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?
We 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
Anytime a recipe calls for water, I always use chicken broth instead. It makes just about anything taste richer, more complex, and better.
envydub , Hayden Walker Report
Final score: 138points 
R Dennis R Dennis Community Member • points posts comments upvotes FollowUnfollow 2 weeks ago Report
I don’t want any of that lemonade…
234 234points reply View More Replies… #2
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.
davy_jones_locket , Klaus Nielsen Report
Final score: 133points 
C.S. E. C.S. E. Community Member • points posts comments upvotes FollowUnfollow 2 weeks ago Report
To be fair, you ARE adding sugar; most of the sugars in carrots are sucrose, just like table sugar. You are, however, adding more fiber and another flavor profile which is really what’s helping. I suppose if you’re going to add sugar, it should do some lifting other than sweetness.
114 114points reply View More Replies… #3
Smoked paprika
Final score: 131points 
Jo Davies Jo Davies Community Member • points posts comments upvotes FollowUnfollow 2 weeks ago Report
A 100 times yes. Smoked paprika and lemon juice are staples in my cooking.
45 45points reply View More Replies…
You don’t have to be a professional cook to make delicious food. However, we all would love to get some tips from real chefs on how to make our dishes more tasty. CNET asked chef instructor Kierin Baldwin to debunk some of the most popular kitchen and cooking hacks.
She says that using a wine bottle instead of a rolling pin is completely okay – you just have to make sure that the bottle is clean. The chef also confirms a cooking hack that’s been debated online and among cooking enthusiasts for some time. She says that some oil in pasta water really does prevent it from sticking together. You just have to make sure to put the oil in before adding the pasta.
#4
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.
ouTPhaze , Brigitte Tohm Report
Final score: 125points Stephanie Did It Stephanie Did It Community Member • points posts comments upvotes FollowUnfollow 2 weeks ago Report
Works for coffee too; ad a pinch to the grounds before brewing.
65 65points reply View More Replies… #5
MSG
And no, it’s not “bad” for you nor does it cause headaches. That was all a complete fabrication
Final score: 122points 
Snorky The Pig Snorky The Pig Community Member • points posts comments upvotes FollowUnfollow 2 weeks ago Report
“You don’t need therapy, all you need is MSG.” -Uncle Roger (if you know you know)
83 83points reply View More Replies… #6
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.
Professor_Burnout , Pixabay Report
Final score: 105points WindySwede WindySwede Community Member • points posts comments upvotes 2 weeks ago Report
Never tried, but still amazed over that the bubbles will stay in batter after the (light) mixing!
22 22points reply View More Replies…
One less popular hack Baldwin shares is cutting a pizza with scissors. This hack definitely sounds strange, but you just have to make sure that the scissors you use for slicing your pizza weren’t used to cut a kid’s school project with glitter glue.
As long as they’re clean and sufficiently long, it should be fine. Culinary scissors, of course, would be the ideal choice, but who has those just casually laying around the house?
#7
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.
melc40e454224 , Rachel Loughman Report
Final score: 99points WindySwede WindySwede Community Member • points posts comments upvotes 2 weeks ago Report
Might try that. Other than that, really much butter, cream and a pinch of nutmeg. Also.
23 23points reply View More Replies… #8
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.
PeachasaurusWrex , Pixabay Report
Final score: 98points Donkeywheel Donkeywheel Community Member • points posts comments upvotes FollowUnfollow 2 weeks ago (edited) Report
Or cornflour if you want a flavorless option to preserve the taste of the soup.
47 47points reply View More Replies… #9
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.
helenfeller , Shardar Tarikul Islam Report
Final score: 96points R Dennis R Dennis Community Member • points posts comments upvotes FollowUnfollow 2 weeks ago Report
I like good balsamic vinegar on mine.
40 40points reply View More Replies…
Another hack you might have heard about is using dental floss to slice soft baked goods or cheese. It doesn’t add the pressure that using a knife would and results in a clean and sleek cut. One thing to remember is that the floss should be without flavor. You certainly wouldn’t want your cinnamon rolls to taste of mint, would you?
#10
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.
MyAnusBleeding , Isabella Mendes Report
Final score: 94points Ace Ace Community Member • points posts comments upvotes FollowUnfollow 2 weeks ago (edited) Report
Once you get into ‘loads of garlic’ territory you’ve developed a tolerance for it, so you need more and more to get the same effect, which can then totally overpower other more subtle ingredients. I like garlic but in most cases if I can actively taste it it means there’s too much, just like salt or sugar, or vinegar etc. etc. Try cooking without it for a while and try to enhance other flavours instead, you may be pleasantly surprised.
28 28points reply View More Replies… #11
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.
ncgirl105 , Craig Dennis Report
Final score: 88points 
Nerenahd Dhaneren Nerenahd Dhaneren Community Member • points posts comments upvotes FollowUnfollow 2 weeks ago Report
OMG Totally. I do it with my kids ALL THE TIME. When they’re misbehaving I throw them in the freezer for a couple of hours and when I pick them up… Well, definitely sweeter.
129 129points reply View More Replies… #12
Anchovy. Works wonders in pasta sauces and all kinds of dressings. I used to fear funk and now I embrace it.
noworryhatebombstill , alleksana Report
Final score: 88points WindySwede WindySwede Community Member • points posts comments upvotes 2 weeks ago Report
In cooking I usually just add some fish sauce, Kikkoman soy sauce and chicken broth. If suitable.
26 26points reply View More Replies…
From watching Gordon Ramsay, I first learned that freezing mozzarella makes it easier to grate it. What I did not know was that the same can be applied to ginger. When I was in my Asian cuisine phase, I learned that ginger can be quite difficult to dice or grate. Baldwin advises to freeze it prior to grating. That way you can even skip peeling it.
#13
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.
Final score: 84points 
🇺🇦 PrincessPatton 🇺🇦 🇺🇦 PrincessPatton 🇺🇦 Community Member • points posts comments upvotes FollowUnfollow 2 weeks ago Report
For dark sauces, broths, gravies, soups… use balsamic vinegar. Choose good quality ones, these have umami and other flavour layers in addition to the right level of acidity. A few drops are enough to enhance the flavour, so even a small bottle will last a long time.
27 27points reply View More Replies… #14
Chives in eggs
Final score: 82points 
Groaver Andout Groaver Andout Community Member • points posts comments upvotes FollowUnfollow 2 weeks ago Report
Definitely!
11 11points reply #15
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.
Final score: 79points 
Headless Horseman Headless Horseman Community Member • points posts comments upvotes FollowUnfollow 2 weeks ago Report
I like rum extract for this reason, too!
20 20points reply View More Replies…
Refinery29 also has some one-ingredient cooking hacks. They recommend putting some miso paste in your baked sweet potato. Depending on what kind of miso you use – white, yellow or red – the taste of the filling will be progressively intense accordingly. Miso paste has the combination of all five basic tastes: sweet, sour, umami, salty, and bitter. It’s guaranteed to elevate your simple baked potato to new heights.
#16
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.
Final score: 74points Donkeywheel Donkeywheel Community Member • points posts comments upvotes FollowUnfollow 2 weeks ago Report
Vietnamese nuoc mam is the best.
13 13points reply View More Replies… #17
Basil can do a lot of heavy lifting in a dish and isn’t easily replaced, flavor-wise.
Final score: 73points WindySwede WindySwede Community Member • points posts comments upvotes 2 weeks ago Report
Basil: “Listen, don’t mention the war! I mentioned it once, but I think I got away with it alright.”
43 43points reply View More Replies… #18
Cardamon. Add it to any dish that uses ginger, cinnamon, nutmeg or cloves to round out the flavor. It makes snickerdoodles taste elegant.
Final score: 67points 
Annik Perrot Annik Perrot Community Member • points posts comments upvotes FollowUnfollow 2 weeks ago Report
Sorry, cardamom is to me what coriander is to some people. Just can’t abide the taste.
22 22points reply View More Replies…
Another cooking tip from Refinery29 that involves only a single ingredient is a budget version of a chicken soup. You can make canned chicken soup taste better if you add a dash of freshly chopped dill. It gives the soup a fresh-veggie flavor that might trick your mind into thinking you’re eating the real deal.
#19
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.
Final score: 64points Jo Davies Jo Davies Community Member • points posts comments upvotes FollowUnfollow 2 weeks ago Report
I am still trying to figure out why boxed Mac and cheese is so popular! It is a really simple dish to make.
36 36points reply View More Replies… #20
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.
Final score: 63points 
Mammie Mammie Community Member • points posts comments upvotes FollowUnfollow 2 weeks ago Report
I keep it in the fridge all the time. Adds so much flavor to many dishes.
13 13points reply View More Replies… #21
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.
NeverSeenAMoose , https://www.pexels.com/photo/two-ice-cubes-3675620/ Report
Final score: 57points 
arthbach arthbach Community Member • points posts comments upvotes FollowUnfollow 2 weeks ago Report
“Ye cannae defy the laws of physics, Jim.” Some of that ice will indeed melt. Some might sublimate (go from a solid to a gas without becoming a liquid.
68 68points reply View More Replies…
Ever had a hard time peeling a garlic clove? This hack is backed up by both Kierin Baldwin and the Martha Stewart. They advise to crush the garlic first with a knife or a small pan, then put it in some kind of container with a lid – a saucepan will do. All you have to do then is shake it until the peels come off. No more hard work with your fingernails!
#22
Pickles make burgers so much better
Final score: 57points 
Trish Trish Community Member • points posts comments upvotes FollowUnfollow 2 weeks ago Report
“I asked for extra pickles on my burger. There’s only like 5 or 6.” -Michael Scott
22 22points reply View More Replies… #23
Bay leaf or two.
Final score: 52points 
Pa4040 Pa4040 Community Member • points posts comments upvotes FollowUnfollow 2 weeks ago Report
Babushka approves.
19 19points reply View More Replies… #24
Adding a pinch of baking soda to grits or polenta cuts the cooking time in half. It’s my favorite dinner time-saver.
ChefSandman , wikipedia.org Report
Final score: 51points Dimp1961 Dimp1961 Community Member • points posts comments upvotes FollowUnfollow 2 weeks ago Report
What is a grit? In uk it’s to stop ice on roads. Excuse my ignorance.
20 20points reply View More Replies…
Asparagus is a tricky veggie that many people have trouble preparing. Do you boil it? Do you fry it in a pan? Can you air fry it? NYT Cooking claims the best way to cook asparagus is to fry it for 3 to 4 minutes with a little bit of olive oil or butter. You’ll know it’s cooked when it turns bright green. And don’t forget salt and pepper!
#25
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.
[deleted] , Naim Benjelloun Report
Final score: 49points Ace Ace Community Member • points posts comments upvotes FollowUnfollow 2 weeks ago Report
No, just no. Good extra-virgin olive oil. Butter has no place in tomato-based dishes like this.
59 59points reply View More Replies… #26
Orange zest to oatmeal cookies!
Final score: 49points 
Potty pagan panda Potty pagan panda Community Member • points posts comments upvotes FollowUnfollow 2 weeks ago Report
Orange zest to chocolate cookies!
28 28points reply View More Replies… #27
I use Kraft Macaroni & Cheese packets to season my popcorn. It’s life-changing
pm-me-souplantation , Terrance Barksdale Report
Final score: 48points 
Milady Blue Milady Blue Community Member • points posts comments upvotes FollowUnfollow 2 weeks ago Report
I like parmesan cheese on mine.
31 31points reply View More Replies…
Reddit is a great source for finding simple cooking tips. Some years ago I came across a self-proclaimed chef there who said that a bit of lemon juice makes everything taste better. Apparently, it isn’t bogus, because even the VA Nutrition and Food Services claim that tart flavors help stimulate taste and saliva.
#28
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.
Mikesicle , Lisa Fotios Report
Final score: 40points Ace Ace Community Member • points posts comments upvotes FollowUnfollow 2 weeks ago Report
I can never begin to understand just how bad your everyday butter must be that you think that Kerrygold is somehow special.
56 56points reply View More Replies… #29
Sumac. I love the ability to add an strong sour note without adding additional liquid like you get from citrus juice or vinegars.
Final score: 37points 
Shane Hussel Shane Hussel Community Member • points posts comments upvotes FollowUnfollow 2 weeks ago Report
There is sumac other than the poison kind?
25 25points reply View More Replies… #30
Sumac. Use it for fish
Final score: 35points WindySwede WindySwede Community Member • points posts comments upvotes 2 weeks ago Report
Present in Worcester-sir-shire-ire-sause? (Don’t know spelling,so making it obvious that I’m not trying…)
22 22points reply View More Replies…
Note: this post originally had 57 images. It’s been shortened to the top 30 images based on user votes.
What are some of your single-ingredient cooking tips, pandas? Share them with us in the comments. And in the meanwhile, let’s go try out that garlic peeling hack. Just don’t forget to put the lid on, so the garlic doesn’t fly out and about across the kitchen.