Being a smart grocery shopper isn’t necessarily about getting the lowest price; it’s about getting the best value for your dollar.
There are plenty of ways to spend less for the same or higher-quality food — it can be as simple, such as buying a whole head of lettuce vs. getting a package of pre-washed greens.
But there are many cases where cheaper is decidedly not better. Some more-expensive items add so much flavor and nutrition that they more than justify their price.
Here are my top 10 worthy splurges and how to make the most of them:
1. Wild rice
Why it’s worth it: The epitome of a local food, wild rice is native to North America and was a staple food for many Native Americans. It has more protein than brown rice, its extremely antioxidant-rich, it has a delightfully chewy texture. It will last on the shelf almost indefinitely in an airtight container.
How to make the most of it: Mix wild rice, which can cost more than $3 a cup, with less costly grains such as brown rice ($1.50 a cup) to increase the appeal of the overall dish while keeping the total cost low.
2. Good dark chocolate
Why it’s worth it: High-quality dark chocolate not has multiple layers of flavor and potential health benefits. It’s at least 60 percent cocoa solids (which are where its antioxidants are found) and has simple, real ingredients. The taste and health benefits are well worth the cost.
How to make the most of it: When eating chocolate, savor it, let it dissolve slowly in your mouth and experience its taste, texture and aroma completely. This way you will eat less and enjoy it more.
3. Parmigiano-Reggiano
Why it’s worth it: Parmigiano-Reggiano is the gold standard and, according to European law, the only real parmesan cheese. Because of its two-year aging process, it has an intense nutty flavor and a little goes a long way. In contrast, you need to shake mounds of the cheaper packaged “parmesan” out of the jar to get much flavor at all.
How to make the most of it: Always grate your parmesan cheese freshly, as you use it, to reap the most flavor.
4. Smoked paprika
Why it’s worth it: You will miss the flavor revelation of smoked paprika if you balk at the price, which is about double that of regular paprika. Although both are made of ground peppers and offer a wealth of antioxidants, smoked paprika has a distinctive, deep, earthy, smoky taste that is absolutely tantalizing. Sprinkle it on eggs, potatoes or seafood.
How to make the most of it: Don’t be tempted by huge “bargain” containers of smoked paprika — or any spice — unless you go through it quickly. Spices lose their potency over time, so you are better off buying smaller quantities more frequently.
5. Fresh herbs
Why they’re worth it: When fresh herbs are about $2 for a bunch, it’s easy to think you can skip them or use dried instead. But while both fresh and dried herbs have documented health benefits, such as reducing the risk of cancer, heart disease and diabetes thanks to their bounty of antioxidants, fresh herbs also offer vitamins A, C and K. Their ability to take a meal from black-and-white to Technicolor taste-wise makes them worth the price tag. If you can, grow herbs in your garden or on your windowsill, but don’t hesitate to buy them otherwise.
How to make the most of them: Store herbs properly so they don’t go to waste. Wash and dry them, then wrap them in a paper towel and place them in a plastic bag in the refrigerator.
6. Balsamic vinegar
Why it’s worth it: A well-made balsamic vinegar will have just one or two ingredients, vinegar and/or grape must, and a complex, layered, sweet-tart flavor. The cheapest kinds tend to have either a cloyingly sweet or very acidic taste and often have added sugars and caramel flavor and color.
How to make the most of it: A little good balsamic goes such a long way to elevate and enliven a dish; it’s a bargain considering how much flavor a mere tablespoon provides. Besides using it in salad dressing, drizzle a little over roasted meats, poultry or vegetables for their last 10 minutes in the oven.
7. Real vanilla
Why it’s worth it: Real vanilla imparts a smooth, deep flavor and gentle aroma, while the artificial substitute tastes and smells overpowering and slightly chemical, and can have a bitter after taste.
How to make the most of it: Heat will dissipate vanilla extract’s aroma and flavor, so add it to cooked foods after they have cooled.
8. Pure maple syrup
Why it’s worth it: Sure, pure maple syrup is about five times the price of “maple-flavored syrup,” but when you buy the real thing, you get a rich and nuanced sweetener with the bonus of some trace minerals and antioxidants. With the cheap stuff you are buying a sticky sweet concoction of corn syrup, caramel color and artificial flavors and preservatives. No contest.
How to make the most of it: Use a tablespoon to drizzle it over your food so you don’t glug too much on your plate. And the best-kept secret is that Grade B or “extra-dark” syrup has a deeper maple flavor, so save some money by getting that if you can find it.
9. Specialty salt
Why it’s worth it: Most of us get far too much sodium. The coarse-ground or flaked specialty salts that have burst on the scene, from smoked to Himalayan pink, don’t have any proven health benefits, but a small amount can have an impressive visual and taste impact. Use a specialty salt as a finishing element for texture and a salty punch on top of foods. This way you can cut back on the salt in the dish without compromising taste. A small amount lasts a long time if you are using it sparingly.
How to make the most of it: Stick with regular salt for cooking, and just finish foods with the specialty salt.
10. Extra-virgin olive oil
Why it’s worth it: Extra-virgin olive oil comes from the first press of the olives and retains most of the olive’s flavors and health benefits. A good-quality one not only provides rich, nuanced flavor that can make the difference between a good dish and a fantastic one, it also has a wealth of protective antioxidants (in addition to the healthful monounsaturated fats that are in all olive oils). Plus there is evidence that it helps you absorb the nutrients in your food better than other oils do.
How to make the most of it: Use extra-virgin olive oil for raw dishes such as salads or as a finishing drizzle on dips, cooked vegetables, soups and stews. Heat destroys its delicate flavors and antioxidant power, so for cooking use cheaper “pure” or “light” olive oil, which can be found for about $8 per liter. Also, because it will go rancid over time, and with exposure to heat and light, buy only as much as you will use in a two-month period and store it in a cool, dark place.
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