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It really depends on the dish, of course. A Singaporean friend taught me that if a curry isn't coming out right - if it's too watery or something - add some plain yogurt or sour cream to it.

Garlic!

Fish sauce for most savory dishes. Often, it's a pinch of salt for the sweet ones.

I'll add a splash of apple cider vinegar to bean dishes and/or tomato dishes like chili when I want to add depth and acidity without turning up the heat any further.

Instant espresso powder in anything chocolate makes things taste much more chocolaty without having any coffee flavor at all. I usually add 1 tablespoon to choco lava cakes or brownies - 2 or 3 if you want a mocha flavor.

Marie Sharp's hot sauce. It's local only to Belize and we fell in love with it there so we bought a ton! The carrot base makes it a bit more complex and it packs a punch!

Behind that, we defer to cumin a lot - but I think that has to do with my partner's upbringing.

Pimenton.

vinegar. Everything from tomato sauce to beans to guacamole (it seriously MAKES the guacamole).

cinnamon. just a little bit adds a lovely note to savory dishes.

also - renee c.f., I love the Marie Sharp's hot sauce. Do you know where I can get more in the states or online? My bottle from Belize is almost out.

laura c -
a quick online search found these -
http://www.drchilepepper.com/acatalog/Marie_Sharp_s_Headquarters_.htmlhref>

or Marie Sharp's website has a (small) list of distributors -
http://www.mariesharps-bz.com/aboutus.htmlhref>

If you are in New England, I have found it in Portland, ME. I can't remember the store, but it sells reproduction old school lunch boxes, odd Spencer Gifty type things and then in the midst of this tackiness, they have a huge selection of hot sauces.

Hope that helps! (And I agree, cinnamon can be amazing...)

Sorry - one more and this seems to the best if you are just looking for hot sauce - http://www.mariesharps.us/href>

I taste the coffee flavor - and although it's not a bad taste - I am tired of it. I just want delicious chocolate cake. No matter how little esspresso, I taste it. :( ... As for a secret ingredient - worcestershire. Though it's not really a secret, it makes the savory even more savory. Umamiriffic.

Soy sauce. I always think the recipes need a little earthy grounding.

Wine. Always helps, especially if something is a little too salty or too sweet. Sake works too.

Depending on the dish it's either soy sauce, crystal hot sauce, or garlic-infused olive oil.

Fresh lime juice- vinegar can too quickly overpower so lime is just right (for me) Who would think it's a now-required part of my french onion soup??

I love to use my friends' hot sauce, Wasabasco. Think roasted wasabi. It's delicious on everything. Everything!
http://www.wasabassco.com/hotsauce/

If I told you, it wouldn't be a secret!

J/K -- Spiced Rum. Nutmeg. Scallions. Garlic. Wine. Vodka. Sun Dried tomatoes...depends on what I'm cooking, really. But let me tell you - a splash of captain morgan over peaches in the peach pie makes all the difference in the world.


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Depends on the dish. I'm pretty good at figuring out what's needed, although the one that frequently confounds me is when it just needs more time for the flavors to meld.

I've been putting lavender or cardamom in everything lately, though.

I have to agree with laura c. I thought I was the only one who did this but I put cinnamon in a lot of dishes I make

I have to agree with revolution9 on pepper. I love it.

Also, I pour a little bit of bourbon into my chili... gives it a nice boost.

Emily

i go for lemon zest often. makes everything taste so fresh.

lemon juice, lemon juice, lemon juice. Barring that, kosher salt and/or cider vinegar.

Lemon zest and lemon juice. It will go with pretty much anything, sweet or savory.

in my humble opinion, of course... :-)

anchovy paste to any italian or spanish inspired sauce--anything with tomatoes--adds depth. No fishy-ness at all, just a more developed flavor.

Mirin, vinegar, or wine if it's savory. Vanilla if it's sweet.

Garlic and/or lime juice.

I used to always reach for a bottle of minced roasted garlic, but that's not an option anymore now that Trader Joe's discontinued it.

Cider vinegar at the end; an anchovy or two at the beginning if it's something I've made before and thought needed more depth.

Worcestershire sauce for savories.

Cinnamon for sweets.

ginger... almost everywhere, fresh of dried. Especially to steamed vegetables like broccoli or cauliflower. I substitute fresh ginger to garlic in my hummus and it's delicious

I'm with dawnie: anything tomato-based is better with a little extra garlic and an anchovy fillet. They dissolve and the flavor is hard to identify... just deliciousness.

Steakhouse pepper! It's even good on pizza. Especially on pizza, actually. I had an ex who put it on everything and he got me absolutely hooked.

I also have this... I think it's a spicy BBQ seasoning that I got at the bulk food store, but it's not very spicy, just a little peppery and tangy, and I put it in a lot.

If it's baking, I firmly believe that most baked goods (muffins, quick breads, etc.) can be made better with a crumb topping, but that's just me.

real parmigiano reggiano makes anything taste better.

my favorite flavor enhancer is flat leaf parsley.

sugar, and enough salt.

I put just a little sugar in my tomato sauce, and it tastes so much better. I'm only talking 1-2 tsps for a whole pot of sauce- 28 oz. can tomatoes, smart ground, onions, garlic, zucchinni, etc.

Tamarind Concentrate. You can get it at Mexican and Indian groceries. It's really tart and has a wonderfully caramel-y, almost molasses finish. It's the secret ingredient in my tomato soup, as I prefer the tart to the sweet, but I've added it to pasta sauces and even cake recipes. Use moderately, that tang has punch.