For some reason this makes me think about cooking stock. Like the liquid you use to make gravy, soups, sauces, etc. most people I know will use either a box or jar of stock or a bouillon cube. There’s nothing wrong with this. It will produce a satisfactory meal. However you can easily make stock if you cook for yourself. Simply take all the parts of vegetables and meats you would throw away (think bones and onion paper) and cover it with water in a pot and add salt and pepper if you want and boil for an hour or so. You can do it while you cook other stuff. This stock can be frozen for later. But also, it’s obviously better than the stuff from a jar or a cube. Maybe it’s because you put some effort into it, maybe it’s because there’s a complexity to all the flavors that’s removed by industrialization. But it’s a stock that works very well. And I think it’s simply it requires time. Time we often think we don’t have. Perhaps this is all an unrelated thought but I do recommend that if you enjoy cooking at home making your own stock.