16 Nearly Forgotten Kitchen Tricks That Make Food Taste Delicious

Grandma knows all the best kitchen tips and tricks to save you time, money and effort. and also bakes the best sponge cake? Or uncle's mashed potatoes are pure symphony? Sometimes the addition of a secret ingredient to a particular dish makes it that much tastier. Learn the cooking secrets that cooking enthusiasts have shared online.

I always add a little coffee to my chocolate baked goods (especially when I use cheaper chocolate). It makes the flavor of the cake deeper. My friends love my brownie 😉 .

I usually add a pinch of salt, good salt, to my hot chocolate. It makes the drink seem more chocolatey 😉 .

I use overripe bananas to make banana bread. I freeze them first and take them out of the fridge before baking. Frozen bananas are sweeter, although I don't know how that works myself 😉 .

I add some lemon juice to the broth. It makes the broth bright in color and looks beautiful on the plate.

Smoked paprika is an excellent addition to cabbage soup and sauté cabbage. It adds a smoky flavour to really many dishes (meat, beans, fish).

I use potato flakes to thicken my stew. I said goodbye to potato starch a long time ago.

My patent on pasta salad. I add diced salami to the steamy hot pasta. This will melt the fat from the meat, which will boost the flavor

Nuts to prepare pesto get expensive. Instead, we can use cooked quinoa, which has a nutty flavor.

When I want pasta to cook faster, I soak it in water for a few hours first.

Peanut butter added to stew or chilli con carne, gives the dish an earthy taste. I was first shown to me by my husband 😉 .

Everyone has baked a cake from a ready mix. To make it tastier add milk as the liquid and whisk in an extra egg. This is my aunt's way who heard about it from another lady somewhere at the post office 😉 .

My go-to for emergency tomato soup. I combine poultry broth and tomato sauce from a jar in a pot. My kids love this dish.

I make a vegan meringue out of water that was in a can of lentils. Just whisk it together with sugar and bake it in the oven. My wife never realized it was eggless meringue;)

I add some crushed anchovies to all my sauces (pasta, salads). It makes all the difference 😉 .

I add a little almond extract to all my baked goods. It especially makes French toast tastier.

I am allergic to lactose. I use yeast flakes instead of grated cheese for pasta. They are very cheesy 😉 .

What are your culinary secrets?