As a devoted foodie, I love cooking, but that doesn’t mean I make everything from scratch. There are some foods I always buy for convenience, while others I prefer to make because they taste better, suit my dietary needs, or help me reduce food waste. The decision to buy or make depends on various factors:

• Quality – Making it yourself ensures you know exactly what goes into your food.

• Dietary Requirements – Controlling ingredients allows you to tailor foods to your specific needs.

• Quantity – Some items make more sense to buy in small portions rather than produce large batches.

• Time vs. Reward – If making something takes significant time with little added benefit, I’ll opt for store-bought.

Breaking It Down: Why Make Some Things and Buy Others

Some items, like mayo, are a no-brainer to buy if you need a quick shortcut, but when it comes to stock, I love making my own. Chicken and veggie stocks are easy to throw together with scraps saved in the freezer, while prawn stock is a fantastic, quick way to use up leftover shells and heads.

Other pantry staples like breadcrumbs and granola are worth making at home. Stale bread transforms into crispy breadcrumbs, while homemade granola lets you control sweetness and customize it to your taste.

Then there are things like pastry—I don’t have the patience to make puff or filo, but shortcrust? Absolutely worth the effort for pies and tarts.

For preserved foods, pickles and jams are great homemade options, especially when you have surplus fruit or veggies. They also allow you to experiment with unique flavor combinations that you won’t find in stores.

As for pasta, store-bought is convenient, but when I’m in the mood for a meditative cooking session, making fresh pasta from scratch is a rewarding process—especially for filled varieties like ravioli or tortelloni.