“Never Went Back”: 30 Ingredients That Were Game-Changing In People’s Cooking

If you’re anything like us,foodis one of the main things you think about throughout the day. There’s a lot of excitement to be found in planning the meal you make after work or what you’ll cook or bake for your family and friends over the weekend. However, we can sometimes get stuck in our little routines and default to the recipes that we know and love.

Recently, somehome chefstook to a thread on the sprawling Cooking online group to share theirunusualgastronomic discoveries. They opened up about the common household ingredients that they’ve overlooked so far, only to realize just how amazing they can be when used correctly. Smoked paprika, garlic, and capers are just the tip of the iceberg! Scroll down for some inspiration.

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Smoked paprika. My parents only had the regular kind, but one time during college I grabbed smoked instead and never went back. The earthiness really rounds out and deepens the flavor of all kinds of foods, especially plant foods like vegetables, mushrooms, and beans.

Bowl of paprika on ornate plate, showcasing an amazing ingredient often overlooked.

Yogurt in a decorative bowl garnished with mint, surrounded by garlic, lemon, and herbs on a marble surface.

Stock. Only recently did I learn to use it in lieu of water for things like cooking rice. Such a basic thing that I feel like every cook knows – but I didn’t.

Hot pot with fresh ingredients, including cabbage, carrots, and mushrooms, showcasing amazing overlooked ingredients.

Some commonfoodsand ingredients aren’t as easily accessible or affordable as before due to macroeconomic shocks. For instance, getting a hold of cheap eggs in the United States and elsewhere in the world can be a real challenge these days. And the situation may get worse later this year. In short, the avian flu has caused a shortage of this ubiquitous food. UN Newsstatedback in December that avian flu has been reported across 5 continents, in 108 countries.CNNreportsthat now, in February, some American retailers are limiting the number of eggs customers can buy. “Due to ongoing issues with the supply of eggs, we are currently limiting egg purchases to one dozen per customer, per day, in all Trader Joe’s stores across the country,” a company spokesperson told the news outlet.

CNNreportsthat now, in February, some American retailers are limiting the number of eggs customers can buy. “Due to ongoing issues with the supply of eggs, we are currently limiting egg purchases to one dozen per customer, per day, in all Trader Joe’s stores across the country,” a company spokesperson told the news outlet.

Roasted garlic! My favorite thing to add to vegetables.

Roasted garlic cloves wrapped in foil, showcasing overlooked ingredients.

Worcestershire sauce. Before I only used it sparingly and only if a recipe specifically called for it, then I found a pork katsu recipe that had it in the dredge along with tomato paste and it completely changed my world. It so often fixes the “it’s missing something” problem, and is great for adding depth of flavor to something simple.

Pouring sauce over ingredients, showcasing amazing overlooked ingredients in cooking.

Limes and lemons. Been adding them to my sauces and foods recently-really enjoying the new taste.

Fresh lemons and limes on a dark wooden surface, showcasing amazing ingredients.

Kroger said that some locations are choosing to limit the sale of eggs “based on availability” to two dozen per customer per trip. Costco also confirmed it is limiting the sale of eggs to three packages (usually sold in cartons of two or four dozen).Some videos and photos onsocial mediashow American shoppers stocking up on as many eggs as they can get their hands on. In some states, consumers are showing prices reaching a mind-boggling $10 per egg carton.

Some videos and photos onsocial mediashow American shoppers stocking up on as many eggs as they can get their hands on. In some states, consumers are showing prices reaching a mind-boggling $10 per egg carton.

Anchovies. Everyone hates anchovies, but that’s because they tried to eat one whole or ordered them on pizza one time. But add them to pasta sauce and they are delicious salty flavor-enhancers. You will NOT taste ‘anchovies’ if it’s done properly.

Canned anchovies on a white cutting board, representing ingredients often overlooked in cooking.

Cumin! I just threw that in some broccoli soup and it saved the dish! I’d never considered it outside of meat dishes.

Wooden spoon with turmeric powder, one of the amazing ingredients often overlooked.

Fresh herbs. Now I always have them in our garden in the spring and it blows my mind how they take any dish to the next level. I haven’t had much luck growing them indoors in the winter, though.

Fresh herbs including basil and dill, showcasing amazing ingredients people often overlook.

Meanwhile, Waffle House is adding a 50-cent charge for every egg that it sells at its restaurants. The company reported that it is “continuously monitoring egg prices and will adjust or remove the surcharge as market conditions allow.”In the US, egg prices rose a whopping 14% from November to December 2024, as the avian flu ravaged the egg-laying bird population that year. The US Department of Agriculture expects the price of eggs to jump another 20% in 2025.

In the US, egg prices rose a whopping 14% from November to December 2024, as the avian flu ravaged the egg-laying bird population that year. The US Department of Agriculture expects the price of eggs to jump another 20% in 2025.

Dill. Such great flavor. Fresh is better but a high end dry works.Can be put in meatballs, on chicken or fish, in sauces/gravy, pasta and potato salads. I just love it!!

Close-up of a fennel plant, an amazing ingredient often overlooked.

Cooking with alcohol in general, but mostly wine. Growing up, my mom always said it was unnecessary and didn’t make a difference with taste. She was wrong.

Pouring wine into a pot of sauerkraut, highlighting overlooked ingredients in cooking.

I’m embarrassed to say avocado. It was always just something that I mushed into guac-y things, kind of a blank canvas for higher flavours.Then I tasted a good one (and also realised how much fibre this creamy little miracle contains).Now there’s bold avocado sliced on my Vegemite toast and sneaky avocado in my cakes. I love that stuff.

Avocados, often overlooked ingredients, halved on a wooden board.

According topie artist Jessica, scarcity can be a wonderful motivator for innovation. “The Great Depression and the world wars before and after saw global shortages of all sorts of commodities and common cooking and baking ingredients. As people learned to make do with what they had, bakers got creative… and so did the food marketing departments!” she told Bored Panda via email.She explained that ‘new’ foods gained popularity during these times. One such example is the (now-classic) peanut butter and jam sandwich which “replaced the more expensive meat sandwiches, while still providing a decent hit of protein and calories.““But, knock wood, we don’t need another economic downturn to inspire our culinary innovation!“Jessica suggested that home cooks can create an occasion where they’d be called to add a more elevated touch. In short, we can make our own opportunities to expand our gastronomic repertoires. “Throw a dinner party, start a supper club, make a pledge with a friend to work your way through a new cookbook… If you take the mundane out of the act of sitting down to eat, chances are you’ll take the mundane out of your baking repertoire too!”

She explained that ‘new’ foods gained popularity during these times. One such example is the (now-classic) peanut butter and jam sandwich which “replaced the more expensive meat sandwiches, while still providing a decent hit of protein and calories.”

“But, knock wood, we don’t need another economic downturn to inspire our culinary innovation!”

Jessica suggested that home cooks can create an occasion where they’d be called to add a more elevated touch. In short, we can make our own opportunities to expand our gastronomic repertoires. “Throw a dinner party, start a supper club, make a pledge with a friend to work your way through a new cookbook… If you take the mundane out of the act of sitting down to eat, chances are you’ll take the mundane out of your baking repertoire too!”

Butter. It was never served at my parents house. I recently started putting butter in my food and it’s really good. Eggs and butter are literally amazing. Ohhh and browning butter in a skillet gets it really nutty. Browned butter with homemade bread is stunning.

Butter on a table, partially sliced, possibly one of the amazing ingredients often overlooked.

Fresh mint. For me, it went from being an ice cream flavor to being used three or four times a week. Not even counting in my daily smoothies.

Potted mint plant on a windowsill, showcasing amazing ingredients often overlooked in cooking.

We never had rice growing up. I had it one time with my dad when I was little but that was it. I love rice! It’s so versatile and goes with almost everything! You want sweet breakfast? Sweet milky rice. Savory dinner? Stew over rice. Don’t feel like cooking? Rice, frozen veggies, can of chicken in the rice cooker. Done. It’s cheap, easy to find, filling and nutritional. It still baffles me that we grew up poor and struggling but never once bought or used rice!

Bowl of rice garnished with sesame seeds, showcasing amazing ingredients to explore.

Bored Panda also asked Jessica for some advice for home cooks who might be concerned about the high prices and low availability of eggs due to avian flu. The pie artist opened up to us that she’s personally not a fan of egg substitutes in general and would rather eat less of something and enjoy the real deal.“But I know that is not always an option—especially for professional bakers who rely on volume sales to keep the lights on. In these scenarios, rather than trying to shoehorn in weird binding agents and chemical substitutes for eggs (which certainly exist: agar, pea protein, gelatine, etc.) I would instead look to try out new recipes that never required egg in the first place, and see if you can wean your clients onto those,” she suggested.“Who knows, you may just love your new confection offering! Instead of cake, try pie. Instead of sugar cookies, try peanut butter cookies. Instead of a pretty package of meringues, try a pretty package of fancy chocolate bark. And so on.“If you’re a fan of baking and would like to see Jessica’s awesome pie art, check out herInstagramaccount andwebsite, as well as her bookPies Are Awesome. Meanwhile, you’ll find her online pie courses onPieSavvy.

“But I know that is not always an option—especially for professional bakers who rely on volume sales to keep the lights on. In these scenarios, rather than trying to shoehorn in weird binding agents and chemical substitutes for eggs (which certainly exist: agar, pea protein, gelatine, etc.) I would instead look to try out new recipes that never required egg in the first place, and see if you can wean your clients onto those,” she suggested.

“Who knows, you may just love your new confection offering! Instead of cake, try pie. Instead of sugar cookies, try peanut butter cookies. Instead of a pretty package of meringues, try a pretty package of fancy chocolate bark. And so on.”

If you’re a fan of baking and would like to see Jessica’s awesome pie art, check out herInstagramaccount andwebsite, as well as her bookPies Are Awesome. Meanwhile, you’ll find her online pie courses onPieSavvy.

Fish sauce. Yes, used in Asian dishes but try a dash in your next bolognaise sauce. You’re welcome.

Bottle of fish sauce on a kitchen counter with plants in the background.

A little pickle juice in potato salad and tuna salad.

Pickle lifted from a jar on a fork, showcasing amazing overlooked ingredients.

The only answer for me is MSG. Have gone back to it after decades of avoiding it, and am so happy I did. Even my homemade mayo gets a pinch!

Chef adding seasoning to a pot, highlighting overlooked ingredients.

What are some ingredients that you’ve previously ignored in the kitchen that you’ve learned to love, dear Pandas? What were your most interesting discoveries?

On the flip side, what are someingredientsthat you simply can’t make yourself embrace, no matter what?

I slept SO HARD ON CURRY and indian food in general.

“Never Went Back”: 30 Ingredients That Were Game-Changing In People’s Cooking

Miso paste. I use it so often in all kinds of things. Chicken, fish, Brussels sprouts, soups, salad dressings, mixed with mayo for a sauce with a little honey and lemon. Adds great flavor.

Two ceramic bowls with overlooked ingredients: a creamy paste and a mound of powdered spice.

Basil. I enjoyed pesto pasta but would always default to marinara or Alfredo if it was available. One day my mother made pesto from scratch and I was blown away at how much better it was, started growing basil and never looked back.

“Never Went Back”: 30 Ingredients That Were Game-Changing In People’s Cooking

Mayo. Growing up neither of my parents liked it. So, I never ate it, except in tuna fish sandwiches. At some point I was introduced to all the many things it’s a base for/in, and realized subsequently that it’s very tasty!!

A spoonful of creamy ingredient from a can, showcasing an overlooked cooking essential.

Mustard. I put a little in my bechamel!

“Never Went Back”: 30 Ingredients That Were Game-Changing In People’s Cooking

For me it is leeks. I always thought that they are these giant green onions but now I tried a leek soup with them and really loved the flavor. Gonna use them in more dishes from now on.

Sliced leeks on a cutting board with a knife, showcasing overlooked ingredients.

Ground Black Pepper! Growing up l never used it. Now later, l tried it and now season everything with it. I especially love it along with some salt on fried eggs, cucumber slices and potato salad.

“Ground spice in a metal bowl with whole peppercorns, highlighting amazing ingredients often overlooked."

Ginger. Im addicted to it now, need to use it in every meal I can make it work with.

“Never Went Back”: 30 Ingredients That Were Game-Changing In People’s Cooking

Olive oil - I always thought the flavour was way too strong, but whenever I run out and have to substitute with vegetable oil I realise I miss the taste of the oil in the dish.

“Never Went Back”: 30 Ingredients That Were Game-Changing In People’s Cooking

Mushrooms! Common for most but I didn’t grow up eating them much, I was raised on simple Cuban food and not even a lot of those recipes either. For some reason, I thought I didn’t like them for a long time, I don’t think my parents did so we didn’t eat them much. I add them to a lot of my cooking nowadays. I simply slice and pop them in the microwave for 90 seconds with water, salt and pepper then add them to whatever I’m eating. I love them and buy a large container almost weekly, my partner doesn’t eat nearly as much but I’ll have them as a snack if I’m feeling up to it.

“Never Went Back”: 30 Ingredients That Were Game-Changing In People’s Cooking

Capers. My parents were decent cooks but these little jewels of taste bombs evaded their cooking for years. I actually thought they were some sort of strange seafood something or other. Now I love them and dump them in all manner of sauces, stews, and salads and as a sprinkle of umami on many of my seafood and white meat dishes.

Close-up of capers, one of 59 amazing overlooked ingredients, showcasing their green color and texture.

Ooooh confit tomatoes. If lil cherry tomatoes go on a good sale I’ll buy a TON, throw them in the oven swimming in olive oil. Makes the oil taste better, the tomatoes last WAY longer, and then you can use both as lovely condiments on basically anything.

Roasted tomatoes, an amazing ingredient often overlooked, glistening on the vine with charred skins.