10 Secret Ingredients That Will Make You a Master Chef

AUTHOR: Ben Rice

Get ready to uncover the hidden secrets of master chefs with our collection of 10 secret ingredients that will make you a culinary genius. These special ingredients, carefully chosen for their extraordinary powers, have the ability to take your cooking skills to a whole new level.

Table of Contents

1. MSG
2. Fresh Garlic
3. Salt
4. Shallots
5. Mustard
6. Onion and Garlic Powder
7. Cheese and Chili Powder
8. Achiote Paste
9. Molasses
10. Whole Spices
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1. MSG

Mono-sodium-glutamate (MSG) is the key to successful Asian cooking used instead of salt for many Asian dishes such as fried rice. Asian comedy YouTuber ‘Uncle Roger’ is a famous proponent of this flavor enhancer. “Fui Yoh!” is Uncle Roger’s catchphrase when he sees a home chef sprinkle this magic dust into their recipes.

2. Fresh Garlic

This one seems obvious, but adding fresh garlic instead of garlic powder takes food to a different flavor league. “The smell of fresh onion and garlic cooking is my culinary aphrodisiac,” proclaims a home chef. Here’s my addition: cut your garlic cloves in half and remove the inner sprout before to avoid bitterness.

3. Salt

“Salt,” comments the next thread leader. “Too many people shy away from it. Taste as you season.” I agree that too many people use far too little salt. Salt acts as a flavor magnifier — even for sweet products. Want your chocolate brownie to taste even more chocolatey? A sprinkle of sea salt will strengthen the sugary notes.

4. Shallots

“Want to make your food taste like restaurant food?” asks the next contributor, a chef. “Salt, butter, and shallots.” Shallots are naturally sweeter than onions, giving a dish more depth. Writer’ tip: fry in olive oil first, then finish in butter to stop the butter from burning.

5. Mustard

I like this suggestion, as mustard is more than a condiment. One commenter shares how mustard is good for cooking lean chicken parts because “it keeps them from being dry.” I stir equal parts honey and mustard into my gravy for all roasting meats.

6. Onion and Garlic Powder

Garlic and onion powder always have a place on my shelf. They add body to a stock, but no dry rub is complete without them. Garlic powder, onion powder, and black pepper are my go-to spices when cooking,” declares a kindred spirit.

7. Cheese and Chili Powder

“Have you tried cheese and chili powder in your scrambled eggs?” is a question further down the thread. It is rhetorical, but my response is: yes! Make eggs great again with this simple combination.

8. Achiote Paste

I have never tried this Central American chili and garlic paste. Still, I may order some based on the next contributor’s statement: “Ever since I discovered achiote, I’ve been making my chicken better than Chipotle!” Now that is fighting talk.

9. Molasses

Thick, syrupy concentrate from raw sugar cane juice is perfect for great baked goods. “If it’s cookies, Molasses,” says a proud mom. “My boys love (it) when I make them [sic] cookies.” Molasses is one of those old-school ingredients your grandparents used a lot, and it works in many key sweet recipes.

10. Whole Spices

Finally, a great tip if you use spices in your cooking. Nothing beats the taste of freshly-ground turmeric or cinnamon. Asian cooks swear by fresh, whole spices in cooking. “I started using them in the last month or so, and my cooking has improved exponentially,” claims a fan. Do you have an ingredient to add to this list?

This thread inspired this post.

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