TL;DR: Make it or buy it? You don’t have to make everything from scratch to be a great home cook. In this episode of Chef Over Your Shoulder, we’re sharing the foods we always make ourselves, the ones we’re perfectly happy to buy, and how to know the difference.
In this episode of Chef Over Your Shoulder, Kirstie, Jody & Amy take you aisle by aisle through the grocery store to settle one of the biggest kitchen debates: Should you make it, or should you buy it? There can be a surprising amount of pressure in the grocery store.
Click HERE to listen to this episode!
What you will learn in this episode on Make it or Buy It:
- Why “traditional” grill roles do not belong in 2026, and why everyone should feel welcome to man, woman, or simply run the grill
- The deviled egg lesson: make them, do not buy them, and why that grocery store tub let Kirstie down
- Why deli salads (potato, bean, mac) land firmly in the “make it” column, and the surprise soft sandwich that won Kirstie over.
- Veggie trays, fruit trays, and the time versus cost dance that decides make or buy
- How to make a genuinely great homemade spinach dip, including Jody’s macerated onion upgrade and the secret crunch of canned water chestnuts
- Why you do not need eighteen herbs and thirty cloves of garlic in your pasta sauce
- The famous three ingredient tomato, onion, and butter sauce, plus a no cook summer version using a box grater and fresh tomatoes
- Chicken fingers, fish sticks, and the simple four ingredient breading station that turns a chore into a family activity
- Gluten free, egg free, and vegan breading swaps that still turn out crispy
- Pierogies, frozen pizza, and homemade pizza night: where convenience wins and where scratch cooking shines
- The pro baker trick for those big domed bakery style muffin tops
- The freezer hack for over ripe bananas: roast whole bananas for five to ten minutes until black and ready to bake
Let’s Begin! You’re standing in front of the pasta sauce. Then the hummus. Then the bakery muffins. Do you make it or buy it? Before long, you’re wondering if a “real cook” would be making all of these from scratch.
After more than 20 years in professional kitchens, we’ve learned that great cooking isn’t about making everything yourself. It’s about knowing where your time makes the biggest difference. Some foods are dramatically better homemade. Others are so well made these days that we’d rather spend our energy somewhere else.
Listen HERE to see what makes the cut in our Make it or Buy it podcast episode!
The Secret Isn’t Making Everything. It’s Making the Right Things.
The best home cooks aren’t the ones who spend the most time in the kitchen. They’re the ones who know which shortcuts are worth taking.
Every decision of Make it or Buy it comes down to three questions:
- Does homemade taste noticeably better?
- Is it reasonably easy to make?
- Will my family appreciate the difference?
If the answer is yes, we’re making it. If not? We’re putting it in the cart and moving on. Cooking should reduce stress, not create it.
Make It: Spinach Dip
If you’ve ever had our spinach dip at a party, you already know where we stand.
Homemade spinach dip is miles ahead of the grocery store version, and it isn’t because of fancy ingredients.It’s because of balance.
One of Jody’s favourite tricks is macerating the onion before adding it to the dip. A quick soak in a little vinegar or lemon juice softens that sharp raw flavour while keeping all the freshness. Then come the water chestnuts. They’re the ingredient that many people skip, but they’re responsible for that little bit of crunch that makes every bite interesting.
Buy It: Some Convenience Foods Are Worth Every Penny
Here’s something that surprises people.
There are evenings when frozen chicken fingers, fish sticks, or frozen pizza are exactly the right answer. Life gets busy. Hockey practice runs late. Work goes longer than expected.
There’s no prize for making everything from scratch.
That said, we still like to dress things up a little. Toss together a quick salad, roast some vegetables, or stir together a simple dipping sauce. Suddenly dinner feels homemade without requiring an extra hour in the kitchen.
Make It: Pasta Sauce (But Keep It Simple)
One of the biggest misconceptions about homemade pasta sauce is that it needs dozens of ingredients. It doesn’t. As we’ve discussed before, our favourite tomato sauces in the world is built on just tomatoes, butter, and onion.
Good quality canned tomatoes (we love Mutti brand!) are harvested at peak ripeness and packed within hours. In the middle of a Canadian winter, they’re often better than the fresh tomatoes sitting beside them in the grocery store.
The science is simple: Tomatoes naturally contain glutamates, which create savoury flavour. Butter softens the acidity while adding richness, and onion slowly releases natural sweetness as it cooks. Sometimes less really is more.
It Depends: Fruit Trays, Veggie Trays, and Deli Salads
This is where things get interesting. A veggie tray for four people? We’ll probably make it.
A platter for forty? We’re buying it.
The same goes for fruit. The deciding factor usually isn’t cooking ability. It’s can come down to cost & time.
Potato salad, macaroni salad, and bean salad are another story. Those are almost always worth making yourself because they’re inexpensive, easy, and taste dramatically fresher than the versions sitting in the deli cooler.
Make It: Muffins
We have a soft spot for giant bakery muffins.
But once you know a few professional tricks, homemade muffins become incredibly rewarding. Jody tells us all about it this episode! A thicker batter creates taller muffins. Filling the cups generously gives them those beautiful domed tops. Leaving every second muffin cup empty gives them room to spread upward instead of outward. Who knew?!
During this chat we were reminded of one favourite kitchen tricks: If your bananas aren’t ripe enough, roast them whole in a 350°F oven for five to ten minutes until the skins turn black. Inside, they’ll be perfectly sweet and ready for baking.
No waiting several days on the counter.
Buy It: Pierogies…Usually
Could we make homemade pierogies? Absolutely. In fact, we teach a class on it–Fresh homemade pierogies are delicious. But they’re also a labour of love.
Making fifty pierogies takes time, and that’s part of the fun when family or friends are helping.
But on a Tuesday night or when kids are cooking for themselves? We’re perfectly happy buying a bag from the freezer section.
easier than you think!
The Science of Cooking Smarter
One thing we’ve learned after years of teaching thousands of home cooks is that confidence doesn’t come from doing more, it comes from understanding why something works.
Good canned tomatoes beat mediocre fresh tomatoes because they start with better fruit.
Freshly macerated onions taste milder because acid begins breaking down some of their stronger flavour compounds.
Homemade spinach dip shines because you control the texture and seasoning.
Understanding the “why” helps you make better decisions every time you cook.
That’s exactly what we love teaching.
Make it or Buy it: Jody and Kirstie’s Hot Tips
- Don’t judge convenience foods. Use them where they make your life easier.
- Spend your time where it matters. Homemade spinach dip is worth every minute.
- Look for harvest dates on quality canned tomatoes whenever possible.
- Roast underripe bananas for instant baking bananas.
- Train your palate to appreciate simple food made with good ingredients instead of recipes with endless ingredient lists.
Key Takeaways for Make it or Buy it:
- Professional chefs don’t make everything from scratch, and you don’t have to either.
- Homemade is worth it when the flavour difference is significant.
- Convenience foods can absolutely have a place in a well-cooked meal.
- Understanding the science behind cooking helps you make smarter decisions.
- The goal isn’t perfection. It’s cooking food you’ll enjoy sharing.
Make it or Buy it Recipe Links:
- Devilled Eggs
- Banana Cake
- Potato Salad
- Bean Salad
- Tomato, Onion & Butter Sauce
- Tuna Mac Salad
- Perogies Cooking Class (make about 50 perogies in 90 minutes!). Learn how!
Referenced episodes:
- Potluck episode (deviled eggs)
- Cookbook episode (the tomato, onion, and butter sauce)
- Chicken Caesar wraps episode
- The chicken noodle soup “epic fail” conversation
Listen to the Full Episode HERE!
In this episode of Chef Over Your Shoulder, Amy challenges us to walk aisle by aisle through the grocery store and decide what belongs in the cart and what belongs on your weekend cooking list. Along the way, we share plenty of laughs, chef tips, and the little kitchen shortcuts that make everyday cooking more enjoyable.
🎙️ Listen wherever you get your podcasts, and don’t forget to subscribe so you never miss an episode.
