Substitutions guides
Ingredient Substitutions
Out of butter, eggs, buttermilk or brown sugar? These guides give the substitution that actually works — the right ratio, what changes in the result, and when not to substitute at all.
Baking soda and acid Instead of Active dry yeast: Ratio and How to Use It
Use baking soda and acid instead of active dry yeast: 1 tsp baking soda + 1 tbsp lemon juice per packet (quick breads only). What changes in the result, and when not to substitute.
Fresh yeast Instead of Active dry yeast: Ratio and How to Use It
Use fresh yeast instead of active dry yeast: 21 g fresh yeast per 7 g packet of active dry yeast. What changes in the result, and when not to substitute.
Instant yeast Instead of Active dry yeast: Ratio and How to Use It
Use instant yeast instead of active dry yeast: 3/4 tsp instant yeast per 1 tsp active dry yeast. What changes in the result, and when not to substitute.
Sourdough starter Instead of Active dry yeast: Ratio and How to Use It
Use sourdough starter instead of active dry yeast: 1 cup active starter per packet of yeast, plus a longer rise. What changes in the result, and when not to substitute.
Honey Instead of Agave syrup: Ratio and How to Use It
Use honey instead of agave syrup: 1:1. What changes in the result, and when not to substitute.
Almond flour Instead of All-purpose flour: Ratio and How to Use It
Use almond flour instead of all-purpose flour: 1:1, with an extra egg for binding. What changes in the result, and when not to substitute.
Bread flour Instead of All-purpose flour: Ratio and How to Use It
Use bread flour instead of all-purpose flour: 1:1 (chewier result). What changes in the result, and when not to substitute.
Buckwheat flour Instead of All-purpose flour: Ratio and How to Use It
Use buckwheat flour instead of all-purpose flour: 1:1 for up to half the flour (strong flavour). What changes in the result, and when not to substitute.
Cake flour Instead of All-purpose flour: Ratio and How to Use It
Use cake flour instead of all-purpose flour: 1 cup + 2 tbsp cake flour per cup of all-purpose flour. What changes in the result, and when not to substitute.
Chickpea flour Instead of All-purpose flour: Ratio and How to Use It
Use chickpea flour instead of all-purpose flour: 1:1 for up to half the flour (dense, beany). What changes in the result, and when not to substitute.
Coconut flour Instead of All-purpose flour: Ratio and How to Use It
Use coconut flour instead of all-purpose flour: 1/4 cup per cup of all-purpose flour, plus 1 extra egg per 1/4 cup. What changes in the result, and when not to substitute.
Cornstarch Instead of All-purpose flour: Ratio and How to Use It
Use cornstarch instead of all-purpose flour: 2 tbsp flour per 1 tbsp cornstarch (thickening). What changes in the result, and when not to substitute.
Gluten-free flour blend Instead of All-purpose flour: Ratio and How to Use It
Use gluten-free flour blend instead of all-purpose flour: 1:1 (use a blend with xanthan gum). What changes in the result, and when not to substitute.
Oat flour Instead of All-purpose flour: Ratio and How to Use It
Use oat flour instead of all-purpose flour: 1:1 (denser crumb). What changes in the result, and when not to substitute.
Rice flour Instead of All-purpose flour: Ratio and How to Use It
Use rice flour instead of all-purpose flour: 1:1 in blends; use alone only with a binder. What changes in the result, and when not to substitute.
Rye flour Instead of All-purpose flour: Ratio and How to Use It
Use rye flour instead of all-purpose flour: 1:1 for up to half the flour (dense, earthy). What changes in the result, and when not to substitute.
Self-rising flour Instead of All-purpose flour: Ratio and How to Use It
Use self-rising flour instead of all-purpose flour: 1:1, but omit 1 1/2 tsp baking powder and 1/4 tsp salt per cup from the recipe. What changes in the result, and when not to substitute.
Semolina Instead of All-purpose flour: Ratio and How to Use It
Use semolina instead of all-purpose flour: 1:1 in pasta (firmer bite). What changes in the result, and when not to substitute.
Spelt flour Instead of All-purpose flour: Ratio and How to Use It
Use spelt flour instead of all-purpose flour: 1:1 (use a little less liquid). What changes in the result, and when not to substitute.
Whole wheat flour Instead of All-purpose flour: Ratio and How to Use It
Use whole wheat flour instead of all-purpose flour: 1:1, plus 2 tbsp extra liquid per cup. What changes in the result, and when not to substitute.
Cinnamon Instead of Allspice: Ratio and How to Use It
Use cinnamon instead of allspice: 1:1. What changes in the result, and when not to substitute.
Cloves Instead of Allspice: Ratio and How to Use It
Use cloves instead of allspice: 1:1. What changes in the result, and when not to substitute.
Nutmeg Instead of Allspice: Ratio and How to Use It
Use nutmeg instead of allspice: 1:1. What changes in the result, and when not to substitute.
Cashew butter Instead of Almond butter: Ratio and How to Use It
Use cashew butter instead of almond butter: 1:1. What changes in the result, and when not to substitute.
Peanut butter Instead of Almond butter: Ratio and How to Use It
Use peanut butter instead of almond butter: 1:1. What changes in the result, and when not to substitute.
Vanilla extract Instead of Almond extract: Ratio and How to Use It
Use vanilla extract instead of almond extract: 1/2 tsp almond extract per 1 tsp vanilla extract. What changes in the result, and when not to substitute.
All-purpose flour Instead of Almond flour: Ratio and How to Use It
Use all-purpose flour instead of almond flour: 1:1 (only in recipes designed for wheat flour). What changes in the result, and when not to substitute.
Oat milk Instead of Almond milk: Ratio and How to Use It
Use oat milk instead of almond milk: 1:1. What changes in the result, and when not to substitute.
Lemon juice Instead of Apple cider vinegar: Ratio and How to Use It
Use lemon juice instead of apple cider vinegar: 1:1. What changes in the result, and when not to substitute.
White vinegar Instead of Apple cider vinegar: Ratio and How to Use It
Use white vinegar instead of apple cider vinegar: 1:1. What changes in the result, and when not to substitute.
Egg white Instead of Aquafaba: Ratio and How to Use It
Use egg white instead of aquafaba: 3 tbsp aquafaba per egg white (whips to peaks). What changes in the result, and when not to substitute.
Cornstarch Instead of Arrowroot: Ratio and How to Use It
Use cornstarch instead of arrowroot: 1:1 (thickening, slightly less glossy). What changes in the result, and when not to substitute.
Olive oil Instead of Avocado oil: Ratio and How to Use It
Use olive oil instead of avocado oil: 1:1. What changes in the result, and when not to substitute.
Mayonnaise Instead of Avocado: Ratio and How to Use It
Use mayonnaise instead of avocado: 1:1, mashed (in sandwiches). What changes in the result, and when not to substitute.
Baking soda Instead of Baking powder: Ratio and How to Use It
Use baking soda instead of baking powder: 1/4 tsp baking soda per 1 tsp baking powder, only if the recipe has an acid. What changes in the result, and when not to substitute.
Baking soda and buttermilk Instead of Baking powder: Ratio and How to Use It
Use baking soda and buttermilk instead of baking powder: 1/4 tsp baking soda + 1/2 cup buttermilk per 1 tsp baking powder (replace 1/2 cup of the recipe's liquid). What changes in the result, and when not to substitute.
Baking soda and cream of tartar Instead of Baking powder: Ratio and How to Use It
Use baking soda and cream of tartar instead of baking powder: 1/4 tsp baking soda + 1/2 tsp cream of tartar per 1 tsp baking powder. What changes in the result, and when not to substitute.
Baking soda and lemon juice Instead of Baking powder: Ratio and How to Use It
Use baking soda and lemon juice instead of baking powder: 1/4 tsp baking soda + 1/2 tsp lemon juice per 1 tsp baking powder. What changes in the result, and when not to substitute.
Baking soda and vinegar Instead of Baking powder: Ratio and How to Use It
Use baking soda and vinegar instead of baking powder: 1/4 tsp baking soda + 1/2 tsp vinegar per 1 tsp baking powder. What changes in the result, and when not to substitute.
Baking powder Instead of Baking soda: Ratio and How to Use It
Use baking powder instead of baking soda: 3 tsp baking powder per 1 tsp baking soda (omit the salt). What changes in the result, and when not to substitute.
Red wine vinegar Instead of Balsamic vinegar: Ratio and How to Use It
Use red wine vinegar instead of balsamic vinegar: 1:1 (sweeter, darker). What changes in the result, and when not to substitute.
Oregano Instead of Basil: Ratio and How to Use It
Use oregano instead of basil: 1:1 (different flavour — oregano is earthier). What changes in the result, and when not to substitute.
Chicken stock Instead of Beef stock: Ratio and How to Use It
Use chicken stock instead of beef stock: 1:1 (lighter, paler). What changes in the result, and when not to substitute.
White pepper Instead of Black pepper: Ratio and How to Use It
Use white pepper instead of black pepper: 1:1. What changes in the result, and when not to substitute.
Rum Instead of Bourbon: Ratio and How to Use It
Use rum instead of bourbon: 1:1 in baking. What changes in the result, and when not to substitute.
All-purpose flour Instead of Bread flour: Ratio and How to Use It
Use all-purpose flour instead of bread flour: 1:1 (softer, less chewy). What changes in the result, and when not to substitute.
Almond flour Instead of Breadcrumbs: Ratio and How to Use It
Use almond flour instead of breadcrumbs: 1:1 (gluten-free). What changes in the result, and when not to substitute.
Crushed cornflakes Instead of Breadcrumbs: Ratio and How to Use It
Use crushed cornflakes instead of breadcrumbs: 1:1 (sweeter). What changes in the result, and when not to substitute.
Crushed crackers Instead of Breadcrumbs: Ratio and How to Use It
Use crushed crackers instead of breadcrumbs: 1:1. What changes in the result, and when not to substitute.
Crushed pretzels Instead of Breadcrumbs: Ratio and How to Use It
Use crushed pretzels instead of breadcrumbs: 1:1 (saltier). What changes in the result, and when not to substitute.
Panko Instead of Breadcrumbs: Ratio and How to Use It
Use panko instead of breadcrumbs: 1:1 (lighter, crunchier). What changes in the result, and when not to substitute.
Rolled oats Instead of Breadcrumbs: Ratio and How to Use It
Use rolled oats instead of breadcrumbs: 1:1 (in meatballs and stuffing). What changes in the result, and when not to substitute.
White rice Instead of Brown rice: Ratio and How to Use It
Use white rice instead of brown rice: 1:1 (shorter cooking, less water). What changes in the result, and when not to substitute.
Demerara sugar Instead of Brown sugar: Ratio and How to Use It
Use demerara sugar instead of brown sugar: 1:1. What changes in the result, and when not to substitute.
Granulated sugar Instead of Brown sugar: Ratio and How to Use It
Use granulated sugar instead of brown sugar: 1:1 (add 1 tbsp molasses per cup for the flavour). What changes in the result, and when not to substitute.
Maple syrup Instead of Brown sugar: Ratio and How to Use It
Use maple syrup instead of brown sugar: 3/4 cup maple syrup per cup of brown sugar, minus 3 tbsp other liquid. What changes in the result, and when not to substitute.
Molasses Instead of Brown sugar: Ratio and How to Use It
Use molasses instead of brown sugar: 1 1/4 cups molasses per cup of brown sugar, minus 5 tbsp other liquid. What changes in the result, and when not to substitute.
Muscovado sugar Instead of Brown sugar: Ratio and How to Use It
Use muscovado sugar instead of brown sugar: 1:1. What changes in the result, and when not to substitute.
Whole wheat flour Instead of Buckwheat flour: Ratio and How to Use It
Use whole wheat flour instead of buckwheat flour: 1:1 (milder). What changes in the result, and when not to substitute.
Applesauce Instead of Butter: Ratio and How to Use It
Use applesauce instead of butter: 1/2 cup per 1 cup butter (baking only). What changes in the result, and when not to substitute.
Avocado Instead of Butter: Ratio and How to Use It
Use avocado instead of butter: 1:1, mashed (baking only). What changes in the result, and when not to substitute.
Coconut oil Instead of Butter: Ratio and How to Use It
Use coconut oil instead of butter: 1:1, melted. What changes in the result, and when not to substitute.
Ghee Instead of Butter: Ratio and How to Use It
Use ghee instead of butter: 1:1. What changes in the result, and when not to substitute.
Lard Instead of Butter: Ratio and How to Use It
Use lard instead of butter: 1:1 (richer, pork flavour). What changes in the result, and when not to substitute.
Margarine Instead of Butter: Ratio and How to Use It
Use margarine instead of butter: 1:1. What changes in the result, and when not to substitute.
Mashed banana Instead of Butter: Ratio and How to Use It
Use mashed banana instead of butter: 1/2 cup per 1 cup butter (baking only). What changes in the result, and when not to substitute.
Nut butter Instead of Butter: Ratio and How to Use It
Use nut butter instead of butter: 1:1 (baking only). What changes in the result, and when not to substitute.
Olive oil Instead of Butter: Ratio and How to Use It
Use olive oil instead of butter: 3/4 cup oil per 1 cup butter. What changes in the result, and when not to substitute.
Shortening Instead of Butter: Ratio and How to Use It
Use shortening instead of butter: 1:1, plus 2 tbsp liquid per cup. What changes in the result, and when not to substitute.
Sour cream Instead of Butter: Ratio and How to Use It
Use sour cream instead of butter: 1/2 cup per 1 cup butter (baking only). What changes in the result, and when not to substitute.
Vegetable oil Instead of Butter: Ratio and How to Use It
Use vegetable oil instead of butter: 3/4 cup oil per 1 cup butter. What changes in the result, and when not to substitute.
Yogurt Instead of Butter: Ratio and How to Use It
Use yogurt instead of butter: 1/2 cup per 1 cup butter (baking only). What changes in the result, and when not to substitute.
Almond milk and lemon juice Instead of Buttermilk: Ratio and How to Use It
Use almond milk and lemon juice instead of buttermilk: 1 tbsp lemon juice per cup of almond milk, rested 5 minutes. What changes in the result, and when not to substitute.
Cream of tartar and milk Instead of Buttermilk: Ratio and How to Use It
Use cream of tartar and milk instead of buttermilk: 1 3/4 tsp cream of tartar per cup of milk. What changes in the result, and when not to substitute.
Kefir Instead of Buttermilk: Ratio and How to Use It
Use kefir instead of buttermilk: 1:1. What changes in the result, and when not to substitute.
Milk and lemon juice Instead of Buttermilk: Ratio and How to Use It
Use milk and lemon juice instead of buttermilk: 1 tbsp lemon juice per cup of milk, rested 5 minutes. What changes in the result, and when not to substitute.
Milk and vinegar Instead of Buttermilk: Ratio and How to Use It
Use milk and vinegar instead of buttermilk: 1 tbsp white vinegar per cup of milk, rested 5 minutes. What changes in the result, and when not to substitute.
Sour cream Instead of Buttermilk: Ratio and How to Use It
Use sour cream instead of buttermilk: 1:1 (thin with a little water). What changes in the result, and when not to substitute.
Soy milk and vinegar Instead of Buttermilk: Ratio and How to Use It
Use soy milk and vinegar instead of buttermilk: 1 tbsp vinegar per cup of soy milk, rested 5 minutes. What changes in the result, and when not to substitute.
Yogurt Instead of Buttermilk: Ratio and How to Use It
Use yogurt instead of buttermilk: 1:1 (thin with a little water if very thick). What changes in the result, and when not to substitute.
Chocolate chips Instead of Cacao nibs: Ratio and How to Use It
Use chocolate chips instead of cacao nibs: 1:1 (sweeter, melts smoothly). What changes in the result, and when not to substitute.
All-purpose flour Instead of Cake flour: Ratio and How to Use It
Use all-purpose flour instead of cake flour: 3/4 cup + 2 tbsp all-purpose flour per cup of cake flour. What changes in the result, and when not to substitute.
Cinnamon Instead of Cardamom: Ratio and How to Use It
Use cinnamon instead of cardamom: 1:1 (cardamom is more floral). What changes in the result, and when not to substitute.
Cocoa powder Instead of Carob powder: Ratio and How to Use It
Use cocoa powder instead of carob powder: 1:1 (more bitter, less sweet). What changes in the result, and when not to substitute.
Granulated sugar Instead of Caster sugar: Ratio and How to Use It
Use granulated sugar instead of caster sugar: 1:1. What changes in the result, and when not to substitute.
Chili powder Instead of Cayenne pepper: Ratio and How to Use It
Use chili powder instead of cayenne pepper: 1/4 tsp cayenne per 1 tsp chili powder. What changes in the result, and when not to substitute.
Gruyere Instead of Cheddar cheese: Ratio and How to Use It
Use gruyere instead of cheddar cheese: 1:1. What changes in the result, and when not to substitute.
Flax egg Instead of Chia egg: Ratio and How to Use It
Use flax egg instead of chia egg: 1:1. What changes in the result, and when not to substitute.
Beef stock Instead of Chicken stock: Ratio and How to Use It
Use beef stock instead of chicken stock: 1:1 (richer, darker). What changes in the result, and when not to substitute.
Vegetable stock Instead of Chicken stock: Ratio and How to Use It
Use vegetable stock instead of chicken stock: 1:1. What changes in the result, and when not to substitute.
Water Instead of Chicken stock: Ratio and How to Use It
Use water instead of chicken stock: 1:1 (in cooking; lighter flavour). What changes in the result, and when not to substitute.
White wine Instead of Chicken stock: Ratio and How to Use It
Use white wine instead of chicken stock: 1:1, plus 1 tbsp vinegar per cup. What changes in the result, and when not to substitute.
Cayenne pepper Instead of Chili powder: Ratio and How to Use It
Use cayenne pepper instead of chili powder: 4 tsp chili powder per 1 tsp cayenne, plus cumin and oregano. What changes in the result, and when not to substitute.
Paprika Instead of Chili powder: Ratio and How to Use It
Use paprika instead of chili powder: 1:1, plus a pinch of cayenne. What changes in the result, and when not to substitute.
Cacao nibs Instead of Chocolate chips: Ratio and How to Use It
Use cacao nibs instead of chocolate chips: 1:1 (bitter, stays crunchy). What changes in the result, and when not to substitute.
Parsley Instead of Cilantro: Ratio and How to Use It
Use parsley instead of cilantro: 1:1 (parsley is milder). What changes in the result, and when not to substitute.
Allspice Instead of Cinnamon: Ratio and How to Use It
Use allspice instead of cinnamon: 1:1. What changes in the result, and when not to substitute.
Cardamom Instead of Cinnamon: Ratio and How to Use It
Use cardamom instead of cinnamon: 1:1. What changes in the result, and when not to substitute.
Nutmeg Instead of Cinnamon: Ratio and How to Use It
Use nutmeg instead of cinnamon: 1:1 (nutmeg is stronger — use 3/4 the amount). What changes in the result, and when not to substitute.
Allspice Instead of Cloves: Ratio and How to Use It
Use allspice instead of cloves: 1:1 (cloves are stronger — use half). What changes in the result, and when not to substitute.
Dark chocolate Instead of Cocoa powder: Ratio and How to Use It
Use dark chocolate instead of cocoa powder: 1 oz chocolate per 3 tbsp cocoa + 1 tbsp fat. What changes in the result, and when not to substitute.
Dutch-processed cocoa Instead of Cocoa powder: Ratio and How to Use It
Use dutch-processed cocoa instead of cocoa powder: 1:1 (adjust leavening: Dutch cocoa needs baking powder, natural cocoa needs baking soda). What changes in the result, and when not to substitute.
Milk Instead of Coconut milk: Ratio and How to Use It
Use milk instead of coconut milk: 1:1 (no coconut flavour). What changes in the result, and when not to substitute.
Butter Instead of Coconut oil: Ratio and How to Use It
Use butter instead of coconut oil: 1:1, solid. What changes in the result, and when not to substitute.
Olive oil Instead of Coconut oil: Ratio and How to Use It
Use olive oil instead of coconut oil: 1:1, melted. What changes in the result, and when not to substitute.
Flax egg Instead of Commercial egg replacer: Ratio and How to Use It
Use flax egg instead of commercial egg replacer: 1 tbsp ground flaxseed + 3 tbsp water per replacer serving. What changes in the result, and when not to substitute.
Cumin Instead of Coriander: Ratio and How to Use It
Use cumin instead of coriander: 1:1. What changes in the result, and when not to substitute.
Polenta Instead of Cornmeal: Ratio and How to Use It
Use polenta instead of cornmeal: 1:1. What changes in the result, and when not to substitute.
All-purpose flour Instead of Cornstarch: Ratio and How to Use It
Use all-purpose flour instead of cornstarch: 1 tbsp cornstarch per 2 tbsp flour (thickening). What changes in the result, and when not to substitute.
Arrowroot Instead of Cornstarch: Ratio and How to Use It
Use arrowroot instead of cornstarch: 1:1 (thickening). What changes in the result, and when not to substitute.
Tapioca flour Instead of Cornstarch: Ratio and How to Use It
Use tapioca flour instead of cornstarch: 1:1 (thickening). What changes in the result, and when not to substitute.
Cream cheese Instead of Cottage cheese: Ratio and How to Use It
Use cream cheese instead of cottage cheese: 1:1, blended (lighter). What changes in the result, and when not to substitute.
Ricotta cheese Instead of Cottage cheese: Ratio and How to Use It
Use ricotta cheese instead of cottage cheese: 1:1, blended smooth. What changes in the result, and when not to substitute.
Cottage cheese Instead of Cream cheese: Ratio and How to Use It
Use cottage cheese instead of cream cheese: 1:1, blended (richer). What changes in the result, and when not to substitute.
Mascarpone Instead of Cream cheese: Ratio and How to Use It
Use mascarpone instead of cream cheese: 1:1 (less rich, tangier). What changes in the result, and when not to substitute.
Sour cream Instead of Cream cheese: Ratio and How to Use It
Use sour cream instead of cream cheese: 1:1 (thinner — add a splash of milk). What changes in the result, and when not to substitute.
Lemon juice Instead of Cream of tartar: Ratio and How to Use It
Use lemon juice instead of cream of tartar: 1 tsp lemon juice per 1/2 tsp cream of tartar (stabilising egg whites). What changes in the result, and when not to substitute.
White vinegar Instead of Cream of tartar: Ratio and How to Use It
Use white vinegar instead of cream of tartar: 1 tsp vinegar per 1/2 tsp cream of tartar. What changes in the result, and when not to substitute.
Coriander Instead of Cumin: Ratio and How to Use It
Use coriander instead of cumin: 1:1. What changes in the result, and when not to substitute.
Carob powder Instead of Dark chocolate: Ratio and How to Use It
Use carob powder instead of dark chocolate: 1:1 (sweeter, no caffeine). What changes in the result, and when not to substitute.
Chocolate chips Instead of Dark chocolate: Ratio and How to Use It
Use chocolate chips instead of dark chocolate: 1:1 by weight. What changes in the result, and when not to substitute.
Cocoa powder Instead of Dark chocolate: Ratio and How to Use It
Use cocoa powder instead of dark chocolate: 3 tbsp cocoa + 1 tbsp butter per 1 oz (28 g) chocolate. What changes in the result, and when not to substitute.
Milk chocolate Instead of Dark chocolate: Ratio and How to Use It
Use milk chocolate instead of dark chocolate: 1:1 (sweeter, softer set). What changes in the result, and when not to substitute.
White chocolate Instead of Dark chocolate: Ratio and How to Use It
Use white chocolate instead of dark chocolate: 1:1 (much sweeter, no cocoa flavour). What changes in the result, and when not to substitute.
Brown sugar Instead of Demerara sugar: Ratio and How to Use It
Use brown sugar instead of demerara sugar: 1:1. What changes in the result, and when not to substitute.
Yellow mustard Instead of Dijon mustard: Ratio and How to Use It
Use yellow mustard instead of dijon mustard: 1:1 (milder). What changes in the result, and when not to substitute.
Tarragon Instead of Dill: Ratio and How to Use It
Use tarragon instead of dill: 1:1. What changes in the result, and when not to substitute.
Fresh basil Instead of Dried basil: Ratio and How to Use It
Use fresh basil instead of dried basil: 1 tbsp fresh per 1 tsp dried. What changes in the result, and when not to substitute.
Fresh parsley Instead of Dried parsley: Ratio and How to Use It
Use fresh parsley instead of dried parsley: 1 tbsp fresh per 1 tsp dried. What changes in the result, and when not to substitute.
Fresh rosemary Instead of Dried rosemary: Ratio and How to Use It
Use fresh rosemary instead of dried rosemary: 1 tbsp fresh per 1 tsp dried. What changes in the result, and when not to substitute.
Fresh thyme Instead of Dried thyme: Ratio and How to Use It
Use fresh thyme instead of dried thyme: 1 tbsp fresh per 1 tsp dried. What changes in the result, and when not to substitute.
Natural cocoa Instead of Dutch-processed cocoa: Ratio and How to Use It
Use natural cocoa instead of dutch-processed cocoa: 1:1 (swap baking powder for baking soda). What changes in the result, and when not to substitute.
Aquafaba Instead of Egg white: Ratio and How to Use It
Use aquafaba instead of egg white: 3 tbsp aquafaba per egg white. What changes in the result, and when not to substitute.
Applesauce Instead of Eggs: Ratio and How to Use It
Use applesauce instead of eggs: 1/4 cup per egg. What changes in the result, and when not to substitute.
Aquafaba Instead of Eggs: Ratio and How to Use It
Use aquafaba instead of eggs: 3 tbsp per egg. What changes in the result, and when not to substitute.
Baking soda and vinegar Instead of Eggs: Ratio and How to Use It
Use baking soda and vinegar instead of eggs: 1 tsp baking soda + 1 tbsp vinegar per egg. What changes in the result, and when not to substitute.
Buttermilk Instead of Eggs: Ratio and How to Use It
Use buttermilk instead of eggs: 1/4 cup per egg. What changes in the result, and when not to substitute.
Carbonated water Instead of Eggs: Ratio and How to Use It
Use carbonated water instead of eggs: 1/4 cup per egg. What changes in the result, and when not to substitute.
Chia egg Instead of Eggs: Ratio and How to Use It
Use chia egg instead of eggs: 1 tbsp chia seeds + 3 tbsp water per egg, rested 10 minutes. What changes in the result, and when not to substitute.
Commercial egg replacer Instead of Eggs: Ratio and How to Use It
Use commercial egg replacer instead of eggs: 1 1/2 tsp powder + 2 tbsp water per egg (follow the packet). What changes in the result, and when not to substitute.
Egg white Instead of Eggs: Ratio and How to Use It
Use egg white instead of eggs: 2 egg whites per whole egg. What changes in the result, and when not to substitute.
Egg yolk Instead of Eggs: Ratio and How to Use It
Use egg yolk instead of eggs: 2 yolks per whole egg (richer, less structure). What changes in the result, and when not to substitute.
Flax egg Instead of Eggs: Ratio and How to Use It
Use flax egg instead of eggs: 1 tbsp ground flaxseed + 3 tbsp water per egg, rested 5 minutes. What changes in the result, and when not to substitute.
Mashed avocado Instead of Eggs: Ratio and How to Use It
Use mashed avocado instead of eggs: 1/4 cup per egg. What changes in the result, and when not to substitute.
Mashed banana Instead of Eggs: Ratio and How to Use It
Use mashed banana instead of eggs: 1/4 cup per egg. What changes in the result, and when not to substitute.
Pumpkin puree Instead of Eggs: Ratio and How to Use It
Use pumpkin puree instead of eggs: 1/4 cup per egg. What changes in the result, and when not to substitute.
Silken tofu Instead of Eggs: Ratio and How to Use It
Use silken tofu instead of eggs: 1/4 cup blended per egg. What changes in the result, and when not to substitute.
Yogurt Instead of Eggs: Ratio and How to Use It
Use yogurt instead of eggs: 1/4 cup per egg. What changes in the result, and when not to substitute.
Milk Instead of Evaporated milk: Ratio and How to Use It
Use milk instead of evaporated milk: 1:1, diluted half with water. What changes in the result, and when not to substitute.
Goat cheese Instead of Feta cheese: Ratio and How to Use It
Use goat cheese instead of feta cheese: 1:1. What changes in the result, and when not to substitute.
Ricotta cheese Instead of Feta cheese: Ratio and How to Use It
Use ricotta cheese instead of feta cheese: 1:1 (milder, less salty). What changes in the result, and when not to substitute.
Kosher salt Instead of Flaky sea salt: Ratio and How to Use It
Use kosher salt instead of flaky sea salt: 1:1 by volume. What changes in the result, and when not to substitute.
Chia egg Instead of Flax egg: Ratio and How to Use It
Use chia egg instead of flax egg: 1:1. What changes in the result, and when not to substitute.
Dried basil Instead of Fresh basil: Ratio and How to Use It
Use dried basil instead of fresh basil: 1 tsp dried per 1 tbsp fresh. What changes in the result, and when not to substitute.
Garlic powder Instead of Fresh garlic: Ratio and How to Use It
Use garlic powder instead of fresh garlic: 1/8 tsp garlic powder per clove. What changes in the result, and when not to substitute.
Onion powder Instead of Fresh onion: Ratio and How to Use It
Use onion powder instead of fresh onion: 1 tbsp onion powder per medium onion. What changes in the result, and when not to substitute.
Dried oregano Instead of Fresh oregano: Ratio and How to Use It
Use dried oregano instead of fresh oregano: 1 tsp dried per 1 tbsp fresh. What changes in the result, and when not to substitute.
Dried parsley Instead of Fresh parsley: Ratio and How to Use It
Use dried parsley instead of fresh parsley: 1 tsp dried per 1 tbsp fresh. What changes in the result, and when not to substitute.
Dried rosemary Instead of Fresh rosemary: Ratio and How to Use It
Use dried rosemary instead of fresh rosemary: 1 tsp dried per 1 tbsp fresh. What changes in the result, and when not to substitute.
Dried thyme Instead of Fresh thyme: Ratio and How to Use It
Use dried thyme instead of fresh thyme: 1 tsp dried per 1 tbsp fresh. What changes in the result, and when not to substitute.
Active dry yeast Instead of Fresh yeast: Ratio and How to Use It
Use active dry yeast instead of fresh yeast: 1 tsp active dry yeast per 2 1/2 tsp fresh yeast. What changes in the result, and when not to substitute.
Instant yeast Instead of Fresh yeast: Ratio and How to Use It
Use instant yeast instead of fresh yeast: 3/4 tsp instant yeast per 2 1/2 tsp fresh yeast. What changes in the result, and when not to substitute.
Fresh garlic Instead of Garlic powder: Ratio and How to Use It
Use fresh garlic instead of garlic powder: 1 clove fresh garlic per 1/8 tsp garlic powder. What changes in the result, and when not to substitute.
Butter Instead of Ghee: Ratio and How to Use It
Use butter instead of ghee: 1:1 (contains milk solids, less nutty). What changes in the result, and when not to substitute.
Nutmeg Instead of Ginger: Ratio and How to Use It
Use nutmeg instead of ginger: 1:1. What changes in the result, and when not to substitute.
Feta cheese Instead of Goat cheese: Ratio and How to Use It
Use feta cheese instead of goat cheese: 1:1. What changes in the result, and when not to substitute.
Honey Instead of Golden syrup: Ratio and How to Use It
Use honey instead of golden syrup: 1:1. What changes in the result, and when not to substitute.
Agave syrup Instead of Granulated sugar: Ratio and How to Use It
Use agave syrup instead of granulated sugar: 2/3 cup per cup of sugar, minus 1/4 cup other liquid. What changes in the result, and when not to substitute.
Brown sugar Instead of Granulated sugar: Ratio and How to Use It
Use brown sugar instead of granulated sugar: 1:1 (moister, more caramel flavour). What changes in the result, and when not to substitute.
Caster sugar Instead of Granulated sugar: Ratio and How to Use It
Use caster sugar instead of granulated sugar: 1:1 (pulse granulated sugar in a blender for 30 seconds). What changes in the result, and when not to substitute.
Coconut sugar Instead of Granulated sugar: Ratio and How to Use It
Use coconut sugar instead of granulated sugar: 1:1 (slightly less sweet, caramel note). What changes in the result, and when not to substitute.
Corn syrup Instead of Granulated sugar: Ratio and How to Use It
Use corn syrup instead of granulated sugar: 1 cup per cup of sugar, minus 1/4 cup other liquid. What changes in the result, and when not to substitute.
Date sugar Instead of Granulated sugar: Ratio and How to Use It
Use date sugar instead of granulated sugar: 1:1 (does not dissolve; best in baking). What changes in the result, and when not to substitute.
Demerara sugar Instead of Granulated sugar: Ratio and How to Use It
Use demerara sugar instead of granulated sugar: 1:1 (crunchier texture). What changes in the result, and when not to substitute.
Erythritol Instead of Granulated sugar: Ratio and How to Use It
Use erythritol instead of granulated sugar: 1 1/3 cups per cup of sugar. What changes in the result, and when not to substitute.
Golden syrup Instead of Granulated sugar: Ratio and How to Use It
Use golden syrup instead of granulated sugar: 1 cup per cup of sugar, minus 1/4 cup other liquid. What changes in the result, and when not to substitute.
Honey Instead of Granulated sugar: Ratio and How to Use It
Use honey instead of granulated sugar: 3/4 cup honey per cup of sugar, minus 1/4 cup other liquid, and 25 F lower oven temperature. What changes in the result, and when not to substitute.
Maple syrup Instead of Granulated sugar: Ratio and How to Use It
Use maple syrup instead of granulated sugar: 3/4 cup per cup of sugar, minus 3 tbsp other liquid. What changes in the result, and when not to substitute.
Molasses Instead of Granulated sugar: Ratio and How to Use It
Use molasses instead of granulated sugar: 1 1/4 cups per cup of sugar, minus 5 tbsp other liquid. What changes in the result, and when not to substitute.
Monk fruit sweetener Instead of Granulated sugar: Ratio and How to Use It
Use monk fruit sweetener instead of granulated sugar: 1:1 (follow the brand — strengths vary). What changes in the result, and when not to substitute.
Powdered sugar Instead of Granulated sugar: Ratio and How to Use It
Use powdered sugar instead of granulated sugar: 1 3/4 cups per cup of granulated sugar. What changes in the result, and when not to substitute.
Stevia Instead of Granulated sugar: Ratio and How to Use It
Use stevia instead of granulated sugar: 1 tsp stevia per cup of sugar (follow the brand — strengths vary). What changes in the result, and when not to substitute.
Turbinado sugar Instead of Granulated sugar: Ratio and How to Use It
Use turbinado sugar instead of granulated sugar: 1:1 (crunchier texture). What changes in the result, and when not to substitute.
Mayonnaise Instead of Greek yogurt: Ratio and How to Use It
Use mayonnaise instead of greek yogurt: 1:1. What changes in the result, and when not to substitute.
Cheddar cheese Instead of Gruyere: Ratio and How to Use It
Use cheddar cheese instead of gruyere: 1:1. What changes in the result, and when not to substitute.
Heavy cream Instead of Half-and-half: Ratio and How to Use It
Use heavy cream instead of half-and-half: 1:1 (richer, whips to peaks). What changes in the result, and when not to substitute.
Milk Instead of Half-and-half: Ratio and How to Use It
Use milk instead of half-and-half: 1:1. What changes in the result, and when not to substitute.
Buttermilk Instead of Heavy cream: Ratio and How to Use It
Use buttermilk instead of heavy cream: 1:1 in baking (tangier, thinner). What changes in the result, and when not to substitute.
Coconut cream Instead of Heavy cream: Ratio and How to Use It
Use coconut cream instead of heavy cream: 1:1 (coconut flavour; chills and whips). What changes in the result, and when not to substitute.
Coconut milk Instead of Heavy cream: Ratio and How to Use It
Use coconut milk instead of heavy cream: 1:1 (coconut flavour; use full-fat). What changes in the result, and when not to substitute.
Cottage cheese Instead of Heavy cream: Ratio and How to Use It
Use cottage cheese instead of heavy cream: 1:1, blended smooth (sauces and baking). What changes in the result, and when not to substitute.
Cream cheese Instead of Heavy cream: Ratio and How to Use It
Use cream cheese instead of heavy cream: 1:1, thinned with a little milk (sauces only). What changes in the result, and when not to substitute.
Evaporated milk Instead of Heavy cream: Ratio and How to Use It
Use evaporated milk instead of heavy cream: 1:1 (will not whip). What changes in the result, and when not to substitute.
Half-and-half Instead of Heavy cream: Ratio and How to Use It
Use half-and-half instead of heavy cream: 1:1 in sauces and soups (will not whip; may curdle at a hard boil). What changes in the result, and when not to substitute.
Milk Instead of Heavy cream: Ratio and How to Use It
Use milk instead of heavy cream: 1:1, diluted half with water (sauces only; will not whip). What changes in the result, and when not to substitute.
Milk and butter Instead of Heavy cream: Ratio and How to Use It
Use milk and butter instead of heavy cream: 3/4 cup milk + 1/4 cup melted butter per cup of cream. What changes in the result, and when not to substitute.
Sour cream Instead of Heavy cream: Ratio and How to Use It
Use sour cream instead of heavy cream: 1:1 in baking (tangier). What changes in the result, and when not to substitute.
Yogurt Instead of Heavy cream: Ratio and How to Use It
Use yogurt instead of heavy cream: 1:1 in baking and sauces (do not boil). What changes in the result, and when not to substitute.
Agave syrup Instead of Honey: Ratio and How to Use It
Use agave syrup instead of honey: 1:1. What changes in the result, and when not to substitute.
Brown sugar Instead of Honey: Ratio and How to Use It
Use brown sugar instead of honey: 1 1/4 cups brown sugar + 1/4 cup liquid per cup of honey. What changes in the result, and when not to substitute.
Corn syrup Instead of Honey: Ratio and How to Use It
Use corn syrup instead of honey: 1:1 (less flavour). What changes in the result, and when not to substitute.
Golden syrup Instead of Honey: Ratio and How to Use It
Use golden syrup instead of honey: 1:1. What changes in the result, and when not to substitute.
Granulated sugar Instead of Honey: Ratio and How to Use It
Use granulated sugar instead of honey: 1 cup sugar + 1/4 cup liquid per cup of honey. What changes in the result, and when not to substitute.
Jam Instead of Honey: Ratio and How to Use It
Use jam instead of honey: 1:1 (thicker, fruitier). What changes in the result, and when not to substitute.
Maple syrup Instead of Honey: Ratio and How to Use It
Use maple syrup instead of honey: 1:1. What changes in the result, and when not to substitute.
Molasses Instead of Honey: Ratio and How to Use It
Use molasses instead of honey: 1:1 (much stronger flavour — use half in delicate recipes). What changes in the result, and when not to substitute.
Sriracha Instead of Hot sauce: Ratio and How to Use It
Use sriracha instead of hot sauce: 1:1 (thicker, sweeter). What changes in the result, and when not to substitute.
Mayonnaise Instead of Hummus: Ratio and How to Use It
Use mayonnaise instead of hummus: 1:1 (in sandwiches). What changes in the result, and when not to substitute.
Active dry yeast Instead of Instant yeast: Ratio and How to Use It
Use active dry yeast instead of instant yeast: 1 1/4 tsp active dry yeast per 1 tsp instant yeast (dissolve in warm water first). What changes in the result, and when not to substitute.
Honey Instead of Jam: Ratio and How to Use It
Use honey instead of jam: 1:1 (thinner, no fruit). What changes in the result, and when not to substitute.
Tomato paste Instead of Ketchup: Ratio and How to Use It
Use tomato paste instead of ketchup: 2 tbsp ketchup per 1 tbsp tomato paste (less sweet, thicker). What changes in the result, and when not to substitute.
Table salt Instead of Kosher salt: Ratio and How to Use It
Use table salt instead of kosher salt: 1 tsp table salt per 1 1/2 tsp Diamond Crystal kosher salt. What changes in the result, and when not to substitute.
Butter Instead of Lard: Ratio and How to Use It
Use butter instead of lard: 1:1 (less flaky). What changes in the result, and when not to substitute.
Shortening Instead of Lard: Ratio and How to Use It
Use shortening instead of lard: 1:1. What changes in the result, and when not to substitute.
Vanilla extract Instead of Lemon extract: Ratio and How to Use It
Use vanilla extract instead of lemon extract: 1:1 (citrus note). What changes in the result, and when not to substitute.
Apple cider vinegar Instead of Lemon juice: Ratio and How to Use It
Use apple cider vinegar instead of lemon juice: 1:1 (fruitier). What changes in the result, and when not to substitute.
Lime juice Instead of Lemon juice: Ratio and How to Use It
Use lime juice instead of lemon juice: 1:1. What changes in the result, and when not to substitute.
White vinegar Instead of Lemon juice: Ratio and How to Use It
Use white vinegar instead of lemon juice: 1:1 (sharper, no citrus flavour). What changes in the result, and when not to substitute.
White wine vinegar Instead of Lemon juice: Ratio and How to Use It
Use white wine vinegar instead of lemon juice: 1:1. What changes in the result, and when not to substitute.
Lime zest Instead of Lemon zest: Ratio and How to Use It
Use lime zest instead of lemon zest: 1:1. What changes in the result, and when not to substitute.
Orange zest Instead of Lemon zest: Ratio and How to Use It
Use orange zest instead of lemon zest: 1:1. What changes in the result, and when not to substitute.
Lemon juice Instead of Lime juice: Ratio and How to Use It
Use lemon juice instead of lime juice: 1:1. What changes in the result, and when not to substitute.
Lemon zest Instead of Lime zest: Ratio and How to Use It
Use lemon zest instead of lime zest: 1:1. What changes in the result, and when not to substitute.
Brown sugar Instead of Maple syrup: Ratio and How to Use It
Use brown sugar instead of maple syrup: 1 cup brown sugar + 3 tbsp water per cup of maple syrup. What changes in the result, and when not to substitute.
Granulated sugar Instead of Maple syrup: Ratio and How to Use It
Use granulated sugar instead of maple syrup: 1 cup sugar + 3 tbsp liquid per cup of maple syrup. What changes in the result, and when not to substitute.
Cream cheese Instead of Mascarpone: Ratio and How to Use It
Use cream cheese instead of mascarpone: 1:1. What changes in the result, and when not to substitute.
Ricotta cheese Instead of Mascarpone: Ratio and How to Use It
Use ricotta cheese instead of mascarpone: 1:1 (richer, smoother). What changes in the result, and when not to substitute.
Greek yogurt Instead of Mayonnaise: Ratio and How to Use It
Use greek yogurt instead of mayonnaise: 1:1. What changes in the result, and when not to substitute.
Sour cream Instead of Mayonnaise: Ratio and How to Use It
Use sour cream instead of mayonnaise: 1:1. What changes in the result, and when not to substitute.
Dark chocolate Instead of Milk chocolate: Ratio and How to Use It
Use dark chocolate instead of milk chocolate: 1:1 (less sweet, firmer set). What changes in the result, and when not to substitute.
Almond milk Instead of Milk: Ratio and How to Use It
Use almond milk instead of milk: 1:1. What changes in the result, and when not to substitute.
Buttermilk Instead of Milk: Ratio and How to Use It
Use buttermilk instead of milk: 1:1 (thinner and tangier — reduce added acid). What changes in the result, and when not to substitute.
Cashew milk Instead of Milk: Ratio and How to Use It
Use cashew milk instead of milk: 1:1. What changes in the result, and when not to substitute.
Coconut milk Instead of Milk: Ratio and How to Use It
Use coconut milk instead of milk: 1:1. What changes in the result, and when not to substitute.
Evaporated milk Instead of Milk: Ratio and How to Use It
Use evaporated milk instead of milk: 1:1 (richer; dilute half with water for drinking). What changes in the result, and when not to substitute.
Half-and-half Instead of Milk: Ratio and How to Use It
Use half-and-half instead of milk: 1:1 (richer). What changes in the result, and when not to substitute.
Heavy cream Instead of Milk: Ratio and How to Use It
Use heavy cream instead of milk: 1:1, diluted half with water (rich sauces only). What changes in the result, and when not to substitute.
Oat milk Instead of Milk: Ratio and How to Use It
Use oat milk instead of milk: 1:1. What changes in the result, and when not to substitute.
Powdered milk Instead of Milk: Ratio and How to Use It
Use powdered milk instead of milk: 1/3 cup powder + 1 cup water per cup of milk. What changes in the result, and when not to substitute.
Rice milk Instead of Milk: Ratio and How to Use It
Use rice milk instead of milk: 1:1. What changes in the result, and when not to substitute.
Soy milk Instead of Milk: Ratio and How to Use It
Use soy milk instead of milk: 1:1. What changes in the result, and when not to substitute.
Water Instead of Milk: Ratio and How to Use It
Use water instead of milk: 1:1 (baking only; less rich). What changes in the result, and when not to substitute.
Yogurt and water Instead of Milk: Ratio and How to Use It
Use yogurt and water instead of milk: 3/4 cup yogurt + 1/4 cup water per cup of milk. What changes in the result, and when not to substitute.
Basil Instead of Mint: Ratio and How to Use It
Use basil instead of mint: 1:1 (different flavour). What changes in the result, and when not to substitute.
Rice vinegar and sugar Instead of Mirin: Ratio and How to Use It
Use rice vinegar and sugar instead of mirin: 1 tbsp rice vinegar + 1 tsp sugar per 1 tbsp mirin. What changes in the result, and when not to substitute.
Brown sugar Instead of Molasses: Ratio and How to Use It
Use brown sugar instead of molasses: 1 cup brown sugar per cup of molasses, plus 1/4 cup water. What changes in the result, and when not to substitute.
Provolone Instead of Mozzarella cheese: Ratio and How to Use It
Use provolone instead of mozzarella cheese: 1:1. What changes in the result, and when not to substitute.
Brown sugar Instead of Muscovado sugar: Ratio and How to Use It
Use brown sugar instead of muscovado sugar: 1:1. What changes in the result, and when not to substitute.
Allspice Instead of Nutmeg: Ratio and How to Use It
Use allspice instead of nutmeg: 1:1. What changes in the result, and when not to substitute.
Cinnamon Instead of Nutmeg: Ratio and How to Use It
Use cinnamon instead of nutmeg: 1:1. What changes in the result, and when not to substitute.
Almond milk Instead of Oat milk: Ratio and How to Use It
Use almond milk instead of oat milk: 1:1. What changes in the result, and when not to substitute.
Avocado oil Instead of Olive oil: Ratio and How to Use It
Use avocado oil instead of olive oil: 1:1. What changes in the result, and when not to substitute.
Fresh onion Instead of Onion powder: Ratio and How to Use It
Use fresh onion instead of onion powder: 1 medium onion per 1 tbsp onion powder. What changes in the result, and when not to substitute.
Lemon juice Instead of Orange juice: Ratio and How to Use It
Use lemon juice instead of orange juice: 1:1 (sweeter). What changes in the result, and when not to substitute.
Lemon zest Instead of Orange zest: Ratio and How to Use It
Use lemon zest instead of orange zest: 1:1. What changes in the result, and when not to substitute.
Basil Instead of Oregano: Ratio and How to Use It
Use basil instead of oregano: 1:1. What changes in the result, and when not to substitute.
Fresh oregano Instead of Dried oregano: Ratio and How to Use It
Use fresh oregano instead of dried oregano: 1 tbsp fresh per 1 tsp dried. What changes in the result, and when not to substitute.
Breadcrumbs Instead of Panko: Ratio and How to Use It
Use breadcrumbs instead of panko: 1:1 (denser). What changes in the result, and when not to substitute.
Chili powder Instead of Paprika: Ratio and How to Use It
Use chili powder instead of paprika: 1:1, plus a pinch of cumin. What changes in the result, and when not to substitute.
Smoked paprika Instead of Paprika: Ratio and How to Use It
Use smoked paprika instead of paprika: 1:1 (adds smoke). What changes in the result, and when not to substitute.
Pecorino Romano Instead of Parmesan cheese: Ratio and How to Use It
Use pecorino romano instead of parmesan cheese: 1:1 (pecorino is saltier — reduce other salt). What changes in the result, and when not to substitute.
Cilantro Instead of Parsley: Ratio and How to Use It
Use cilantro instead of parsley: 1:1 (cilantro is much stronger). What changes in the result, and when not to substitute.
Almond butter Instead of Peanut butter: Ratio and How to Use It
Use almond butter instead of peanut butter: 1:1. What changes in the result, and when not to substitute.
Cashew butter Instead of Peanut butter: Ratio and How to Use It
Use cashew butter instead of peanut butter: 1:1. What changes in the result, and when not to substitute.
Hazelnut butter Instead of Peanut butter: Ratio and How to Use It
Use hazelnut butter instead of peanut butter: 1:1. What changes in the result, and when not to substitute.
Sunflower seed butter Instead of Peanut butter: Ratio and How to Use It
Use sunflower seed butter instead of peanut butter: 1:1 (nut-free). What changes in the result, and when not to substitute.
Tahini Instead of Peanut butter: Ratio and How to Use It
Use tahini instead of peanut butter: 1:1 (less sweet, more bitter). What changes in the result, and when not to substitute.
Parmesan cheese Instead of Pecorino Romano: Ratio and How to Use It
Use parmesan cheese instead of pecorino romano: 1:1. What changes in the result, and when not to substitute.
Cornmeal Instead of Polenta: Ratio and How to Use It
Use cornmeal instead of polenta: 1:1. What changes in the result, and when not to substitute.
Cornstarch Instead of Potato starch: Ratio and How to Use It
Use cornstarch instead of potato starch: 1:1 (thickening). What changes in the result, and when not to substitute.
Granulated sugar Instead of Powdered sugar: Ratio and How to Use It
Use granulated sugar instead of powdered sugar: 1 cup granulated sugar per 1 3/4 cups powdered sugar. What changes in the result, and when not to substitute.
Mozzarella cheese Instead of Provolone: Ratio and How to Use It
Use mozzarella cheese instead of provolone: 1:1. What changes in the result, and when not to substitute.
White wine Instead of Red wine: Ratio and How to Use It
Use white wine instead of red wine: 1:1 (lighter). What changes in the result, and when not to substitute.
White wine vinegar Instead of Red wine vinegar: Ratio and How to Use It
Use white wine vinegar instead of red wine vinegar: 1:1. What changes in the result, and when not to substitute.
Tapioca flour Instead of Rice flour: Ratio and How to Use It
Use tapioca flour instead of rice flour: 1:1 in gluten-free blends. What changes in the result, and when not to substitute.
Mirin Instead of Rice vinegar: Ratio and How to Use It
Use mirin instead of rice vinegar: 1 tbsp mirin per 1 tbsp rice vinegar (sweeter). What changes in the result, and when not to substitute.
White vinegar Instead of Rice vinegar: Ratio and How to Use It
Use white vinegar instead of rice vinegar: 1:1 (milder, sweeter). What changes in the result, and when not to substitute.
Cottage cheese Instead of Ricotta cheese: Ratio and How to Use It
Use cottage cheese instead of ricotta cheese: 1:1 (drain the cottage cheese first). What changes in the result, and when not to substitute.
Feta cheese Instead of Ricotta cheese: Ratio and How to Use It
Use feta cheese instead of ricotta cheese: 1:1 (saltier, crumblier). What changes in the result, and when not to substitute.
Mascarpone Instead of Ricotta cheese: Ratio and How to Use It
Use mascarpone instead of ricotta cheese: 1:1 (lighter, less rich). What changes in the result, and when not to substitute.
Thyme Instead of Rosemary: Ratio and How to Use It
Use thyme instead of rosemary: 1:1. What changes in the result, and when not to substitute.
Rum Instead of Rum extract: Ratio and How to Use It
Use rum instead of rum extract: 1 tbsp extract per 1/4 cup rum. What changes in the result, and when not to substitute.
Turmeric Instead of Saffron: Ratio and How to Use It
Use turmeric instead of saffron: 1 tsp turmeric per pinch of saffron (colour only). What changes in the result, and when not to substitute.
Thyme Instead of Sage: Ratio and How to Use It
Use thyme instead of sage: 1:1. What changes in the result, and when not to substitute.
Celery salt Instead of Table salt: Ratio and How to Use It
Use celery salt instead of table salt: 1:1 (adds celery flavour). What changes in the result, and when not to substitute.
Flaky sea salt Instead of Table salt: Ratio and How to Use It
Use flaky sea salt instead of table salt: 1:1 by weight (about 2x by volume). What changes in the result, and when not to substitute.
Kosher salt Instead of Table salt: Ratio and How to Use It
Use kosher salt instead of table salt: 1 1/2 tsp Diamond Crystal (or 1 1/4 tsp Morton) per 1 tsp table salt. What changes in the result, and when not to substitute.
Sea salt Instead of Table salt: Ratio and How to Use It
Use sea salt instead of table salt: 1:1 by weight (flakes measure differently by volume). What changes in the result, and when not to substitute.
Soy sauce Instead of Table salt: Ratio and How to Use It
Use soy sauce instead of table salt: 1 tbsp soy sauce per 1 tsp salt, minus 1 tbsp other liquid. What changes in the result, and when not to substitute.
Table salt Instead of Sea salt: Ratio and How to Use It
Use table salt instead of sea salt: 1:1 by weight. What changes in the result, and when not to substitute.
All-purpose flour, baking powder and salt Instead of Self-rising flour: Ratio and How to Use It
Use all-purpose flour, baking powder and salt instead of self-rising flour: 1 cup all-purpose flour + 1 1/2 tsp baking powder + 1/4 tsp salt per cup of self-rising flour. What changes in the result, and when not to substitute.
All-purpose flour Instead of Semolina: Ratio and How to Use It
Use all-purpose flour instead of semolina: 1:1 in pasta (softer bite). What changes in the result, and when not to substitute.
Vegetable oil Instead of Sesame oil: Ratio and How to Use It
Use vegetable oil instead of sesame oil: 1:1 (neutral flavour). What changes in the result, and when not to substitute.
Butter Instead of Shortening: Ratio and How to Use It
Use butter instead of shortening: 1:1. What changes in the result, and when not to substitute.
Ghee Instead of Shortening: Ratio and How to Use It
Use ghee instead of shortening: 1:1 (nuttier, no milk solids). What changes in the result, and when not to substitute.
Lard Instead of Shortening: Ratio and How to Use It
Use lard instead of shortening: 1:1. What changes in the result, and when not to substitute.
Yogurt Instead of Silken tofu: Ratio and How to Use It
Use yogurt instead of silken tofu: 1:1 (in baking). What changes in the result, and when not to substitute.
Paprika Instead of Smoked paprika: Ratio and How to Use It
Use paprika instead of smoked paprika: 1:1. What changes in the result, and when not to substitute.
Cream cheese Instead of Sour cream: Ratio and How to Use It
Use cream cheese instead of sour cream: 1:1 (softer, tangier). What changes in the result, and when not to substitute.
Heavy cream Instead of Sour cream: Ratio and How to Use It
Use heavy cream instead of sour cream: 1:1 in baking (richer, less tangy). What changes in the result, and when not to substitute.
Mayonnaise Instead of Sour cream: Ratio and How to Use It
Use mayonnaise instead of sour cream: 1:1. What changes in the result, and when not to substitute.
Yogurt Instead of Sour cream: Ratio and How to Use It
Use yogurt instead of sour cream: 1:1. What changes in the result, and when not to substitute.
Almond milk Instead of Soy milk: Ratio and How to Use It
Use almond milk instead of soy milk: 1:1. What changes in the result, and when not to substitute.
Worcestershire sauce Instead of Soy sauce: Ratio and How to Use It
Use worcestershire sauce instead of soy sauce: 1:1 (different flavour). What changes in the result, and when not to substitute.
Hot sauce Instead of Sriracha: Ratio and How to Use It
Use hot sauce instead of sriracha: 1:1. What changes in the result, and when not to substitute.
Granulated sugar Instead of Stevia: Ratio and How to Use It
Use granulated sugar instead of stevia: 1 cup sugar per 1 tsp stevia (brand-dependent). What changes in the result, and when not to substitute.
Peanut butter Instead of Sunflower seed butter: Ratio and How to Use It
Use peanut butter instead of sunflower seed butter: 1:1. What changes in the result, and when not to substitute.
Peanut butter Instead of Tahini: Ratio and How to Use It
Use peanut butter instead of tahini: 1:1 (sweeter). What changes in the result, and when not to substitute.
Cornstarch Instead of Tapioca flour: Ratio and How to Use It
Use cornstarch instead of tapioca flour: 1:1 (thickening). What changes in the result, and when not to substitute.
Dill Instead of Tarragon: Ratio and How to Use It
Use dill instead of tarragon: 1:1. What changes in the result, and when not to substitute.
Rosemary Instead of Thyme: Ratio and How to Use It
Use rosemary instead of thyme: 1:1 (rosemary is stronger — use a little less). What changes in the result, and when not to substitute.
Ketchup Instead of Tomato paste: Ratio and How to Use It
Use ketchup instead of tomato paste: 1 tbsp tomato paste + 1 tbsp water + 1 tsp sugar per 2 tbsp ketchup. What changes in the result, and when not to substitute.
Tomato puree Instead of Tomato paste: Ratio and How to Use It
Use tomato puree instead of tomato paste: 1:1. What changes in the result, and when not to substitute.
Tomato sauce Instead of Tomato paste: Ratio and How to Use It
Use tomato sauce instead of tomato paste: 1 tbsp paste + 2 tbsp water per 3 tbsp sauce. What changes in the result, and when not to substitute.
Tomato paste Instead of Tomato sauce: Ratio and How to Use It
Use tomato paste instead of tomato sauce: 3 tbsp tomato sauce, simmered down, per 1 tbsp paste. What changes in the result, and when not to substitute.
Granulated sugar Instead of Turbinado sugar: Ratio and How to Use It
Use granulated sugar instead of turbinado sugar: 1:1 (crunchier). What changes in the result, and when not to substitute.
Saffron Instead of Turmeric: Ratio and How to Use It
Use saffron instead of turmeric: 1 tsp turmeric per pinch of saffron (colour only, not flavour). What changes in the result, and when not to substitute.
Vanilla extract Instead of Vanilla bean: Ratio and How to Use It
Use vanilla extract instead of vanilla bean: 1 bean per 1 tbsp extract. What changes in the result, and when not to substitute.
Almond extract Instead of Vanilla extract: Ratio and How to Use It
Use almond extract instead of vanilla extract: 1 tsp vanilla extract per 1/2 tsp almond extract (much milder). What changes in the result, and when not to substitute.
Vanilla bean Instead of Vanilla extract: Ratio and How to Use It
Use vanilla bean instead of vanilla extract: 1 tbsp extract per 1 vanilla bean. What changes in the result, and when not to substitute.
Applesauce Instead of Vegetable oil: Ratio and How to Use It
Use applesauce instead of vegetable oil: 1:1 (baking only). What changes in the result, and when not to substitute.
Avocado oil Instead of Vegetable oil: Ratio and How to Use It
Use avocado oil instead of vegetable oil: 1:1. What changes in the result, and when not to substitute.
Butter Instead of Vegetable oil: Ratio and How to Use It
Use butter instead of vegetable oil: 1 1/3 cups melted butter per 1 cup oil. What changes in the result, and when not to substitute.
Coconut oil Instead of Vegetable oil: Ratio and How to Use It
Use coconut oil instead of vegetable oil: 1:1, melted. What changes in the result, and when not to substitute.
Olive oil Instead of Vegetable oil: Ratio and How to Use It
Use olive oil instead of vegetable oil: 1:1. What changes in the result, and when not to substitute.
Sesame oil Instead of Vegetable oil: Ratio and How to Use It
Use sesame oil instead of vegetable oil: 1:1 (adds nutty flavour). What changes in the result, and when not to substitute.
Yogurt Instead of Vegetable oil: Ratio and How to Use It
Use yogurt instead of vegetable oil: 1:1 (baking only). What changes in the result, and when not to substitute.
Chicken stock Instead of Vegetable stock: Ratio and How to Use It
Use chicken stock instead of vegetable stock: 1:1. What changes in the result, and when not to substitute.
Milk Instead of Water: Ratio and How to Use It
Use milk instead of water: 1:1 in baking (richer). What changes in the result, and when not to substitute.
Dark chocolate Instead of White chocolate: Ratio and How to Use It
Use dark chocolate instead of white chocolate: 1:1 (less sweet, real cocoa flavour). What changes in the result, and when not to substitute.
Black pepper Instead of White pepper: Ratio and How to Use It
Use black pepper instead of white pepper: 1:1. What changes in the result, and when not to substitute.
Barley Instead of White rice: Ratio and How to Use It
Use barley instead of white rice: 1:1 (longer cooking). What changes in the result, and when not to substitute.
Brown rice Instead of White rice: Ratio and How to Use It
Use brown rice instead of white rice: 1:1 (longer cooking, more water). What changes in the result, and when not to substitute.
Bulgur wheat Instead of White rice: Ratio and How to Use It
Use bulgur wheat instead of white rice: 1:1 (shorter cooking). What changes in the result, and when not to substitute.
Cauliflower rice Instead of White rice: Ratio and How to Use It
Use cauliflower rice instead of white rice: 1:1 by volume (much shorter cooking). What changes in the result, and when not to substitute.
Cornmeal Instead of White rice: Ratio and How to Use It
Use cornmeal instead of white rice: 1:1 (different texture). What changes in the result, and when not to substitute.
Couscous Instead of White rice: Ratio and How to Use It
Use couscous instead of white rice: 1:1 (much shorter cooking — just steamed). What changes in the result, and when not to substitute.
Orzo Instead of White rice: Ratio and How to Use It
Use orzo instead of white rice: 1:1 (cook like pasta). What changes in the result, and when not to substitute.
Quinoa Instead of White rice: Ratio and How to Use It
Use quinoa instead of white rice: 1:1 (shorter cooking). What changes in the result, and when not to substitute.
Apple cider vinegar Instead of White vinegar: Ratio and How to Use It
Use apple cider vinegar instead of white vinegar: 1:1. What changes in the result, and when not to substitute.
Rice vinegar Instead of White vinegar: Ratio and How to Use It
Use rice vinegar instead of white vinegar: 1:1, plus a pinch of sugar. What changes in the result, and when not to substitute.
Chicken stock Instead of White wine: Ratio and How to Use It
Use chicken stock instead of white wine: 1:1 (in cooking). What changes in the result, and when not to substitute.
Red wine Instead of White wine: Ratio and How to Use It
Use red wine instead of white wine: 1:1 (in cooking). What changes in the result, and when not to substitute.
Lemon juice Instead of White wine vinegar: Ratio and How to Use It
Use lemon juice instead of white wine vinegar: 1:1. What changes in the result, and when not to substitute.
Red wine vinegar Instead of White wine vinegar: Ratio and How to Use It
Use red wine vinegar instead of white wine vinegar: 1:1. What changes in the result, and when not to substitute.
All-purpose flour Instead of Whole wheat flour: Ratio and How to Use It
Use all-purpose flour instead of whole wheat flour: 1:1 (lighter, less fibre). What changes in the result, and when not to substitute.
Buckwheat flour Instead of Whole wheat flour: Ratio and How to Use It
Use buckwheat flour instead of whole wheat flour: 1:1 (stronger flavour). What changes in the result, and when not to substitute.
Soy sauce Instead of Worcestershire sauce: Ratio and How to Use It
Use soy sauce instead of worcestershire sauce: 1:1, plus a pinch of sugar. What changes in the result, and when not to substitute.
Dijon mustard Instead of Yellow mustard: Ratio and How to Use It
Use dijon mustard instead of yellow mustard: 1:1 (sharper). What changes in the result, and when not to substitute.
Sour cream Instead of Yogurt: Ratio and How to Use It
Use sour cream instead of yogurt: 1:1. What changes in the result, and when not to substitute.