Asklemmy

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.

Sliced watermelon with Tajin spice is the food of the gods.

Unsweetened cocoa powder in my chili. I'm not sure how common/uncommon that is, but everyone I've ever told looks at me like I'm crazy, right before asking for a 4th bowl. At least Alton doesn't think I'm crazy.

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.

Dashi. Makes dishes get a lot of umami.

Balance acidity, that's pretty much how to make every sauce delicious. Per OP's suggestion, that free glutamate punch also helps.

Beans (usually black beans, but I've been looking more into other varieties lately), lentils, peas, soy curls, tofu, tempeh, tvp, rice, oat groats, barley, quinoa, bulgur, amaranth, other grains I can't remember at the moment, and seitan: wherever most people would use mutilated body parts.

Worcestershire sauce in tuna. It is delicious.

hominy in chili

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~

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

Oregano. 🤫 Don’t tell anybody Andy.

Scrambled eggs. Add some cream and onion.

I put a pinch of freshly roasted and ground cumin in my guac. Gives it a little oomph