I always keep a few lemons around, because a few drops of juice sparks up any number of dishes, from savory to sweet.
A smidge of anchovy paste adds a depth and complexity to almost any sauce.
I’ve a clump of Italian parsley in the garden and add some of it chopped to bazillions of things and it never fails to improve a dish. Ditto fresh chives.
MSG – monosodium glutamate, sold under the brand name “Accent” in U.S. stores. Delicious on meats, primarily.
Jackie: “Roseanne, where do you keep your spices?”
Roseanne: “In the salt shaker!”
Adobo (Mexican not Phillipean)
Such a smokey and deep complex flavor from a little scoop, in anything savory.
[QUOTE=Balance]
Nope (thank Og). Summer savory is an herb, Satureja hortensis. Winter savory (Satureja montana) is similar in flavor, but less sweet and more pungent.
I prefer the subtlety of summer savory, but I will use winter savory in a pinch. 
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Oooh, I’m gonna try me some of that.
Mace, especially in meatloaf and hamburgers. It seems this is the forgotten spice.
Old Bay.
I put it on chicken and fish mostly. And of course steamed shrimp. Also works on steaks.
I put some Old Spice on my chicken once. It was horrible! What did I do wrong?
Goes with everything short of ice cream.
Bacon.
Gotta love secret ingredients!!
I will have to try out Glace…it is a bit pricey, too bad they don’t offer a “sample pack”. Also love the Tiger Sauce idea, will have to get some of that.
A secret ingredient or technique I have been using lately for many dishes is to chop up onion and saute in 1-2 tablespoons of butter or olive oil (sometimes a combination of the 2) for 3-5 minutes, then add minced garlic, one or two cloves and cook just a minute longer, then deglaze with wine, broth or water. I add this to tomato sauce, chili, pasta, stew, potroast, omelet…all are much more flavorful if I do this first.
This stuff is my secret ingredient. In hamburger, on steak, on eggs, mac & cheese, stir-fry, everywhere.
bold bbq sauce (usually kc style) in meatloaf
pinch of sugar in americanized goulash
dorothy lynch salad dressing in taco salads, enchiladas, and homemade Runzas
fresh rosemary on baked chicken
cinnamon in fried chicken mix
cinnamon, habenaro, stew meat in award winning chili
dried pudding mix in cookies & cakes - and a dollop of real mayo
miracle whip on grilled cheese sandwhiches
When I was growing up my mom didnt know how to use herbs & spices. She let me experiment though, but I stuck to the mainstream dried ones. Eventually I discovered fresh herbs and I’ll eat things now that I would never as a kid.
[QUOTE=UncleRojelio]
This stuff is my secret ingredient. In hamburger, on steak, on eggs, mac & cheese, stir-fry, everywhere.
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Chipotle Tabasco? That stuff is awesome. It was originally hard to find, but seemingly popularized by my favorite burrito place, Chipotle’s . Now the local stores always have it.
It’s not a secret ingredient for me though. I openly slather that stuff all over.
I pickle fresh jalapenos in leftover pickle juice. When those are gone I use what’s left to heat up tomato juice in lieu of tobasco sauce.
But my greatest culinary invention is adding a little swirl of mustard to peanut butter on an English muffin.
Yogurt in some sauce recipes.
Nutmeg in everything I bake. Cookies, cakes, pies, baked goods, even stop top stuff - it’s that little something that most can’t figure out.
[QUOTE=cmyk]
I put some Old Spice on my chicken once. It was horrible! What did I do wrong?
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Old Spice is for beef. Aqua Velva is for chicken.
[QUOTE=sqweels]
Old Spice is for beef. Aqua Velva is for chicken.
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:smack:
Bacon Salt?
[QUOTE=Least Original User Name Ever]
Bacon Salt?
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Dood. I thought that was our secret?!
[QUOTE=cmyk]
I’m no chef. I can barely make ice. But yesterday I made some Mac + Cheese and added a hit of Chili Powder. It was Mac + Cheese times awesome!
What weird or secret ingredient do you add to ordinary dishes to make them taste like magical rainbows?
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I have several tricks that are mentioned here already.
Hot sauce in my baked mac and cheese. 6-12 drops of in the egg and cheese mixture definitely kicks it up a notch. It gives the cheddar and pepper jack a sharper kick
Freshly grated nutmeg in my cheese mixture for lasagna.
And, of course, Bacon Salt in just about anything that it can go in. I just ordered more and can’t wait until it gets here.