:: gulp :: Sharing my best food hack. It's: anchovy. That's right. Pure magic for any dish. It will turn a sauce from blah to wow. And self-professed anchovy haters will never be the wiser. Use with discretion. And use the real thing: no "anchovy paste". Real anchovy packed in olive oil. Cooks who are intimidated by the concept can take the easier route that involves no tiny fish fillets. Use colatura di alici, the modern day version of garum.