Meron ba kayong dinadagdag sa mga niluluto niyo na nakakadagdag sa sarap? Yun hindi typical na isama pag niluluto pero tingin mo nakaka dagdag ng oomph?
For adobo, I switch to cane vinegar instead of the usual white one. I also add some kalamansi, nakakadagdag sa tang?
For pinoy spaghetti, I add some nestle cream. May kilala ako naglalagay ng konting coffee granules.
For fried chicken, try patis instead of toyo, with your usual toyo kalamansi mix. Tapos garlic.
Creamy sopas - all purpose cream instead of milk. But lower the heat prior to adding, and just simmer para hindi magbuo buo
If time permits, always brown the meat first para mas lumabas ang lasa. Tinola, adobo, beef/pork steak, kaldereta, menudo. At oo, wag daw agad hahaluin pagkalagay ng suka dahil papait. Im supposed to know the science, pero hindi ko maalala 
Adding a teaspoon of sugar to sinigang will cut the acid a bit and make soup more flavourful (but not to the point of being sweet ha).
As regards sequence ng paggisa, unahin ang sibuyas bago bawang. Mas madaling matusta ang bawang (na pwedeng pumait) kaysa sibuyas na nagcacaramelize.
A bit of cumin in ground meat recipe.
Ang adobo nilalagyan ko ng Jufran sweet chili sauce.
Yung Yakisoba na blue hinahaluan ko ng peanut butter. SHEREP!
I love layering flavors. For sinigang, I like to take the broth up a notch by adding lemongrass. It smells better and flavor wise, so much better.
For arroz caldo, I would use some saffron. Instead of kalamansi, lemon.
For beef nilaga or any stew, make your own version of bouquet garni. It will give your broth and sauce so much more depth in flavor.
Sweet Pickles sa Pinoy Spaghetti para sa dagdag tamis-anghang
nilalagyan ko ng sushi wrapper ang kanin para alternative ng pandan
I use brown sugar as substitute for MSG. Yup. I sprinkle a dash or two of brown sugar sa lahat ng niluluto ko (except for adobo coz i want my adobo sweet haha)—sinigang, nilaga, tinola, atbp.
I also use cane vinegar sa adobo instead of the plain white vinegar. Mas masarap. Hehe
Butter. Kerygold
I also put cream when I cook spaghetti. Not as spaghetti RED as they want it to be. Pero winner daw pag natikman na 
Chinese cooking wine
saffron , also known as kasubha for chicken soups
Secret ingredient: love 
Oyster sauce. At pagmamahal
Uy totoo yan 
Butter!!! - Works with tomato sauce based dishes
Patis - For pakulo/sabaw
Wine
Sesame oil for savory spreads 
pwede rin kaya to sa ginisang ampalaya para hindi mapait? 
Coffee grounds for steak (dry rub) 
The rub gives it a smoky flavour 
Laoganma chili sauce
A dash of Worcestershire on my adobo sauce. It gives it more depth of flavor.