Grocery prices have pushed a lot of people to rethink what they routinely toss into the cart, especially when the “convenience” version is only convenient at the checkout. More home cooks are discovering that a handful of everyday staples are surprisingly easy to make from scratch, and the homemade versions often taste fresher and cleaner. A recent Martha Stewart write up highlighted the same idea after a discussion took off on Reddit about foods people stopped buying in stores. One Reddit user summed up the shift by saying, “I now make my own bread and yogurt, and recently switched to homemade tortillas and grinding my own meat.”
The conversation picked up steam when the same person asked other shoppers for ideas, writing, “What foods can you buy at the supermarket, but you started making at home?” What followed was not a list of complicated weekend projects, but a set of basics that people make on repeat because the payoff is immediate. The suggestions also have a common theme since they rely on pantry ingredients and a little technique rather than pricey equipment. If you are trying to cut costs without feeling like you are giving anything up, these are the kinds of swaps that add up quickly. They are also the sort of kitchen habits that make weekday meals feel less like assembly and more like cooking.
Seasoning blends were one of the most popular answers, especially mixes used for tacos, tortillas, and similar meals. Several people said they stopped buying premixed packets because the DIY version is faster than opening a packet and usually tastes better. One commenter called it “incredibly easy” and shared a simple formula for about 1 pound of meat. Their mix used 1 half teaspoon salt, 3 quarters teaspoon cumin, 1 half teaspoon chili powder, 1 half teaspoon garlic powder, 1 quarter teaspoon smoked paprika, and 1 quarter teaspoon black pepper, with an optional 1 half teaspoon cayenne for more heat. The appeal is control since you can adjust salt and spice, avoid additives, and make a bigger batch once and keep it ready.
Salad dressing came up right behind spices, and it is easy to see why since many store bottles lean on stabilizers and sweetness. One person explained their preference bluntly, saying, “Store bought salad dressing is a gelatinous mixture.” Another commenter pointed out that creamy styles can be dramatically better when made at home, especially Caesar, because you can keep the flavors sharp and the texture lively. Even a basic vinaigrette feels different when you whisk it fresh and taste as you go. With a bottle or jar, you can shake up olive oil, vinegar or lemon juice, mustard, salt, and pepper in under a minute, then change it with herbs, honey, or garlic.
Bread was another frequent pick, and the reasoning was not only about price but also about quality and flexibility. One home baker described the routine as both practical and family friendly, saying, “It is much better when made at home, obviously cheaper, and you can also control what is in it.” They added a strategy that makes the time commitment manageable, explaining, “I bake four loaves at once and freeze them, so even with a family of five, I only bake every one or two weeks.” Once you get used to a dough and a schedule, the active work is short even if the rising takes hours. Homemade bread also lets you choose the flour, reduce sugar, and skip the conditioners that keep many packaged loaves unnaturally soft for days.
Hummus rounded out the list as a go to dip and spread that people rarely want to return to after they make it themselves. One Reddit user said, “Homemade is much better and I can do variations by adding one or two extra ingredients like roasted red pepper, basil, and pesto.” They also noted how dependable it is for guests, adding, “And it is always a hit.” The method is straightforward since you blend chickpeas with tahini, lemon, garlic, salt, and olive oil until it is smooth, then tweak the texture with a little water. Making it at home also makes it easier to manage richness and tang, and it usually costs less per batch than buying a small tub.
Taken together, these suggestions point to a smart approach for saving money without turning your kitchen into a full time job. The best do it yourself foods are the ones you already use often, because repetition is what makes the process fast. Seasoning blends keep weeknight cooking moving because you can flavor meat, beans, or vegetables in seconds. Dressing and hummus can pull double duty as sauces for grain bowls, roasted veggies, sandwiches, and wraps. Bread, meanwhile, makes breakfast and lunch feel more satisfying, especially when you have a few slices in the freezer ready to toast.
It also helps to understand why these items improve so much when they are homemade. Many shelf stable products are designed for consistency, long storage, and easy pouring, which can dull flavors and change texture. In salad dressing, emulsifiers and thickeners help oil and acid stay blended, but they can create that heavy mouthfeel people complain about. With spice blends, anti caking agents and aggressive salt levels can flatten the nuances of cumin, chili, or smoked paprika. When you make these foods yourself, you get a fresher aroma, brighter acidity, and the ability to taste and adjust in real time.
A little general background makes the case even clearer. Bread is one of the oldest prepared foods in human history, and the simplest versions need only flour, water, salt, and a leavening agent like yeast or sourdough starter. Hummus is widely associated with Middle Eastern cuisine and is built around chickpeas, which are legumes valued for fiber and plant protein. Vinaigrette style dressings are classic emulsions, meaning you are temporarily blending oil and an acidic liquid, and mustard helps keep that mixture together longer. Spice blends are a practical tradition across many cuisines because combining spices ahead of time streamlines cooking and helps you build a consistent flavor profile.
If you have tried making any of these staples at home, share which swap saved you the most money and made your meals taste better in the comments.
