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Substitutions

Here's the scenario: You're out of chocolate, short on brown sugar, and there's no time for a last-minute grocery run - so what's a cook to do? With a pinch of this and a spoonful of that, you can switch, swap, and substitute your way through any recipe. Ask your substitution questions right here on BHG.com help!

Top Substitutions Questions
Is there a mild pepper I can substitute for hot peppers in a recipe?

Is there a mild pepper I can substitute for hot...

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What is the difference between using margarine for butter in a recipe--in terms of taste and health?

What is the difference between using margarine (not...

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What kinds of cookie dough can I use to make bars?

I know you can use chocolate chip cookie dough to...

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More Popular Questions in Substitutions
So many soups are thickened with roux—a paste of butter and flour. Is there a way to thicken soups without using the butter and flour?
Can I substitute whole wheat flour for all-purpose flour when baking?
Is honey better for me than sugar?
How much can I reduce sugar in a baking recipe before the recipe does not turn out?
Can I use olive oil in place of other liquid oils when making cakes and quick breads?
How can I make food taste great while reducing my sodium intake?
Do full-fat, low-fat, and nonfat dairy products, such as sour cream, work the same in cooking and baking?
If a recipe calls for one kind of vinegar, can I use another kind of vinegar?
If a recipe calls for extra-large eggs and I use an equal number of medium-size eggs, will my recipe turn out?
Is there a substitute for evaporated milk?
I am out of graham cracker crumbs. Is there anything else I can use to make a yummy crumb piecrust?
Is there a substitution for espresso powder?
I do not have a toothpick for the to test my baked goods for doneness. What else can I use?
When is it best to use pure vanilla extract in my desserts and when can I use imitation vanilla flavoring?
What if a cake recipe calls for cake flour and all I have is all-purpose flour?
When converting a cake recipe to make cupcakes, how much do I reduce baking time?
How do I convert a cake recipe to make cupcakes?
I am out of brown sugar. Can I substitute white sugar?
If a baking recipe calls for shortening, can I use butter or margarine instead?
How do I use fresh pumpkin in a recipe?
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