There’s a specific kind of panic that hits when you’re halfway through a recipe and realize you’re out of buttermilk, or down to your last egg with two more still needed. I’ve hit that wall more times than I can count, usually on a weeknight with a hungry kid standing in the kitchen asking how much longer.
This is the running list of swaps I actually use at home. Type in what you’re missing, and if it’s something I’ve substituted before, you’ll see what to use instead and how much.
How to use it
Type the ingredient into the search bar. You don’t need the exact name, just close enough. If there’s a match, the card will show up with one or more substitutes and the amounts to use.
A few substitution notes
Baking substitutes tend to need more precision than cooking substitutes. If a recipe calls for baking soda and you’re subbing baking powder, the ratio actually matters, since baking powder is weaker. Cooking substitutes have more room for error. Swapping one dried herb for another rarely ruins a soup or a stew.
Some swaps change texture more than they change flavor. Applesauce instead of oil works well in something already moist, like a muffin or a banana bread, but it won’t behave the same way in a delicate cake that depends on the oil for structure.
If you’re cooking for guests or for a special occasion, it’s worth testing a substitution on a small batch first, especially if it’s not one you’ve tried before.
Don’t see what you’re looking for
This list keeps growing. If there’s an ingredient you’re missing that isn’t listed yet, let me know in the comments and I’ll add it.
Related reading
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