1. “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. Worcestershire sauce so often fixes the ‘it’s missing something’ problem and is great for adding depth of flavor to something simple.”
2. “Cornstarch. I cook a lot of Chinese food, and even if I knew that it was a common ingredient, I just thought it wasn’t that necessary. But boy, does it make a difference.”
3. “Good stock. It was only recently that I learned to use it instead of water for things like cooking rice. It’s such a basic thing that I feel like every cook knows…but I didn’t.”
—GunMetalBlonde
4. “Cumin! I just threw that in some broccoli soup, and it saved the dish! I’d never considered using it beyond meat-based dishes.”
5. “Confit tomatoes. If cherry tomatoes go on a good sale I’ll buy a ton. I’ll throw them in the oven swimming in olive oil. It makes the oil taste better, the tomatoes last WAY longer, and then you can use both as lovely condiments on basically anything.”
6. “Fish sauce. Yes, used in Asian dishes but try a dash in your next bolognaise sauce. You’re welcome.”
7. “Mayo. Growing up, neither of my parents liked it. So, I never ate it, except for tuna fish sandwiches. At some point, I was introduced to all the many things it’s a base for or mixed into, and I realized subsequently that it’s very tasty!!”
8. “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.”
—smokinbbq
9. “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. It adds great flavor.”
10. “We never really ate rice growing up, but I have discovered that 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!”
11. “Capers. My parents were decent cooks, but these little tasty jewels evaded their cooking for years. I actually thought they were some sort of strange seafood or something. 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.”
12. “I recently realized just how great tartar sauce is. I mean, I make mayonnaise-based sauces all the time, for fries, sandwiches, tacos, rice bowls, etc. it turns out that tartar sauce is basically just that, and can be used in so many dishes. I love it, and now I can’t live without it.”
13. “I always keep three varieties of Better than Bouillion in my fridge: chicken, vegetable, and beef. They’re useful for adding flavor to so many different things. The vegetable one especially adds a smack of caramelized onion flavor with a hint of carrot and celery. It’s mirepoix by the spoonful.”
—dexm1981
14. “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.”
—sifumokung
15. “Smoked paprika. My parents only had the regular kind, but during college, I grabbed smoked paprika instead and never looked back. The earthiness really rounds out and deepens the flavor of all kinds of foods, especially foods like vegetables, mushrooms, and beans.”
16. “Yogurt. Growing up in the U.S., 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. Mix some good spices in with that yogurt, slather it on your chicken in the morning, and by lunch/dinner, you have a super tender chicken that will stay moist. I use it in smoothies, I add pistachios and honey for a quick breakfast, I add it to beans, I add it to eggs, and I add it to gluten-free baking recipes. It’s wild how much yogurt I use now.”
17. “MSG. I’ve gone back to using it after decades of avoiding it, and I am so happy I did. Even my homemade mayo gets a pinch!”
—MsVibey
18. “Canned tomatoes are something I have kept on hand since my first college apartment. You can always throw together a good spaghetti sauce — or a stew if you’ve got any other kinds of beans, meat, or vegetables. I highly recommend always having a few cans around. They are cheap and keep forever.”
19. “Pickle juice. A little dash in potato salad and tuna salad takes it up a notch.”
20. “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!”
21. “Turmeric paste. I absolutely love it, especially in deviled eggs and egg salad. I add about a teaspoon, and it makes these foods taste so much better!! I also use it in soup, lentils, and rice.”
—mindy14
22. “Mustard. No one can figure out why my mac ‘n’ cheese is so freaking good. I tell them Dijon mustard, but they refuse to believe me! It makes my extra sharp cheddar taste even sharper, IMO.”
