10 Ingredients You Should Always Have on Hand, According to these Chefs

Chef Ruiz also recommends keeping fish sauce on hand to add flavor to a dish. “Sometimes a dish is missing something, and fish sauce usually does the trick. It immediately transports your dish from good to great,” he says. “It's not just for Asian cuisine. You can add a splash to your tomato sauce or salsa and taste the difference.”

Consider upgrading your dinner by adding a splash of fish sauce to softened butter to spread on corn on the cob or a baked potato.

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Onions are the foundation for countless global cuisines and a must for every home cook. “I always keep a few onions in my kitchen,” says Marcelo Alvarizo, chef and owner of Orejano in Aurora, Colorado. “They provide the essential moisture and depth that builds the foundation of so many of my dishes.”

Keeping a bowl of onions on your counter ensures you always have the starting point for a salad topping, a quick stir-fry or a flavorful base for soups and stews.

Another versatile staple that Chef Alvarizo recommends is garlic, preferably fresh cloves. “Garlic brings warmth, aroma and character; it’s impossible to imagine my kitchen without it,” he explains. “Garlic is at the soul of many of my recipes.”

Garlic can be chopped and sautéed to create a base for sauces, or roasted whole to make a spreadable paste for garlic bread. It can also be grated raw into dressings or infused into oils for marinades.

Chef Alvarizo also keeps in his kitchen stocked with oregano, which can be bought fresh or dried. “Oregano ties everything together, adding that unmistakable homemade flavor that reminds people of family meals and tradition,” he says. “It’s one of the foundations of the cuisine of Uruguay, my home country.”

Oregano is perfect for tomato sauces or rubbing onto roasted meats. It’s also great for a quick salad dressing when combined with olive oil, garlic and lemon zest.

For a secret ingredient that instantly adds flavor to almost any dish, Miami-based Chef Kenny Gilbert recommends keeping Asian fried shallots on hand. “Asian fried shallots have a delicious caramelized onion flavor,” he says. “They’re a fantastic condiment that you can either make yourself or buy from your local Asian market or online store.”

For a delicious crunch, add fried shallots to your noodle soups, salads or rice bowls. They’re also great for burger toppings, on avocado toast or sprinkled on your breakfast omelet.

For another ingredient that adds instant flavor, Chef Gilbert uses tamari to season his dishes. “Tamari is a gluten-free soy sauce that adds a subtle hint of sodium and umami to any recipe,” he says. “A small amount goes a long way, and I use it in marinades, dressings and sauces to enhance the flavor of any dish.”

Tamari is thicker and richer than soy sauce, and it can be added to noodles, grilled vegetables and stir fry, or even used as a dipping sauce to turn up the flavor on a basic meal.

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South Florida-based Chef Patrick Ochs swears by a bottle of high-quality olive oil as his ultimate 'go-with-anything' pantry staple. “Good olive oil is the staple and backbone of countless dishes, from vinaigrettes and marinades to finishing grilled meats and vegetables,” he shares. “It adds richness, depth and a peppery brightness that can elevate even the simplest ingredients.”

Keep a bottle of extra-virgin olive oil for a quick pasta sauce (just add fresh garlic, parsley and parmesan cheese) or for drizzling on fresh bread for an easy appetizer.

For a sprinkle of flavor, Chef Ochs also says he keeps sea salt on hand. “Salt isn’t just for seasoning; it amplifies the flavor, builds layers, enhances natural sweetness and brings balance to a dish,” he explains.

Sea salt has a few uses. It can be used during cooking or as a "finishing touch" to add a salty crunch to dishes like steaks and salmon or desserts like a chocolate tart.