When it comes to food, we are willing to pay more for higher quality, but not without thought. We truly appreciate the better taste in slow-reared, artisan-produced, eco-sourced animal and vegetable products: there really is a difference. Experiment at your will with some of these comparisons:

Dry-cure bacon v. cheap bacon

Buffalo v. cow mozzarella

Diver-caught scallops

Aged Parmigiano-Reggiano v. standard supermarket Grana Padano

Well-aged meat v. supermarket cuts

Organic chicken v. lesser poultry

Recipe: Asparagus, Arugula, Parmesan and Buffalo Mozzarella Salad