Some things don’t tolerate shortcuts

Not everything in cooking needs to be done from scratch.
Some shortcuts are smart. A tin of beans? Go for it. Frozen peas? Absolutely fine. But there are a few ingredients that don’t forgive laziness. They lose their magic the second you try to replace them.

Garlic is top of that list.
You can taste the difference straight away. Freshly chopped or minced garlic hits the pan and fills the kitchen with that proper, mouthwatering smell. Garlic paste, powder, or those jars of pre-chopped bits? They all miss the mark. Too sour, too salty, or just... dull. Real garlic deserves a knife and two minutes of your time.

Lemon is the same story.
Fresh juice and zest can’t be bottled. It’s impossible. Real lemon wakes a dish up — it is bright, sharp, alive. Bottled lemon tastes like someone tried to recreate the memory of one. Keep a few lemons in the fridge and you will never go back.

Herbs deserve the same respect.
Sure, dried herbs have their place — in long, slow sauces and stews. But when the herb is the flavour, you need the fresh kind. Parsley, basil, coriander... dried versions are just ghosts of the real thing.

Then there’s Parmesan.
If it doesn’t come as a block, skip it. Pre-grated cheese smells old before you have even opened it. When you grate it fresh, the difference is huge— it melts properly, seasons properly, tastes alive.

And black pepper — freshly cracked or ground only.
That ground powder might as well be dust. Once you try the real thing, you will never reach for it again.

Cooking doesn’t have to be complicated or precious. But it does need a bit of care. Some ingredients just won’t be rushed, and that’s a good thing.

Because when you stop cutting corners with the small stuff, the whole meal tastes better, and so does the act of cooking it.