The Unexpected Ingredients That Make Literally Everything Better

Why it's good: Another salt bomb that has a much deeper and more complex flavor than regular salt, finely chopped anchovies and/or a squeeze of anchovy paste can bump a so-so dish way up. Too much can make the whole dish taste a little fishy, so I tend to use just half a tin at a time.

Use it in: My dad is an anchovy fiend, and always adds anchovy paste to his homemade caesar dressing (plus a borderline criminal load of fresh garlic — it's delicious). Anchovies will also punch up just about any pasta sauce.