Marmite.

Here's an opposite example: When making lasagna, leave out the bechamel sauce. No more soggy mess

I quite like cottage pie (or shepherds pie, depending on my mood). I've found mixing sweet potato into the mashed potato topping makes a HUGE difference. Only 1/4 to 1/3 is needed, anymore and it can be overpowering.

Soy sauce makes everything better. If there is some kind of sauce or broth just add a little bit. The extra salt and umami flavor elevate everything. Doesn't matter the cuisine. It goes great in burgers

New Mexico hatch Green chilies on everything.

Wijko saté sauce. It goes with almost anything. I'll have no shame in it. My Asian partner does.

This one’s a bit of a preference and not much an ingredient, but a topping. I tend to put molasses on pancakes over syrup or honey. I still occasionally use maple syrup or honey, but I love the bitterness of molasses.

Dry sherry in tomato sauce, soups, or anything with beef in it.

Pumpkin pie. Add cardamom.

Recently discovered the wonders of yeasty flakes, never thought to put it in sauces (only sprinkles) so I will give this a go, thanks!

My ultimate sprinkly pasta topping is a mixture of grated cheese, crushed Salted crisps, yeast flakes, fresh basil, hot sauce, and Japanese shichimi.

Butter. Butter. More butter. More butter, more better

Salt, butter and garlic. But I have a feeling my secret ingredients aren't all that secret.

I find a lot of dishes are just better with oregano.

Bog standard "all purpose seasoning" in mac n cheese. Just elevates the whole thing.

Almost all of my barbecue rubs have black garlic salt/pepper. Make it myself.

Add two or three tablespoons of sugar when you're making a batch of salsa, just a tiny hint of sweetness is all it takes~