Ingredient Substitutions

If you're missing an ingredient while cooking or baking, check in here for our comprehensive list of ingredient substitutions.

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Allspice: See our substitute for allspice.

Anise seed: See our subsitute for anise seed.

Apple pie spice: See our substitute for apple pie spice.

Baking powder: See our substitute for baking powder.

Basil: See our subsitute for basil.

Bay leaf: See our substitute for bay leaf.

Bread crumbs, fine dry: See our substitute for bread crumbs.

Broth, beef or chicken: See our substitute for broth.

Brown sugar: See our substitute for brown sugar.

Butter: See our substitute for butter.

Buttermilk: See our substitute for buttermilk.

Canola oil: See our substitute for canola oil.

Cardamom: See our substitute for cardamom.

Chervil: See our substitute for chervil.

Chili powder: See our substitute for chili powder.

Chives: See our substitute for chives.

Chocolate, semisweet: See our substitute for semisweet chocolate.

Chocolate, sweet baking, such as German's sweet chocolate: See our substitute for sweet baking chocolate.

Chocolate, unsweetened: See our substitute for unsweetened chocolate.

Cilantro: See our substitute for cilantro.

Cinnamon: See our substitute for cinnamon.

Cloves: See our substitute for cloves.

Cornstarch, for thickening: For 1 tablespoon cornstarch, substitute 2 tablespoons all-purpose flour.

Corn syrup: For 1 cup corn syrup, substitute 1 cup granulated sugar plus 1/4 cup water.

Cream cheese: See our substitute for cream cheese.

Cream-based soups: See our substitute for cream-based soups.

Cumin: See our substitute for cumin.

Curry powder: See our substitute for curry powder.

Dill, weed or seed: See our substitute for dill.

Egg: See our substitute for egg.

Espresso powder: For 1 teaspoon espresso powder, substitute 1 teaspoon instant coffee powder or granules, or replace a small portion of the liquid in the recipe with strong cold coffee.

Evaporated milk: For 1 cup evaporated milk, substitute 2-1/4 cups whole milk, simmered until reduced to 1 cup, or 1 cup whole milk.

Fennel: See our substitute for fennel.

Flour, cake: See our substitute for cake flour.

Flour, self-rising: See our stubstitute for self-rising flour.

Fruit liqueur: For 1 tablespoon fruit liqueur, substitute 1 tablespoon fruit juice.

Frosting: See our stubstitute for frosting.

Garlic: See our substitute for garlic.

Ginger: See our substitute for ginger.

Ground beef: See our substitute for ground beef.

Half-and-half or light cream: See our substitutes for half-and-half and light cream.

Heavy cream, whipped: See our substitute for whipped heavy cream.

Honey: For 1 cup, substitute 1-1/4 cups granulated sugar plus 1/4 cup water.

Italian seasoning: See our substitute for Italian seasoning.

Leeks: For 1 cup, substitute 1 cup chopped green onions, 1 cup chopped shallots, or 1 cup chopped sweet onions.

Lemon peel or zest: See our substitute for lemon peel or zest.

Lime peel or zest: See our substitute for lime peel or zest.

Mace: See our substitute for mace.

Margarine: See our substitute for maragarine.

Marjoram: See our substitute for marjoram.

Mascarpone cheese: See our substitute for mascarpone cheese.

Milk: See our substitute for milk.

Mint: See our substitute for mint.

Molasses: For 1 cup molasses, substitute 1 cup honey.

Nutmeg: See our substitute for nutmeg.

Onion, chopped: See our substitute for chopped onion.

Oregano: See our substitute for oregano.

Parsley: See our substitute for parsley.

Pasta: See our substitute for pasta.

Pepper, black: See our substitute for black pepper.

Pepper, white: See our substitute for white pepper.

Poblano pepper: For stuffed peppers, use Anaheim or sweet peppers. For heat, use canned fire-roasted chile peppers or serrano peppers.

Poultry seasoning: See our substitute for poultry seasoning.

Pumpkin: See our substitute for pumpkin.

Pumpkin pie spice: See our substitute for pumpkin pie spice.

Red pepper, crushed: See our substitute for crushed red pepper.

Rice: See our substitute for rice.

Rosemary: See our substitute for rosemary.

Saffron: See our substitute for saffron.

Sage: See our substitute for sage.

Salt: See our substitute for salt.

Savory: See our substitute for savory.

Sour cream: See our substitute for sour cream.

Soy sauce: For 1/2 cup soy sauce, substitute 4 tablespoons Worcestershire sauce mixed with 1 tablespoon water.

Sugar, granulated: See our substitute for granulated sugar.

Sun-dried tomato: For 1/4 cup sun-dried tomato, substitute 1/4 cup raw tomato, chopped.

Tarragon: See our substitute for tarragon.

Thai seasoning: See our substitute for Thai seasoning.

Thyme: See our substitute for thyme.

Tomato juice: For 1 cup tomato juice, substitute 1/2 cup tomato sauce plus 1/2 cup water.

Tomato sauce: For 2 cups tomato sauce, substitute 3/4 cup tomato paste plus 1 cup water.

Vanilla: See our substitute for vanilla.

Vanilla beans: See our substitute for vanilla beans.

Vegetable oil: See our substitute for vegetable oil.

Vinegar, balsamic: See our substitute for balsamic vinegar.

Vinegar, white: See our substitute for white vinegar.

Wine, red: See our substitute for red wine.

Wine, white: See our substitute for white wine.

Whipping cream: See our substitute for whipping cream.

Yeast: For 1.06-ounce compressed cake, substitute 1/4-ounce envelope active dry yeast.

Yogurt, fruit-flavor: For 1 cup fruit-flavor yogurt, substitute 1 cup plain, low-fat yogurt with fresh fruit.

 

Check out our healthy swaps for common recipe ingredients on our healthy substitutions page!

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