Let’s be real, shopping for kitchen items while sticking to a budget is a tall order in this economy. We’ve all noticed how expensive things have gotten, from meats and poultry to grains and produce. My favorite cereal, Cheerios Oat Crunch Cinnamon, is basically a luxury good now, and that feels so wrong. Tariffs are poised to hit our pocketbooks as well, raising the prices of common recipe ingredients like sugar and tomatoes.
Truthfully, I sometimes feel pangs of angst at the grocery store checkout, watching the total rise with each chirp of the scanner. I’ll even scrutinize the receipt afterward, squinting long and hard as if that’ll change the cost, and wonder, “Where did my money go?” If you’ve asked yourself the same question, you’re in good company.
Some of the biggest culprits of a sky-high bill are groceries and utensils that promise convenience yet drain your wallet. But, my dear reader, I have hopeful news: You can ditch these and refine your shopping list to instantly boost savings. For expert advice, I asked four kitchen pros to share which purchases aren’t worth your money—and the budget-friendly swaps that offer better, more sustainable benefits.
1. Single-Purpose Tools
Courtney Cole, an interior designer at TileCloud, says she helps clients cut back on space-cluttering, single-purpose gadgets like avocado slicers and egg separators. Garlic presses, a.k.a. the bane of my existence, are another dispensable tool, says Trimell Hawkins, the executive chef at Forty Acres Soul Kitchen and the owner of Poetry on Plates. “They just don’t do the job properly, and they’re pretty wasteful since so much garlic always gets left behind in the device,” he explains.
Cole insists that basic multifunctional utensils can handle the same tasks. “We live in an age where learning how to do something is one search query or YouTube tutorial away,” she says. “So save those pennies on unnecessary kitchen gadgets and brush up on your knife skills—you’ll be surprised at how much you can do.”
2. Pre-Cut Produce
I’m just going to say it: Pre-cut produce is a scam. In kinder terms, they’re some of “the highest-markup items” at the store, according to Rachel Farnsworth, the founder and creative director of The Stay at Home Chef. She says whole produce is cheaper and lasts longer, so keep your coins and cut that honeydew melon at home.
3. Salad Kits & Bottled Salad Dressings
Packaged salads are a no-go for Joanne Gallagher, a co-founder and recipe developer at Inspired Taste—and for good reason. “Paying extra for pre-washed greens and tiny packets of toppings isn’t worth it,” she says, adding that making your own salad is “healthier, fresher, and more cost-effective.” Likewise, pre-made salad dressings can be expensive and run out quickly. Gallagher recommends using oils and vinegars to make “quick, customizable, and cheap” dressings at home.
4. Single-Serve Snacks
Believe me, I know how enticing individually packaged snacks can be. I’ve been known to buy one or two granola bars, not realizing that I’m paying more for less. That’s why Gallagher and Cole caution against these overpriced (and unsustainable) items. Their solution: Buy the snacks in bulk, then portion them into containers.
5. Smoothie Kits
Sure, these are convenient, but you’re basically paying extra for someone else to put fruit in a bag. Gallagher suggests buying fruit in bulk, fresh or frozen, and prepping the freezer packs yourself. Same outcome, better value.
6. Pre-Made Spice Blends
Store-bought spice blends promise “chef-level flavor,” but let’s be honest, that’s a ploy to charge more. Not to mention, they can be packed with excess salt and additives. Gallagher and Farnsworth say that mixing your own spices from bulk is the better option, as it allows you to control the flavor and keep your dollars.
7. Pre-Marinated Meats & Poultry
These sodium-heavy temptations are definitely not worth the markup and should be nixed from your shopping list immediately. “Marinating your own meat at home seems like more effort, but a little patience is a fair trade-off for a cheaper and healthier choice,” Cole says. “Plus, it lets you experiment with flavor, which is something I always encourage in my clients’ kitchens.”
8. Plastic Cooking Utensils
Hawkins says plastic utensils that are used directly on heat eventually melt (yuck) and require frequent replacement. Bottom line, cheap plastic costs you more in the long run. “Investing in functional, metal utensils not only saves you money but also gives you a much better experience,” he advises.
9. Pancake & Waffle Mix
Think twice before plopping a box of pancake and waffle mix into your cart. Making these tasty breakfast favorites from scratch—with pantry staples such as flour, sugar, salt, and baking powder—will stretch your dollar much further, Gallagher and Farnsworth say.
10. Hummus
Confession: I spent $5 on a tub of hummus last week. For someone who tries their best to be frugal, it was a lapse of judgment, and I take full accountability. Instead of making the same costly mistake I did, Farnsworth recommends using chickpeas, tahini, garlic, olive oil, and some spices to make bigger batches of hummus for less.
11. Pre-Minced Garlic
You—and I cannot stress this enough—do not need to buy pre-minced garlic in a jar. Purchasing a head of garlic and chopping it yourself is way cheaper, fresher, and tastier, Farnsworth says.
12. Bread From The Store’s Bakery
The smell of fresh bread wafting through the air always pulls me toward the bakery section at the store; I practically start floating in its direction like a cartoon following an aroma. But then I get a reality check from the inflated price tags.
Farnsworth encourages home bakers to disregard artisan-style breads from the store because they’re “incredibly easy to make at home for less than 75 cents a loaf.”
13. Broth, Stock & Soup
Broth and stock expenses can sneak up on you and accumulate over time. Gallagher says, “Instead, make your own with leftovers or keep bouillon paste or cubes on hand for a more economical and flavorful option.”
And rather than purchase store-bought cans of soup, Farnsworth suggests making a big pot that yields at least six servings. Bonus: It’s a meal-prep hero as you can freeze portions for later and feel like a culinary genius every time you reheat it. Your future self will thank you.
