There’s nothing worse than going to bake or cook something and being short by just one ingredient. Now you don’t have to worry: we have the ultimate list of replacement ingredients in an emergency!
Tip: when baking (cookies etc.) it is best to test the flavour by baking off a miniature portion, tasting it, and adjusting the flavour til it is just right. Also, If you want to substitute dry herbs for fresh herbs, the general rule is to use 3 times as much. For example, 1 teaspoon dried tarragon is equal to 1 tablespoon (or 3 teaspoons) fresh tarragon.
Allspice: cinnamon; dash nutmeg; or dash cloves
Aniseed: fennel seed or a few drops anise extract
Apple pie spice: for 1 teaspoon, substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground allspice, and dash ground cloves or ginger
Basil: oregano or thyme
Cardamom: ginger
Chervil: tarragon or parsley
Chili powder: dash bottled hot pepper sauce plus a combination of oregano and cumin
Chives: green onions; onion; or leek
Cilantro: parsley
Cinnamon: nutmeg or allspice (use only 1/4 of the amount)
Cloves: allspice; cinnamon; or nutmeg
Cumin: chili powder
Ginger: allspice; cinnamon; mace; or nutmeg
Italian seasoning: blend of any of these: basil, oregano, rosemary, and ground red pepper
Mace: allspice; cinnamon; ginger; or nutmeg
Marjoram: basil; thyme; or savory
Mint: basil; marjoram; or rosemary
Nutmeg: cinnamon; ginger; or mace
Oregano: thyme or basil
Parsley: chervil or cilantro
Poultry seasoning: for 1 teaspoon of poultry seasoning, substitute 3/4 teaspoon sage plus a 1/4 teaspoon blend of any of these: thyme, marjoram, savory, black pepper, and rosemary
Red pepper: dash bottled hot pepper sauce or black pepper
Rosemary: thyme; tarragon; or savory
Saffron: dash turmeric (for color)
Sage: poultry seasoning; savory; marjoram; or rosemary
Savoury: thyme; marjoram; or sage
Tarragon: chervil; dash fennel seed; or dash aniseed
Thyme: basil; marjoram; oregano; or savory
For best results, use the ingredient called for in the recipe. In a pinch, these substitutes will produce acceptable results.
Baking powder: for 1 teaspoon, substitute 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda
Bread crumbs, fine, dry: for 1/4 cup, substitute 3/4 cup soft bread crumbs, or 1/4 cup cracker crumbs, or 1/4 cup cornflake crumbs, or 2/3 cup rolled oats
Buttermilk: for 1 cup, substitute sour milk: 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup (let stand 5 minutes before using); or 1 cup plain yogurt
Chocolate, semisweet: for 30g, substitute 3 tablespoons semisweet chocolate pieces; or 30g unsweetened chocolate plus 1 tablespoon sugar
Chocolate, sweet baking (such as German’s Sweet chocolate): for 120g, substitute 1/4 cup unsweetened cocoa powder plus 1/3 cup sugar and 3 tablespoons shortening
Chocolate, unsweetened: for 30g, substitute 3 tablespoons unsweetened cocoa powder plus 1 tablespoon cooking oil or shortening, melted
Cornstarch (for thickening): for 1 tablespoon, substitute 2 tablespoons all-purpose flour
Corn syrup: for 1 cup, substitute 1 cup granulated sugar plus 1/4 cup water.
Egg: for 1 whole egg, substitute 2 egg whites, or 2 egg yolks, or 1/4 cup frozen egg product, thawed
Flour, cake: for 1 cup, substitute 1 cup minus 2 tablespoons all-purpose flour
Flour, self-rising: for 1 cup, substitute 1 cup all-purpose flour plus 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda
Fruit liqueur: for 1 tablespoon, substitute 1 tablespoon fruit juice
Gingerroot, grated: for 1 teaspoon, substitute 1/4 teaspoon ground ginger
Half-and-half or light cream: for 1 cup, substitute 1 tablespoon melted butter plus enough whole milk to make 1 cup
Heavy cream, whipped: for 1 cup, substitute 2 cups whipped dessert topping
Honey: for 1 cup, substitute 1 1/4 cups granulated sugar plus 1/4 cup water.
Margarine: for 1 cup, substitute 1 cup butter or 1 cup shortening plus 1/4 teaspoon salt
Mascarpone cheese: for 250g, substitute 250g regular cream cheese
Milk: for 1 cup, substitute 1/2 cup evaporated milk plus 1/2 cup water, or 1 cup water plus 1/3 cup nonfat dry milk powder
Molasses: for 1 cup, substitute 1 cup honey
Sour cream, dairy: for 1 cup, substitute 1 cup plain yogurt
Sugar, granulated: for 1 cup, substitute 1 cup packed brown sugar or 2 cups stirred powdered sugar
Whipping cream See Heavy cream, above
Yeast: for 30g compressed cake, substitute 10g envelope active dry yeast
Do you have any other great replacements to add? Tell us below!