps to make the flavor richer and deeper. Add a teaspoon of instant coffee to any brownie mix to boost the flavor.
Example:
Outrageous Triple Chocolate Brownies
Most of the time, none of us think of nutmeg. We use it in pies and pumpkin bread in the Fall and that’s about it. But a pinch of nutmeg with any earth flavor like chicken, potato, or greens can enhance the overall dish.
Example:
Sautéed Spinach With Silken Tofu
Bay Leaves are the unsung hero of great tasting beans and marinades. You never see them because they’re not edible and need to be discarded after cooking. But adding a bay leaf when cooking beans or lentils, or when marinating chicken adds a strong earthy flavor that only enhances everything that’s there.
Example:
Mediterranean Chicken Marinade
Now I’ll open it to you: Do you have any secret ingredients that make people say “This is so good! What did you do to it?” that you’re willing to share?
my fave tips are: nutmeg in most anything because it just is unexpected and takes it up a notch. rosemary or thyme in pork/chicken dishes, cardamom in other spiced combos leave you thinking what IS that? where can i get more ;p
My mom used to make me omit salt from cookies because she thought use of unsalted butter meant that salt didn’t belong. I still mourn for those less than tasty cookies.
Great tips!! I never think to add sugar to savory dishes (except tomato sauces). And I never think about bay leaves either– and I make SO many soups! I need to get on that!
what a great list! i always think everything is better with garlic! haha..well maybe not brownies. i always add more garlic than a recipe calls for. i really like using cumin too.
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What a great informative post! Thanks! 🙂
Honey in salad dressing! It helps the dressing stay together and adds a subtle sweetness that makes people ask what the secret ingredient is.
I pretty much never add salt to anything, but it really makes a huge difference!
just recently I’ve added a pinch of salt to my oats in the morning and I can’t believe what a difference it makes! It took me some time to realize that a little goes a long way though. I’ve definitely been known to have a heavy hand.
Cream Cheese in pasta dishes! Adds alot of creaminess that everyone loves.
Great post! I am SO BAD about spicing my foods correctly…I just don’t know how to do it without a recipe!
that quinoa looks so bomb!!
I am such a huge fan of salt in my oats, on chocolate, and a dash in the grounds before I brew coffee. Lately my spice of choice has been smoked paprika. It lends such a lovely smoky flavor and even made a split pea/veggie soup I made taste like it had been cooked with ham!
This is a great list, and I love that you start with salt in sweets and sugar in savories, the opposites bringing flavors out. (Stevia works just as well as sugar, imho.) Look at some gourmet recipe books, and you’ll notice that there can be as much sugar in a savory dish as in a dessert, and as much salt in a sweet as in a savory! A little ott, maybe, but gives the idea. Love that you share examples of each too.
Apple cider vinegar is a great ingredient in some sweet concoctions, surprisingly enough: really helps to focus the flavors. And of course, it’s wonderful in salads and stews too.
Well hello there Mr. Chef! Hehe, it’s my first time on your blog and it’s so admirable that you cook and bake and all! 🙂 For some reason, it seems like this side of the blogosphere has the stereotype that ‘only females are allowed’ or something. At least, that’s what I’ve observed. But this is awesome~
This was a great post! A very fun way to think about “secret ingredients.” This might be weird, but using veggie broth in place of water (in stir fries, sauces, and other things that require steaming/retaining moisture) really works for me!
I agree, a bit of sugar in a savory dish can really make it POP with flavor! I love using bay leaves, too. I used one last night, ironic enough!
Evan i love this post!
I use a pinch of sugar in chili, soups, red sauces for pasta, and especially any tomato based dishes as the sugar balances acidity and brings out flavor.
Salt in sweets
Coffee in chocolate recipes
Both things I do every once in awhile..thanks for the reminders.
So true! Sometimes all a recipe needs is a little salt and pepper.
Or lots of garlic! 😀
Cocoa powder in chili is BOMB!
I agree- salt makes everything better. I see so many people omit the salt in baked goods, but it really goes so far in bringing out the flavor!!
GREAT post. seriously, thanks for the reminder that its so simple to make a meal’s ingredients pop with one basic addition.
I might be the biggest salt fan in the world! (okay, that’s an exaggeration)… Honestly, though, I sprinkle salt on top of my ice cream, cake, you-name-it dessert. Adding just a touch of salt to the finished product really intensifies the flavor! My family used to think I was nuts but now they’ve accepted it. 🙂
In case you haven’t used cracked sea salt instead of table salt, try it! I love that on deserts 🙂 Also, for salty sweet lovers, go to Starbucks and just once, spend the extra money for a frappuccino of any kind and ask for them to top it with caramel sauce and the salted caramel that they carry (usually around Christmas time for their salted caramel hot chocolates.) It is amazing! If that Starbucks is out of the salt, cancel your order. It’s only worth the $50 bucks per small drink with the salt. Well, $50 may be a bit of an exxaggeration, but definitely too pricey.
Nut Butter. 😉 Really – I think a good cashew butter in a cookie or muffin really brings it out – if you want to sub out oil or not.
Salt is something I’ve never used – didn’t think it would make much of a difference. But I might pick some up and see if a *pinch* will do. Sea salt maybe?
You’re right, salt and sugar can make a big difference in how something tastes. I don’t really have a secret ingredient, but lately I’ve been adding nutmeg to a lot of things like sauces, I am really liking it!
LOVE this.
informative. interesting. delicious recipes.
have a fabulous weekend Evan!!!!!
Yes yes yes! Amen to coffee in chocolate, and salt in everything (I don’t like super-salty foods much, so it was a big moment when I realised how much a pinch helps flavour!). I’m also happy because I hadn’t seen that frosting before. Yay penaut butter!
Great post – and great pics…only you can make lowly salt looks so beautiful 🙂
Thanks for reminding me about nutmeg – I probably have them at home, but have never used them.
I’m not supposed to say this, but butter tastes everything so much better. Fat is flavor,rite? and like someone else said, GARLIC!
A great list Evan.
My favorite is ginger. For me, it has multi uses such as in appetizers, main course, desserts and even beverages. Amazing nature’s antibiotic too 🙂
Effing (that’s right, I just swore…sorta) awesome pics. Your recipes are great, but your photography is absolutely amazing!
I love salty sweets. I’m not a salt shaker (never made it a habit) with savory food, but I never ever EVER forget it in baked goods.
Salt? Sugar? Oh, I’m trying to steer clear of your top two! How bout some healthy alternatives?
xoxo
All of these tips are spot on! I have tried every one of them with superb results. Great post!
what about garlic? and ginger? without those i wouldn’t be cooking!! but i totally agree on putting salt in desserts. i like the savoury sweet balance more than any one sided dish. making french toast with sourdough is one of those nice experiences
In my experience, cinnamon, ginger, and lots of VANILLA!!!! :>
This is a great post! I think a pinch of cinnamon adds a lot to a dish.
Nice post – so true. My favorite ingredient is mace. I typically add a bit to GF banana bread or Kahlua cake, use it instead of nutmeg, or have it in citrusy dishes. It has a strong flavor, so I recommend starting with a little bit and adding more to taste.
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