We Asked Chefs Where You Should Be Splurging And Saving When It Comes To Everything You'll Need For Thanksgiving

Both Angela and Jen agree that when it comes to flavor, butter isn’t the place to skimp.

“Butter shows up in almost every part of the meal, from savory dishes to desserts. A high-fat European-style butter adds richness and depth that noticeably improves the flavor of everything you cook.” —Angela

“I believe in the power and flavor of butter. I bake with Cabot, a Vermont butter, and save the fancy local cultured butter or imported French butter for slathering on fresh bread.” —Jen

For Jen, it’s worth spending more for ingredients that are fresh and locally sourced.

“The splurge this year will be cooking peak season produce (the winter squash) from a local farm. I plan to roast the squash, puree it, and use the puree to bake my pie.”

Angela swears by herbs as one of the easiest and most affordable ways to instantly elevate your entire menu.

“The right fresh herbs really set the tone for those classic fall holiday flavors. For me, it’s Italian parsley, rosemary, sage, and thyme, all finely minced. I prep a big jar for the day and add it to everything — dressing, compound butters, gravies, and roasted veggies.”

If you’re baking bread or pie crusts, Jen recommends using high‑quality flours because they transform texture and flavor.

“I love Ground Up Stone Milled Flours, especially their spelt flour, and I’m always adding it into my baked goods for a nutty, rich flavor. I use King Arthur flour for my all-purpose and bread flours — they’re a cooperative-based model and 100% employee-owned.”

For Jen, paying more for ingredients that taste good and do good is always worth it.

“I love to splurge on ethically sourced vanilla beans (I make my own vanilla extract) and high-quality chocolate. I buy sugar that is organic or fair trade to ensure that I’m not supporting exploitative labor practices.”

Angela says investing in a few high-quality kitchen essentials is one of the easiest ways to elevate anything you make. 

“I notice a big difference when I upgrade olive oil, vinegar, butter, spices, store-bought broths and stocks, and vanilla.” 

Jen encourages using premade shortcuts when they make sense.

“Use them! We have one life to live, and store-bought is great. I love frozen puff pastry and will use it to make cheese straws, pot pies, and various appetizers.” 

Angela’s legendary mac 'n' cheese relies on balance, not a fridge full of $20 wedges.

“Store-brand block cheeses, such as sharp cheddar, Muenster, and pepper jack, work just fine for my classic baked mac 'n' cheese, served family-style at holiday gatherings. I might splurge on one special addition, like Butterkäse or Fontina, mixed in with my usual lineup. Save the ultra-expensive gourmet cuts (like truffle cheeses and aged cheeses) for dinner parties and cheese boards.”

Jen is a fan of smart warehouse finds, especially when holiday baking has you flying through ingredients.

“I found some vanilla beans (20 of them for $10.99) at Costco, and I thought that was a really great deal. I’ve heard their vanilla extract is excellent and also a great deal.” 

Angela doesn’t waste her best ingredients on prep work; store brand staples work just fine.

“Helper ingredients like neutral cooking oils for greasing pans or grills, flour for roux and thickening, and coarse kosher salt for general cooking, salting water, and brines are a clear place to save.” 

When it comes to the holiday’s most expensive centerpiece, Angela doesn’t believe in splurging on tradition for tradition’s sake.

“It’s only worth the cost if you genuinely enjoy eating turkey and care about how the animals were raised. If you plan to use the whole bird — smoking it, making stock, or repurposing the scraps — it makes sense to invest. But if you’re just putting a turkey on the table and know it’ll mostly be picked over, skip it and make something you actually enjoy, like smothered turkey wings.”