Here’s some of what people said.
Now I go through a few bottles of that every year."
“High-quality balsamic vinegar.
I’m talking super-thick, syrupy stuff aged 25 years.
It is so good.
I can never go back to grocery store stuff except to use in marinades.
Try using it instead of peanut butter to make spicy sesame noodles.
It makes all the difference.”
4.“Molasses.
It adds moisture and color and deepens flavor without adding too much savoriness or sweetness.
You would be surprised at how often it works as a regular recipe addition.
“Better Than Bouillon.
The flavor is so much better than any other packaged chicken broth.
It really elevates the flavor of whatever dish I’m making.”
6.“Sumac.
It’s so underrated.
My favorite ways to use it are on salmon and roasted or grilled vegetables.”
“Gochujang, a Korean chile pepper paste.
I absolutely love it.
I mix it with honey, soy sauce, and rice wine vinegar and spread it on salmon.
It’s so good.
I’m ashamed to say I got into it so late.”
“High-quality, real maple syrup.
Ill never go back.
“Kerrygold Salted Pure Irish Butter.
I use this instead of regular butter now.
Even on a slice of toasted bread, you might really taste the difference.”
I realized how much I was missing out when I decided to try it recently.
11.“MSG.
I hesitantly bought it because it was called for in a fried chicken recipe.
Ive now made the same recipe with and without MSG, andoooh boy.
MSG just does something…something really good.”
“Multiple forms of ginger: fresh, pickled, crystallized, ground.
I’m not big on spicy peppers, but spicy ginger goes in so many things.
And thinking beyond ground ginger in your baked goods takes them to the next level.”
“Kewpie Japanese mayo.
“Kashmiri chile powder.
Most American recipes for Indian food call for cayenne for heat because it’s more typically available here.
Holy moly, they are so good.
I had a friend rave about them, but didn’t give them a second thought.
I just use a spoonful of sambal oelek, and done.
The only exceptions are when I’m using pickled jalapenos or roasted green chiles.”
Now I exclusively splurge on the good stuff.”
I put them in my sauces, and they really intensify the flavor.”
I put this spicy condiment on almost everything now, especially when I’m roasting potatoes or marinating chicken.
“Good infused olive oil.
Its been a game changer for me.
From drizzling on pasta to dipping bread, its something I now cant do without.”
“I have always used canned beans purely out of laziness.
I finally decided to buy dried beans, and I can’t believe what I’ve been missing.
They taste so much better than the canned stuff.”
Note: Some responses have been edited for length and/or clarity.
