Every chef has their own arsenal of ingredients that take their dishes to new levels. Here, we reveal the top secret additions that some of the best in the business swear by. Prepare to be inspired and maybe a little surprised!
Miso Paste
Often tucked away in the refrigerated section, miso paste is a powerhouse for adding depth to a myriad of dishes. Originating from Japan, this fermented soybean paste isn’t just for soup; it’s an umami goldmine.
Chefs love swirling it into sauces or whisking it into marinades to bring a rich, savory flavor that salt alone can’t achieve. Whether it’s glazing vegetables or enhancing a butter sauce, miso’s versatility is endlessly useful in the kitchen.
Anchovy Fillets
Though tiny, anchovies pack a punch. These little fish are the unsung heroes behind the scenes of many flavor-packed dishes. Melting seamlessly into dishes, they enrich stews, dressings, and even pasta sauces with a salty, fishy kick that intensifies the overall flavor without overpowering.
Chefs cherish anchovies for their ability to add a complex depth to meals, encouraging a fuller, rounder taste profile.
Smoked Paprika
Smoked paprika brings a whisper of firewood to any dish, imparting a subtle smokiness and a vibrant red hue. Made from peppers that are smoked and dried over oak fires, this spice is a favorite among chefs for its ability to add a warm, earthy aroma and a touch of sweetness.
It’s fantastic on meats, folded into stews, or even sprinkled over deviled eggs for a dash of color and complexity.
Preserved Lemons
Bright, briny, and intensely flavorful, preserved lemons are a staple in North African and Moroccan cuisine. Chefs value these lemons for their unique ability to add a burst of citrus zest without the sharp bite of fresh lemons.
Chopped and added to marinades, dressings, or tagines, they transform a simple dish into something spectacular with their mellow yet tangy essence.
Gochujang
This Korean fermented chili paste does more than just add heat. Gochujang brings a sweet, savory, and spicy balance to dishes. Its thick, sticky consistency makes it ideal for marinades or as a base for spicy sauces.
Chefs adore its versatility and often use it to create a bold flavor backdrop that complements ingredients rather than overpowering them.
Fish Sauce
This pungent liquid gold is essential in Southeast Asian kitchens but has crossed oceans to be a global kitchen staple. Just a few drops of fish sauce can elevate a dish with its salty, umami flavor profile. It’s particularly effective in balancing and enhancing flavors in everything from broths and marinades to stir-fries and dipping sauces.
Star Anise
Star anise is a spice that brings a licorice-like sweetness to dishes, commonly used in Chinese and Vietnamese cooking. Its potent flavor is best used sparingly but can completely transform a simple broth into an aromatic delight. Chefs incorporate it into slow-cooked meals to infuse a subtle complexity that unfolds with each bite.
Tahini
This creamy sesame seed paste is not just for hummus! Tahini offers a nutty flavor that enriches sauces, dressings, and even desserts. Chefs love to drizzle it over cooked vegetables or blend it into soups for a creamy texture without dairy.
Its mild taste enhances underlying flavors, making it a versatile and beloved ingredient in kitchens around the world.
