We’ve tested countless recipes, honed techniques, and many of us have even spent years in professional kitchens. But even we, the die-hard Serious Eats editors, have our limits. We’re not ashamed to take certain culinary shortcuts—especially when it’s 6 p.m., the fridge is half empty, and everyone’s hungry now. Just in time for the lead-up to the busy holiday season, we’re sharing our store-bought swaps and time-savers we actually use (and love). Because sometimes, the shortcut is the smartest move.
Lazy Roast Chicken
“There are ways to optimize a roast chicken, including dry brining, spatchcocking, and very thoughtful roasting. But here’s my admission: As a busy parent of two just trying to get food on the table, I don’t do any of that most of the time. I take my bird out of its packaging, I salt it all over, inside and out, and I throw it onto a rimmed baking sheet and into a cold oven. Then I let it come up to temp with the oven, which gently cooks the meat and speeds up the total cooking time while drying the skin (for perfectly browned and crispy final results). That’s it. And it is freaking glorious every single time.” —Daniel Gritzer, editorial director
Dashi Tea Bags and Instant Dashi
Serious Eats / Vicky Wasik
“In the highest levels of Japanese cooking, making dashi from scratch is an essential skill upon which so much is built. But at home, convenience usually wins for me. I’m not opposed to quickly steeping little dashi tea bags, which contain tiny bits of kombu and katsuobushi (or other dashi ingredients, depending on the type) to make the stock on the fly. I’ll also happily reach for hondashi, the dissolvable “instant” granules, when I know it’s going to get lost in a recipe with lots of other components. I also slip hondashi into all sorts of other recipes, Japanese or not, for a hidden umami boost.” —Daniel
Chicken Bouillon Base
“While I have Ina-spirations of a perfectly organized freezer full of neatly labeled quart containers of homemade stock, that’s just not my reality. My reality is me, surrounded by my hungry, frazzled kids, boiling pasta water at 5:43 p.m., realizing I need broth. That’s when I reach for my trusty jar of bouillon base, which I always keep in my fridge. It’s flavorful, lasts a long time in the fridge, and one spoonful away from making me feel like the kind of person who stocks her freezer.” —Leah Colins, senior culinary editor
“I actually love making homemade chicken stock, and as a Serious Eats product tester, I’m often lucky enough to have the bones leftover from testing boning knives or mail-order turkeys to do it with. But even I don’t always have the space (or the energy) to deal with the overwhelming task of simmering, straining, and freezing gallons of broth. For the times when I run out of the homemade stuff, or when it doesn’t turn out as flavorful as I like, I keep a big jar of Better Than Bouillon on hand. It’s not just a backup plan, either—I also love adding a spoonful of the paste to buttered orzo and gravies for an extra dose of umami” —Ashlee Redger, writer
Store-Bought Puff Pastry
“Unless you have a dough sheeter, I don’t know who is making puff pastry at home. In the words of Ina Garten, ‘store-bought is fine.’ Indeed, it’s likely better than any attempt I’d make.” –Grace Kelly, senior editor
Herb and Spice Blends
“While I’ll toast and grind spices from scratch for many recipes, over the years, I’ve also discovered many wonderful spice blends that I use to give instant flavor to chicken, fish, roasted vegetables, and so on. Some of my favorites come from Red Stick Spice Co., which I drop by every time I visit my family in Baton Rouge. Blends like the Bayou Seafood Blend and the Bayou Lafource Blend give me a little taste of South Louisiana in my NYC kitchen.” —Megan O. Steintrager, associate editorial director
Frozen Vegetables
“I’m not ashamed to admit I occasionally rely on frozen vegetables—especially once the farmers market slows down for the winter. Whether it’s corn stirred into a risotto, peas and carrots tossed into a beef stew or an ensaladilla rusa, or broccoli mixed into a quick stir-fry, frozen vegetables save me on weeknights when I want something fresh in my meal but don’t have it in me for knife work. Sometimes I even take it a step further and reach for a jar or can of store-bought curry paste, cooking it with frozen vegetables and whatever chicken or fish pieces I dig out from the back of the freezer. It’s a convenient dinner that still feels homemade enough for me to feel a little self-righteous about not ordering takeout.” —Laila Ibrahim, associate food editor
Frozen vegetables work well in beef stew.
J. Kenji Lopez-Alt
Jarred Tomato Sauce
“I’ll be honest: I can’t tell the difference between a simmered-all-day red sauce and a jar of Rao’s Homemade.” —Rochelle Bilow, editor
Ginger or Garlic Paste
“Many Indian dishes, including dal makhani, call for garlic and/or ginger paste. Sure, you could easily make your own by pounding the ingredients with a mortar and pestle or puréeing them in the food processor, but I love keeping a store-bought jar of ginger and garlic pastes in my fridge for convenience. My favorite store to get it from is Kalustyan’s in Manhattan.” —Genevieve Yam, senior editor
