/me looks at a list of poisons...hmmm...no msg...wait...there's alcohol, though.

I have often joked that the gov't could find me just by checking local garlic consumption, but that's not really my secret ingredient. I have several for different purposes:

For red meat, celery seed. Just a smidge. Seems to add body.

For spinach and salad dressing, pinch of nutmeg or allspice.

For pasta - throw a couple of chicken bullion cubes into the boil.

For chocolate anything - pinch of cayenne pepper.

For beer - couple 2 or 3 chinese hot peppers in a porter is a flavor enhancer. Coffee in stout.

Garlic Salt.

I get yelled at for using a gratuitous amount of black pepper in everything. I just like pepper - ok?

Tony Chachere's brand of Creole Seasoning has saved or perked up a lot of dishes I have made.

Here is a recipe for a fast dipping sauce:

1/2 cup sugar
1/2 cup vinegar
4 garlic cloves
2 serrano chiles chopped

Simmer all the above at medium heat in a sauce pan until thickened to the consistency of Karo syrup. About 20 minutes.

Lots and lots and lots of garlic powder is my secret ingredient.

lately, marjoram. A very nice flavor it gives. other than that, cinnamon and chipotle. try chile spices in deserts. It is FANTASTIC! adds a slight kick at the end when all the sweet taste is on its way out.

Oregano. Can't go wrong with oregano, I add it in large quantities to almost everything I make.

Here's my list, somewhat by food type.

- garlic and fresh basil for Italian - and it's easy to grow your own basil

- sesame oil for asian foods

- ground rosemary for many dishes, especially pork

And one other little secret.... I keep those small four-packs of wines so I always have something to cook with and not waste a good bottle that I'd much rather drink!

sesame oil indeed, or just sesame. And oyster sauce- great for dark, less-crispy stir-fries, best with beef.
Or, when using chicken filet, just heat the chicken quickly over a hot fire, then turn down and add some soy sauce- keeps the meat more tender and moist.

Old Bay brand seasoning. You can't beat it for seafood.

the secret ingredient... is love.

I put Lawry's seasoning salt on most of the things I cook. It goes great with all types of meats.

KETCHUP + Garlic + Garlic bread seasoning + pepper fixes any problem you have with the microwave .. overcook a steak? put some ketchup and garlic on it and its good as new .. Dont like your spinach? put some garlic on it and imagine it being lettuce or something haha ketchup + garlic gets me through life when im eatting some of these vegetables that are super good for you but taste terrible

garlic, butter, olive oil, and serrano pepper... it that order

oh and NEVER use black pepper... use garlic pepper ;)

I could tell you what I put in my secret sauce but then it wouldn't be a secret! :D

Thyme is pretty much my universal spice. I use it on eggs, meats, and even some starches (mostly potatos). Garlic is another one that goes on just about everything. I use fresh garlic when I can but will always throw in a dash of garlic salt.

i either use Bullseye BBQ sauce, or lemon pepper.

oh- and if i'm actually making a sauce and need a bit of a kick, an eighth of a cup of rye.

garlic. I love garlic in anything that would taste good with it. Chicken, pasta, etc.

garlic, an italian must. always gotta have that garlic

real-unsalted butter...nuff said