10 of 16Photo: H. Armstrong Roberts/ClassicStock/Getty Images
9. Shop The Edges
Find fresh whole foods—dairy, protein, produce—around the market perimeter.
11 of 16Photo: Caitlin Bensel / Illustration: Lauren Tamaki
10. Snack Smarter
Take advantage of the growing array of lower-sodium popcorn, whole-grain pretzels, and high-fiber bean chips. Hit the frozen aisle for high-protein items like edamame.
12 of 16Photo Courtesy of Oxmoor House
11. Choose Safe, Sustainable Seafood
Ask your fishmonger or consult the Monterey Bay Aquarium Seafood Watch to find sustainable choices.
13 of 16Photo: Charles Masters
12. Know Your Labels
Look for meat that hasn’t been injected with saline solution or preservatives. Sometimes those are labeled “marinated.”
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13. Only Settle for the Real Deal
Less scrupulous olive oil producers try to pass off lower grades of oil as the good stuff. We like California Olive Ranch, which is certified extra-virgin.
Also, beware! Big bottles of cooking oil are cheaper on a cost per unit basis, but you may not finish them before they go rancid. Stick with smaller bottles.
15 of 16Photo: John Autry
14. Cut The Price of Poultry
Slash poultry costs with your own knife. Cuts like breast tenders or cutlets cost more per pound than whole breasts. Slice and pound whole breasts at home. Cheaper yet: Buy a whole bird and try our Foolproof Roast Chicken.
16 of 16Photo Courtesy of Oxmoor House
15. Maximize the Nutritional Value of Your Fruits and Vegetables
Precut produce is convenient, but it perishes and loses nutrients and flavor faster than whole fruits and veggies.