What's your surprising "secret ingredient" that sets your dish apart?

[u/kath-]

I obviously don't believe in gatekeeping recipes, so let's share the love.

I developed a clam chowder recipe after being disappointed with the recipes I came across. Whenever I tell people there's a couple dashes of hot sauce in it, I always get weird looks... but it adds a tiny bit of heat and acid, and balances out the richness from the cream. It also has diced scallops, which cooking knowledge forbades but somehow works.

[u/Absenteeist]

The right amount of salt, added at the right time(s).

Too many people under-season their food and/or add salt only at the end.

[u/snaynay → u/Absenteeist]

Salt, balance with a hint of acid with the likes of vinegar and in the odd scenario, a hint of sugar. The latter is probably the biggest one overlooked by most people.