Ingredient substitutions

Dairy & eggs

Buttermilk · 1 cup

• 1 tablespoon lemon juice or white vinegar plus enough milk to make 1 cup; stand 5 minutes
• 3/4 cup plain yogurt plus 1/4 cup milk

Works in pancakes, quick breads, marinades and fried chicken coatings.

Dairy & eggs

Heavy cream (for cooking) · 1 cup

• 3/4 cup whole milk plus 1/4 cup melted butter
• 1 cup half-and-half plus 1 teaspoon cornstarch, for sauces

These will not whip. Add to hot sauces off the boil so they do not split.

Dairy & eggs

Half-and-half · 1 cup

• 1/2 cup whole milk plus 1/2 cup heavy cream
• 3/4 cup whole milk plus 1/4 cup light cream

Dairy & eggs

Sour cream · 1 cup

• 1 cup plain Greek yogurt
• 1 cup plain whole-milk yogurt, strained 30 minutes

Greek yogurt is tangier; stir it in off the heat.

Dairy & eggs

Ricotta · 1 cup

• 1 cup cottage cheese, blended until smooth

Dairy & eggs

Parmesan · 1/4 cup grated

• 1/4 cup Pecorino Romano (saltier; reduce salt)
• 1/4 cup Grana Padano

Dairy & eggs

Milk · 1 cup

• 1 cup unsweetened soy or oat milk
• 1/2 cup evaporated milk plus 1/2 cup water

Dairy & eggs

Egg (in baking) · 1 large egg

• 1 tablespoon ground flaxseed plus 3 tablespoons water, rested 5 minutes
• 1/4 cup unsweetened applesauce

Best in muffins, quick breads and brownies. Not for recipes where eggs are the structure, such as custards or soufflés.

Baking

Butter (in baking) · 1 cup

• 3/4 cup neutral oil, for muffins, quick breads and cakes

Do not swap oil into cookies or pastry that rely on solid butter.

Baking

Baking powder · 1 teaspoon

• 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar

Baking

Self-rising flour · 1 cup

• 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/4 teaspoon salt

Baking

Cake flour · 1 cup

• 1 cup all-purpose flour minus 2 tablespoons, plus 2 tablespoons cornstarch, sifted together

Baking

Cornstarch (for thickening) · 1 tablespoon

• 2 tablespoons all-purpose flour
• 1 tablespoon arrowroot or potato starch

Flour needs a minute of simmering to lose its raw taste.

Baking

Cream of tartar · 1/2 teaspoon

• 1/2 teaspoon lemon juice or white vinegar, for whipping egg whites
• For leavening, replace the cream of tartar and baking soda with baking powder

Pantry & sauces

Bread crumbs · 1 cup

• 1 cup panko
• 1 cup finely crushed crackers
• 3/4 cup rolled oats, in meatballs

Sweeteners

Brown sugar · 1 cup packed

• 1 cup granulated sugar plus 1 tablespoon molasses (2 tablespoons for dark brown)
• 1 cup coconut sugar

Without molasses, cookies spread more and turn out crisper.

Sweeteners

Powdered sugar · 1 cup

• Blend 1 cup granulated sugar with 1 tablespoon cornstarch until powdery, then measure

Sweeteners

Honey · 1 cup

• 1 cup maple syrup
• 1 1/4 cups sugar plus 1/4 cup extra liquid

Honey is not suitable for babies under 12 months.

Sweeteners

Maple syrup · 1 cup

• 1 cup honey (sweeter and stronger)
• 1 cup brown sugar plus 1/4 cup water, simmered

Sweeteners

Vanilla extract · 1 teaspoon

• 1 teaspoon maple syrup
• Leave it out; the flavor will be simpler

Pantry & sauces

Tomato paste · 1 tablespoon

• 3 tablespoons tomato sauce, simmered until thick
• 2 tablespoons ketchup (sweeter)

Pantry & sauces

Tomato sauce · 1 cup

• 1/3 cup tomato paste plus 2/3 cup water
• 1 cup crushed tomatoes, blended

Pantry & sauces

Worcestershire sauce · 1 tablespoon

• 1 tablespoon soy sauce plus a few drops of vinegar and a pinch of sugar

Pantry & sauces

Soy sauce · 1 tablespoon

• 1 tablespoon tamari (gluten-free)
• 1 tablespoon coconut aminos (less salty)

Pantry & sauces

Rice vinegar · 1 tablespoon

• 1 tablespoon apple cider vinegar plus a pinch of sugar
• 1 tablespoon white wine vinegar

Produce

Lemon juice · 1 tablespoon

• 1 tablespoon lime juice
• 1/2 tablespoon white vinegar, for acidity only

Do not substitute acids in tested canning recipes.

Pantry & sauces

White wine (for cooking) · 1/2 cup

• 1/2 cup chicken broth plus 1 teaspoon lemon juice or white wine vinegar

Pantry & sauces

Red wine (for cooking) · 1/2 cup

• 1/2 cup beef broth plus 1 tablespoon red wine vinegar

Pantry & sauces

Chicken broth · 1 cup

• 1 cup water plus 1 bouillon cube or 1 teaspoon broth base
• 1 cup vegetable broth

Pantry & sauces

Mayonnaise (in sauces and dips) · 1/2 cup

• 1/2 cup plain Greek yogurt
• 1/4 cup Greek yogurt plus 1/4 cup mayonnaise, for a lighter sauce

Herbs & spices

Fresh herbs · 1 tablespoon chopped

• 1 teaspoon dried herbs

Add dried herbs early in cooking and fresh herbs at the end.

Produce

Garlic · 1 clove

• 1/4 teaspoon garlic powder
• 1/2 teaspoon jarred minced garlic

Produce

Onion · 1 small, chopped

• 1 teaspoon onion powder
• 1 tablespoon dried minced onion

Produce

Fresh ginger · 1 teaspoon grated

• 1/4 teaspoon ground ginger

Herbs & spices

Pumpkin pie spice · 1 teaspoon

• 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon nutmeg and 1/8 teaspoon ground cloves

Herbs & spices

Italian seasoning · 1 teaspoon

• 1/4 teaspoon each dried oregano, basil, thyme and rosemary

Herbs & spices

Chili powder · 1 teaspoon

• 1/2 teaspoon paprika, 1/4 teaspoon cumin, a pinch of cayenne and a pinch of oregano

Herbs & spices

Allspice · 1 teaspoon

• 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon ground cloves