Mine probably isn’t that secret these days, but almost every sauce I add nutritional yeast to. Curry, chilli, bolognese, it just makes them all better.
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Butter - I use it in pizza dough, taco meat, stir fry…
I know what brands of garlic powder to use. Nothing beats fresh garlic, but a pinch of the good stuff is worth 10 shakes of supermarket brand crap.
I had a phase where I was really into making rice “the authentic way”. Wash it, soak it, boil it in exactly proportioned amount of water, etc. Then I realized that I can instead just add a shit ton of butter and turn the side dish into the main dish
