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People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) Whenever I bake something with chocolate, like brownies, I always add a little bit of coffee. It makes all the difference.

jrhea2019 , olle svensson Report

Final score:

175points

POST

Jontelle 3 years ago

Mm! That sounds like a nice touch.

17points

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) 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.

ouTPhaze , John Ong Report

Final score:

157points

POST

Aaricia 3 years ago

A little bit of salt is just a flavour enhancer. Too much and it will actually become salty. I use it in prepacked brownie mix. It makes the brownies so much more intense.

53points

Bored Panda reached out to Charlotte de Grood, a spokesperson of Greenpan.co.uk, the cookware manufacturer that specializes in ceramic-coated pans for healthier cooking. Charlotte shared some useful insights about how having a secret recipe is the heart of the art of cooking.

“A secret ingredient or method can be the best possible weapon when showing off your skills in the kitchen,” Charlotte said and continued: “Of course, skills are important, and people will appreciate a dish that has been made particularly well according to technical standards.”

“But what people love is charisma and personality in cooking—steering away from following recipes ingredient by ingredient and understanding how different products and flavors blend well together,” she added.

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) 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.

knave2none , Selena N. B. H. Report

Final score:

141points

POST

... 3 years ago

This reminds me of Friends, Phoebe's grandmother's "secret" chockolate chip cookie recipe.

67points

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) 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

commonwhitebread , Julie Gibbons Report

Final score:

135points

POST

Clearly sunny 3 years ago

Fresh garlic is addictive.

37points

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) 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

mesopotamius , Wendy Report

Final score:

125points

POST

lunar eclipse 3 years ago

But she said that she made the fondant and the cake’s decor herself.

39points

When asked if people should share their cooking secrets with others, Charlotte said that it depends on the secret. “If it is a hack to help with a tricky technique such as poaching eggs, there’s little risk in sharing that. Everyone can benefit from knowing how to cook things correctly.”

Having said that, she added that “there are some secrets you may wish to only keep within the family to ensure it is passed down within the generations. There’s something special knowing it’s unique to the individual who came up with the idea and can’t necessarily be replicated.”

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) Always brown the butter. No one ever takes the time to brown the butter

roadtrip-ne , Joanna Bourne Report

Final score:

113points

POST

Casey Burns 3 years ago

I will admit I don't know what browning the butter means.

64points

Bobert Robertson 3 years ago

that's because Casey Burns the butter.

117points

Zophra 3 years ago

"Brown the butter" often moves into "burn the butter" in my experience.

4points

Roadkill The Brave 3 years ago

I caramelize onions for anything I cook. It's the same principal as browning the butter to add flavor depth. Though I don't always brown the butter.

3points

Pepper Pots 3 years ago

me too

1point

Deborah B 3 years ago

yes! especially for scrambled eggs and omlettes! it makes a major difference.

3points

Connie Wade 3 years ago

I do this too. Not just in baking. Browned butter is wonderful over green beans, broccoli, etc.

2points

StrawberryParfait 3 years ago

The only way to eat stovetop popcorn is with brown butter.

1point

CP 3 years ago

I always brown my butter when cooking eggs. I love it but my wife disagrees.

1point

Rissie 3 years ago

Says who? I wonder if you clear your butter. Now that's the way to go.

1point

Eslamala 3 years ago

Ghee is the best way to use butter. Always. But not everyone knows how to make it, although it can be bought in the store.

3points

Eglė Bukauskaitė 2 years ago

And buying ghee butter wont work?

0points

Pepper Pots 3 years ago

Great with fish

0points

Jaguarundi 3 years ago

Brown butter makes the roux!

0points

Leo Domitrix 3 years ago

Depends on the dish. I prefer to avoid cooking with butter whenever possible, b/c store butter isn't as good as homemade, and I was spoiled as a kid.

0points

Teresa Maddox 3 years ago

GoT references always get me in my feels

0points

Jojo Dancer 3 years ago

That's Hot Pie's secret in GofT lol

0points

Mini Muppet 3 years ago

Is that white thing supposed to be butter? Butter should be very yellow.

0points

IFXO 3 years ago

Brown the butter you mean?...I don't get it...Am I dumb?

0points

Nicole Weymann 3 years ago

Put it on the stove, low to medium heat. Take it off when the "crumbs" (protein) at the bottom of the pot start getting brown (black = bitter). The butter gets a nice, nutty taste (and smell).

0points

Aeon Flux 3 years ago

How is the flavor superior, in your opinion?

0points

T. 3 years ago

Brown butter is also known as "beurre noisette". When the butter's proetin (aka the white stuff that divides from the fat) starts to get a brownish color, the scent of the butter gets a hint of hazelnut smell/taste

4points

Eslamala 3 years ago

If the butter is brown, it's useless cause it's burnt. You heat it, slowly, and add a drop of oil for it not to get burnt.

-3points

Ryan-James O'Driscoll 3 years ago

Browned butter and burned butter are not the same thing, and it really depends on what you are making.

6points

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) 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.

ncgirl105 , Marco Verch Report

Final score:

113points

POST

Bobert Robertson 3 years ago

Oh. I thought this was common knowledge! We always freeze mushy bananas for muffins, banana bread, etc.

23points

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) 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...

Life_On_the_Nickle , rusvaplauke Report

Final score:

110points

POST

Rissie 3 years ago

Soft cookies? I thought that was the thing to avoid with them.

26points

Sophia Zimmer from the personalized cake shop “Jack and Beyond” also told Bored Panda that experimentation is such an important part of cooking. “Even with baking, which tends to be more rigid, people are constantly coming up with new ways of doing things,” she added.

Sophia also said that finding your own cooking secret is not that easy. It “means spending a lot of time in the kitchen, exploring hidden cooking and produce shops in your area and even out of your area to source the best possible ingredients to work with.”

#10

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) 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!

ebtuck , ¡Vaya Madrid! Report

Final score:

104points

POST

Grumble O'Pug 3 years ago (edited)

Anchovies: so underrated

45points

nanahugsforyou , Vancouver Bites! Report

#11

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) When making homemade mac 'n' cheese, I season with a secret ingredient — mustard powder.

Final score:

103points

POST

Sue Hazlewood 3 years ago

Paprika is good too

31points

#12

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) I use a little almond extract in all my baked goods (especially French toast) and a little espresso powder in anything chocolate.

kaophyre , Kidz Activities Report

Final score:

101points

POST

Eslamala 3 years ago

Makes all the difference. Coconut extract does the job too, if you're tired of vanilla.

8points

#13

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) Squeeze a lemon in your pot of chicken soup. Adds a nice brightness.

juddmeche , whatleydude Report

Final score:

95points

POST

Nicky 3 years ago

My Greek grandmother always added a lot of lemon to chicken soup with rice! Yum!

36points

#14

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) I use smoked paprika a lot and people lose their minds over my cooking.

coyote_zs , jules Report

Final score:

92points

POST

JuJu 3 years ago

Smoked paprika is magic! I make pork shoulder with it quite often (cooked in the oven with tomatoes, bell peppers and onions for hours until you can pull it apart)

29points

#15

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) 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.

TheLadyEve , cyclonebill Report

Final score:

89points

POST

Bobert Robertson 3 years ago

I have a secret for my burgers. Prepackaged lipton onion soup mix. I take a good gound beef, add one egg, a cup of oatmeal, a package of onion soup mix, and a good shot of bbq sauce. Mix it all together, use the divot trick in the center, grill them, and delicious. Everyone that tries them loves them.... here's one from Saturday PXL_202106...a7c921.jpg

27points

#16

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) 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.

Busker12 , Tony Alter Report

Final score:

88points

POST

Catlady6000 3 years ago

running out of paper, hand cramping.....

70points

#17

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) my salsa

its 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

BooSkylar , MattCC716 Report

Final score:

78points

POST

Davor Jelacic 3 years ago

Good luck finding sun baked tomates that dont cost a fortune here in Spain... Ironic, I know

10points

#18

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) 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.

Tofinochris , Quinn Dombrowski Report

Final score:

76points

POST

Equine_Ravenclaw_Directioner 3 years ago

My mom is obsessed with sour dough since lockdown began and makes so much bread right now, so I'll have to tell her this!

9points

Discount_Lex_Luthor , Marco Verch Report

#19

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) Brown sugar is the superior sugar.

Final score:

74points

POST

Eslamala 3 years ago

When it's genuine, not dyed. Yes, that's a thing. If you add it to boiled water and the cup looks like a tea cup, then the brown sugar is not 100%, just the minimum required and the rest is just white sugar with dye.

12points

#20

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) 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.

Talanic , Andrew Filer Report

Final score:

70points

POST

Davor Jelacic 3 years ago

Instant mashed potatoes is an evil brought upon the civilization by a sick and disturbed mind. Spread your evil somewhere else heathen!

56points

#21

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) Half sour cream, half greek yogurt for tzatziki - so much richer.

JgJay21 , Tiago Silveira Report

Final score:

70points

POST

Aaricia 3 years ago

I love tzatziki! I will try this.

11points

blossomteacher , Brisbane Falling Report

#22

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) 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.

Final score:

69points

POST

Foxxy (The Original) 3 years ago (edited)

I don't even know what a snickerdoodle cookie is but that name is fun to say. Snickerdoodle lol. Although I just realised something, doodle is a child like term for penis and quite often young kids would snicker when they hear the word doodle haha.

13points

#23

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) I add pickle juice to tuna or chicken salad. Gives it just the right amount of tartness.

NickyNeptune , Christine Report

Final score:

69points

POST

Jayne Kyra 3 years ago

Pickle juice is so underrated! Especially when home-made. Best hangover cure, too.

21points

#24

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) 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.

NoNeedForAName , anuandraj Report

Final score:

64points

POST

Jo Johannsen 3 years ago

Nutmeg is my secret for spinach, cream sauces, onions, added to hazelnut latte. Freshly grated, just a little, right at the end.

26points

#25

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) 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.

helenfeller , Matt MacGillivray Report

Final score:

62points

POST

Naima Ivansdóttir 3 years ago

i put soy sauce in everything i cook, basically

12points

#26

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) Instead of milk, I use full fat vanilla or plain yogurt in my bathing mixture for French toast. It turns out perfectly every time.

bethster2000 , Mom the Barbarian Report

Final score:

62points

POST

Bitemabum 3 years ago

Bathing

23points

#27

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) 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.

KinkyQuesadilla , Saucy Tomatoes Report

Final score:

60points

POST

Eslamala 3 years ago

Marrow bones are your stew's best friends, also. They add most of the flavor.

14points

TooHardToChoosePG , Arthur Caranta Report

#28

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) I add a dash of cinnamon sugar into any red meat dish or red sauce. Or tomato soup for that matter.

Final score:

53points

POST

Bill 3 years ago

I add Chinese 5 spice to my rub for steaks

9points

#29

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) 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.

deleted , rando111us Report

Final score:

52points

POST

Mimi M 3 years ago

Plus a fat pinch of sugar. And a tiny dash of vinegar.

16points

Dutch Swimmer Goes Viral For Super Revealing Trunks During 2024 Olympics: “Is This Legal?”

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#30

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) My wife came back from Norway in love with a MAGIC spice we searched for everywhere. It's MSG.

kaldrazidrim , bossco Report

Final score:

50points

POST

Eslamala 3 years ago

The seasoning of those who can't season, was the way one of my former bosses refered to that.

16points

/coffee-jnky , Vegan Feast Catering Report

#31

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) 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.

Final score:

49points

POST

Soggy Crumpet 3 years ago

This sounds yummy but I will add that it is secret tricks like this that make food so dangerous for people with nut allergies

49points

#32

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) 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

TSOD , alanagkelly Report

Final score:

48points

POST

Bill 3 years ago

When making salads or stews let them sit overnight in fridge after cooking.secret to clam chowder

13points

Woman Put A Water Fountain With A Camera In Her Yard, Here Are 24 Photos Of Regular Visitors (New Pics)

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#33

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) 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.

deleted , Miles Goodhew Report

Final score:

46points

POST

Shelli Aderman 3 years ago

Rice cooker saved my stove. 👍🏽

15points

#34

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) If I cook anything that requires bread crumbs, I use chicken-flavored StoveTop stuffing instead

Liakela , congerdesign Report

Final score:

43points

POST

Grumble O'Pug 3 years ago

I am down with this!

9points

#35

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) Mayo instead of butter on the outside of grilled sandwiches.

katekowalski2014 , Mack Male Report

Final score:

43points

POST

Lylan Daina 3 years ago

Nope

63points

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#36

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) Lard in pie crust. All my pie crust, whether it's for a savory dish or sweet dessert.

FluffyBlizzard , Alex Dawson Report

Final score:

18points

POST

Bill 3 years ago

Beef tallow for the crust in meat pies

6points

#37

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) 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.

goldengirlsmom , Ann Report

Final score:

17points

POST

Eslamala 3 years ago

I always get downvoted for this, but why the fck would you add grease to a salad? And no, it's not the same as adding olive oil, or any kind of oil. I'm talking about actual useless fat one enjoys when having a burger.

6points

#38

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) 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.

theWet_Bandits , Rebecca Siegel Report

Final score:

17points

POST

K Witmer 3 years ago

I mix my scrambled eggs w full fat sour cream. Great for making puffy omelettes too. I also cook w a little olive oil and butter. My step dad says they taste what clouds look like.

11points

#39

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) 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.

kellzone , Shelby L. Bell Report

Final score:

17points

POST

Wouter 3 years ago

Baking powder instead of flower, and just use the oven. Crunchiness guarantee.

2points

Woman Moves Out Of Parents' Home After They Asked Her To Give Her Space To Brother, They Freak Out

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#40

My sister and I put sour cream instead of milk in our mac-n-cheese. Helps the cheese sauce get really creamy and adhere to the noodles. My sister showed me her trick when my cheese sauce kept coming out watery, and now I don't make it any other way!

Report

Final score:

17points

Cici Fox

POST

Lsai Aeon 3 years ago

Try with goat cheese or cream cheese or both

0points

#41

When making a potato salad, add apples. Yes, apples. It's been a topic last Christmas since people who don't know it feel like adding sweet into the potato salad will ruin it. We've ended up making two versions where only half of the salad had apples mixed in.

The apple instead does not bring any sweetness but adds a ton of crunch and freshness into the salad and any sugar the apples bring will get lost in the tastes.

After making the two salads, the apple one was finished first and everyone doubting this tip did change their mind after tasting it and will be making it themselves next year.

Report

Final score:

16points

Skull in Sky

POST

Kelli Girouard 3 years ago

I make my German Kartoffelsalat using an apple or pear. So, good!

5points

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#42

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) 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.

gingerzombie2 , Kristina D.C. Hoeppner Report

Final score:

15points

POST

Lylan Daina 3 years ago

In Italy we use walnuts, when pine nuts are not available, and for creamier texture, sometimes put a very small boiled potato. The original recipe foresees to boil pasta with diced potatoes and green beans, which make the pasta creamy.

11points

#43

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) I cook chicken breasts in Italian dressing. The dressing reduces down to a glaze. It's super simple and the taste is delicious.

cadebasil , Steve Johnson Report

Final score:

15points

POST

GirlFriday 3 years ago

I brush chicken with Italian dressing while I am grilling it. I have to use indirect heat to avoid flame-ups, and it is soooo good. Super moist and tangy.

1point

#44

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) 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.

ktheway , FidesP Report

Final score:

15points

POST

Elin Calliel 3 years ago

Homemade bourbon vanilla extract? That sounds very complicated to make yourself.

0points

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#45

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) 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.

countessvonfangbang , Mike Mozart Report

Final score:

14points

POST

KatHat 3 years ago

A reminder that Nestle is among the more evil companies and should be avoided when possible. Yes, there are too many evil companies but these guys think access to clean water shouldn't be a human right. They're levels above in evil.

3points

#46

For snickerdoodles, my mom uses browned butter and (when she makes them for me) extra cinnamon. They are the most wonderful cookies!

tzoukeeper Report

Final score:

14points

POST

Grumble O'Pug 3 years ago

Gotta brown the butter!

1point

#47

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) I use the ramen seasoning packet (beef or chicken flavor) to make my mashed potato gravy.

sifumokung , Strawbsgirl Report

Final score:

13points

POST

Davor Jelacic 3 years ago

Try a high quality soup cube, basically same thing

8points

#48

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) I put a spoon of Miracle Whip in my cake batter to keep it moist and the result is amazing

taytom94 , SaxiliciousBroski Report

Final score:

13points

POST

If I could I would live under water 3 years ago

Not gonna lie, sounds weird but could be awesome. What I wonder is this, his does someone get the idea in the first place?

2points

#49

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) 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

chasing-the-sun Report

Final score:

-4points

POST

DE Ray 3 years ago

The "MSG allergic reaction" has been proven to be a myth. So many people moaning about "it gives me a headache" or "my tongue tingles when I eat it" despite the fact science shows that's not possible. You're not allergic to MSG, microwaves don't destroy vitamins, cooled water which had previously been boiled won't "deoxygenate" your blood. And most other stupid food myths are just stupid food myths.

10points

“All Three Shot Out Pink”: Triplets' Baby Shower Turns Sour, Pregnant Wife Wants A Divorce

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College Student Does Exactly As Told After Roommates Demand They Keep Their Stuff In Their Room

#50

People Reveal Cooking Secrets They Swore To Take To Their Graves In This Viral Online Thread (35 Pics) 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.

queerfagatron , AnneCN Report

Final score:

-15points

POST

I'm the Visual Editor at Bored Panda, responsible for ensuring that everything our audience sees is top-notch and well-researched. What I love most about my job? Discovering new things about the world and immersing myself in exceptional photography and art.

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Liucija Adomaite is a creative mind with years of experience in copywriting. She has a dynamic set of experiences from advertising, academia, and journalism. This time, she has set out on a journey to investigate the ways in which we communicate ideas on a large scale. Her current mission is to find a magic formula for how to make ideas, news, and other such things spread like a virus.

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What do you think ?

POST

Shelby P 3 years ago

Now, I'm starving

8points

Vicky Z 3 years ago

That was a wrong post for me to read without having eaten

1point

Myrkur 3 years ago

When making bread, it always has to rise on a warm spot. We don't always have nice, warm spots in the house, but I had just used the microwave to warm up milk. So I put the dough in a bowl in the still warm microwave. It works great!

6points

s. vitkovitsky 3 years ago

You can also put a jar of hot water into the microwave along with the dough, to maintain a warm temp.

2points

Carol Emory 3 years ago

My husband has been known to add peanut butter to beef stew or chili. It actually gives it a more earthy flavor and makes the beef stand out better.

5points

James Mills 3 years ago

What i like to do with pasta instead of just draining the pasta and then putting it on the plate. I like to drain it then, put some butter in a frypan and toss the pasta in, add a little bit more butter and then cook it for like 30 seconds, just makes the pasta not so dry, especially if you don't like putting on sauce or too much sauce. Learnt this from an Italian restaurant when i was a picky eater as a kid. just awesome. Also if you like fancy but don't want to shell out a heaps you can get cheese that's like brie but has a small percentage of truffles in it that is just delightful on pasta.

3points

RandomBeing 3 years ago

I got this umami seasoning for christmas last year (I believe its a copycat of the trader joes mushroom umami seasoning) and its great. I put it on unseasoned stuff like ramen, rice, or mac and cheese.

3points

Eslamala 3 years ago

Finally useful tips!

3points

v 3 years ago

For those who love food science and haven't seen it yet, check out seriouseats.com. Some fantastic recipes and quite a lot of good information on the "why" behind the things recipes call for.

2points

Crochet lady 3 years ago

Thanks for the tip!

0points

Daniel Marsh 3 years ago (edited)

My then-6-year-old son agreed with me that Alfredo Mac'n'Cheese was so much better than cheddar, even white cheddar. He found the secret ingredients very simply: he read the box. Now we add basil and a touch of garlic to home-made cheese dishes, too. Yes, including pizza, and not just the sauce.

2points

Daniel Marsh 3 years ago (edited)

A few of my own: (1) Pam allows you to oven-fry anything with a very moderate amount of fat. Or seal in the moisture of roasted foods. (2) Chocolate liqueur and/or molasses make your cookies and other baked goods awesome. (3) For almost any food cooked in a skillet, always get the pan hot, but unless you like rare, cook slow. (4) In fact, if possible, always seat meat in a skillet before roasting.

2points

Rae Reyn 3 years ago

I add 1/4 tsp of cinnamon and 1-2 squares of baking chocolate to chili. It gives a deeper, richer taste and makes the chili powder pop without adding heat.

2points

Crochet lady 3 years ago

See my comment about Kahlua chili, it's amazing and probably very similar. Most people think it's chocolate they are tasting.

0points

Crochet lady 3 years ago

I haven't made plain chili in over 30 years. When I was a young whippersnapper I bought a bottle of Kahlua and it was their anniversary or something so it came with a recipe book. My favorite recipe in there was for Kahlua chili. My Kahlua chili has one me quite a few chili cook offs. My sons won't eat regular chili anymore, they only like it with Kahlua. I entered into a contest once and everyone thought chocolate was the mystery ingredient, not far off! The Kahlua brownies are divine too.

1point

debster 3 years ago

Not sure why credit wasn't given to this Reddit page from 2 years ago.

1point

WildHoneyPie 3 years ago

I was standing in line once behind an elderly lady and overheard her telling the cashier that whenever she bakes a cake using a mix she does two things. She uses milk for the liquid and adds an extra egg. She swore it made her cakes taste wonderful. I've tried it since and sure enough my cakes are very popular!

1point

Leo Domitrix 3 years ago

My grandmothers would rise from the grave and haunt me if I did half these, and haunt me if I didn't do the other half already, LOL!

1point

Sky Render 3 years ago

Here's a culinary trick I learned that I don't think is widely known: turmeric enhances the flavor of garlic and onion, but only once they've been cooked. Before that it will just taste like a somewhat bitter addition, but after cooking it really ups the flavor a lot.

1point

Crochet lady 3 years ago

I love turmeric!

0points

Benji 3 years ago

To make your food super spicy if you like spicy? Cinnamon sugar. Do it !

1point

Catlady6000 3 years ago

Red Hots and Atomic Fire Balls, the candies, are basically just cinnamon sugar balls

0points

Unaffected 3 years ago

Before I mash potatoes I add a dollop of sour cream, a tablespoon of butter and a bit of milk, usually about a 3/4 of a cup.Everyone loves my mashed potatoes!

0points

Renate Stargardt 3 years ago

I mix breadcrumbs with coarsely mashed nachos (Barbecue or chili flavor), mixing ratio 2 to 1. My Schnitzel and chicken nuggets are awesome ... always!

0points

Kristal 3 years ago

Jeeze, no wonder I get ill when eating things that shouldn't have mammal protein in it. People are adding stuff w***y nilly! I can't digest a protein in red meat (all mammals are red meat) and I have a very specific reaction. Seriously, secret recipes are scary.

0points

Kristal 3 years ago

W I l l y is not a swear word BP

0points

Pantea 3 years ago

My husband thinks the same about my scrambled eggs (you use magic!) and my secret is the same: butter :))

0points

Bri 3 years ago

Add a little mustard when mixing up scrambled eggs. It's amazing.

0points

Rannveig Ess 3 years ago

Big Secret I've never shared. When you make a pumpkin pie, add just a pinch of black pepper. it's astounding how it brings out the tang and pumpkin flavor. You'll never taste "pepper"...it just enhances and ties everything together.

0points

Jen Ross 3 years ago

I literally saw this EXACT post on buzzfeed the other day

0points

tomruns12 3 years ago

Never boil corn on the cob. Pull back the husk and remove the silk before replacing the husk and tying the end shut. You can the either grill bake or steam it for the sweetest corn on the cob you have ever had.

0points

Glirpy 3 years ago

Add some dark baking chocolate to chili. It enhances the flavor and the color. Also some cinnamon.

0points

Rider 3 years ago

A little worcestershire and creamy horse radish to red sauces. Hmm now I want pasta

0points

Glirpy 3 years ago

Horse radish is harvested by scraping the Devil’s armpits.

4points

Arctic Fox Lover 3 years ago

My mom and I are the best salmon cookers around because of little secrets like those, which I may or may not share later lol <3

0points

GirlFriday 3 years ago

Use Ritz crackers instead of breadcrumbs or saltines in meatloaf or meatballs. It elevates the flavor and gives them a lighter texture.

0points

cybermerlin2000 3 years ago

I use shop bought pasata as a base for all of my soups and add garlic, mixed herbs and stock cubes. Tomato ketchup, mayo, splash of shop bought lemon juice and voila! Easy seafood sauce.

0points

Rae Reyn 3 years ago

I make "homemade" tomato soup using store bought pasta sauce and chicken broth. My kids like it better than a lot of restaurant (except Panera, they love Panera)

1point

Benjamin Thor Collier V 3 years ago

Great. Now thanks to this fantastic MMJ blend I just smoked called "Vanilla MindF*cker" and reading these posts, my munchies have reached the Heights of Golgotha...

-1point

Keyy 3 years ago

none of those were secrets .. maybe its because im a chef and i cook for a living but the only one thats NOT common knowledge is the instant mash instead of corn starch .. im def gonna try that one

-2points

Dorothy Parker 3 years ago

Some very clever ideas from skilled home chefs as well as some uninspired cooks who think they're getting away with passing off commercial foods as their own. Those cooks will never know the joy of serving wonderful food to appreciative family or friends.

-2points

POST

Shelby P 3 years ago

Now, I'm starving

8points

Vicky Z 3 years ago

That was a wrong post for me to read without having eaten

1point

Myrkur 3 years ago

6points

s. vitkovitsky 3 years ago

You can also put a jar of hot water into the microwave along with the dough, to maintain a warm temp.

2points

Carol Emory 3 years ago

My husband has been known to add peanut butter to beef stew or chili. It actually gives it a more earthy flavor and makes the beef stand out better.

5points

James Mills 3 years ago

3points

RandomBeing 3 years ago

3points

Eslamala 3 years ago

Finally useful tips!

3points

v 3 years ago

For those who love food science and haven't seen it yet, check out seriouseats.com. Some fantastic recipes and quite a lot of good information on the "why" behind the things recipes call for.

2points

Crochet lady 3 years ago

Thanks for the tip!

0points

Daniel Marsh 3 years ago (edited)

2points

Daniel Marsh 3 years ago (edited)

2points

Rae Reyn 3 years ago

I add 1/4 tsp of cinnamon and 1-2 squares of baking chocolate to chili. It gives a deeper, richer taste and makes the chili powder pop without adding heat.

2points

Crochet lady 3 years ago

See my comment about Kahlua chili, it's amazing and probably very similar. Most people think it's chocolate they are tasting.

0points

Crochet lady 3 years ago

1point

debster 3 years ago

Not sure why credit wasn't given to this Reddit page from 2 years ago.

1point

WildHoneyPie 3 years ago

1point

Leo Domitrix 3 years ago

My grandmothers would rise from the grave and haunt me if I did half these, and haunt me if I didn't do the other half already, LOL!

1point

Sky Render 3 years ago

1point

Crochet lady 3 years ago

I love turmeric!

0points

Benji 3 years ago

To make your food super spicy if you like spicy? Cinnamon sugar. Do it !

1point

Catlady6000 3 years ago

Red Hots and Atomic Fire Balls, the candies, are basically just cinnamon sugar balls

0points

Unaffected 3 years ago

Before I mash potatoes I add a dollop of sour cream, a tablespoon of butter and a bit of milk, usually about a 3/4 of a cup.Everyone loves my mashed potatoes!

0points

Renate Stargardt 3 years ago

I mix breadcrumbs with coarsely mashed nachos (Barbecue or chili flavor), mixing ratio 2 to 1. My Schnitzel and chicken nuggets are awesome ... always!

0points

Kristal 3 years ago

0points

Kristal 3 years ago

W I l l y is not a swear word BP

0points

Pantea 3 years ago

My husband thinks the same about my scrambled eggs (you use magic!) and my secret is the same: butter :))

0points

Bri 3 years ago

Add a little mustard when mixing up scrambled eggs. It's amazing.

0points

Rannveig Ess 3 years ago

0points

Jen Ross 3 years ago

I literally saw this EXACT post on buzzfeed the other day

0points

tomruns12 3 years ago

0points

Glirpy 3 years ago

Add some dark baking chocolate to chili. It enhances the flavor and the color. Also some cinnamon.

0points

Rider 3 years ago

A little worcestershire and creamy horse radish to red sauces. Hmm now I want pasta

0points

Glirpy 3 years ago

Horse radish is harvested by scraping the Devil’s armpits.

4points

Arctic Fox Lover 3 years ago

My mom and I are the best salmon cookers around because of little secrets like those, which I may or may not share later lol <3

0points

GirlFriday 3 years ago

Use Ritz crackers instead of breadcrumbs or saltines in meatloaf or meatballs. It elevates the flavor and gives them a lighter texture.

0points

cybermerlin2000 3 years ago

I use shop bought pasata as a base for all of my soups and add garlic, mixed herbs and stock cubes. Tomato ketchup, mayo, splash of shop bought lemon juice and voila! Easy seafood sauce.

0points

Rae Reyn 3 years ago

I make "homemade" tomato soup using store bought pasta sauce and chicken broth. My kids like it better than a lot of restaurant (except Panera, they love Panera)

1point