Who’s got time for kitchen marathons? Flaky croissants or pungent kimchi offer homemade heaven but deliver stress instead. I’ve conquered these recipes and marked X for home cook pitfalls. Store-bought alternatives save time without losing flavor. Let’s discover 14 foods that you can comfortably pick off the shelf in 2025!
These foods aren’t worth the DIY struggle. My kitchen experiments and X chatter show why ready-made shines. From doughs to sauces, they’re expertly crafted for ease. You’ll free up time for fun cooking projects. Get ready to simplify your meals with these shortcuts.
With these 14 picks, you’ll master stress-free cooking. My trials and online tips reveal how to use store-bought goods like a pro. Whether it’s tacos or desserts, these strategies ensure delicious results. Stock your pantry and reclaim your time. Your kitchen’s about to get easier!
1. Puff Pastry
Puff pastry’s layers of butter are like a baker’s dream. But creating it is a time-wasting nightmare. I attempted to fold dough for hours and achieved uneven results. X users refer to it as a chef’s nightmare. Store-bought puff pastry comes to the rescue.
Freezer-aisle versions provide flaky perfection with every serving. Golden and crisp, my tarts were made easy with pre-made sheets. Thaw slowly for optimal results. Use for fast appetizers or desserts. Do not worry about fillings, only dough battles.
Make it flaky:
- Thaw in fridge overnight for convenience.
- Brush with egg wash for gloss.
- Store airtight to remain fresh.
2. Phyllo Dough
Phyllo dough’s paper-thin sheets are a baker’s dream. Making them at home is a tender catastrophe. I ripped through dozens of sheets attempting baklava perfection. X fans claim it’s not worth the tears. Store-bought phyllo is a godsend.
Ready-made sheets guarantee crisp, layered sweets. My spanakopita was a success with minimal headache. Keep phyllo wrapped to avoid drying. Brush with butter for golden results. Savor Middle Eastern desserts without the headache.
Work fast to prevent brittle sheets, according to X tips. Wet towels keep dough fresh. Freeze extras. This short cut makes flaky dishes a snap. It’s a must for stress-free baking.
3. Ketchup
Ketchup’s sweet pungency is a no-brainer DIY victory. But it’s hard to match the classic taste. I spent all day simmering tomatoes for a disappointing batch. X users report that children like the original bottle best. Store ketchup gets it right.
Professional brands strike just the right balance of sweet and sour. My fries were satisfied with a well-known bottle. Store in fridge for freshness. Use to dip or cook. Avoid the simmer and appreciate the taste.
Make it zesty:
- Shake bottle vigorously before serving.
- Add to meatloaf for a burst of flavor.
- Cap upside down for easy dispensing.
4. Peanut Butter / Nut Butter
Nut butter appears to be a simple grind-and-go affair. But achieving that smooth texture is problematic. My homemade version separated into an oily mess. X fans bemoan the cleanup. Store-bought nut butter is smooth sailing.
Pre-made jars ensure even spreadability. My toast was wonderful with a cream brand. Blend first for smoothness. Try almond to mix things up. Forget the blender and enjoy the convenience.
Mix well to recombine oils, according to X tips. Spread on fruit for a healthy snack. Keep in a cool location for freshness. This time-saving shortcut is convenient. It’s a pantry staple made perfect.
5. Pita Bread
Pita bread’s pocket is a kitchen unicorn in residence. Mine were flat and pocketless failures. Home ovens can’t deliver high heat. X users recommend bakery versions. Store-bought pita is a lifesaver.
Pre-made pitas provide ideal pockets for fillings. My falafel wrap was easy to build. Heat briefly for softness. Fill with hummus for lunch. Savor true flavor without the hassle.
- Make it pliable
- Bake in oven until soft texture.
- Stuff with veggies for fast lunch.
- Freeze leftovers to remain fresh.
6. Croissants
The flaky layers of croissants shout French sophistication. Preparation is a multi-day horror. My dough became heavy and oily despite it all. X fans insist bakeries make them best. Store-bought croissants are a dream of butter.
Croissant Breakfast Sandwiches with Avocado recipes
Equipment
- 1 Frying Pan For cooking eggs and bacon, and warming croissants.
- 1 Spatula For handling eggs and bacon.
- 1 Chef’s knife For slicing avocado and halving croissants.
- 1 Cutting Board For preparing avocado and croissants.
Ingredients
Main
- 4 freshly baked croissants
- 8 eggs
- 12 strips bacon cooked
- 1 avocado sliced thin
- 4 slices cheddar cheese
Instructions
- Cook the bacon in a frying pan over medium heat until crispy. Transfer to a paper towel-lined plate to drain excess fat.
- While the bacon cooks, slice the avocado into thin, even pieces and set aside.
- Crack the eggs into a bowl, whisk lightly with a pinch of salt and pepper for scrambled, or prepare for fried.
- In the same frying pan (or a clean one), cook the eggs to your desired doneness (scrambled, fried, or over-easy).
- Halve the croissants horizontally.
- Optionally, lightly toast or warm the croissant halves in a toaster oven or the warm frying pan for a minute.
- Lay a slice of cheddar cheese on the bottom half of each warmed croissant.
- Place the cooked egg on top of the cheese.
- Add 2-3 strips of crispy bacon and several slices of avocado over the egg.
- Crown with the top half of the croissant and serve immediately.
Notes
Pre-cut versions yield crunchy, airy perfection. My breakfast sandwich was heaven with a bakery croissant. Warm gently for freshness. Pair with jam for sweetness. Ditch the lamination and get the flavor.
Purchase from a reputable bakery, according to X tips. Store in an airtight bag for freshness. Reheat in an oven, not microwave. This hack saves days of work. It’s a pastry win for busy mornings.
7. Corn Tortillas
Corn tortillas are must-haves for taco night. Making them is a craft I couldn’t get the hang of. My dough cracked and fell apart. X users prefer store-bought uniformity. Pre-made tortillas make Mexican nights simple.
Homemade Corn Tortillas
Equipment
- 1 Medium Bowl
- 1 Cast-Iron Skillet or Griddle
- 1 Tortilla Press Alternatively, a rolling pin can be used for flattening.
- 1 Plastic Wrap For covering dough and pressing tortillas.
- 1 Plate To keep cooked tortillas warm and moist.
Ingredients
Main
- 1 ¾ cups masa harina
- 1 ⅛ cups hot water
Instructions
- Gather the ingredients. Dotdash Meredith Food Studios
- Mix together masa harina and hot water in a medium bowl until throughly combined. Dotdash Meredith Food Studios
- Transfer dough to a clean work surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry, sprinkle with water. Cover dough tightly with plastic wrap and allow to sit at room temperature for 30 minutes. Dotdash Meredith Food Studios
- Preheat a cast iron skillet or griddle over medium-high heat.
- Divide dough into 15 equal-sized balls. Using a tortilla press, a rolling pin, or your hands, press each ball flat between 2 sheets of plastic wrap. Dotdash Meredith Food Studios
- Cook a tortilla in the preheated pan until browned and slightly puffy, about 30 seconds. Flip tortilla over and continue cooking until the other side is browned, about 30 more seconds. Remove to a plate; cover to keep warm and moist. Repeat with remaining tortillas. Dotdash Meredith Food Studios
Notes
Store-bought ones are flexible and strong. My tacos stood their ground with fresh tortillas. Heat on a dry skillet for flavor. Suitable for enchiladas as well. Savor the authentic taste without the mess.
Make it authentic:
- Warm on a dry skillet for char.
- Double-stack for strong tacos.
- Wrap in foil to remain warm.
8. Soy Milk
Soy milk is what a healthy DIY job sounds like. But the procedure is a dirty marathon. My home-made was beany and separated quickly. X fans prefer store-bought is creamier. Cartons save time and sanity.
Store-bought soy milk is smooth and bland. My cereal was great with a well-known name. Shake hard before serving. Add to smoothies for texture. Bypass the straining and take it easy.
Mix with fruit for a shake, according to X tips. Refrigerate for best flavor. Use unsweetened for cooking. This timesaver bypasses kitchen mess. It’s a dairy-free bonus for hectic days.
9. Tofu
Tofu’s versatility lures home cooks to experiment. But preparation is a chemistry lab disaster. My curds fell apart even after coagulating carefully. X users prefer store-bought firmness. Pre-made tofu is a no-fuss savior.
Thai Peanut Tofu Noodles
Equipment
- 1 Wok or Large Skillet Essential for stir-frying tofu/chicken and combining ingredients
- 2 Mixing Bowls One for tofu/chicken marinade, one for peanut sauce
- 1 Chef’s knife For precise mincing and dicing of aromatics and tofu
- 1 Cutting Board For safe and efficient ingredient preparation
- 1 Whisk To ensure a smooth, well-combined peanut sauce
Ingredients
Main
- 14 oz. extra firm tofu cut into ½ inch cubes (or 1 lb chicken breast cut into cubes)
- For the marinade:
- 2 tablespoons soy sauce
- 1 tablespoon sherry
- ½ teaspoon sesame oil
- ? teaspoon black pepper
- For the sauce:
- 1 tablespoon fresh minced garlic
- 1 tablespoons fresh minced ginger
- 2 teaspoons lemongrass minced
- 1 red thai chile seeds carefully discarded (if you like really spicy, leave in some of the seeds), diced
- ¼ cup soy sauce
- ¼ cup creamy natural and unsweetened peanut butter
- 1 tablespoon white wine vinegar
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons sesame oil
- 1½ teaspoons brown sugar
- ? cup vegetable or chicken stock
- ? cup dry roasted peanuts
- ¼ cup green onions sliced
- ¼ cup carrots julienned
- 8 oz uncooked udon chinese egg noodles, or spaghetti, cooked al dente according to package directions.
Instructions
- Press extra-firm tofu to remove excess water, then cut into ½-inch cubes. Marinate tofu (or chicken) with soy sauce, sherry, sesame oil, and black pepper for at least 20 minutes.
- Mince garlic, ginger, and lemongrass; carefully dice the red Thai chile, discarding seeds as desired for heat preference.
- In a bowl, whisk together the soy sauce, peanut butter, white wine vinegar, lime juice, sesame oil, brown sugar, and stock for the sauce until smooth.
- Cook udon, Chinese egg noodles, or spaghetti according to package directions until al dente; drain and set aside.
- Heat a wok or large skillet over medium-high heat with a little oil. Add marinated tofu (or chicken) and cook until golden brown and slightly crispy; remove from pan and set aside.
- In the same wok, add a little more oil if needed, then sauté minced garlic, ginger, lemongrass, and red Thai chile for about 1-2 minutes until fragrant.
- Pour the prepared peanut sauce into the wok and bring to a gentle simmer, stirring continuously for 1-2 minutes until slightly thickened.
- Return the cooked tofu (or chicken) to the wok. Add the cooked noodles, julienned carrots, and sliced green onions, tossing everything gently to coat evenly with the sauce.
- Continue to cook for another 2-3 minutes, allowing the noodles to absorb the sauce and warm through.
- Garnish generously with dry roasted peanuts before serving.
Notes
Store-bought blocks are always firm. My stir-fry was perfect using a pre-cut slab. Press well to drain water. Marinate for flavor. Enjoy plant-based meals without the science experiment.
Make it versatile:
- Press tofu for 20 minutes prior to cooking.
- Cube for speedy stir-fries.
- Keep in water to remain fresh.
10. Yogurt
Yogurt’s rich pungency is a great DIY project. But accuracy in temperatures foiled my batches. My Greek yogurt was diluted and bad. X friends claim store-bought is always good. Cartons provide consistent joy.
Ready-to-eat yogurt is thick and sour. My parfait was a success with a reliable brand. Refrigerate well for optimal texture. Blend with fruit for breakfast. Avoid culturing and enjoy the convenience.
Use for dips or smoothies, according to X tips. Select plain for flexibility. Keep in the back of the fridge for longevity. This hack saves hours of watchfulness. It’s a creamy victory for busy chefs.
11. Ice Cream
Homemade ice cream is a sweet fantasy. But my batches turned into frozen blocks. Churning and freezing require pro equipment. X users sing the praises of store-bought creaminess. Cartons bring dessert happiness.
Pre-made ice cream is scoopable and creamy. My sundae was ideal with a quality pint. Soften slightly first to serve. Experiment with natural brands for purity. Bypass the churn and enjoy instantly.
Make it creamy:
- Soften in fridge for easy scooping.
- Top with nuts for crunch.
- Store tightly to prevent crystals.
12. Kimbap (Korean Rice Rolls)
Kimbap’s colorful rolls seem easy to prepare. But preparing fillings took me all day. My rolls disintegrated in spite of practice. X fans attest that markets get it right. Store-bought kimbap is a lifesaver.
Kimbap (Korean Seaweed Rice Rolls)
Equipment
- 1 Bamboo Rolling Mat Essential for tightly rolling kimbap.
- 1 Chef’s knife For precise julienning and slicing fillings and finished rolls.
- 1 Cutting Board For preparing all ingredients safely and efficiently.
- 1 Large Mixing Bowl For seasoning the rice and mixing other ingredients.
- 1 Frying Pan or Skillet For cooking eggs and optional bulgogi.
Ingredients
Main
- For the Rice:
- 2 cups cooked short-grain white rice
- 2 teaspoons sesame oil
- 2 teaspoons salt
- For the Filling:
- 1 carrot peeled and julienned
- 1 cucumber peeled, seeded, and cut into long sticks
- Salt to taste
- 2 large eggs beaten
- 4 sheets dried seaweed nori
- Optional: 8 ounces cooked bulgogi
- 1 10-ounce bag frozen chopped spinach (cooked and squeezed dry)
- 1/2 cup pickled radishes drained and cut into long strips
- Optional: 4 sticks imitation crab cut into long strips
Instructions
- Prepare the seasoned rice by combining cooked short-grain white rice with sesame oil and salt; mix well and let it cool to lukewarm.
- Prepare all vegetable fillings: julienne the carrot, peel and cut cucumber into long sticks, then lightly salt and drain excess water. Cook and thoroughly squeeze dry the chopped spinach, then season.
- Cook the eggs: beat eggs with a pinch of salt, cook thinly like an omelet, and slice into long, even strips.
- Prepare optional fillings: cut pickled radishes and imitation crab into long strips. Ensure any optional bulgogi is cooked and cooled.
- To assemble, place a sheet of dried seaweed (nori) shiny side down on a bamboo rolling mat. Spread a thin, even layer of seasoned rice over two-thirds of the nori, leaving about an inch clear at the top edge.
- Arrange the prepared fillings in a neat line across the center of the rice, ensuring they are evenly distributed.
- Using the bamboo mat, begin rolling the kimbap tightly from the bottom edge upwards, pressing firmly as you roll to ensure a compact, secure cylinder.
- Once rolled, gently remove the kimbap from the mat. Lightly brush the entire roll with sesame oil for shine and flavor.
- Slice the kimbap into bite-sized pieces using a sharp, slightly oiled knife, wiping the blade between cuts for clean slices.
- Serve the freshly sliced kimbap immediately as a meal or snack, optionally with a side of soy sauce.
Notes
Pre-made rolls are tight and full of flavor. My lunch was speedy with a market batch. Slice evenly for serving. Serve with kimchi for contrast. Indulge in Korean tastes without the marathon.
Purchase fresh at Asian markets, according to X tips. Refrigerate before slicing to make clean cuts. Serve with soy sauce for dipping. This hack saves hours of preparation. It’s a colorful, simple meal.
13. Pesto Sauce
Pesto’s bright green beauty beckons DIY cooks. But basil price and browning are turnoffs. My batch quickly lost its luster despite effort. X users adore jarred consistency. Store-bought pesto is a weeknight superstar.
Pre-made jars preserve that bright flavor. My pasta was a winner with a good brand. Stir before using. Spread on sandwiches for zing. Omit the blending and enjoy the convenience.
Make it bright:
- Stir into pasta for fast dinners.
- Spread on bread for bruschetta.
- Refrigerate after opening for freshness.
14. Kimchi
Kimchi’s spicy tang is a fermentation fantasy. But my kitchen smelled like cabbage for weeks. Getting the flavor right is tricky. X fans swear by market versions. Store-bought kimchi is a probiotic win.
Mom’s Kimchi Egg
Equipment
- 1 Skillet or Wok
- 1 Spatula
- 1 Small Bowl
- 1 Whisk or fork
Ingredients
Main
- 2 tablespoons vegetable oil
- 1 cup kimchi or to taste
- 2 large eggs beaten
Instructions
- Heat oil in a skillet or wok over medium heat. Cook kimchi in hot oil until softened, about 2 minutes; add eggs. Cook and stir eggs and kimchi together until eggs are set, 2 to 3 minutes.
Notes
Store-bought kimchi is strong and safe. My rice bowl exploded from a jar at the store. Store in the refrigerator for longevity. Use in soups for depth. Omit the fermenting and get the kick.
Try various types for heat, per X tips. Add to stir-fries for flavor. Store tightly to hold in aroma. This hack eliminates kitchen odors. It’s a Korean standard simplified.
