The goal of this ingredient substitution guide is to offer flexibility and convenience. Instead of making a special trip to the store or abandoning a recipe, you can confidently use a substitute that's already in your kitchen. While the final result may differ slightly in appearance, taste, or textureespecially in bakingcombining these tips with your own instincts and preferences can lead to delicious results. For more advice on substitutions for baking, dairy, eggs, and herbs and spices, refer to the tips at the end of this guide.
Note: All substitutions listed are one-to-one unless otherwise specified.
| All-Purpose Flour | For 1 cup, mix cup bread flour and cup cake flour. |
| Allspice | For 1 teaspoon, blend teaspoon ground cinnamon, a pinch of ground cloves, and a pinch of grated nutmeg. |
| Apple Cider Vinegar | Lemon juice, unseasoned rice vinegar, or white wine vinegar. |
| Baking Powder (double-acting) | For 1 teaspoon, mix teaspoon cream of tartar and teaspoon baking soda. |
| Baking Soda | For 1 teaspoon, use 3 teaspoons baking powder. |
| Balsamic Vinegar | For 1 tablespoon, combine 1 tablespoon white wine vinegar and teaspoon granulated sugar, brown sugar, or honey. |
| Basil | Tarragon, oregano, or thyme. For 1 tablespoon fresh herbs, use 1 teaspoon dry herbs. |
| Breadcrumbs | Crushed crackers, pretzels, or potato chips. Alternatively, for cup breadcrumbs, grind 1 slice of bread in a food processor. |
| Brown Sugar (light and dark) | Turbinado or muscovado sugar. Alternatively, for 1 cup, mix 1 cup granulated sugar with 2 to 3 tablespoons molasses. (Baked goods may be crunchier and sweeter.) |
| Butter | Baking: Greek yogurt, applesauce, or oil. Non-baking: Canola oil, vegetable oil, olive oil, coconut oil, or ghee. |
| Buttermilk | Baking: For 1 cup, mix 1 cup whole, low-fat, or skim milk with 1 tablespoon lemon juice or white distilled or white wine vinegar. Non-baking (such as mashed potatoes or salad dressings): Combine plain yogurt, sour cream, or kefir with enough milk or water to reach a pourable heavy-cream consistency. |
| Cake Flour | For 1 cup, measure 1 cup all-purpose flour, remove 2 tablespoons, and replace with 2 tablespoons cornstarch. |
| Cardamom (ground) | Ground cinnamon or half the amount of ground clove. |
| Cayenne Pepper | Twice the amount of crushed red pepper flakes. |
| Cheddar | Colby Jack cheese, Monterey Jack cheese, fontina, or mozzarella. |
| Chevre (fresh goat cheese) | Cream cheese or mascarpone loosened with a little yogurt. |
| Chicken Broth | Vegetable or beef broth. Alternatively, water seasoned with a little soy sauce, bouillon cubes, or bouillon granulesor water alone, if the recipe calls for a cup or less. |
| Chili Powder | For 1 tablespoon, mix 1 teaspoon paprika, 1 teaspoon ground cumin, teaspoon onion powder, teaspoon garlic powder, and a pinch of cayenne (optional). |
| Cilantro | Parsley, basil, or a mix of both. For 1 tablespoon fresh herbs, use 1 teaspoon dry herbs. |
| Coconut Oil | All uses (except baking): Unsalted butter, avocado oil, nut oils, or extra-virgin olive oil. |
| Coriander (ground or whole) | Ground or whole cumin. |
| Cornstarch | Best for puddings, custards, sauces, and batters: For 1 tablespoon, use 1 to 1 tablespoons arrowroot, 2 teaspoons potato starch, or 2 teaspoons rice flour. Best for breading and frying: For 1 tablespoon, use 3 tablespoons all-purpose flour. |
| Corn Syrup (light and dark) | All baking (except candy-making): Honey, agave, brown rice syrup, cane syrup, maple syrup, or golden syrup. Alternatively, for 1 cup light corn syrup, mix 1 cup sugar and cup hot water. For candy-making: Brown rice syrup or golden syrup. |
| Cream of Tartar | Lemon juice. |
| Cream Cheese | Neufchatel. Alternatively, pureed and strained cottage cheese or ricotta mixed with a pinch of salt and a squeeze of lemon. (These cheeses may curdle since they lack stabilizers.) |
| Creme Fraiche | Sour cream or Greek yogurt. |
| Cumin (ground) | Taco seasoning, chili powder, or ground coriander. |
| Dijon Mustard | Spicy brown mustard, honey mustard, or stone-ground mustard. Alternatively, for 2 tablespoons, mix 1 tablespoon dry mustard, 1 tablespoon mayonnaise, 1 teaspoon white vinegar, 1 teaspoon water, and a pinch of sugar. |
| Dutch-Process Cocoa Powder | For 3 tablespoons, mix 3 tablespoons natural cocoa powder and teaspoon baking soda. |
| Eggs | Best for baking and batters (like pancakes): For 1 egg, use 3 tablespoons aquafaba (the liquid from canned beans; chickpea aquafaba is best). Best for muffins, quick breads, and cakes: For 1 egg, mix 3 tablespoons vegetable oil and 1 tablespoon water. Alternatively, use cup applesauce, cup pureed silken tofu, or cup canned pumpkin for each whole egg. (Homemade alternatives are not suitable for omelets, souffls, frittatas, or other egg-heavy dishes.) |
| Egg Whites | For baking, batters, and meringue (except Swiss, Italian, and French buttercreams): For 1 egg white, use 2 tablespoons aquafaba. (Homemade alternatives are not suitable for omelets, souffls, frittatas, or other egg-heavy dishes.) |
| Evaporated Milk | All uses (except baking): Milk, half-and-half, heavy cream, or mixed powdered milk. |
| Fish Sauce | Soy sauce or Worcestershire sauce. |
| Garam Masala | For 1 teaspoon, mix teaspoon ground cumin and teaspoon allspice, pumpkin pie spice, or apple pie spice. |
| Granulated Sugar | Light or dark brown sugar, packed. Alternatively, turbinado or demerara sugar, finely ground in a food processor. (Baked goods may be moister and less sweet.) |
| Gruyere | Emmental, Jarlsberg, aged Cheddar, or Fontina. |
| Half-and-Half | For 1 cup, mix a scant cup whole milk and 1 tablespoon melted butter. Alternatively, mix cup whole milk and cup heavy cream. |
| Heavy Cream | (Except for whipping) Coconut milk or unsweetened coconut cream. |
| Heavy Whipping Cream | (Except for whipping) Half-and-half. Alternatively, for 1 cup, mix cup milk and 4 tablespoons melted butter. |
| Hoisin Sauce | BBQ sauce. Alternatively, for cup, mix cup soy sauce and 1 to 2 tablespoons honey or molasses. |
| Honey | Maple syrup, light or dark corn syrup. |
| Kosher Salt | For teaspoon, use teaspoon iodized (table) salt. |
| Lemon Juice | Orange juice or lime juice. |
| Marjoram | Sage, thyme, summer savory, or basil. Alternatively, half the amount of oregano. For 1 tablespoon fresh herbs, use 1 teaspoon dry herbs. |
| Marsala Wine | Madeira, port, or sherry. Alternatively, white wine with a splash of brandy. |
| Milk | Yogurt or sour cream thinned with water to a pourable consistency. |
| Mirin | For 1 tablespoon, mix 1 tablespoon white wine, dry sherry, or rice vinegar with teaspoon sugar. |
| Molasses | Dark corn syrup, maple syrup, or honey. Alternatively, for 1 cup molasses, mix cup brown sugar (preferably dark) or cup granulated sugar with cup hot water. |
| Nutmeg (ground) | Mace, allspice, or pumpkin pie spice. Alternatively, half the amount of ground cinnamon or ground clove. |
| Oregano | Thyme or basil. For 1 tablespoon fresh herbs, use 1 teaspoon dry herbs. |
| Oyster Sauce | Soy sauce or hoisin sauce. |
| Parmesan | Pecorino Romano. |
| Parsley | Basil, chervil, or celery leaf. For 1 tablespoon fresh herbs, use 1 teaspoon dry herbs. |
| Peanut Butter | Sunflower butter, almond butter, or any other nut butter. |
| Red Wine Vinegar | Apple cider vinegar, white wine vinegar, or distilled white vinegar. |
| Rice Vinegar or Rice Wine Vinegar | For 1 tablespoon, mix 1 tablespoon apple cider vinegar or white wine vinegar with 1 teaspoon sugar. |
| Rosemary | Thyme. For 1 tablespoon fresh herbs, use 1 teaspoon dry herbs. |
| Self-Rising Flour | For 1 cup, mix 1 cup all-purpose flour, 1 teaspoons baking powder, and teaspoon fine salt. |
| Sesame Oil | Any nut oil. Alternatively, for 1 cup, toast cup white sesame seeds and let sit in 1 cup neutral oil (vegetable or grapeseed) for 2 hours; strain before using. Refrigerate for up to 1 week. |
| Shallots | Red onion or scallion whites. |
| Sour Cream | Plain yogurt, Greek yogurt, or creme fraiche. |
| Soy Sauce | For small amounts: Worcestershire sauce. For larger amounts (like dipping sauce): Tamari, coconut aminos, or liquid amino acids. |
| Table Salt | For teaspoon, use teaspoon kosher salt. |
| Tarragon | Chervil. Alternatively, double the amount of basil. For 1 tablespoon fresh herbs, use 1 teaspoon dry herbs. |
| Thyme | Basil, marjoram, oregano, or rosemary. For 1 tablespoon fresh herbs, use 1 teaspoon dry herbs. |
| Tomato Paste | For 1 tablespoon, simmer 3 tablespoons tomato sauce or pureed tomatoes until thick, then cool. |
| Tomato Sauce | Tomato puree. Alternatively, canned tomatoes pureed in a blender or equal parts tomato paste and water combined. |
| Vanilla Extract | Maple syrup, bourbon, brandy, or rum. |
| Vegetable Oil | Canola oil, olive oil, avocado oil, melted and cooled coconut oil, or ghee. |
| Vegetable Shortening | Unsalted butter or coconut oil. |
| White Wine (dry) | Broth or stock. Alternatively, water with a squeeze of lemon or a splash of vinegar. |
| White Wine Vinegar | Red wine vinegar, apple cider vinegar, or distilled white vinegar. |
| Worcestershire Sauce | For 1 tablespoon, mix 2 teaspoons soy sauce, teaspoon lemon juice or vinegar, teaspoon sugar, and a dash of hot sauce. |
| Xanthan Gum | For 1 tablespoon, mix 2 teaspoons hot water and teaspoon chia seeds or ground flax seed; let sit for a few minutes until thick. |
| Yogurt (Greek and plain) | Sour cream or creme fraiche. |
Additional Substitution Tips
Baking: Baking is a precise science, but many recipes are flexible with ingredient swapsespecially muffins and quick breads. Cookies, bars, and cakes may have a different texture or flavor (for example, using granulated sugar with molasses instead of brown sugar will make crunchier and sweeter baked goods, and vice versa). Egg substitutes are most likely to affect texture and cooking times, so adjust expectations accordingly.
Dairy & Eggs: Many dairy products are easy to swapsour cream, yogurt, and creme fraiche are nearly interchangeable. Pay attention to consistency, like making half-and-half from milk and heavy cream or thinning yogurt with water to replace milk. Eggs are trickier, and substitutions will likely change the final texture and cooking times.
Herbs & Spices: Running out of a spice or herb is a chance to experiment. Most substitutions are flexible. Warm spices (like cinnamon, cardamom, and apple pie spice) can often be used in place of each other, as can savory ones (like cumin, paprika, and chili powder). Herbs are also versatiletender leafy herbs (basil, parsley, tarragon) and woody herbs (rosemary, thyme, oregano) can be swapped with similar results. Trust your taste buds to guide you. (For 1 tablespoon fresh herbs, use 1 teaspoon dry herbs.)
