What's your secret ingredient that makes your version of a common dish better than anyone else's?
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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Cinnamon. Goes well with more savory things than I ever expected.
What's the most left field dish you add it to? Funnily enough, cinnamon in chilli was what I had in mind when I made this post!
Taco/nacho meat is the one that comes to mind. I use it in other things as well but my mind has very helpfully gone blank...