Avoid these items the next time you go to the supermarket.

Grocery stores are designed to make cooking convenient. Everything you need to prepare a meal is under one roof, and many ingredients, from canned soup to pre-cut fruit, are processed and packaged to save time and make meal preparation easier. However, the simplest option is not always the best. Some items should be left on grocery store shelves rather than placed in your cart. So we turned to food experts to find out which products to avoid on your next trip to the grocery store and the best alternatives to use instead.

Meet the expert

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Cuts of meat on the bone

Visiting the meat section of the grocery store is convenient, but you may prefer to visit a butcher shop, especially for bone-in meat. Meats sold on the bone sour more quickly than boneless cuts due to their age and storage method. “The presence of bones affects the pH of the meat, which can result in a foul odor, slimy texture and sometimes a color change,” says Jerry Rempe, master butcher at Omaha Steaks. As an alternative, visit your local butcher or use a frozen meat delivery service to get the freshest, best quality meats.

Pre-cut melons

Pre-cut fruits, like melon, can save time — and they can be a boon for anyone with reduced dexterity — but otherwise, you should avoid them on your next trip to the grocery store. Pre-cut fruit stored for several days can pose a risk of Salmonella growth, says Jessica Gavin, a certified food scientist and recipe developer. Additionally, a whole melon is generally more affordable than a pre-cut melon and comes without plastic packaging.

Salad kits

Salad kits are an easy way to add vegetables to your diet, but more often than not, they’re too expensive. “Salad kits tend to only provide one or two servings, so it’s best to buy the ingredients separately and make salads for the whole week,” says plant-based nutritionist and chef Rachel Lessenden. Instead of spending money on salad kits, invest in a salad spinner that can help you save time washing and drying your lettuce.

Simple syrup

Simple syrup can improve homemade cocktailsiced coffee and lattes, but avoid buying it at the grocery store. In bottle simple syrup can cost between $0.50 and $1.00 per ounce, which is a high price for sugar and water. Instead, Stephen Chavez, senior chef instructor at the Institute of Culinary Education, recommends making your own. “To make it at home, take equal amounts of sugar and water (or use less water if making a rich syrup), heat it until the sugar is melted, then let it cool it.” If you’re feeling creative, you can add flavorings from extracts, purees, and liqueurs to enhance the syrup.

Fresh fruit for smoothies

You don’t need fresh fruit to prepare a delicious, nutrient-rich smoothie. “Frozen fruit is always cheaper than fresh fruit,” says Chavez. Frozen fruits are picked when fully ripe, which means you can count on their flavor. Plus, using frozen fruit to make a smoothie helps reduce the amount of ice you’ll need.

Sushi

Grabbing sushi before checking out at a grocery store can be tempting, but experts advise resisting the urge. “Sushi is best enjoyed fresh, and prepackaged options that sit for hours or days increase the risk of foodborne illness,” says Gavin.

Action

Broth is a key ingredient in soups, stews and cooking grains, but stock up from scratch it tastes better and is easy to prepare. All you need are leftover store-bought rotisserie chicken carcasses, bones from the butcher, or vegetable scraps, Chavez says. Collect these items, including leftovers like onion spears, herb stems and carrot peels, and add them to a bag in the freezer. When ready, add them to a pot with cold water, mirepoix and herbs. “Simmer for a few hours, strain and you have a nice, easy broth. »

Canned soups

It’s never a bad idea to have a few cans of soup on hand in case you’re feeling under the weather, but otherwise you can skip them at the grocery store. Canned soup is expensive for the amount of food you get, and it also tends to be high in sodium and preservatives, says Lessenden. Prepare a pot of homemade soup instead – it’s inexpensive to make, freezes well, and tastes much more delicious – you won’t want to go back to canned varieties.

Vinaigrette

Store-bought salad dressings aren’t inherently bad, but why settle for preservatives, sugar, and excess salt when you could make a fresh dressing instead? You probably already have the ingredients you need to make a quick vinaigrette or salad dressing, Chavez says. To make a basic vinaigrette, stick to a 3:1 ratio of oil to vinegar (or other acid like lemon juice), a pinch of salt and pepper, a chopped herb of your choice, and a little bit of Dijon mustard to help you. emulsify everything together.

Related: 26 of our tastiest homemade vinaigrette recipes

Prepackaged spices

Spices that come in plastic or glass jars are convenient, but buy spices in bulk whenever you have the chance. “Bulk spices are superior for several reasons,” says Lessenden. Not only does buying spices in bulk help reduce waste, but they are also more cost effective and you can buy only what you need so you don’t end up with large quantities of expired spices in your pantry. eat.