You may have purchased shredded cheese, dried herbs, or instant rice because it was convenient, but did it really taste that great? Do you have any of these flavorless and costly items on your shopping list? Here are four types of groceries you shouldn't be buying and bringing home.

More on Shine: Do I really have to do that: The pasta edition

Convenience foods - Chopped vegetables cost more than buying the whole onion or head of lettuce. Pre-diced onions can cost three times more than whole onions. Pre-grated cheese can become flavorless, since it's unknown when it was actually grated. Minced garlic loses its authentic flavor and becomes slimy. It's just as easy to mince, chop, or grate these items yourself.

Suspicious seasonings - Good salt has a clean flavor, but classic iodized salt does not. Pre-ground black pepper does not have the same flavor as fresh ground peppercorns from a mill. "In the Pantry" host Aida Mollenkamp says, "These are black pieces of food confetti." Likewise, d

If you're not yet acquainted with your supermarket's bulk aisle, there's no time like the present. Assuming your market has high turnover, bulk items are generally fresher, more economical - particularly when you need just a bit of an ingredient - and allow for eco-friendly shopping as they reduce and can even eliminate disposable packaging from the equation. Add to that the variety of snacks, staples, and even spices on offer in some stores, and it's no wonder many swear by this section. But before we get carried away, keep these tips in mind:

• Stock up on storage containers: Transfer your newly bought loot to a sturdy storage container - whether it be a pop-top container
  
  for grains, nuts, dried fruit, and the like, or small jars for spices - to avoid a pile up of flimsy plastic bags, and an organizational headache. That said, if you're planning to use up the contents of your purchase within a few days, don't sw

Umami: n. a (funny-sounding) word describing an indescribable deliciousness; savory, rich, yum. These six ingredients have umami in spades-here's how to harness their flavors every day of the week.

• Apple cider: Tan, tart, and slightly fruity, apple cider vinegar works best in salad dressings and poultry marinades.
• Balsamic: One of the most popular vinegars, balsamic can be used in dressings, dips, marinades, sauces, and reductions, topping everything from salads to desserts to meat and seafood. Made with white grapes and aged for several years, traditional balsamic vinegar is both sweet and sour, so it works well with sweet foods and salty dishes - especially cheese.
• Wine: Perfect to drizzle over sautéed vegetables