Palak Patel, a chef with the Institute of Culinary Education, told Business Insider that one of her favorite easy weeknight dinners is a hearty Bolognese or Italian meat sauce served over pasta.

"It's very easy to make a small or large batch to freeze for later," Patel said, "because all you have to do is combine ground beef with herbs and tomato. You can cook it slowly on the stovetop, slow cooker, or even an Instant Pot."

For a lighter version of this dish that's perfect for warmer months, use fresh tomatoes instead of canned for the sauce.

Jessica Randhawa, a chef with The Forked Spoon, told BI that ground beef can be a scrumptious taco filling.

"Ground-beef tacos are easy to make at home and can be full of flavor," she said. "Plus, you can control the fat content based on your personal needs by choosing leaner or fattier ground beef."

You can make an easy taco filling by simmering ground beef with tomato sauce and spices like paprika, garlic powder, and cumin. Add chopped vegetables or shredded cheese for extra flavor.

Cajun rice, also known as dirty rice for its color, is a traditional Louisiana Creole dish made with seasoned rice, chopped peppers, and spiced meat such as ground beef.

"Cajun rice is a great way to use ground beef," Randhawa said. "Though it's usually known as a spicy dish, you can omit spicy ingredients like jalapeño if you're sensitive to heat."

In addition to being a versatile meal that can easily be scaled up or down to feed groups of different sizes, Cajun rice is an ideal way to use up different cuts of meat — toss in leftover steak, sausage, or even chicken gizzards.

Mila Furman, a private chef and recipe developer with Girl and the Kitchen, told BI that meatballs are an ideal way to use high-quality ground beef.

"Meatballs are one of the most versatile meals to have in your [arsenal] as a chef," Furman said. "They're super simple to put together and will always be a hit for the whole table."

Whether you're making classic meatballs with tomato sauce or whipping up a batch of creamy Swedish meatballs, using ground beef with a slightly higher fat percentage will keep them juicy and tender.

If you're struggling to think of ways to use up a small portion of leftover ground beef, putting it in a soup may just be the answer.

"Using ground beef in soups isn't just for chili," Furman said. "Add ground beef — especially in the form of leftover meatballs — into soup with plenty of hearty vegetables for a complete meal."

A great way to infuse prepackaged ground beef with tons of moisture and flavor is to bake it into a lasagna.

"Lasagna is a versatile ground-beef meal because it's very hearty and works well with all kinds of veggies, like mushrooms, squash, or corn," Patel said. "Plus, you can add a fried egg on top to turn leftovers into a weekend brunch."

Patel said that using an average grocery-store package of ground beef to make burgers is a mistake.

"It is important to know the type of beef that you're buying," Patel said. "Prepackaged grocery-store ground beef is not processed daily or in-house, so the resulting burgers tend to be dry and chewy."

Instead of grabbing a package of ground beef, ask the deli or butcher to grind a portion of quality beef for you. Cuts such as chuck steak usually have a better ratio of fat to lean meat, which makes for a juicier burger.

Beef stroganoff is traditionally made with sautéed pieces of whole beef, but some recipes call for ground beef instead. Unfortunately, this variation is hard to get right.

"This is a very classic recipe for ground beef, but often the beef is left bland and dry while the delicate egg noodles are overcooked," Patel said.

Patel added that if the ratio of cream to beef is not balanced, this dish can become overly creamy and even soggy.

Steak tartare is made with lightly seared or raw ground beef, usually served as a patty topped with a raw egg yolk.

Randhawa said home chefs — and restaurant diners — should generally avoid steak tartare for safety reasons.

"Unlike other raw-meat recipes from around the world, steak tartare does not include an acidic citrus juice," Randhawa said. Acidic citrus juice can cause meat to seem somewhat cooked, but it doesn't actually make it entirely safe to eat.

"Uncooked meat can have both dangerous parasites and potentially life-threatening bacteria," Randhawa added.

Some salad recipes call for ground beef as a topping. But the temperature difference between warm ground beef and a cold salad can cause the melted fats in the meat to solidify.

"Do not put ground beef in your salads if you can help it," Furman said. "You often end up with a situation where beef fat leaks down through the greens and congeals."

You could avoid this stomach-turning scenario by chilling the cooked ground beef beforehand.

This story was originally published on June 2, 2023, and most recently updated on June 9, 2025.

I bought a 15-ounce tub of Country Crock, which is the brand we always kept in the house when I was a kid.

The label emphasized that it was churned in Kansas and contains "farm-grown ingredients." It also had the lowest amount of vegetable oil of the brands I tried, at 40%.

Its oil blend consists of soybean, palm-kernel, and palm oils.

I noticed right away that Country Crock's butter alternative was easy to spread, even when chilled.

The texture was smooth, and it didn't tear the soft bread at all when I spread it.

I tasted it both plain and on the bread. Although it tasted similar to butter, I think it could've used some more salt for a better flavor — it was a little bit bland. 

I Can't Believe It's Not Butter's spread has an American Heart Association certification label because it's made with soybean oil (an unsaturated fat) and has about 70% less saturated fat than regular butter.

Aside from the AHA certification, the label also noted that it's rich in omega-3 alpha-linolenic acid (ALA) and contains 45% vegetable oil (a blend of soybean, palm, and palm-kernel oils).

The texture of I Can't Believe It's Not Butter was very smooth and almost as easy to spread as Country Crock.

As for the flavor, this didn't have me fooled into thinking I was eating real butter. But it wasn't bad by any means.

It definitely had an earthy, vegetable-oil taste, but it wasn't bland, and it thankfully didn't have an oily texture.

Earth Balance's spread was highly distinguishable from the others.

The label also noted it's non-GMO, dairy-free, gluten-free, and vegan. It contains 78% vegetable oils, the highest of any I tried, including a blend of palm, canola, soybean, flax, and olive oils.

After opening the tub, I noticed right away that this spread was the darkest in color and looked more solid than the other products.

I found it really difficult to spread Earth Balance, maybe because of the high vegetable-oil content.

Although some of the other spreads were smooth and spreadable even when chilled, this remained pretty solid even after it came to room temperature.

The flavor was fine. It had both a slight buttery taste and an earthiness from all of the oils, but overall it was pretty bland.

Still, as the only vegan product I tried (some of the other spreads contain vitamin D that can be sourced from lanolin, which can come from sheep wool), it's a decent alternative to real butter.

Similar to Earth Balance, Smart Balance has a high percentage of vegetable oils at 64%. Its blend includes canola, palm, and olive oils.

The label says that the product contains 400 milligrams of omega-3 ALA per serving.

It wasn't dark beige like Earth Balance, but Smart Balance's butter alternative was similarly difficult to spread.

When I tried putting it on bread, it started tearing up the piece. It also came out of the container in solid chunks.

It softened up somewhat as it came to room temperature, and the label at least warned that it would be "firm out of refrigeration." But I think the perk of a buttery spread is that it can be used right out of the chilled container, unlike waiting for real butter to soften. 

In terms of flavor, Smart Balance had a great butter-like taste at first. But then, as it melted in my mouth, it left an aftertaste I didn't love.

Of the four buttery spreads I tried, Country Crock was my favorite.

It was the easiest to spread — which is the whole point, in my opinion. It wasn't the most flavorful, but none of the spreads were really rich in flavor.

I thought the flavor of I Can't Believe It's Not Butter was pretty good, but it wasn't quite as easy to spread. I'd probably skip Smart Balance and Earth Balance because of their higher cost and more solid texture.

All in all, I still plan to stick to using traditional butter. But I'd buy Country Crock again if I needed a quick, convenient butter-like spread.

This story was originally published on January 4, 2023, and most recently updated on June 3, 2025.

Unlike fast food giants like McDonald's and Burger King, which have embraced modernity in both their branding and menu presentation, Braum's has done the opposite. It has retained its cozy, classic vibe, making it feel both familiar and comforting.

Maybe that's what makes it special.

When I visited the store, I spent a lot of time reminiscing about the times my dad and I shared there. It all felt so nostalgic.

Braum's has dozens of ice cream flavors to choose from. But it is also a grocery store with a small market. Customers can buy everyday items like bananas, tomatoes, onions, and even hamburger buns if they'd rather grill their own at home.

Braum's sells its ice cream in various sizes, but most tubs contain three pints. Each tub is typically priced under $5 — a steal compared to other brands.

A single pint of Blue Bell ice cream is sold for $3.97 (excluding tax) at Walmart, and a single pint of Ben & Jerry's ice cream at Target is $4.99, according to both companies' websites.

The company sells traditional flavors like vanilla, strawberry, and chocolate, but it also has quirky options like bubble gum and Mother's Circus animal cookies.

I wouldn't recommend the latter — it was too sweet for my taste buds, and didn't have enough animal crackers.

Ice cream is typically made with dairy from cream, whereas frozen yogurt is made from cultured milk. On most days, I'd choose frozen yogurt — which might be a controversial opinion.

While I haven't tried all of Braum's frozen yogurt flavors, their vanilla cone always hits the spot. I doubt I'll ever get around to trying the pineapple upside-down cake flavor, though.

Sugar-free ice cream isn't really my cup of tea, but I understand why some people prefer it or choose it for dietary or medical reasons.

If that's you, then you're in luck — Braum's offers many sugar-free flavors.

I have to admit the vanilla chunk chocolate tub looked pretty tempting.

To get the full Braum's experience beyond ice cream, we ordered about 10 different items from the menu:

• A double quarter pound sweet 'n spicy Gouda burger combo meal with medium fries and a large sweet tea — $8.89
• A cheeseburger combo meal with medium fries and a large strawberry shake — $8.29
• Four-piece chicken strips — $5.19
• A grilled chicken sandwich — $4.79
• Medium chili cheese fries — $4.64

• A medium strawberry malt shake — $1.99

In the chicken strips war, restaurants like Chick-fil-A and Zaxby's usually reign supreme. But I'm throwing Braum's into the fight.

Braum's strips were crispy on the outside, yet still soft inside. I also appreciated that they weren't overly salty — just the right amount. For me, they rivaled Chick-fil-A's.

I was probably most excited to try the chili fries. Crispy potatoes dressed in perfectly melted cheese and sauce— what more could anyone ask for?

Well, in my case, a bit more seasoning. Ultimately, they tasted bland, and it felt more like I was eating canned beans on fries than actual chili.

My husband and I split the double quarter pound sweet 'n spicy Gouda burger and the cheeseburger.

While I thought the Gouda burger was good — and a bit spicy — it didn't quite compare to Braum's traditional cheeseburger.

It wasn't fancy — just meat, buns, lettuce, tomato, and cheese — but it felt classic, exactly what I imagine when I think of a good burger.

The grilled chicken sandwich was all right. It didn't quite compare to a sandwich I'd get at Chick-fil-A, but I had no trouble finishing it. For $4.79, I'd say it's worth the price.

After dinner, my husband and I went back to the counter to order ice cream.

He bought a double scoop sopapilla cheesecake sundae for $3.79, and I got a small chocolate and vanilla frozen yogurt cone for $1.45.

His sundae tasted like the real deal. The cinnamon-flavored ice cream sat on top of a spongy cake, draped in golden caramel. I think it's perfect for someone with a sweet tooth.

However, the frozen yogurt cone was right up my alley. It was simple and sweet, and the flavors weren't too overpowering.

I left the restaurant full, but not without taking a to-go bag. The next day, my husband and I devoured our leftovers for lunch.

While the burgers and sandwiches at Braum's were good, the ice cream and frozen yogurt were what made the visit stand out among other chains.

Overall, going back to Braum's was a sweet experience. It was nice to try new-to-me foods, reminisce about my childhood, and create new memories with my husband.

Residents of the 45 states that don't have a Braum's are definitely missing out.

My parents immigrated to the US from Greece in the 1980s, and they made sure to teach me about Greek culture through food. My dad made his delicious pastitsio (like lasagna, but better) every week, and whipped up avgolemono soup whenever one of us was sick. Every Christmas was celebrated with a big pan of baklava, and youvetsi was a dinner staple. 

But my parents are always willing to try something new — they tested 15 different "Greek" products from Trader Joe's to see which tasted authentic! So, when I told them Garten had a Greek orzo salad, they were super excited. 

To make Garten's Greek orzo salad, which serves six, you'll need: 

• 1 cup of orzo (about 8 ounces) 
• 1 cup of canned chickpeas, rinsed and drained
• 2 cups of baby arugula 
• 4 ounces of Greek feta, ½-inch diced (not crumbled) 
• ½ cup of good olive oil 
• ½ cup of diced red bell pepper (¼-inch) 
• ½ cup of diced red onion (¼-inch) 
• ½ cup of kalamata olives, pitted and halved lengthwise 
• ¼ cup of freshly-squeezed lemon juice, plus extra for serving 
• 3 tablespoons of capers in brine, drained 
• 3 tablespoons of minced fresh dill 

Garten's Greek orzo salad appears in her most recent cookbook, "Go-To Dinners," and was inspired by Round Swamp Farm, a third-generation family farm in East Hampton. 

"Their prepared food and baked goods are simply outstanding," she writes. "This recipe was inspired by one of their salads; it has all the Greek ingredients that I love — orzo, olives, feta, lemon, and dill." 

I brought six cups of water to a boil in a large saucepan.

Once you've added the orzo, Garten says you should return the water to a boil, then lower the heat and simmer for eight to 10 minutes.

You'll know it's ready when the orzo is al dente. 

I diced the red onion and red bell pepper, per Garten's instructions.

I rinsed and drained the chickpeas and made sure to drain my capers.

Garten's Greek orzo salad comes together quickly; the only real work is cutting all the veggies and herbs. I had my dad helping me, so it took even less time. 

I just whisked together the lemon juice and olive oil with two teaspoons of salt and one teaspoon of black pepper, and voilà! It was ready. 

It was time to build the salad!

I made sure to stir it well so the orzo would absorb all that delicious flavor. 

Everything was already looking so colorful.

I used two spoons to help me carefully combine all the ingredients. 

Garten says you can enjoy her salad either warm or at room temperature, but hold off on adding the arugula if you're making it the day before — no one likes soggy leaves in their salad. Once you're ready to serve, add a squeeze of fresh lemon juice and taste for seasoning. 

I should also note that Garten advises serving this with sliced lemon. My parents didn't love the idea of whole lemon pieces in the salad, so we decided to nix them. 

I always love serving a salad full of color, and Garten's Greek orzo salad has plenty. 

The pop of red from the bell pepper, the fresh green from the arugula, and the bright purple from the onion all worked together to make a beautiful plate. 

My parents looked impressed as I brought the salad to the dinner table. But would it taste as good as it looked? 

The orzo soaks up so many delicious Mediterranean flavors that are familiar to any Greek — salty chunks of feta intertwining with the rich kalamata olives, the texture of crisp bell pepper and red onion dancing together, that pop of fresh lemon brightening every bite. Even though there were so many different components to the salad, everything was perfectly balanced. 

The light and refreshing dish is also easy to make and still tastes great the next day. It's perfect as a barbecue side dish or a main dish on a hot summer night. My dad recommends pairing it with some grilled meats or fish.

My parents now love whipping up Garten's Greek orzo salad, and I'm not surprised. The dish tastes like something we would've eaten while watching the turquoise waves of the Aegean Sea during our summer trips to Greece. 

"Ina must've been Greek in one of her previous lives," my mom declared. 

To make Fieri's perfect burger at home, you'll need: 

• Ground beef (Fieri recommends 80% lean, 20% fat)
• American cheese slices 
• Brioche buns 
• Lettuce
• Tomato 
• Onion 
• Pickles

All you have to do is get the veggies ready. Fieri told me it's important to shred the lettuce, slice your tomato, and "cut those white onions so thin that they only have one side." 

Per Fieri's recommendation, I also buttered the buns and popped them into the oven so they could get nice and toasty. 

I seasoned my ground beef with salt and pepper, then shaped it into balls. 

Fieri said it was essential that I cook my burgers "on the hottest griddle or cast iron pan you can get." 

"You smash it down hard, we're talking a half-inch thick," he added.

The Mayor of Flavortown also told me it was important to let my patty crisp up to "get all that delicious caramelization going." I waited until the sides of my patty got crunchy before I flipped it over.

Fieri loves using American cheese slices on burgers because "they melt really well," he told me. 

First, I sprayed some water around my burger. Then, per Fieri's instructions, I had to place "some sort of dome or metal bowl" over my patty. 

"That steam will melt your cheese before you overcook your burger," he told me. 

I didn't have a metal bowl on hand, so I used an old Marie Callender's pie tin I found in my parents' kitchen. 

Less than 10 minutes had gone by, and it was already time to build my burger. 

I placed my patty on the bottom bun, then added the tomato, onion slices, and pickles. I placed the shredded lettuce on the top bun and voilà — I was done! 

What impressed me most about Fieri's burger was how juicy it tasted, even without a single condiment. The patty, which was perfectly cooked, truly stood on its own. It had just the right amount of crispiness and was packed with flavor. 

The brioche bun added a nice hint of sweetness to the overall taste, and the beautifully melted cheese tasted almost buttery. The burger was pure perfection. 

Read my full review of Guy Fieri's perfect burger here. 

To make Ramsay's cheeseburgers at home, you'll need: 

• Ground beef
• Brioche buns 
• Bacon 
• Cheddar cheese 
• Egg yolks 
• Frozen red chile
• Tomato 
• Onion 
• Little Gem lettuce 
• Mayonnaise 
• Sriracha 

I added 16 ounces of ground beef into a bowl — enough to make four burgers — along with two egg yolks. I then sprinkled salt and freshly ground black pepper on top, along with one grated frozen chile. 

I used my hands to mix everything together and made four patties that were each around 1 inch thick. 

"Remember that the thicker you make the patties, the longer they will take to cook," Ramsay writes in his book. "So if you want these on the table in under 10, press your burgers until they are a little thinner for a quicker cooking time."

I let my patties cook for four minutes over medium-high heat, seasoning them with some more salt and pepper.  

Then, I added my bacon and onion slices, increased the heat to high, and let everything cook together.  

I mixed four tablespoons of mayonnaise with two teaspoons of Sriracha and some salt and pepper. 

I sliced one tomato and washed some Gem Lettuce leaves for the bottom of my burgers. I also toasted my buns in the oven for about two minutes. 

I let them cook for another five minutes. Since my bacon and onion slices were ready before my burgers, I took them off the griddle and placed them on a plate lined with a paper towel. 

Ramsay also recommends covering the patties with something to help the cheese melt. But, unlike the Mayor of Flavortown, he doesn't spray the burger with water first. 

Instead, Ramsay's recipe instructed me to first add some butter to the griddle and place the cheese slices on top of my burgers. Then, he recommends covering the patties with a lid or an upturned saucepan. I used a metal bowl, which perfectly covered two of my patties. 

This is such an easy trick, and clearly worked well for both Fieri's and Ramsay's burgers. I now consider it an essential step to make a great cheeseburger at home. 

First, I spread some of Ramsay's Sriracha mayonnaise on my bottom buns. Then, I added the lettuce, tomato, and onion slices, plus my cheeseburger and bacon. 

After I threw a few more onion slices on top and spread more sauce on my top buns, my burger was ready to go. 

There's no denying how impressive this burger looks, and it tasted great, too. The patty was plump and juicy, and I loved the kick of heat from the Sriracha mayonnaise and grated chile. 

The bacon and onion also gave some nice crunch and savoriness, while the tomato and lettuce added a dose of freshness. 

Read my full review of Gordon Ramsay's perfect burger here.

While you've got to keep track of quite a few different steps to make Ramsay's burger happen in 10 minutes, Fieri's recipe is far simpler — and still delivers fantastic results. 

Plus, I couldn't believe Fieri's burger tasted so good without any sauce or condiments. I've found his burger to outshine those I've had from places like Five Guys, and it's comparable to the gourmet burgers I've tried all over New York — for a fraction of the cost. 

But at the end of the day, you really can't go wrong with Ramsay or Fieri. Either way, you're going to have one very delicious burger. 

To make Garten's blueberry-ricotta breakfast cake, which serves eight, you'll need: 

• 2 cups (12 ounces) of fresh blueberries 
• 1 ¼ cups of all-purpose flour
• 1 cup of whole-milk ricotta 
• 1 cup of granulated sugar 
• 10 tablespoons (1 ¼ sticks) of unsalted butter, at room temperature 
• 3 extra-large eggs, at room temperature 
• 2 tablespoons of sour cream 
• 1 tablespoon of baking powder 
• 1 teaspoon of pure vanilla extract 
• 1 teaspoon of grated lemon zest
• Sifted powdered sugar, for dusting

I grated the lemon zest so it would be ready to go once I was mixing the batter. 

Garten recommends using a 9-inch round springform pan for this dish.

First, I added the butter and sugar to the bowl of my electric mixer, which was fitted with the paddle attachment. 

I made sure to scrape down the sides of the bowl with a rubber spatula as needed.  

I turned the mixer to low and added one egg at a time, mixing well after each addition. Then, I threw the ricotta, sour cream, vanilla, and lemon zest into the mixture.

Garten notes that your batter will look curdled at this stage, so don't worry if it appears that way!

I added the flour, baking powder, and one teaspoon of salt and gave everything a quick stir. 

I slowly added the dry ingredients with the mixer still on low until they were just incorporated.

I folded two-thirds of my two cups of blueberries into the batter using a rubber spatula. 

I made sure to smooth the top of the batter. 

Garten recommends lightly pressing each blueberry into the surface. 

Garten recommends baking the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. It took about 50 minutes for my cake to bake.

Every oven is different, so keep checking on your cake every couple of minutes after you hit the 45-minute mark.

Garten says the cake needs to cool in the pan for an additional 15 minutes.

Garten's blueberry-ricotta breakfast cake definitely makes for an impressive centerpiece.

Its warm, golden hue looked so sweet and comforting in my kitchen, and the bright bursts of blueberry added some joyful pops of color.

I could see a generous amount of blueberries in each slice, and the cake smelled incredible. 

Garten's breakfast cake tastes as light and fluffy as it looks. The ricotta and sour cream keep every bite super moist, just as Garten promised, and the sweet blueberries pair well with the zingy and bright lemon zest, which really shines through.

The cake also had a nice crust on the outside, which added some contrasting texture to the super soft and luscious middle. 

"This was superb," my mom declared. "I give it a 10/10." 

Garten's cake was super easy to make, and it tasted just as good the next day. If you want to save yourself some time before hosting a big brunch, you could easily make this ahead the night before. 

Whether you're looking for a special dish to celebrate Mother's Day or just want a fun new dessert, Garten's blueberry-ricotta breakfast cake is sure to be a crowd-pleaser.

Celery sticks spread with crunchy almond butter is one of my favorite lunch sides.

I buy Trader Joe's unsalted almond butter because it only contains almonds — no inflammatory oils or sweeteners — which often appear in other brands.

A 16-ounce jar of Trader Joe's chunky almond butter cost us $6.

These garlic-stuffed olives from Trader Joe's are a fairly light and delicious pre-dinner snack, especially when paired with cheese.

A 16-ounce jar of Trader Joe's colossal olives cost $4.50 on this trip.

We usually pair our olives with a few thin slices of baby Swiss cheese.

It usually costs about $5 per pound at Trader Joe's.

I like that this three-layer dip contains tasty layers of traditional hummus, cilantro-jalapeño hummus, and spicy hummus.

It pairs nicely with blue-corn tortilla chips or almond crackers.

We usually pay $4 for a 12-ounce container of this dip from Trader Joe's.

Trader Joe's Asian-style vegetable stir-fry mix includes snap peas, mushrooms, water chestnuts, bamboo shoots, and more.

I like cooking these pre-chopped veggies in olive oil with a protein, like lean ground turkey, to whip up a satisfying dinner within minutes.

The 18-ounce bowl of veggies costs $5.50.

Trader Joe's pico de gallo salsa contains fresh-tasting ingredients like tomatoes, onion, cilantro, jalapeños, and lemon juice.

It's a delicious side with any meal, and we sometimes add it to scrambled eggs for extra flavor or use as it as a dip with blue-corn tortilla chips.

A 12-ounce container of Trader Joe's pico de gallo salsa cost us $3.

Popular in Mediterranean and Middle Eastern cuisines, dolmas are grapevine leaves typically stuffed with rice, onion and seasonings.

We like the ones from Trader Joe's, which are especially nice as a light appetizer before lunch or dinner.

A 9.86-ounce can of Trader Joe's dolmas cost us $3.50.

Green tea is high in antioxidants, and I often drink it with breakfast.

A box of 20 bags of Trader Joe's green tea cost $3 on our last trip.

We like using Trader Joe's 21 Seasoning Salute on meat, poultry, or fish that we cook outside on our grill.

The spice blend contains a flavorful mix of ingredients like onion, black pepper, celery seed, cayenne, parsley, basil, and oregano.

A 2.2-ounce bottle of it cost us $2.50.

Trader Joe's mochi ice cream is a hit with my husband, who especially enjoys the vanilla and dark-chocolate flavors.

These tasty gluten-free treats are essentially a chewy rice dough filled with ice cream.

A package of six vanilla mochi usually costs us $5 at Trader Joe's.

We regularly eat baked wild salmon with a dill and lemon sauce.

One of the sauce's key ingredients is coconut milk, which adds a nice creaminess to the dish without making it too heavy.

A 13-½ -ounce can of Trader Joe's organic coconut milk costs just under $2.

One of the first things we do when we walk into Aldi is grab the weekly circular, which is usually stationed on a rack right by the main entrance.

The ads showcase Aldi's current deals, so it's a great guide for anyone looking to save. Oftentimes, we deliberately plan our meals around which items are on sale.

When we focus on discounted items, we also get less sidetracked by flashy deals on products we didn't intend to buy.

We try to avoid premade meals, heat-and-eat dinners, and specialty deli items like dips and cheeses.

Although convenient, they tend to be significantly more expensive per serving than cooking something from scratch. Instead, we stick to buying staple ingredients, like fresh produce, canned beans, tortillas, and chicken.

By focusing on these core items, we've created a weekly meal plan that's cost-effective and healthy for our lifestyle.

The Aldi Finds aisle features unique items, seasonal treats, and specialty goods that aren't part of the store's regular inventory.

The signage might make shoppers feel like they're getting some sort of deal, but this aisle can be a trap for impulse buys.

Sometimes, we find hidden gems here, but Aldi Finds are usually not essential to our weekly shopping list. Looking through them can just lead to us spending more money.

We usually skip this aisle entirely so we're not tempted.

Aldi has a bring-your-own-bag policy, so bags are not free at the register. Instead of buying them, we usually grab a large, empty produce box from the shelves.

Most Aldi stores have a section where you can find these boxes in a bin with recyclables, so it's pretty easy.

You can also just bring your own reusable bags, but we've found that the box is an even better solution for us.

It's much easier to pop one box in the trunk of our car and carry it into the house in a single trip. Once we're home, we reuse the box for storage or recycle it.

Shopping around the store's perimeter helps us stick to our budget.

In most Aldi locations, more basic essentials, like produce, dairy, and meats, are located around the outer edges of the store.

In contrast, the center aisles usually have Aldi Finds, holiday items, household goods, snacks, and other products that are more likely to encourage impulse purchases.

When we shop, we literally snake our way around the perimeter, only detouring into the aisles when we need something on our list. It keeps our shopping trip efficient and minimizes our exposure to nonessential items.

This story was originally published on December 12, 2024, and most recently updated on April 28, 2025.