25 Ingredients Nobody Cooks With Anymore — But Should

Everyone knows bacon is delicious, but few people know what to do with all the grease that comes with frying up a pan of this smoky pork product anymore. Back in the day, home cooks knew to pour the bacon grease into a little jar and keep it handy. Using this grease instead of butter or oil to fry potatoes, onions, eggs or grilled cheese (or to add to popcorn) adds a smoky, rich flavor that is devilishly delicious.

Remember those powdered cubes of bouillon your mom would use to make chicken broth in a pinch? As it turns out, those potent seasoned squares can serve numerous purposes. While high in sodium and not particularly nutritious, bouillon cubes can add tons of flavor to simple, staple side dishes like mashed potatoes or rice, and take gravies from bland to bold. It's also a close relative of beef and chicken base, a mysterious ingredient that restaurant chefs swear by.

Thicker and tangier than standard milk, buttermilk is a classic ingredient in some of the best Southern recipes. Though this dairy product has fallen out of favor north of the Mason-Dixon, it has a few advantages over normal milk. For one, buttermilk keeps longer than normal milk and can be frozen. So, buy a gallon and use it to make some of the best fried chicken, biscuits or pancakes you'll ever have.

Chicken fat is the secret to great Jewish cooking, and this inexpensive ingredient can make anything from biscuits to potatoes to stuffing instantly better. If you're looking to add a rich, savory flavor to any side dish, look no further than chicken fat.

Corn syrup has a scary reputation these days because of the high calorie content, but this old-school pantry staple is still a must-have ingredient for a few favorite retro dishes. Corn syrup is an integral ingredient in pecan pie, for instance. This super-sweet liquid is also good to use in no-bake cookies, frosting and homemade caramels.

All-purpose flour rules American grocery store aisles, but did you know there are flours with distinctive purposes? There are different types of flour made for cakes, pastries, pasta, pizza and bread in addition to whole-wheat flour and self-rising flour. The difference is the amount of protein in the flour, which makes for tougher or lighter baked goods. While all-purpose flour will usually get the trick done, if you're trying to make the best possible cakes or wow your family with your homemade bread, you should reconsider. Knowing the difference between specific kinds of flour is just one of the hacks amateur bakers need to know.

Extracts, like vanilla extract, almond extract and orange extract, are concentrated tinctures made from various herbs, nuts, fruits and spices. Today, these faux flavors are occasionally replaced by more "real" ingredients like vanilla beans and orange rinds, but bakers know that extracts can be extremely useful. Using these flavorings leads to a more consistent finished product, as well as cakes that are way better than anything from a box.

It's so, so easy to just buy a can of whipped cream to top your favorite slice of pie or an ice cream sundae, but back in the day, you had to make this creamy yet light topping at home by whipping heavy cream to stiff peaks. Heavy cream is also an essential ingredient in creamy soups and rich sauces, and its high fat content keeps it from curdling like whole milk would in acidic environments, like vodka sauce.

It can be hard to know how to tell if your leftovers are still good, and it's really easy to just throw away that uneaten chicken thigh or slightly overripe fruit. Instead, know how to use Saturday's leftovers for an easy Sunday meal. Toss those veggie scraps with some olive oil, garlic and pasta — and voila! You have a quick yet healthy dinner.

Molasses is perhaps best known as an important ingredient in favorite holiday cookies, including gingerbread. But what should you do with all the rest of that molasses come January 2? Use it in a glaze for ribs or other cuts of pork, or mix molasses with citrus and spice for an Asian-inspired marinade.

A secret restaurant cooks won't tell you is that pasta water is basically liquid gold. You may be tempted to throw the water down the drain as soon as your spaghetti is al dente, but don't! Pasta water is surprisingly flavorful and delightfully starchy. Reserve some of it to help thicken your sauce and help tie the whole dish together. Not doing so is just one of the ways you're making pasta all wrong.

Want to know the secret to making a milky, rich and super-chocolaty fudge at home? Sweetened condensed milk. This thick, super-sweet milk makes desserts creamy and scrumptious in a way normal milk and sugar just cannot do. Use this product for tres leches cake, as well.

One of the crazy diet fads your parents followed was cutting out high-fat foods, including whole milk, and swapping them for low-fat and dairy-free alternatives. But what skim milk and almond milk are missing is a flavorful and creamy element that you can really only get from full-fat, whole milk. In fact, recipes that call for "milk," including cakes, cookies and egg dishes, only get watered down when you substitute the full-fat stuff for lower-calorie options. So, really, buy whole milk; it will fill you up faster and give your dishes a better texture, and there's no shortage of great recipes to incorporate it into. Better yet, use that whole milk (and these 24 other ingredients) on these vintage recipes no one makes anymore — but should.

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