20 Foods You Should Skip Making And Just Buy Instead

Have you ever spent hours laboring over a complex recipe only to realize the store-bought version tastes better and costs less? We’ve all been there!
While homemade dishes often win for freshness and flavor, some foods are simply not worth the effort to make yourself.
Here’s a practical guide to items you should skip DIY-ing and grab from your grocery store shelves instead.
1. Puff Pastry

Making puff pastry from scratch is a baker’s marathon! The process demands hours of folding butter layers and precise chilling intervals that would challenge even professional chefs.
Most home bakers lack the specialized equipment needed for perfect lamination. Store versions deliver consistent flakiness without the tears (both kinds!) and frustration.
2. Phyllo Dough

Paper-thin and notoriously temperamental, phyllo dough requires ninja-level dexterity to create by hand. One wrong move and you’re left with torn, unusable sheets and flour-dusted disappointment.
Commercial producers have perfected the art of creating these delicate layers with specialized equipment. Save yourself the inevitable kitchen meltdown and grab the freezer-section version.
3. Ketchup

The humble condiment that divides families at the dinner table! Homemade ketchup never quite captures that signature tang we’ve all grown accustomed to since childhood. I once spent an entire Saturday simmering tomatoes for a “superior” homemade version.
My kids took one taste and asked, “Can we have the normal ketchup back?” Lesson learned—some classics are best left to the experts.
4. Peanut Butter

Grinding peanuts sounds simple enough, but achieving that perfect creamy-yet-spreadable consistency at home? Nearly impossible. Home versions often separate quickly, leaving an oil slick atop your PB&J.
Commercial producers use specialized equipment to create that just-right texture. Plus, store versions come fortified with nutrients that homemade versions lack.
5. Crackers

Crispy, uniform, perfectly salted crackers require precision that’s hard to achieve in home kitchens. Homemade versions often emerge from the oven either too thick and chewy or burnt beyond recognition.
The controlled environment of commercial bakeries ensures that a perfect snap every time. Why waste hours on something that costs a couple of bucks and lasts for months in your pantry?
6. Pita Bread

The pocket is the point! Yet achieving that perfect hollow center in homemade pita bread feels like chasing kitchen unicorns. Without a blazing hot commercial oven, most DIY attempts yield sad, flat discs. I’ve tried countless times to perfect pita at home.
After my fifth batch of pocketless disappointments, I surrendered to the bakery section. Some battles aren’t worth fighting!
7. Croissants

Those beautiful buttery layers require days of preparation, specialized equipment, and the patience of a saint. Most home bakers end up with dense, oily lumps instead of the light, flaky crescents we crave.
Professional bakers spend years mastering this French delicacy. Even a mediocre store-bought croissant typically outshines the average home attempt. Save your sanity and visit the bakery.
8. Soy Milk

Homemade soy milk requires soaking, blending, straining, and then cooking the resulting liquid—all for a product that often tastes beany and separates quickly. The cleanup alone might send you running to the store!
Commercial producers have perfected the art of neutralizing that distinctive soybean flavor. Their specialized equipment removes particles that home strainers simply can’t catch.
9. Tofu

Making tofu is like performing kitchen chemistry—you need special coagulants, precise temperatures, and pressing equipment most homes don’t have. The process is messy, time-consuming, and often disappointing.
Growing up in a household that occasionally attempted homemade tofu, I witnessed firsthand the sticky counters and crumbly results. The store-bought version is consistently firm, perfectly cut, and ready for your stir-fry.
10. Yogurt

Yogurt-making requires precise temperature control and bacterial cultures that most home kitchens aren’t equipped to handle properly. One degree too warm or too cold and you’ve wasted a gallon of milk.
Store-bought yogurt undergoes rigorous quality testing to ensure safety and consistency. While homemade can be rewarding, for everyday consumption, the grocery store version offers reliable texture and flavor without the guesswork.
11. Ice Cream

Churning homemade ice cream sounds delightful until you’re faced with rock-hard results or icy crystals throughout. Without commercial stabilizers, homemade versions freeze too solid for easy scooping.
I once invited friends over for a homemade ice cream party, only to serve what resembled sweet concrete.
We ended up making emergency runs for Ben & Jerry’s while my creation slowly thawed into soup.
12. Kimbap (Korean Rice Rolls)

These colorful Korean rolls require multiple fillings, each prepared separately, plus perfectly seasoned rice and expert rolling skills. What seems simple in theory becomes a half-day kitchen project with lots of dishes.
Korean markets and food courts offer freshly made kimbap at reasonable prices. The professionals achieve that tight, uniform roll that keeps everything contained—no filling explosions or rice disasters.
13. Filo Pastry Desserts

Baklava and similar treats require not just making the challenging filo dough, but also the precision of layering dozens of sheets with butter between each one.
One wrong move creates a soggy, torn mess. Middle Eastern and Greek bakeries have perfected these time-intensive desserts.
Their specialized knowledge results in the perfect syrup-to-pastry ratio that’s nearly impossible to achieve at home.
14. Corn Tortillas

Achieving that perfect pliable-yet-sturdy corn tortilla texture requires special equipment and techniques. Homemade attempts often crack when folded or fall apart under taco fillings. The masa preparation alone is an art form.
When I attempted making tortillas from scratch, my kitchen looked like it had been hit by a corn flour blizzard, and the results were still inferior to the 99-cent package from the store.
15. Pesto Sauce

Fresh basil costs a small fortune when purchased in the quantities needed for proper pesto. After spending $15 on basil alone, you’re still left with a sauce that oxidizes and browns within hours. Store versions contain preservatives that maintain that vibrant green color.
They’re also perfectly balanced in flavor, unlike homemade versions that often need adjusting. For everyday pasta nights, the jarred version is a practical choice.
16. Pâté

Creating smooth, silky pâté requires specialized equipment and techniques that most home cooks don’t possess. The ingredients alone (quality livers, fat, and often truffle or cognac) can cost more than a premium store version.
Commercial producers achieve that perfect texture through professional methods. Unless you’re ready to invest in a proper meat grinder and terrine molds, the deli counter offers excellent options.
17. Kimchi

Fermenting your own kimchi sounds like a fun project until your entire house smells like powerful cabbage for weeks! The fermentation process requires careful monitoring and specific conditions for food safety.
Korean grocery stores offer dozens of varieties made by experts who’ve perfected family recipes over generations. I once attempted homemade kimchi in my apartment—my neighbors still give me side-eye in the elevator months later.
18. Dumpling Wrappers

Rolling perfectly thin, uniform dumpling wrappers by hand is a skill that takes years to master. Most home attempts yield thick, uneven wrappers that cook unevenly and dominate the filling.
Asian markets sell various types of ready-made wrappers that perform beautifully. They’re consistently thin, pliable, and seal properly, letting you focus on creating delicious fillings instead of fighting with dough.
19. Pumpkin Purée

Transforming a whole pumpkin into smooth purée involves roasting, peeling, de-seeding, and blending—all for a product that’s often stringier and waterier than canned versions.
The time investment rarely pays off. Commercial canners use special pumpkin varieties bred specifically for optimal flavor and texture.
Their controlled processing methods ensure consistent results for your pies, breads, and seasonal lattes.
20. Hummus

Achieving that silky-smooth restaurant-quality hummus texture at home is surprisingly difficult without professional equipment. Home food processors often leave those annoying little chickpea bits, no matter how long you blend. The secret ingredient in commercial hummus—time!
Food manufacturers have high-powered equipment that breaks down chickpeas completely. For everyday snacking, store-bought hummus offers convenience without sacrificing quality.