Celeb Chef Emeril Lagasse Always Avoids This Popular Shortcut Ingredient

To many, Emeril Lagasse stands among the greatest celebrity chefs of our time. He helped to establish the famous Food Network, where he delighted viewers with his signature catchphrase, shouting "BAM!" as he added flavor to meals. His popular recipes have also brought Creole and Portuguese cuisine to the forefront, like oysters Rockefeller and cataplana. For all the recipes in his arsenal, though, it's clear that nearly every celebrity chef has a few ingredients they refuse to use, and Lagasse is hardly an exception. For him, that no-go ingredient is salted bouillon cubes.

In a 2011 interview with Grub Street, he noted that "Sometimes I do things like buying chicken stock instead of making it homemade. But I draw the line at salted bouillons; I'd never do that!" What's his argument against them? While he didn't explain further, we do know that salted bouillon is often very high in sodium, which can easily overwhelm other flavors. Bouillon cubes may also carry a distinctive taste that's not always considered pleasant, and if you're not careful, your soup can taste like salt and little else.

When it comes to cooking, follow Lagasse's example and pick your shortcuts carefully. Some add-ins can make your job drastically quicker and easier while preserving quality or even unlock new flavor combinations that you hadn't considered. Others, however, only deprive you of good food. It's worth nixing the bouillon and putting in a little extra effort to get a fantastic meal that makes you want to say "BAM!"

If you're looking to boost your soups or other meals, you don't have to reach for a salt bomb bouillon cube. Two unexpected ingredients you can use to add flavor to bland soup are lemon juice and pickle brine. Both carry a sour acidity that can really make a soup stand out, and pickle brine also has salt that can replace what the bouillon cubes would have added. A sour edge is especially great for bringing out the flavors of other ingredients and can help balance a meal and cut through rich mixes.

Sometimes, you need an especially bold ingredient to upgrade your soup. If it's tasting particularly bland, consider a Vietnamese variation on fish sauce, called nước chấm. It's an incredibly flavorful ingredient that only needs a few drops to take any soup from tasteless to fireworks of flavor. This mix is made from typical Vietnamese fish sauce, sugar, lime, and water, along with seasonings like garlic and chili.

Another ingredient that can enhance your dish is pesto. This is a blend of basil, pine nuts, garlic, Parmesan, and olive oil that hails from Italy and brings a fresh, bright taste that can easily make even the blandest canned soup taste homemade. Simply add a spoonful to the bowl once the cooking is done (a trick Lagasse has done himself with a garlic bisque). If you plan to use ingredients that pesto already brings, like basil or garlic, use a lighter hand so they don't become overpowering.