Eating delicious food is one of life’s best comforts. We probably all wish we had a personal cook who could serve us homemade ravioli and rich strawberry cheesecake every night. Yet the reality is that learning to cook and bake takes time and effort, and not everybody has that in this economy. So what are the secrets that can help you quickly up your cooking game?
Bored Panda has scoured the nooks and crannies of the internet to find you life-changing cooking hacks. Only one ingredient and your dish might be elevated to new heights. Check them out and share your favorite tips that are missing from our list!
#1
Most people use overripe bananas for banana bread, but I have another great trick. I freeze the overripe bananas first, then I thaw them when it’s time to bake. Freezing them first somehow makes them taste even sweeter.
Image credits: ncgirl105
#2
I add a pinch of salt to hot chocolate, and people go crazy for it. But it’s only hot cocoa mix, milk, and salt. The extra sodium doesn’t make it salty at all. In fact, it somehow brings out more of the chocolate flavor.
Image credits: ouTPhaze
#3
Anytime a recipe calls for water, I always use chicken broth instead. It makes just about anything taste richer, more complex, and better.
Image credits: envydub
#4
Anchovy. Works wonders in pasta sauces and all kinds of dressings. I used to fear funk and now I embrace it.
Image credits: noworryhatebombstill
#5
If you’re making cookies from bagged or boxed mix (like Tollhouse), substitute whatever butter you usually use for Kerrygold butter. Something about salted Irish butter will take your cookies to the next level.
Image credits: Mikesicle
#6
Place an ice cube on any leftover food you’re microwaving to add moisture while reheating. The ice won’t melt, but it adds steam to your food. It’s especially useful for rice.
Image credits: NeverSeenAMoose
#7
Garlic. Lots of garlic, recipes always say to use little garlic. And i mean the real deal, not the garbage they sell in those jars.
Image credits: MyAnusBleeding
#8
I add pureed or shredded carrots to my tomato sauce. It really cuts the acidity without the extra added sugar. Everyone always raves about my pasta sauce.
Image credits: davy_jones_locket
#9
I always add a dollop of sour cream to my boxed mac ‘n’ cheese when it’s time to add the milk and cheese packet. It makes it creamier and so rich.
Image credits: HDitt
#10
I put extra yolks in my scrambled eggs. It makes them so much more decadent. So, for example, if I’m making eggs for two people, I’ll use four whole eggs and two additional egg yolks.
Image credits: theWet_Bandits
#11
Try adding a touch of horseradish to your mashed potatoes…especially garlic mashed potatoes. It’s a game changer. It adds a ton of flavor without being too noticeable or overpowering.
Image credits: melc40e454224
#12
The secret to incredible tomato sauce is butter. Try putting a decent amount of butter into your red sauce and let it simmer. It will taste so much better, but no one will be able to guess the secret.
Image credits: [deleted]
#13
Fish sauce. Used properly, it doesn’t make anything taste like fish, and it’s a huge flavour boost in almost any kind of cuisine.
I use it in almost anything savoury I make.
Image credits: cgg419
#14
Sumac. Use it for fish
Image credits: [deleted]
#15
Acids. Started when I was making a sauce that just…it needed something. I added a squeeze of lemon, even though it seemed odd, and it was magic.
Another is shallots. I had thought they were the same as onions. Then I had a recipe for saltimbocca from Maggiano’s and the sauce was shallot based. Oh. My. God. They’re one of my favorite ingredients to cook with.
Image credits: sweetmercy
#16
I worked in a high-end restaurant that was very well known for its cheesecake. The secret to the cheesecake: just cream cheese and marshmallow fluff blended together and set in graham cracker crust.
Image credits: Busker12
#17
I use Kraft Macaroni & Cheese packets to season my popcorn. It’s life-changing
Image credits: pm-me-souplantation
#18
I substitute half the sugar I put into boxed cookie, cake, and cupcake mix for a packet of Jell-O Vanilla Instant Pudding powder. It keeps baked goods super soft and moist for days.
Image credits: Life_On_the_Nickle
#19
Add a little bit of soy sauce to your tuna or chicken salad. It gives it that extra salty tanginess. I worked at Jimmy John’s for a while, and that was their secret. I’ve been making mine this way for 10 years now, and I could never go back.
Image credits: helenfeller
#20
The trick to life-changing mashed potato gravy: the spice packet from your instant ramen. I make my gravy with butter, flour, water, and a packet of beef or chicken ramen seasoning.
Image credits: sifumokung
#21
Replace some of the liquid in your waffle batter with seltzer or another carbonated beverage, like ginger ale. It’s the key to the fluffiest, airiest waffles ever.
Image credits: Professor_Burnout
#22
If your homemade sauces or soups seem too thin or watery, try adding instant mashed potatoes as a thickener. Since I learned this trick, I’ve started keeping a box around for lazy days or emergencies. They’re a lifesaver when you’ve added too much liquid to soup.
Image credits: PeachasaurusWrex
#23
Pickles make burgers so much better
#24
Adding a pinch of baking soda to grits or polenta cuts the cooking time in half. It’s my favorite dinner time-saver.
Image credits: ChefSandman
#25
If you run out of bread crumbs and are in a pinch, just toast a slice of bread and grate it into fine pieces
Image credits: gooberdawg
#26
Bay leaf or two.
#27
Dijon mustard instead of regular mustard.
#28
White wine in sauces.
I was making a cream sauce for pasta once and when the white wine hits the hot pan that already has butter, garlic and other seasoning it just gives off an intoxicating aroma. The whole house smelled like a fancy restaurant.
#29
Saffron. Can turn regular rice into the food of the gods.
#30
Orange zest to oatmeal cookies!
#31
Cardamon. Add it to any dish that uses ginger, cinnamon, nutmeg or cloves to round out the flavor. It makes snickerdoodles taste elegant.
#32
Smoked paprika
#33
MSG
And no, it’s not “bad” for you nor does it cause headaches. That was all a complete fabrication
#34
Adding almond extract to baked goods that have vanilla extract. I usually double the vanilla and then add a capful of almond extract. Gives cakes and cookies that bakery taste.
#35
Basil can do a lot of heavy lifting in a dish and isn’t easily replaced, flavor-wise.
#36
Roasting spices!
#37
Brown butter for baked goods containing butter.
#38
Sumac. I love the ability to add an strong sour note without adding additional liquid like you get from citrus juice or vinegars.
#39
Larb. The lime juice/ fish sauce combo made my head explode. I went looking for all the Laos, Cambodian, Vietnamese food I could find.
#40
Crossover from Indian cuisine — yogurt, in bread, in marinades/sauces. Adding a bit of sodium citrate prevents splitting/grainy under heating.
#41
Fresh Coriander, opened up the whole Asian cuisine for me.
Image credits: [deleted]
#42
Butter. I had really only used it as a spread prior to taking cooking more seriously.
#43
Grains of Paradise. I use them in place of black pepper all the time. They’re a huge staple in my house now
Image credits: its-fewer-not-less
#44
It’ll sound dumb, but grapeseed oil. It’s got a higher smoke point and really upped my meat-searing game. I used to smoke out my college apartment trying to fry steak in butter. Then I realized I could sear my steaks in grapeseed oil and rub them down with butter before they rest.
Image credits: Boating_Enthusiast
#45
Red Boat N40°. Before I tried it I thought all fish sauce was pretty much the same. I was wrong. Now I look for excuses to use it.
Image credits: [deleted]
#46
When I was really starting out with home cooking in college and was making cottage pie and I added Worcestershire sauce for the first time. I have to admit that I probably overuse it at this point but I’ve found few savory dishes that can’t be improved with a few drops.
Image credits: Alexispinpgh
#47
Homemade stock. It improves everything it goes in. I haven’t bought the stuff from the store in years.
#48
Vinegar! More broadly, acids. They add that extra something I was always looking for.
Image credits: smilingismyfavorite
#49
Chives in eggs
#50
Nutmeg, I have to be extra careful when adding this. A literal pinch, then taste (add or not). Coz sometimes even a tsp of ground nutmeg can be overpowering.
#51
Mushrooms in almost any savory dish
#52
Apple cider vinegar. Add it to any bean related dishes and it makes all the difference in the world. Red Beans and rice and black beans and rice are dynamite with a splash of vinegar.
#53
Chipotle chili flakes instead of regular
#54
I like to add a bit of cardamom into recipes, it makes everything a lil oomphier!
#55
Butter instead of oil. Butter instead of oil! Bacon grease i stead of oil elsewhere
#56
Chicken stock, not the canned/boxed stuff but homemade. I use it constantly now
#57
Calabrian chili’s in oil. There us a reason why Bobby Flay wins so many cooking competitions, it is this and quick pickled red onions.
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