Your grocery bill has probably felt heavier lately, and if you’ve been paying attention to the news about trade policies and international tensions, you know things might get worse before they get better. With tariff changes looming and price increases already affecting everything from produce to pantry staples, now’s the time to think strategically about what you’re putting in your cart. The good news? You don’t need to panic or clear out entire store shelves. Instead, focus on smart purchases of items that store well, that you actually use, and that are most likely to see significant price jumps in the coming months.
Cooking oils are about to get expensive
Most of the cooking oils sitting on your grocery store shelf come from somewhere else. Whether it’s olive oil from Italy and Spain or avocado oil made from Mexican avocados, these kitchen essentials depend heavily on imports. When tariffs increase, these products will be among the first to see price hikes. If you use olive oil regularly for cooking or making salad dressings, buying an extra bottle or two now makes sense. The same goes for avocado oil, which has become increasingly popular for high-heat cooking.
Store your oils in a cool, dark place away from the stove to keep them fresh longer. Most unopened bottles last 18 to 24 months when stored properly, so you’re not risking waste by buying ahead. If you’ve got the space and the budget, consider grabbing a few bottles of whatever oil you use most often. Skip the exotic varieties you rarely touch and focus on your everyday basics. Your future self will thank you when prices jump and your pantry is already stocked.
Beef prices could climb even higher
Despite all those “Beef, It’s What’s for Dinner” commercials making you think otherwise, a surprising amount of the red meat consumed in America actually comes from Canada. When trade tensions increase and tariffs get applied, imported beef becomes more expensive, and that higher price tag affects American-raised beef too. Demand stays the same while foreign options get pricier, which means domestic producers can charge more as well. If you have freezer space and were planning to buy meat anyway, stocking up now could save you money.
The best approach is buying larger cuts when they’re on sale, then portioning them yourself at home. You’ll need a decent knife and cutting board, but the savings add up quickly. Wrap individual portions tightly in plastic wrap, then place them in freezer bags with the air squeezed out. Label everything with the date and type of cut. Properly frozen beef stays good for months, and you’ll have exactly what you need for any recipe without paying inflated prices later.
Salmon and other seafood are getting pricier
The fish counter at your grocery store relies heavily on imports, particularly from China and Canada. As Canadian salmon imports have declined over recent years, China has filled much of that gap, which means current tariffs are already affecting prices. Even if you prefer buying American-caught fish, those options will likely cost more as imported seafood prices rise and shift demand toward domestic sources. Salmon freezes exceptionally well, making it one of the smartest proteins to buy ahead if you eat it regularly.
Here’s something interesting: cooking salmon directly from frozen actually works great and can even help it stay moist. You can buy individually portioned fillets, freeze them flat in a single layer, then stack them once solid. This way you can pull out exactly what you need for dinner without thawing an entire package. If you’re really serious about long-term storage, a vacuum sealer removes air and prevents freezer burn, keeping your seafood fresh for months.
Real imported cheese might become a luxury
Sure, you can find American-made versions of European cheeses, but there’s often a noticeable difference between domestic Parmesan and actual Parmigiano-Reggiano from Italy. If you’re someone who appreciates authentic Gruyère from Switzerland or aged manchego from Spain, prepare for sticker shock. These specialty cheeses could face tariff increases of 20 percent or more, depending on how trade negotiations shake out. The good news is that hard, aged cheeses are surprisingly freezer-friendly.
You might not have known this, but hard cheeses like Parmesan, aged cheddar, and Gruyère can be frozen for several months without major quality loss. The texture might become slightly more crumbly after thawing, which actually doesn’t matter much if you’re grating it anyway. Wrap chunks tightly in plastic wrap, then place them in freezer bags. When you’re ready to use them, let them thaw slowly in the refrigerator. Stock up on your favorites now while prices remain reasonable, and you’ll be enjoying real imported cheese long after others are paying premium prices.
Wine lovers should buy their favorites now
California makes fantastic wine, but sometimes you want authentic French Champagne for a celebration or a specific Italian red to pair with dinner. European wines could see significant price increases as tariffs affect imports from France, Italy, Spain, and other wine-producing regions. If you have favorite bottles that come from overseas, now’s the time to stock up before they become even more expensive than they already are. Wine stores well when kept in the right conditions, so you’re not risking spoilage.
Keep bottles on their sides in a cool, dark place away from temperature fluctuations. Even if you don’t have a fancy wine cellar, a closet floor or lower cabinet works fine for most wines you’ll drink within a year or two. If you’re a regular wine drinker, buying a case instead of individual bottles often gets you a discount anyway, and that savings will only increase as tariff-related price increases take effect. Focus on wines you know you’ll actually drink rather than splurging on expensive bottles you’re saving for a special occasion that may never come.
Specialty rice varieties are worth grabbing extra
While basic long-grain white rice is often domestically produced, specialty varieties like jasmine rice from Thailand, basmati from India and Pakistan, and sushi rice from Japan all come from overseas. These imports could face substantial tariffs depending on the country of origin. Thailand’s jasmine rice, for example, might see tariff increases of more than 30 percent. If you prefer these specific types of rice for their unique characteristics and regularly cook dishes that depend on them, buying extra bags now makes practical sense.
Rice stores incredibly well when kept in airtight containers in a cool, dry place. White rice varieties can literally last for decades under proper storage conditions, though you’ll probably use it up long before then. Transfer rice from its original packaging to sealed containers or food-grade buckets to protect against moisture and pests. If you’ve got the storage space, a large bag of your preferred rice variety is one of the smartest pantry investments you can make right now.
Spices and vanilla are already expensive
That little jar of cinnamon or bottle of vanilla extract you grab without thinking about it? It probably came from halfway around the world. Spices are one of the most heavily imported food categories, with countries like India and China dominating global exports. Vanilla comes primarily from Madagascar, which could face tariffs of nearly 50 percent. These products are already pricey for their size, and upcoming tariff increases will make them even more expensive. Since spices and extracts store well, buying extras now protects your budget later.
Keep spices in airtight containers away from heat and light to maintain their potency. Most ground spices stay good for two to three years, while whole spices last even longer. If you don’t use certain spices frequently, you can even freeze them in sealed containers or bags to extend their life further. Focus on the spices you actually use regularly rather than buying a full rack of exotic options that’ll sit untouched. Vanilla extract, whether it’s the real stuff or imitation, lasts indefinitely when stored properly, making it perfect for stocking up.
Coffee and chocolate might hurt your wallet
Your morning coffee ritual and occasional chocolate treat both depend almost entirely on imports. Coffee beans come primarily from countries in Central and South America, Africa, and Asia. Chocolate starts as cacao grown in similar tropical regions around the world. These products simply can’t be produced domestically in significant quantities, which means there’s no American alternative when import prices rise. If you’re particular about your coffee or have favorite chocolate brands, buying extra now could spare you from difficult choices later.
Coffee beans stay fresh for months when stored in airtight containers in a cool, dark place, and you can freeze them for even longer storage without significant quality loss. Whole beans last longer than pre-ground coffee, so if you have a grinder, that’s your best bet. Chocolate also stores well in cool, dry conditions. Dark chocolate generally lasts longer than milk chocolate, and both can be frozen if needed. Stock up on reasonable amounts of what you’ll actually use rather than hoarding more than you can properly store.
Don’t forget basic pantry staples that last forever
While you’re thinking about which imported goods to stock up on, remember the basic pantry items that never go bad and form the foundation of countless meals. Salt, for instance, lasts indefinitely and is essential for both cooking and food preservation. Whole peppercorns stay fresh for years and add depth to almost any dish. Dried pasta made from wheat might face price increases if wheat prices fluctuate or if imported pasta brands get more expensive. These basics are worth buying in larger quantities when you can.
Canned goods also deserve attention since they offer long shelf lives and reliable backup options when fresh ingredients get expensive or scarce. Canned tomatoes, beans, tuna, and soups all last for years and provide solid nutrition without refrigeration. Dried lentils and oats are shelf-stable superfoods that cost little but offer substantial nutritional value. Honey never spoils and sweetens everything from tea to baked goods. Building a reasonable stockpile of these basics isn’t about panic or hoarding—it’s about smart planning that saves money and provides security regardless of what happens with prices.
The key to smart stockpiling is focusing on what you actually use rather than buying everything in sight or items you’ve never tried before. Check your pantry and freezer to see what you already have, make a list of your most-used items that might be affected by price increases, and buy reasonable quantities that you can properly store. This approach protects your budget without contributing to shortages or leaving you with spoiled food you couldn’t use in time.
