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Here’s How You Can Make Pretty Much Any Dish Taste Even Better

Sometimes all it takes is that one "secret" ingredient to take your favorite recipe to the next level. A professional chef shares some of her stand-by additions.

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Herbs, condiments and spices on stone backgroundShutterstock / Evgeny Karandaev

If I’m being totally honest, I’m not very good at keeping “secret” ingredients to myself. They work so well, I want everyone to know about them! That’s great news for you if you’re looking to amp up your cooking game. Read on to find out how adding a few tiny things can make a huge difference to your favorite recipes.

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Cheese SauceTaste of Home

Cheese Sauce

Add a pinch of spicy mustard (or, mustard powder) while you’re prepping up your cheese sauce. You won’t be able to taste the mustard, but that slight bit of spice will help carry the flavor of whichever cheese you used.

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Meaty StewsTaste of Home

Meaty Stews

You probably add cinnamon to sweet dishes without thinking about it, but consider adding a pinch to a few savory dishes, too. It adds a level of depth to meaty stews (especially those tomato-based ones).

Try this trick on all our favorite chili recipes.

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Braised GreensTaste of Home

Braised Greens

Before you serve your favorite braised kale, collards or chard, add a splash of vinegar to the mix. That acidity brightens everything up, distracting your taste buds from the green’s naturally bitter flavors.

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SoupTaste of Home

Soup

This is a good trick if you don’t have time to make soup ahead of time (because, we all know soup tastes better the next day!). Add a splash of Worcestershire and a splash of vinegar just before serving. These additions will round out the flavors and add a much-needed “umami” flavor to the soup.

What’s umami, you ask? We break it down here.

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Tomato SauceTaste of Home

Tomato Sauce

You don’t have to simmer tomato sauce all day long – just add a pinch of brown sugar at the end. The sweetness will balance out the acidic tomatoes and make everything finish nice and clean. You can also finish your tomato sauce by swirling in a pat of butter to make it taste creamier.

Here’s how to make the best-ever homemade tomato sauce, just the way you like it.

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Mashed PotatoesTaste of Home

Mashed Potatoes

I always add a sprinkle of nutmeg to my mashed potatoes. It adds an ever-so-slightly sweet flavor to the otherwise bland potatoes. You can also add some fresh herbs, like rosemary or tarragon, at the end to really make the mashers pop.

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Alfredo or Cream SaucesTaste of Home

Alfredo or Cream Sauces

Take your normal old Alfredo sauce and make it something incredible by adding a bit of lemon zest. This is a great way to jazz up store-bought sauce or make a quick pasta sauce taste fancier.

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Penne pasta cooking boiling in waterShutterstock / Kanyapak Lim

Pasta

Always salt your pasta water “like the sea.” Okay you don’t want it so salty you could float in it, but you’ll want the water to taste slightly saltier than you’d prefer. It will flavor the pasta as it cooks and you’ll easily taste the difference in the end. Read on to learn exactly how much salt belongs in that boiling water.

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Homemade Mayo and Salad DressingsTaste of Home

Homemade Mayo and Salad Dressings

If you’re making your own aioli, mayo, or salad dressings, add a pinch of cayenne at the end. It won’t be enough to make things taste spicy, but you’ll be surprised at how the pepper really brings out other flavors.

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Chocolate Chip CookiesTaste of Home

Chocolate Chip Cookies

Consider finishing your favorite chocolate chip cookies with a sprinkle of flaky sea salt. It will transform your cookies into a restaurant-quality treat. Besides, who doesn’t love a sweet-and-salty combination!

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QuinoaTaste of Home

Quinoa

Okay, technically this isn’t a recipe ingredient, but you won’t be sorry when you take the time to toast your quinoa. This tiny step adds a nice nuttiness to the grain without very much extra effort.

Lindsay D. Mattison
After years of working in professional kitchens, Lindsay traded her knives in for the pen. While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to turn local, seasonal ingredients into beautiful meals for her family.

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