5 Foods Chefs Would Rather Buy at the Grocery Store Than Make Themselves

Let's be honest, most of us aren't making every single thing we eat from scratch. Unless you're Hannah Neeleman , the famous homesteading influencer who makes her own cheese, bread, and butter every week, you're probably buying all of the above. I may be an avid home cook and an editor at a food magazine, but I still buy plenty of prepared items at the grocery store — and so do professional chefs.

We asked five culinary experts, including chefs at major restaurant chains and independent establishments, to share the foods they prefer to buy premade. Some of their answers are straightforward — the kind of ingredients you might not even know you could make at home — while others will surprise you. Whether these five chef-recommended purchases confirm you're doing something right at the supermarket or inspire you to try something new, they'll help guide your next grocery haul.

Maycoll Calderón, executive chef of Cuna at The Standard East Village, places his trust in other artisans — especially bakers — who have perfected the craft of producing specialized products. "I strongly believe that not everything needs to be made in-house. I prefer buying bread, croissants, hamburger buns, and puff pastry from people who specialize in them," the chef emphasizes.

Calderón points out that "Fermentation and laminated dough require their own rhythm, equipment, and expertise, and a great bakery can often produce them better and more consistently. I would rather begin with an excellent product and focus my time on the fillings, sauces, and final dish." Choosing store-bought products is especially helpful for laminated items like puff pastry. Commercial producers have access to industrial machines that can adeptly press and fold cold butter into the dough, yielding perfect layers with a fraction of the effort. Consider this permission to buy a pack of frozen dough.

There are two major reasons you might choose a store-bought ingredient: either it saves you time in the kitchen, or you don't have access to the raw ingredients needed to make it from scratch. Steve Solis, vice president of culinary operations at P.F. Chang's , appreciates a premade paste that does both.

Solis explains that "one pantry staple I will always source is Thai curry paste, whether it's red, green, panang, or massaman. The greatest advantage is the consistency and authenticity it delivers while saving significant time and labor. Traditional curry pastes require numerous fresh ingredients that can be difficult to source and prepare consistently." The chef notes that his preferred Thai curry paste brand is Mae Ploy, which he says provides "reliable flavor and excellent results." Mae Ploy products are made in Thailand and are available at stores including Walmart, Safeway, Whole Foods, and Target.

Open the fridge of Joseph VanWagner, executive chef and partner at Echelon Kitchen & Bar and Hunã , and you'll find at least one iteration of his favorite store-bought snack: dips. "I'm a BIG dip guy," the chef declares. "After a 14-hour day in the restaurant, the convenience of a delicious, ready-to-eat dip with tortilla chips or fresh vegetables is my go-to. I love the convenience, the variety, and the flavors."

VanWagner usually picks up a dip from Argus Farm Stop , a farmers market-inspired grocery store chain in Michigan, which he says "always has an array of interesting and delicious dips: muhammara, squash hummus, beet hummus, tzatziki, toum, and various salsas." If you're on the hunt for a grocery store with great dip options, try Trader Joe's, Whole Foods, H-E-B, or Costco.

You could, technically, make your own condiments from scratch. (Although, when has homemade ketchup ever been better than the bottled stuff?) Even chefs acknowledge that it isn't usually worth the effort. Reilly Brown, executive chef of Frenchie in Dallas, explains that "some ingredients just aren't worth overcomplicating.

"French's yellow mustard is my everyday go-to; Moutarde de Meaux is unbeatable for whole-grain mustard; and traditional Kikkoman soy sauce is a pantry essential. If those three are stocked, you're off to a good start." One of the few condiments that might merit making from scratch is mayo, which can be whipped up with just two or three ingredients you probably have on hand and tastes way better when freshly emulsified. But for mustard, soy sauce, and more, feel free to buy a bottle at the supermarket.

Esperanza Guzman, executive chef at Skaneateles Fields Resort & Spa , admits that "I don't buy a lot of premade stuff." The only exception is an expert-crafted dessert. According to the chef, "I really love the experience of making my own things, but I will say that something like a good baklava or dessert done by people who clearly love what they do… I might do that."

Guzman's strategy is a helpful reminder that you don't need to make dessert every time you host a dinner party. Feel free to rely on a bakery's expertise, and when you're purchasing something sweet, choose whatever the establishment's specialty is. If you're at Whole Foods, pick up its famous Chantilly cake, or at Northeastern grocery chain Wegmans, grab the store's celebrity-approved chocolate cake .

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