HerMoney with Jean Chatzky – Episode Summary: "Mailbag: All Of Your Grocery and Cooking Questions, Answered"

Release Date: February 21, 2025

In this engaging episode of HerMoney, host Jean Chatzky teams up once again with culinary expert Ali Slagle to tackle listeners' burning questions about grocery shopping, meal prepping, food preservation, and affordable protein options. Below is a detailed summary of their insightful discussions, complete with notable quotes and timestamps to guide you through the episode's key points.

1. Saving Money with Bulk Shopping and Economical Cooking

Questions from Chris: Best way to shop per meal each week in bulk and the most economical way of cooking.

Jean opens the episode by addressing Chris’s queries about optimizing grocery shopping and cooking to save money.

Ali Slagle emphasizes the importance of aligning cooking habits with personal lifestyles:

"[...] the answer to the question is really thinking about how cooking can fit into your life." (02:05)

She recommends bulk shopping for frequently used pantry items at stores like Costco, suggesting staples such as canned chickpeas and olive oil. For cooking, Ali advocates preparing large batches of versatile ingredients that can be incorporated into multiple meals throughout the week. For example, cooking a big pot of beans or grains can serve as the foundation for various dishes, enhancing both convenience and cost-effectiveness.

2. Understanding Best By Dates for Food Safety

Follow-up question from Chris: How far can we push the best by date when cooking?

Jean brings up a common household debate regarding the interpretation of "best by" dates on food packages.

Ali Slagle references a New York Times article by Kenji Lopez-Alt to clarify:

"The best by date means that the quality is the best at that point, but that after that point, it doesn't mean it's bad. It's just that its quality will be deteriorated." (05:34)

She advises that many pantry items remain safe to consume well past their best by dates, focusing instead on quality. However, she cautions that opened items and perishables like dairy products require more careful consideration. Ali underscores the importance of using sensory cues—smell and appearance—to determine the edibility of foods beyond their labeled dates.

3. Freezing and Batch Cooking Techniques

Question from Angie: Best meals to freeze and reheat later or batch cook.

Jean and Ali delve into effective freezing strategies to maximize food longevity without compromising quality.

Ali Slagle explains the science behind freezing:

"The tricky thing about a freezer is that when water freezes, the water expands. So in a lot of cases, whatever food you have, its structure will be lost by that expansion of water." (06:07)

She recommends freezing foods that maintain their integrity despite structural changes, such as soups, stews, and casseroles. These dishes typically contain high liquid content, which minimizes texture loss. Ali advises against freezing items that rely on crispness or specific textures, like fried chicken or roasted vegetables, as they tend to become soggy upon thawing.

For portioning large quantities of meat or grains, Ali suggests the following method without needing a vacuum sealer:

1. Freeze Individually: Spread the food items on a parchment-lined sheet pan and freeze until solid (07:55).
2. Bagging: Transfer the frozen items into a zip-top freezer-safe bag to prevent sticking and allow easy portioning (07:57).

4. Homemade Alternatives to Store-Bought Items

Question from Elizabeth: What store-purchased food items can be easily made at home?

Jean shares an interest in homemade marinara sauce sparked by a highly-rated New York Times recipe, leading into Ali’s recommendations.

Ali Slagle highlights several cost-effective and customizable options:

"Marinara sauce is an interesting one because Rao's is much more expensive than canned tomatoes and you could very well just add some garlic and oil to a canned tomato and make a sauce." (13:18)

She also suggests making homemade salad dressings and hummus as excellent alternatives. By preparing these items at home, consumers can tailor flavors to their preferences and reduce reliance on store-bought versions that are often pricier and may contain unwanted additives.

Jean echoes this sentiment, sharing her personal switch from commercial salad dressings to homemade versions sweetened with honey for a healthier alternative.

5. Affordable Protein Sources Beyond Beans

Question from Kim: Cheap ways to get more protein besides beans.

Addressing the rising costs of meat, Jean and Ali explore budget-friendly protein alternatives that are both nutritious and versatile.

Ali Slagle underscores the value of plant-based proteins:

"Lentils are kind of underappreciated because you have to cook them, but they take 20 minutes. [...] they're really fast and easy to cook and they're full of protein." (14:17)

She highlights lentils as an excellent option, available in various types like black, green, brown, and red, each offering different culinary uses. Additionally, Ali advocates for the affordability and versatility of eggs:

"If you think about the price of a pork chop in comparison to three eggs, even right now the eggs will still be cheaper. So I think eggs are a great, a great way to get protein and they just offer so many interesting textures." (15:09)

Jean concurs, pointing out that despite recent price increases, eggs remain one of the most cost-effective protein sources available.

Conclusion

In this episode, Jean Chatzky and Ali Slagle provide valuable insights into smart grocery shopping, effective meal prepping, understanding food labeling, and identifying affordable protein sources. Their practical advice empowers listeners to make informed decisions that balance budget constraints with nutritional needs, all while maintaining culinary enjoyment.

For more detailed tips and personalized advice, consider subscribing to HerMoney or exploring Ali Slagle’s Substack, 40 Ingredients Forever, and her book, I Dream of Dinner So You Don't Have To.

Notable Quotes:

• "The best by date means that the quality is the best at that point, but that after that point, it doesn't mean it's bad." — Ali Slagle (05:34)
• "The tricky thing about a freezer is that when water freezes, the water expands." — Ali Slagle (06:07)
• "Lentils are kind of underappreciated because you have to cook them, but they take 20 minutes." — Ali Slagle (14:17)
• "If you think about the price of a pork chop in comparison to three eggs, even right now the eggs will still be cheaper." — Ali Slagle (15:09)

Resources Mentioned:

• Just a Reminder / I Dream of Dinner So You Don't Have To by Ali Slagle
• HerMoney Newsletter
• Ali Slagle’s Substack: 40 Ingredients Forever

Produced by Hayley Pascalides. Music by Video Helper. Distributed via Megaphone.