In the Pantry: 7 Secret-Weapon Ingredients That Add Flavor to a Dish

Ever try a recipe that has a little extra flavor, but you can't figure out the ingredient? This week on "In The Pantry," the secret is out. Aida Mollenkamp has the scoop on seven secret-weapon ingredients that can boost the taste of any dish.

Anchovies. Mollenkamp says anchovies seem "a little bit scary," but they are worth using because of the savory, salty flavor they add to a dish. When using anchovies for something classic like a caesar salad, she recommends sautéing garlic or onions, adding the anchovies and mashing them right in the pan. Anchovies are also delicious paired with chard and wilted kale.

Capers. Mollenkamp says capers provide a great briny flavor to dishes. "You can even fry them up in the pan and then just use them instead of a crouton on a salad or something like a chicken piccata."

More on Shine: Common Cooking Mistakes and How to Stop Making Them

Sriracha. If want to add a spicy kick to a dish, try a bit of a chili-garlic paste called sriracha, . Mollenkamp suggests making sriracha mayo by mixing together your favorite mayonnaise and sriracha until the taste is to your liking. You could even add a squeeze of sriracha to your favorite cocktail.

Wasabi or creamed horseradish
. "Keep both of these on hand in your refrigerator and whenever you need that extra, extra spice, they are there for you," says Mollenkamp. Mix either of these ingredients with a bit of sour cream and they create an instant sauce. You could also melt butter in a pan until it's a bit brown and then stir in a bit of wasabi. Mollenkamp recommends serving the wasabi-butter sauce over bok choy or grilled asparagus.

More on Yahoo: The Hard-Boiled Truth About Cooking the Perfect Egg

Soy sauce. "If you want pure saltiness, you're going to want to turn to soy sauce," says Mollenkamp, especially if you have something liquid like a soup or a sauce. Add a couple of dashes of soy sauce to elevate the flavor.

White or dry vermouth. "You might have this on your bar, but you should also bring it into the kitchen," says Mollenkamp. "Whenever you have a recipe that's calling for a dry white wine, you could use vermouth instead. It has a little bit more of an herbal flavor." When roasting a chicken, she suggests using vermouth to deglaze the pan. "Or if you're making steamed clams or mussels, a little hit of that and you've just really elevated the recipe," she says.

For more cooking tips and tricks, check out host Aida Mollenkamp's book, "Keys to the Kitchen."

Also on Shine:
4 Refreshing Ways to Use Greek Yogurt
Homemade English Muffins and Pickled Strawberry Jam
The Tastiest Gluten-Free Cookies Ever