Why can nobody beat your uncle’s signature BBQ rib? What’s so special about your grandma’s lasagna that makes it the king and the queen of all the cheesy lasagnas? When a recipe is pushed to the max and there’s not a single drop or more love to add to the meal, cooking secrets come into play.
So take your notebooks out, everyone, we’re about to take our cooking skills to a whole new level thanks to this awesome bunch of people sharing their “I’ll never tell” cooking secrets.
After all, it’s such a nice feeling to be an unbeatable grand master in one dish that conquers the hearts of strangers and puts smiles on people’s faces.
#1
Whenever I bake something with chocolate, like brownies, I always add a little bit of coffee. It makes all the difference.
Image credits: jrhea2019
#2
I use jello vanilla pudding powder in all my cookies. It keeps them super soft for days and gives them almost a cake interior. Shhhh...
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#3
Squeeze a lemon in your pot of chicken soup. Adds a nice brightness.
Image credits: juddmeche
#4
My husband says he doesn't like much garlic. I ALWAYS use a hefty amount in my cooking. He loves it. I just don't tell him. And he often says "it smells so good in here!" Yeah, I just added the garlic to the pan...
Image credits: Meggerhun
#5
I add salt to hot chocolate. It somehow makes it more chocolate-y Everyone always says my hot chocolate is the best, but I just use prepackaged with milk and a dash of salt.
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#6
When making banana bread, I use overripe bananas, which I freeze and then thaw when it's time to bake. I read somewhere that freezing bananas make them sweeter. Try it. You'll be pleasantly surprised.
Image credits: ncgirl105
#7
I use a little almond extract in all my baked goods (especially French toast) and a little espresso powder in anything chocolate.
Image credits: kaophyre
#8
Always brown the butter. No one ever takes the time to brown the butter
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#9
When making homemade mac 'n' cheese, I season with a secret ingredient — mustard powder.
Image credits: nanahugsforyou
#10
Oh my goodness. Sushi rice. Microwave. I’m embarrassed to admit it. It always made such a mess in the pot, would stick or overflow, crunchy or mushy, I could never, ever get it right - even following packet instructions to the letter. I almost gave up on making sushi.Then on a whim, I tried it in the microwave. Sushi rice, water from the top of the rice to first knuckle of my index finger. Sensor cook - White rice - Start. My life was changed. Perfect texture, no starch all over my stove, no burnt pot.
As a bonus, I even just use regular home brand white vinegar to season it. For every cup of uncooked rice, 1/2c vinegar, 2 tablespoons of sugar and 1/2 teaspoon of salt.
Everybody loves my sushi.
Image credits: deleted
#11
My snickerdoodle recipe. People love them. They are chunks of Pillsbury sugar cookie dough, rolled in cinnamon and sugar. Stupid easy. I will never tell.
Image credits: blossomteacher
#12
I add a dash of cinnamon sugar into any red meat dish or red sauce. Or tomato soup for that matter.
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#13
I add mashed anchovies or anchovies paste to my salad dressings, pasta sauces, and gravy. No one can identify the taste and everyone loves it!
Image credits: ebtuck
#14
I tell everyone, but citric acid in bread dough. Making it a bit acidic makes the yeast go nuts and even "heavy" breads rise more than you'd expect. You could use lemon juice or vinegar I suppose but citric acid (in granules) is easy to find (Indian section of supermarkets, or "gourmet" store), and will hang out happily in your cupboard forever.
Image credits: Tofinochris
#15
Instead of milk, I use full fat vanilla or plain yogurt in my bathing mixture for French toast. It turns out perfectly every time.
Image credits: bethster2000
#16
I put extra egg yolks in my scrambled eggs. If I'm making eggs for two people, I use four whole eggs and add two yolks.
Image credits: theWet_Bandits
#17
If you deep fry wings and you want them to be really crispy, let them sit for 4 or 5 minutes after you take them out of the oil. After that, then sauce them and serve.
Image credits: kellzone
#18
For pasta salad, mix the pasta (while still hot) with Italian salad dressing and diced pepperoni. The hot pasta will make the pepperoni sweat and the grease amplifies the flavor.
Image credits: goldengirlsmom
#19
Mayo instead of butter on the outside of grilled sandwiches.
Image credits: katekowalski2014
#20
Half sour cream, half greek yogurt for tzatziki - so much richer.
Image credits: JgJay21
#21
I use smoked paprika a lot and people lose their minds over my cooking.
Image credits: coyote_zs
#22
my salsaits just big can of whole toamotes, big sweet onion cut into fourths, one jalapeno with seeds cut up, cilantro and lime juice everyhting into a food processor for aobut 30ish secs add dash of salt at the end.
everyone thinks is so good which it is but i keep telling them its so easy but they dont think it is lol
Image credits: BooSkylar
#23
That reminds me of some woman who posted a couple years ago about running a successful wedding cake business and being afraid someone would catch her buying carts full of cake mix at the grocery store
Image credits: mesopotamius
#24
I'd never tell anybody how much fresh garlic I put in n anything.. Garlic is actually crack and I can't get enough.Also I don't tell people when I use Greek yogurt in place of sour cream or mayo in some things. I feel like it grosses people out to think there's probiotics in the mashed potatoes or the pasta salad lol
Image credits: commonwhitebread
#25
I begged my grandmother for her banana pudding recipe and now people beg me to make it. It's the recipe from the back of the Nilla wafer box.
Image credits: knave2none
#26
Try putting a decent amount of butter in a red sauce. It will taste twice as good and no one will be able to guess the secret.
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#27
I worked at Jimmy John's and they had us use a little soy sauce in the tuna salad. I've been making it that way ever since.
Image credits: helenfeller
#28
If I cook anything that requires bread crumbs, I use chicken-flavored StoveTop stuffing instead
Image credits: Liakela
#29
Instead of pine nuts (which are crazy expensive), I now make pesto with cooked quinoa instead. It makes a really nice thick paste and it's perfect for pizza, in lasagna, etc.
Image credits: gingerzombie2
#30
Something I usually don't share--I make really great burgers, but my secret is I don't do much to them. I use a good quality ground chuck with 20% fat and I keep the meat very cold and handle it as little as possible and don't salt it except for the outside right before cooking, and I make a divot in the middle to keep the patty from swelling. Perfect, juice burgers every time, very little work.#31
I follow the recipe on the back of the Tollhouse chocolate chip bag to the letter. Everyone thinks I make the best of the best chocolate chip cookies.
Image credits: countessvonfangbang
#32
Lard in pie crust. All my pie crust, whether it's for a savory dish or sweet dessert.
Image credits: FluffyBlizzard
#33
I use the ramen seasoning packet (beef or chicken flavor) to make my mashed potato gravy.
Image credits: sifumokung
#34
I add pickle juice to tuna or chicken salad. Gives it just the right amount of tartness.
Image credits: NickyNeptune
#35
Stop using corn starch or flour to thicken stew. Grab a pouch of instant mashed potatoes (I use Idahoan buttery herb or roasted garlic flavor). Add that, stir it in, and thank me later.
Image credits: Talanic
#36
If I boil dry beans to rehydrate and cook them, I'll throw in a marrow bone at the very beginning. The beans soak up the fat and have a luxurious, creamy texture.
Image credits: KinkyQuesadilla
#37
I put a spoon of Miracle Whip in my cake batter to keep it moist and the result is amazing
Image credits: taytom94
#38
when we have a work potluck or friendsgiving, I buy some kind of salad at a fancy deli. usually some kind of cous cous salad or broccoli bacon. Then I put it in tupperware and coat it in MSG. It’s always a hit.
Image credits: queerfagatron
#39
I buy Costco cashew clusters and use the crumbs at the bottom of the bag as part of my flour when making cookies. People always go crazy for them.
Image credits: /coffee-jnky
#40
I've never been the type to have a secret like this, but if people knew how much cinnamon I used they might have questions. I add it to a lot of dishes to add some earthiness and depth, but not in amounts where you can actually taste cinnamon.#41
My wife came back from Norway in love with a MAGIC spice we searched for everywhere. It's MSG.
Image credits: kaldrazidrim
#42
I worked in a high-end restaurant that was well-known for its cheesecake. It was just cream cheese and marshmallow fluff blended together, then placed in store-bought graham cracker crusts.
Image credits: Busker12
#43
For snickerdoodles, my mom uses browned butter and (when she makes them for me) extra cinnamon. They are the most wonderful cookies!#44
MSG powder. A sprinkling can really elevate a dish. People can be so afraid of it because they've been fed misinformation about its health effects. So unless a guest specifically mentions an allergy, I'll keep adding MSG to my food without telling anyone
Image credits: chasing-the-sun
#45
Brown sugar is the superior sugar.#46
I make my potato salad for most family gatherings and there’s a few secrets:Onions are often argued about with potato salad, but a quarter of one that’s minced til it’s basically water (or grated I guess) is what I use and no one is ever any the wiser. That plus the chives garnish makes it delicious even to people who hate onions.
Use huge potato chunks and over cook them, so that when you mix they disintegrate a bit into the mayo and stuff, and you’re left with now-regular sized chunks. Takes some time to find the perfect amount of overcooked, but you learn quick.
Two benefits: the potatoes seem to soak up more of the sauce (so make sure you fridge it and then add more the next day) and the sauce tastes more integrated. Plus now your chunks are normal sized and feel more naturally shaped.
That plus horseradish to balance out the savory without thinning the salad and you have a winner
#47
I cook chicken breasts in Italian dressing. The dressing reduces down to a glaze. It's super simple and the taste is delicious.
Image credits: cadebasil
#48
Everyone loves my tartlets. I've made them homemade before, but no one can tell the difference when I use the refrigerated rolled pie crust (the ones that come in the rolls, not in a pie tin) and jello vanilla pudding made with heavy cream rather than homemade pastry cream. Make some homemade whipped cream and put a bit of homemade bourbon vanilla extract in it, slice some strawberries and kiwi, throw some berries on the top, dust with powdered sugar, and it's a nice dessert that only took an hour at most.from Bored Panda https://bit.ly/2SaHlqA
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