Certain foods we tend to think we make better than anybody else. Sometimes we attribute the superiority of our dish to a secret ingredient. One of mine is parmesan cheese in my potato salad. Anybody else willing to share what... (46 replies, last updated by Sugar Jones January 25, 2007)

, the best "secret ingredient" is to try to use the best quality ingredients you can afford to use. And, as a pastry chef, I’ll add the following – when I do something chocolate, I will add a little bit of coffee. Not... (22 replies, last updated by amkirkland January 16, 2007)

what is (are) your secret ingredient(s) that makes your version of a dish freaking incredible? (31 replies, last updated by missclaudy September 5, 2006)

in my house the expression "Secret Ingredient" is code for nutmeg. Spinach bland? Add some "Secret Ingredient". Bacon fat makes everything taste good. (238 replies, last updated by FriedClamFanatic November 9, 2009)

The Cook’s Illustrated pie crust made with vodka might be a good candidate. They also had a recipe for “Rustic Apple Tart” and the crust used Wondra flour. Not as intriguing, though, as some other secret... (111 replies, last updated by Up With Olives March 10, 2008)

with anise stars, and pour. It must steep at least a few months to taste right for soup. I don’t know if that’s useful (or just gross) to anyone else. Thought I would share. Does anyone else’s mom have a secret... (16 replies, last updated by chocabot September 20, 2007)

I’m a big fan of Irazu—though it’s Costa Rican and not Mexican, it reminds me of places I’d have brunch in Austin, and the red salsa is fantastic (I’m guessing at the secret ingredient here too, but... (1 reply, last updated by Southside Willy July 14, 2003)

- depending upon what I have); cilantro; lime juice; pepper and salt; tomatoes, no ‘pulp’, added at last minute or makes it too watery. But my secret ingredient? Tequila. nothing special. think i used cuervo gold last... (5 replies, last updated by LAmonkeygirl August 18, 2005)

Vietnamese hot sauce made with chilis and garlic. I like it because it is not so hot that I can not eat it plain. Try it in your next bloody mary. If it’s not a curry dish to begin with, curry powder is a good secret... (141 replies, last updated by fshippen November 18, 2006)

Now, first, let’s not get into an argument over what chili IS or ISN’T. It is what a person wants it to be....different strokes, and all that. What I’d like to know, (because i usually buy canned chili with... (33 replies, last updated by paulj June 14, 2006)

No, it remains loose and sprinkle-able. It’s a perfect "secret ingredient" and adds a lot of depth of flavor. I can post exact measurements if you’re interested. (43 replies, last updated by TexasToast August 12, 2006)

. What’s the most unusual ingredient you use in your cooking? What’s your favorite secret ingredient? (45 replies, last updated by LeahinBologna August 1, 2008)

GREAT BBQ SAUCE. Do you have a :SECRET INGREDIENT" that you can reveal ,here, when making Bar B Que sauce? Thanks (36 replies, last updated by burritobelle January 17, 2008)

You’ve all had one – a “tossed salad” at an unassuming pizzeria or red-sauce joint which is nothing more than a bowl of iceberg lettuce (or romaine, if you’re lucky) and a few pale tomato sections.... (1 reply, last updated by The Chowhound Team May 30, 2006)

bored, and thought maybe there’s some secret little ingredient that could be added to make the tomato sauce just heaven. (15 replies, last updated by OldDog February 1, 2007)