Join the Fun!

davy_jones_locket , Klaus Nielsen Report

“It’s Life-Changing”: 30 People Share Their Genius Single-Ingredient Cooking Tips 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.

Final score:

133points

POST

C.S. E. 1 year ago

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.

116points

Smoked paprika

No_Watercress4607 Report

Final score:

131points

POST

Jo Davies 1 year ago

A 100 times yes. Smoked paprika and lemon juice are staples in my cooking.

47points

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.

“It’s Life-Changing”: 30 People Share Their Genius Single-Ingredient Cooking Tips 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

POST

Stephanie Did It 1 year ago

Works for coffee too; ad a pinch to the grounds before brewing.

68points

MSG

And no, it’s not “bad” for you nor does it cause headaches. That was all a complete fabrication

ConBroMitch Report

Final score:

122points

POST

Snorky The Pig 1 year ago

"You don't need therapy, all you need is MSG." -Uncle Roger (if you know you know)

86points

“It’s Life-Changing”: 30 People Share Their Genius Single-Ingredient Cooking Tips 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

POST

WindySwede 1 year ago

Never tried, but still amazed over that the bubbles will stay in batter after the (light) mixing!

23points

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?

“It’s Life-Changing”: 30 People Share Their Genius Single-Ingredient Cooking Tips 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

POST

WindySwede 1 year ago

Might try that. Other than that, really much butter, cream and a pinch of nutmeg. Also.

25points

“It’s Life-Changing”: 30 People Share Their Genius Single-Ingredient Cooking Tips 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

POST

Donkeywheel 1 year ago (edited)

Or cornflour if you want a flavorless option to preserve the taste of the soup.

48points

helenfeller , Shardar Tarikul Islam Report

“It’s Life-Changing”: 30 People Share Their Genius Single-Ingredient Cooking Tips 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.

Final score:

96points

POST

R Dennis 1 year ago

I like good balsamic vinegar on mine.

41points

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

“It’s Life-Changing”: 30 People Share Their Genius Single-Ingredient Cooking Tips 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

POST

Ace 1 year ago (edited)

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.

29points

#11

“It’s Life-Changing”: 30 People Share Their Genius Single-Ingredient Cooking Tips 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

POST

Nerenahd Dhaneren 1 year ago

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.

136points

#12

“It’s Life-Changing”: 30 People Share Their Genius Single-Ingredient Cooking Tips 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

POST

WindySwede 1 year ago

In cooking I usually just add some fish sauce, Kikkoman soy sauce and chicken broth. If suitable.

29points

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

“It’s Life-Changing”: 30 People Share Their Genius Single-Ingredient Cooking Tips 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.

sweetmercy , Pixabay Report

Final score:

84points

POST

🇺🇦 PrincessPatton 🇺🇦 1 year ago

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.

29points

#14

Chives in eggs

Overlandtraveler Report

Final score:

82points

POST

Groaver Andout 1 year ago

Definitely!

12points

ItsF**kingRaw_ComeOn Report

#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

POST

Headless Horseman 1 year ago

I like rum extract for this reason, too!

22points

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

“It’s Life-Changing”: 30 People Share Their Genius Single-Ingredient Cooking Tips 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.

cgg419 , wikipedia.org Report

Final score:

74points

POST

Donkeywheel 1 year ago

Vietnamese nuoc mam is the best.

15points

PuzzleheadedLet382 Report

#17

Basil can do a lot of heavy lifting in a dish and isn’t easily replaced, flavor-wise.

Final score:

73points

POST

WindySwede 1 year ago

Basil: "Listen, don't mention the war! I mentioned it once, but I think I got away with it alright."

45points

#18

Cardamon. Add it to any dish that uses ginger, cinnamon, nutmeg or cloves to round out the flavor. It makes snickerdoodles taste elegant.

LeoMarius Report

Final score:

67points

POST

Annik Perrot 1 year ago

Sorry, cardamom is to me what coriander is to some people. Just can't abide the taste.

24points

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

“It’s Life-Changing”: 30 People Share Their Genius Single-Ingredient Cooking Tips 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.

HDitt , Barbara G Report

Final score:

64points

POST

Jo Davies 1 year ago

I am still trying to figure out why boxed Mac and cheese is so popular! It is a really simple dish to make.

37points

#20

“It’s Life-Changing”: 30 People Share Their Genius Single-Ingredient Cooking Tips 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.

Alexispinpgh Report

Final score:

63points

POST

Mammie 1 year ago

I keep it in the fridge all the time. Adds so much flavor to many dishes.

14points

NeverSeenAMoose , https://www.pexels.com/photo/two-ice-cubes-3675620/ Report

#21

“It’s Life-Changing”: 30 People Share Their Genius Single-Ingredient Cooking Tips 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.

Final score:

57points

POST

arthbach 1 year ago

"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.

73points

Project_863_subject5 Report

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

POST

Trish 1 year ago

"I asked for extra pickles on my burger. There's only like 5 or 6." -Michael Scott

23points

#23

Bay leaf or two.

castironguy Report

Final score:

52points

POST

Pa4040 1 year ago

Babushka approves.

20points

PotatoNinja5000 1 year ago

Needs more mayonaise.

3points

Mindy Keys 1 year ago (edited)

Ground Bay (laurel) is the same spice but you get a lot more flavor and don't have to fish out the leaf. It's magnificent. Used in a lot of NE Mexican dishes.

3points

liz MacClain 1 year ago

Bay leaves are great for enhancing flavors in almost anything

2points

CheshirePhrogg 1 year ago

I have gotten too many bay leaves in my mouth to fully trust them. But if you break them up and toss them on the floor and then vacuum them up they freshen the room and vacuum cleaner bag very nicely

2points

Marilyn Russell 1 year ago

Or two! I have a big jar I got from a Greek person who has a bay tree. Must use them more often.

1point

Dorothy Reiser 1 year ago

Brings a "meatiness" to vegetarian stews and soups.

1point

Wednesday 3 weeks ago

I use it in most sauces, all soups, marinara, green chili and shredded beef

0points

Donna Gettings Apperson 1 year ago (edited)

I grew up with "don't eat the leaves" spaghetti sauce. I still use them. So good.

0points

Annik Perrot 1 year ago

Here it's always part of à "bouquet garni", à small, tied bunch of herbs you add to your dish while it cooks. The other two staples are rosemary and thyme, but you can also add basil, sage, parsley, celery leaves... Bay leaves also do wonders in any wine-based sauce.

0points

Simona M. 1 year ago

Yes.

0points

Sarah Jones 1 year ago

I like to cook brown rice slowly with a bay leaf in it.

0points

Fish Fingers 1 year ago (edited)

This comment is hidden. Click here to view.

jmdirks 1 year ago

This comment is hidden. Click here to view.

#24

“It’s Life-Changing”: 30 People Share Their Genius Single-Ingredient Cooking Tips 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

POST

Dimp1961 1 year ago

What is a grit? In uk it's to stop ice on roads. Excuse my ignorance.

20points

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

“It’s Life-Changing”: 30 People Share Their Genius Single-Ingredient Cooking Tips 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

POST

Ace 1 year ago

No, just no. Good extra-virgin olive oil. Butter has no place in tomato-based dishes like this.

60points

#26

Orange zest to oatmeal cookies!

SeaDewey Report

Final score:

49points

POST

Potty pagan panda 1 year ago

Orange zest to chocolate cookies!

29points

pm-me-souplantation , Terrance Barksdale Report

#27

“It’s Life-Changing”: 30 People Share Their Genius Single-Ingredient Cooking Tips I use Kraft Macaroni & Cheese packets to season my popcorn. It's life-changing

Final score:

48points

POST

Milady Blue 1 year ago

I like parmesan cheese on mine.

32points

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

“It’s Life-Changing”: 30 People Share Their Genius Single-Ingredient Cooking Tips 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

POST

Ace 1 year ago

I can never begin to understand just how bad your everyday butter must be that you think that Kerrygold is somehow special.

57points

#29

Sumac. I love the ability to add an strong sour note without adding additional liquid like you get from citrus juice or vinegars.

[deleted] Report

Final score:

37points

POST

Shane Hussel 1 year ago

There is sumac other than the poison kind?

27points

#30

“It’s Life-Changing”: 30 People Share Their Genius Single-Ingredient Cooking Tips Sumac. Use it for fish

[deleted] , reddit.com Report

Final score:

35points

POST

WindySwede 1 year ago

Present in Worcester-sir-shire-ire-sause? (Don't know spelling,so making it obvious that I'm not trying...)

24points

smilingismyfavorite , CA Creative Report

Continue reading with Bored Panda Premium

Unlimited content

Ad-free browsing

Dark mode

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.

#31

“It’s Life-Changing”: 30 People Share Their Genius Single-Ingredient Cooking Tips Vinegar! More broadly, acids. They add that extra something I was always looking for.

Final score:

13points

POST

C.S. E. 1 year ago

Usually, if what you are cooking tastes a bit bland or flat, add an acid. My favorite dish is literally comprised of a protein, a fat, and an acid (chicken pounded flat, olive oil, lemon juice). So simple. . SOOOOO GOOD! But you CAN'T flake on the quantity of oil, it's not a spritz. Finish with a bit of salt and pepper.

1point

#32

“It’s Life-Changing”: 30 People Share Their Genius Single-Ingredient Cooking Tips Fresh Coriander, opened up the whole Asian cuisine for me.

[deleted] , Rajesh S Balouria Report

Final score:

13points

POST

Jihana 1 year ago

I'll pass, thank you very much

7points

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

See Also on Bored Panda

Thrill-Seeking Diver Jumps Down Extreme Waterslide, Ignoring The Strict Ban For Women

#33

Dijon mustard instead of regular mustard.

Milkaay86 Report

Final score:

12points

POST

Apachebathmat 1 year ago

We all know English mustard is the mustard of all mustards

9points

#34

Homemade stock. It improves everything it goes in. I haven't bought the stuff from the store in years.

Guvmint_Cheese Report

Final score:

11points

POST

WindySwede 1 year ago

Just give me a fortnight and a ton of motivation... 😐

13points

#35

Crossover from Indian cuisine -- yogurt, in bread, in marinades/sauces. Adding a bit of sodium citrate prevents splitting/grainy under heating.

anonanon1313 Report

Final score:

10points

POST

R Dennis 1 year ago

Just pay attention when you grab it out of your fridge. Vanilla yogurt doesn't work with chicken...

13points

#36

Brown butter for baked goods containing butter.

Left_Apparently Report

Final score:

10points

POST

Nikki Sevven 1 year ago

You can also substitute more interestingly flavored flours for up to a quarter of the total AP flour. I like brown rice flour in Toll House cookies, or spelt flour in oatmeal cookies. (I wouldn't substitute more than a quarter of the AP. If the gluten is reduced further, it'll affect the texture of the finished product.)

2points

#37

Apple cider vinegar. Add it to any bean related dishes and it makes all the difference in the world. Red Beans and rice and black beans and rice are dynamite with a splash of vinegar.

level 1 [deleted] Report

Final score:

10points

POST

Ace 1 year ago

Any vinegar really. Some have more distinct flavours than others, it's true, and cider vinegar is one of the less flavoured ones, but red or white wine vinegar is equally flexible in the range of dishes it can enhance.

2points

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

See Also on Bored Panda

“Ma’am I Live Here”: Woman Refuses To Back Out Of Driveway, Learns A Lesson The Hard Way

#38

“It’s Life-Changing”: 30 People Share Their Genius Single-Ingredient Cooking Tips Red Boat N40°. Before I tried it I thought all fish sauce was pretty much the same. I was wrong. Now I look for excuses to use it.

[deleted] , qbit20 Report

Final score:

9points

POST

Colin Leamon 1 year ago

Like balsamic vinegar, you get what you pay for

1point

#39

Butter. I had really only used it as a spread prior to taking cooking more seriously.

frizbplaya Report

Final score:

9points

POST

MotherofGuineaPigs 1 year ago

My grandma always told me - cook with butter use oleo (margarine) for baking.

1point

#40

White wine in sauces.

I was making a cream sauce for pasta once and when the white wine hits the hot pan that already has butter, garlic and other seasoning it just gives off an intoxicating aroma. The whole house smelled like a fancy restaurant.

Ghenges Report

Final score:

9points

POST

Chewie Baron 1 year ago

I often use Vermouth in place of wine. Adds a more complex flavour.

4points

#41

“It’s Life-Changing”: 30 People Share Their Genius Single-Ingredient Cooking Tips I worked in a high-end restaurant that was very well known for its cheesecake. The secret to the cheesecake: just cream cheese and marshmallow fluff blended together and set in graham cracker crust.

Busker12 , Karolina Grabowska Report

Final score:

8points

POST

Donkeywheel 1 year ago

I’ve got a news for you : you’re not working in a high end restaurant if you’re serving cheesecake and especially if you’re using « marshmallow fluff » and « graham cracker crust ». Might be an expensive pretentious place, but definitely not high end. Real pastries are not made with this stuff.

25points

50 Of The Most Incredible Shots That Were Submitted To The Comedy Wildlife Photography Awards

See Also on Bored Panda

French Diver’s “Jewels” In Tight Swimming Trunks Become Talk Of The Town At Olympics

#42

Butter instead of oil. Butter instead of oil! Bacon grease i stead of oil elsewhere

EldritchCookie Report

Final score:

8points

POST

talliloo 1 year ago

agree but i also would have to add using chicken fat. no...not the stuff that hangs onto a piece of chicken. save chicken skin and freeze until you have quite a bit. then, slowly render it in a skillet. the resulting fat is good for all sorts of things that you would use bacon grease or lard. also, the resulting crispy chicken skin is similar to fried pork rinds - just add a bit of salt. btw, they are called gribbens in jewish cooking.

1point

#43

“It’s Life-Changing”: 30 People Share Their Genius Single-Ingredient Cooking Tips The trick to life-changing mashed potato gravy: the spice packet from your instant ramen. I make my gravy with butter, flour, water, and a packet of beef or chicken ramen seasoning.

sifumokung , wikipedia.org Report

Final score:

7points

POST

Kirsten Kerkhof 1 year ago

I flavour my mash with vegetable stock powder.

6points

#44

“It’s Life-Changing”: 30 People Share Their Genius Single-Ingredient Cooking Tips I put extra yolks in my scrambled eggs. It makes them so much more decadent. So, for example, if I'm making eggs for two people, I'll use four whole eggs and two additional egg yolks.

theWet_Bandits , Sasha Kim Report

Final score:

7points

POST

Jihana 1 year ago

I don't know, seems like a waste of egg whites.

25points

Boating_Enthusiast , Karolina Grabowska Report

#45

“It’s Life-Changing”: 30 People Share Their Genius Single-Ingredient Cooking Tips It'll sound dumb, but grapeseed oil. It's got a higher smoke point and really upped my meat-searing game. I used to smoke out my college apartment trying to fry steak in butter. Then I realized I could sear my steaks in grapeseed oil and rub them down with butter before they rest.

Final score:

7points

POST

Kerensa Scott 1 year ago

Rapeseed Oil does the same thing, Oil the steak NOT the pan

4points

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

See Also on Bored Panda

Mom Leaves $250k Inheritance To Son, Throws A Fit When Daughter Stops Looking After Her

#46

Chicken stock, not the canned/boxed stuff but homemade. I use it constantly now

LSatyreD Report

Final score:

7points

POST

Marcellium 1 year ago

People may think it's hard to make homemade chicken stock but it's easier than you may think. Here's how my family does it. Easy easy way, not super fancy, using a pressure cooker/instant pot. But a rotisserie chicken. Break it apart, set aside bones and skin and some of the meat on a pan. Put some onion, carrot, celery, garlic, whatever really (or none! your preference) , and put that bad boy in oven for like 45min at 350 Put the roasted goodness in the instant pot and fill to just cover, put it for an hour at least. Drain and all done! Most of the time is just waiting.

3points

#47

Larb. The lime juice/ fish sauce combo made my head explode. I went looking for all the Laos, Cambodian, Vietnamese food I could find.

sam_the_beagle Report

Final score:

7points

POST

Der Kommissar 1 year ago

Larb is a staple at our house. So is loc lac, banh mi and pho

0points

#48

Roasting spices!

EldritchCookie Report

Final score:

7points

POST

lisa m 1 year ago

Another key is buying fresh spices from ethnic stores or health food stores, not the old sub par c**p in those jars...what a difference in flavor..I recently went to my local health food store and bought a few spices and omg u really only need a little compared to those spice rack containers

3points

#49

I like to add a bit of cardamom into recipes, it makes everything a lil oomphier!

EldritchCookie Report

Final score:

7points

POST

Lorraine R 1 year ago

It's a flavor that not everyone is familiar with, so a lot of folks know they're tasting something 'different' but they don't know what.

0points

#50

Saffron. Can turn regular rice into the food of the gods.

kweenllama Report

Final score:

7points

POST

Rob 1 year ago

It should do at that price.

9points

Life_On_the_Nickle , Quang Nguyen Vinh Report

#51

“It’s Life-Changing”: 30 People Share Their Genius Single-Ingredient Cooking Tips I substitute half the sugar I put into boxed cookie, cake, and cupcake mix for a packet of Jell-O Vanilla Instant Pudding powder. It keeps baked goods super soft and moist for days.

Final score:

6points

POST

TruthoftheHeart 1 year ago

I've never seen a box mix ask for sugar, usually just egg, water/milk or oil/butter.

9points

Woman Refuses To Chip In For Babysitting Because She Doesn’t Even Have Kids, Asks If She’s A Jerk

See Also on Bored Panda

“This Breaks My Heart”: People Stunned—And Angry—After Woman Buys Lost Luggage From Airport

#52

“It’s Life-Changing”: 30 People Share Their Genius Single-Ingredient Cooking Tips Grains of Paradise. I use them in place of black pepper all the time. They're a huge staple in my house now

its-fewer-not-less , wikipedia.org Report

Final score:

6points

POST

Jo Davies 1 year ago

I am blessed with a pepper tree in my garden. The taste is amazing.

2points

Altruistic_Road8563 Report

#53

Nutmeg, I have to be extra careful when adding this. A literal pinch, then taste (add or not). Coz sometimes even a tsp of ground nutmeg can be overpowering.

Final score:

5points

POST

Nikki Sevven 1 year ago

A bit of freshly ground nutmeg really enhances cheese sauce.

3points

#54

“It’s Life-Changing”: 30 People Share Their Genius Single-Ingredient Cooking Tips If you run out of bread crumbs and are in a pinch, just toast a slice of bread and grate it into fine pieces

gooberdawg , Dovile Ramoskaite Report

Final score:

4points

POST

Jihana 1 year ago

So instead of bread crums use bread crumbs, got it.

24points

#55

Chipotle chili flakes instead of regular

Mjireddit Report

Final score:

3points

POST

CG 1 year ago

I use chipotle chili powder whenever I make shake and bake chicken, and it helps add a nice kick to the breading.

1point

#56

Mushrooms in almost any savory dish

Oden_son Report

Final score:

3points

POST

C.S. E. 1 year ago

I can not stand the texture of mushrooms but love the taste, so I always keep dried mushrooms around and pulverize them into a powder - then sprinkle them in. My magic mushroom powder recipe is salt, pepper, chili flakes, and powdered porcini. I also experiment with the types of pepper and salts I use - there are so many kinds!

11points

"I Didn't Start The Dryer": Karen Gets Taught A Lesson After Throwing Out Neighbor's Wet Clothes

See Also on Bored Panda

Guy Divorced 3 Years Ago Drops Off 3 Y.O. With His Ex-Wife Completely Out Of The Blue

#57

Calabrian chili's in oil. There us a reason why Bobby Flay wins so many cooking competitions, it is this and quick pickled red onions.

Ginja3684 Report

Final score:

2points

POST

Hi there, fellow pandas! As a person (over)educated both in social sciences and literature, I'm most interested in how we connect and behave online (and sometimes in real life too.) The human experience is weird, so I try my best to put its peculiarities in writing. As a person who grew up chronically online, I now try to marry two sides of myself: the one who knows too much about MySpace, and the one who can't settle and needs to see every corner of the world.

Read less »

Gabija is a photo editor at Bored Panda. Before joining the team, she achieved a Professional Bachelor degree in Photography and has been working as a freelance photographer since. She also has a special place in her heart for film photography, movies and nature.

Read less »

What do you think ?

POST

athornedrose 1 year ago

man i love cooking but i hate that any online discussion on food immediately becomes classist/ableist because people insist that using any kind of shortcut or processed product is "gross" or "fake" or "not really cooking". fresh ingredients and the time it takes to prepare and cook them are a luxury for healthy and/or wealthy people depending on the country you live in. the ability to use what you have and can afford to make something tasty is a fantastic skill to have. being up in arms about "real" food doesn't address cost, availability, training, or sometimes literal physical strength it can take to prepare a completely fresh ingredient meal. can't we just acknowledge that?

27points

Rachel R 1 year ago

Full agree, there are so many reasons one can want or need shortcuts when it comes to cooking, heck in Home Ec we even had a module that incorporated convenience foods into meals. And I know usually it's used in the BF/formula argument, but FED IS BEST. I love cooking, but as a single person without a dishwasher I'm not interested in doing both the cooking and cleaning for a fully from scratch meal every day.

12points

P La 1 year ago

I can't read it.

8points

Katrina M. Alecson 1 year ago

I thought I was the only one!

4points

James Pelley 1 year ago

Neither can I! This is getting ridiculous! Way too much of this in the past few days!?

1point

Min 1 year ago

Same old BP app fail

1point

DeoManus Argentem 1 year ago

I use 0% Greek yoghurt in place of sour cream in most dishes (tacos, enchiladas, fajitas, beef stroganoff, and spinach dip specifically off the top of my head). Tastes the same, if a little "lighter" (in a good way), and is far healthier!

3points

Marilyn Russell 1 year ago

Yes, you can and I have also, but sour cream still has its uses and isn’t terrible for you. Fat is not your enemy - it’s sugar.0

3points

WonderWoman 1 year ago

Most of these aren't life changing at all.

2points

Daniela Lavanza 1 year ago

#38 then #39...seriously? Doesn't BP team read up its own articles before posting them? This makes me think your lists are just made up of anything you come across, no coherence needed. So sad, you could easily do far better than that.

2points

fluffyacat 1 year ago

Come on! Get your sh1t together, Bored Panda. Half of these articles don't work

1point

Pepper Anne Spice 1 year ago

Article mentions using dental floss to slice baked goods; fishing line is also a great option.

0points

justinarnold 1 year ago

Why is this post blocked for Android users?

0points

Simona M. 1 year ago

A few new ideas, thank you.

0points

mysterious(all pronouns) 1 year ago

Add fresh chives to garlic butter, it's amazing.

0points

Marilyn Russell 1 year ago

Hmm. Good suggestion - I shall try that next spring when my garden full of chives I forget to use much is beckoning me. Maybe I’ll even make my own butter too for the occasion.

0points

Jessica Jones 1 year ago

When making boxed cake mixes, replace the oil with equal amount of butter and use an extra egg. It makes the cake richer and moister (is that a word?).

0points

Marilyn Russell 1 year ago

Look - I’ve studied the English language in university, have read much of the major classic works of literature, have done copy editing and worked as a photojournalist and a communist (okay autocorrect- that’s some funny stuff so I’m leaving it - but I meant columnist, of course), and I used to be a spelling Nazi, but I say, sometimes making up words that work is fine. Shakespeare did it. I always think of MacBeth - the multitudinous seas incarnadine…

1point

Falcon on Dizzy 1 year ago

add bacon

0points

Shane Hussel 1 year ago

I cancelled out the angry vegan for you.

0points

POST

athornedrose 1 year ago

27points

Rachel R 1 year ago

12points

P La 1 year ago

I can't read it.

8points

Katrina M. Alecson 1 year ago

I thought I was the only one!

4points

James Pelley 1 year ago

Neither can I! This is getting ridiculous! Way too much of this in the past few days!?

1point

Min 1 year ago

Same old BP app fail

1point

DeoManus Argentem 1 year ago

3points

Marilyn Russell 1 year ago

Yes, you can and I have also, but sour cream still has its uses and isn’t terrible for you. Fat is not your enemy - it’s sugar.0

3points

WonderWoman 1 year ago

Most of these aren't life changing at all.

2points

Daniela Lavanza 1 year ago

2points

fluffyacat 1 year ago

Come on! Get your sh1t together, Bored Panda. Half of these articles don't work

1point

Pepper Anne Spice 1 year ago

Article mentions using dental floss to slice baked goods; fishing line is also a great option.

0points

justinarnold 1 year ago

Why is this post blocked for Android users?

0points

Simona M. 1 year ago

A few new ideas, thank you.

0points

mysterious(all pronouns) 1 year ago

Add fresh chives to garlic butter, it's amazing.

0points

Marilyn Russell 1 year ago

Hmm. Good suggestion - I shall try that next spring when my garden full of chives I forget to use much is beckoning me. Maybe I’ll even make my own butter too for the occasion.

0points

Jessica Jones 1 year ago

When making boxed cake mixes, replace the oil with equal amount of butter and use an extra egg. It makes the cake richer and moister (is that a word?).

0points

Marilyn Russell 1 year ago

1point

Falcon on Dizzy 1 year ago

add bacon

0points

Shane Hussel 1 year ago

I cancelled out the angry vegan for you.

0points