Ingredient substitutions
Exact amounts for what to use when you are out of something, with what changes, what not to swap, and a calculator. Checked against extension services and test kitchens.
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Dairy, cream and fats
Milk, cream, butter, oil and the cultured dairy that goes with them.
- Butter substitute
- Buttermilk substitute
- Coconut cream substitute
- Coconut milk substitute
- Evaporated milk substitute
- Half-and-half substitute
- Heavy cream substitute
- Light cream or coffee cream substitute
- Mayonnaise substitute
- Milk substitute
- Plain yogurt substitute
- Shortening substitute
- Skim milk substitute
- Sour cream substitute
- Sweetened condensed milk substitute
- Vegetable oil substitute
- Whipped cream substitute
Eggs
Whole eggs, whites and yolks, with and without eggs.
Leavening
Baking powder, baking soda and their stand-ins.
Flour, starch and crumbs
Flours, thickeners and crumbs.
Sugar and sweeteners
Sugars, syrups and what replaces them.
Chocolate and cocoa
Bars, chips and powder.
Herbs, spices and aromatics
Fresh, dried, ground and blended.
- Allspice substitute
- Apple pie spice substitute
- Chives substitute
- Dill substitute
- Dry mustard substitute
- Flavor extract and oil substitute
- Fresh to dried herb ratio
- Garlic substitute
- Ground ginger substitute
- Lemon zest substitute
- Mint substitute
- Onion substitute
- Parsley substitute
- Pumpkin pie spice substitute
- Vanilla bean substitute
- White pepper substitute
Sauces, wine and pantry liquids
Wine, broth, tomato, vinegar and sauces.
- Barbecue sauce substitute
- Chicken or beef broth substitute
- Canned tomatoes substitute
- Chili sauce substitute
- Fresh mushrooms substitute
- Ketchup substitute
- Lemon juice substitute
- Rum or brandy substitute in cooking
- Soy sauce substitute
- Tomato juice substitute
- Tomato sauce substitute
- Tomato soup substitute
- Wine substitute in cooking