In all my restaurants I brew espresso not just to serve as a warm beverage but as a secret addition to chocolate mousse and also in marinades for meat. For chocolate mousse and other chocolate desserts, just a touch of espresso really complements the flavor while adding a layer of complexity. Not too much, though, as you don't want to actually taste coffee.
22. "The Craigie Trinity"
Coriander seed, fennel seed and New Mexico chile flakes: They go in pretty much everything we make.
Craigie on Main, Cambridge, MA
I like to use this North African hot sauce to give my guests that aha! moment. Use it in sauces, like an aïoli for shrimp, or as a special spread on a sandwich.
Comme Ça, Los Angeles and Las Vegas
I love the bold flavor of fresh horseradish. I grate it over grilled trout and mix it into applesauce and pear sauce to use as a condiment on roast pork sandwiches.
Grüner, Portland, OR
25. Kuzu Root Starch
I add kuzu root starch to soups because it is a great thickener and great for digestion. Sometimes I even make kuzu crisps, or crush it up and use it as a crust on proteins.
Bouley and Brushstroke, New York City
Cooking with as many fatty animals as I do, I can't live without the acidity of lemon (both juice and zest) to cut through the fat.
Iron Chef America
27. Bacon Fat
Bacon fat, baby! Who doesn't love that smoky, hearty flavor? And you know how Gina and I love our pigs! We like to chop up some bacon, throw it in a skillet, render the fat and use that flavor to sauté our veggies. Oink!
Pat and Gina Neely
Down Home with the Neelys
I put mint in a ton of stuff: Bolognese, pesto, linguine with clams. It adds such a clean, crisp pop to food. People have a hard time figuring out what they are tasting, and after I tell them, they can't understand how they didn't pick up on it.
Anchovies & Olives, Seattle
29. Palm Sugar
I use a mix of three parts butter to one part palm sugar for basting meats at the end of the cooking process. It creates a sweet, chewy, crunchy coating on the outside.
Avec, Blackbird and Publican Quality Meats, Chicago
30. Pandanus Leaves
I use these long grassy leaves to infuse a vanilla flavor in steamed rice, coconut milk, even meat stews. Add them to the water in the bottom of your steamer to perfume whatever you are steaming.
Pok Pok, Portland, OR, and Pok Pok NY, Brooklyn