Homemade vs Store-Bought: What's Actually Worth Making
Not everything is worth making from scratch. Here's which foods are, which aren't, and how to decide.
Pick Your Battles Wisely
Making everything from scratch sounds appealing but isn't practical for most people. Knowing which homemade items are worth the effort — and which store-bought versions are fine — is the actual skill.
Definitely Worth Making
Salad Dressings
Why: Takes 2 minutes, tastes significantly better, no preservatives or added sugars. Basic vinaigrette: 3 parts oil, 1 part vinegar, salt, pepper.
Marinades and Rubs
Why: Simple combinations of pantry ingredients. Customize to your taste. No weird additives.
Roasted Vegetables
Why: Fresh-roasted beats frozen or canned every time. Minimal prep, maximum flavor.
Cookies and Simple Baked Goods
Why: Homemade cookies are incomparably better. Basic recipes are easy.
Soup Stock/Broth
Why: Save scraps, simmer for hours, freeze in portions. Free and better than boxed.
Guacamole and Fresh Salsas
Why: Takes 5 minutes, dramatically better than jarred. Avocados, lime, salt—done.
Sometimes Worth It
Bread
When yes: You enjoy the process, want fresh-baked smell, have time on weekends.
When no: Weeknight dinners, when good bakery bread is available.
Pizza Dough
When yes: Pizza night is a planned event, you enjoy the process.
When no: Quick weeknight dinner—store-bought dough works fine.
Pasta
When yes: Special occasions, filled pastas, when fresh matters.
When no: Regular weeknight dinners—dried pasta is excellent.
Pie Crust
When yes: You've mastered the technique, want the best flaky crust.
When no: You're stressed, the filling is the star, good frozen crusts exist.
Rarely Worth It
Ketchup and Mustard
Why not: Time-intensive, store versions are consistent, cost savings minimal.
Puff Pastry
Why not: Extremely labor-intensive. Dufour and other quality frozen brands are excellent.
Mayonnaise
Why not: Easy to break, doesn't keep long, store-bought is good (Kewpie, Duke's).
Pasta Sauce (Basic Marinara)
Why not: Good jarred options exist (Rao's, Victoria). Save effort for sauce occasions.
Tortillas
Why not: Unless you have a tortilla press and practice, store-bought corn tortillas are fine.
Decision Framework
Ask yourself:
- Is the homemade version significantly better?
- Do I have the time and energy?
- Is a quality store option available?
- Will I actually enjoy the process?
- What's my time worth today?
The Hybrid Approach
Mix store-bought and homemade strategically:
- Store-bought pizza dough + homemade sauce and fresh toppings
- Rotisserie chicken + homemade sides and salad
- Jarred pasta sauce + fresh vegetables and herbs
- Store-bought pie crust + homemade filling
The goal is good food on the table, not a merit badge for suffering. Choose your homemade battles wisely.
