Asian cooking relies on mono-sodium-glutamate (MSG) instead of salt for dishes like fried rice. Famous Asian comedy YouTuber "Uncle Roger" promotes this flavor enhancer.
Fresh garlic tastes better than garlic powder. “The smell of fresh onion and garlic cooking is my culinary aphrodisiac,” says a home chef. For less bitterness, cut garlic cloves in half and remove the inner sprout.
The next contributor, a chef, asks, "Want to make your food taste like restaurant food?" "Salt, butter, and shallots." Shallots are naturally sweeter than onions, adding depth to a dish.
Mustard is more than a condiment. Mustard prevents lean chicken parts from drying, according to one commenter. All roasting gravy contains equal parts honey and mustard.
I always stock garlic and onion powder. They give a dry rub body. "Garlic powder, onion powder, and black pepper are my cooking staples," says a friend.
Central American chili-garlic paste is new to me. The next contributor said, “Ever since I discovered achiote, I’ve been making my chicken better than Chipotle!” I may order some. Fighting talk.
Raw sugar cane juice concentrate makes great baked goods. A proud mother says, "If it's cookies, Molasses." “When I make cookies, my boys love it.” Your grandparents used molasses in many sweet recipes.
Finally, a great spice cooking tip. Fresh turmeric and cinnamon taste best. Asian chefs prefer fresh, whole spices. “I started using them in the last month, and my cooking has improved exponentially,” says a fan.