10 Store Brands Chefs Secretly Prefer for Weeknight Cooking

Here’s the truth about weeknight cooking: even the best chefs lean on store brands. They’re not always reaching for pricey, name-brand staples when a dependable in-house label delivers the same quality for less. From pasta to olive oil, many of these grocery store brands have earned quiet respect in professional kitchens for their consistency, value, and flavor. These are the unsung heroes chefs turn to when it’s time to get dinner on the table fast, without compromise.

1. Hellmann’s mayonnaise

Here’s the thing about a good jar of mayonnaise. It’s not just a sandwich spread. Chefs reach for Hellmann’s because its texture is steady and its flavor is neutral enough to carry other ingredients. Use it to bind quick slaws, loosen cold potato salads, make fast dressings with lemon and herbs, or finish a warm sauce off heat for shine and mouthfeel. A spoonful folded into hot grains creates a risotto-like creaminess without long stirring. Store it open, use it visibly, and it turns ordinary components into cohesive, restaurant-quality sides.

2. Rao’s Homemade marinara sauce

Rao’s gets a lot of love because it behaves like a home cooked tomato sauce without the time. The tomatoes are well balanced, and the seasoning is restrained, which means the sauce adapts to additions instead of dictating them. Throw in sauteed aromatics, a splash of red wine, or roasted vegetables, and the jar becomes a base for dinners that taste made-from-scratch. Chefs use it for quick braises, as a pizza sauce, or to poach fish. It’s a shortcut that preserves technique: build layers over the jarred foundation rather than replacing them.

3. Kitchen Basics stocks and broths

A reliable boxed stock solves the most common weeknight problem, which is depth without time. Kitchen Basics offers a clarified, concentrated broth that browns and reduces well. Use it to deglaze pans, finish risottos, build soups, and braise vegetables or proteins. Because the flavor is clean and not overly salty, it allows cooks to adjust seasoning precisely. Keep a few cartons in the fridge or freezer; a splash will lift a sauce, and a cup will transform thin soups into something rounded and balanced.

4. Bonne Maman jam

Bonne Maman jams show up in pro kitchens for a reason: their pure fruit flavor and restrained sweetness translate beyond toast. A spoonful of apricot or fig jam makes an instant glaze for pork or chicken when combined with a splash of vinegar and mustard. A dab of tamed into vinaigrette brightens bitter lettuces. The point is controlled sweetness that enhances rather than hides. Chefs use these jars to create quick finishing components that add depth and nuance with minimal effort.

5. Kewpie mayonnaise

Kewpie is mayonnaise with an attitude: it’s richer, slightly tangier, and built on a basis of egg yolks and rice vinegar. Chefs prefer it when they want a creamier mouthfeel and a touch more umami. It transforms simple things into indulgent bites: mix with sriracha for a quick sandwich spread, fold into potato salad for a silkier texture, or use as the base for aioli that holds up under heat. Because its flavor is more pronounced than neutral mayo, a little goes a long way in finishing dishes.

6. Bush’s baked beans

Jarred baked beans are not a cheat so much as a backbone, especially when time is short. Bush’s delivers a consistent, slightly sweet base that chefs rework by adding sautéed onions, mustard, or smoked paprika to make a richer side. They pair with roasted proteins, spooned over grilled vegetables, or served alongside cornbread for a quick, satisfying plate. The beans provide texture, protein, and sauce all at once; smart additions make them feel customized rather than canned.

7. Jiffy corn muffin mix

Jiffy mix is a favorite because it reliably produces tender, sweet cornbread with minimal fuss and cost. Chefs and home cooks alike jazz it up by adding canned corn, jalapenos, shredded cheese, or herbs, turning a single box into cornbread muffins, skillet cakes, or stuffing components. It’s forgiving, bakes fast, and serves as both a side and vehicle for saucy mains. When time or pantry space is tight, mixes like this let you deliver warm, homey bread that reads intentional.

8. Fage Greek yogurt

Plain Greek yogurt is one of the most useful fridge items. Fage holds texture and tang in sauces, dressings, and baked goods. Use it to make quick tzatziki, thin into marinades, or stir into soups for creaminess without heavy cream. It’s also a simple swap for sour cream in baked potato toppings or dolloped over chili. Chefs appreciate that it tolerates heat and keeps a clean dairy note. Keeping a tub on hand means you can finish plates with an elevated, fresh tang in seconds.

9. Kikkoman rice vinegar

Rice vinegar is subtle, and that subtlety is why chefs reach for Kikkoman. It brightens dressings, quick pickles, and pan sauces without the assertive bite of stronger vinegars. A quick splash finishes broths or lifts slaws; a tablespoon balances a glaze or tames fatty elements. Because its flavor integrates cleanly, it’s the acid professionals choose when they want lift without altering the dish’s character. Store a bottle nearby and make acid a routine final step.

10. Store-brand frozen puff pastry

A sheet of frozen puff pastry is the single ingredient that upgrades weeknight cooking visually and texturally. Store-brand versions are often just as flaky as premium ones if handled correctly. Use them to make quick galettes, to top individual pot pies, or to wrap seasoned proteins for an instant, elegant presentation. Thaw gently, keep things cold, and bake on a preheated sheet forthe best rise. Chefs love this ingredient because it adds that wow factor without the labor of laminated dough, letting you serve something impressive on short notice.