Tagged
Substitutions
47 articles
Ground turkey instead of ground beef: a 1:1 swap
How to use ground turkey instead of ground beef: a 1:1 swap by weight, cooked to 165F, with the fat, panade and umami additions that keep it from going dry.
How much minced garlic equals one clove?
One medium garlic clove equals about 1 teaspoon minced, based on USDA weights of 3 grams per clove and 2.8 grams per teaspoon.
Bok Choy Substitute: 7 Swaps and Their Ratios
Ratios, cook times and caveats for swapping napa cabbage, yu choy, choy sum, Swiss chard, tatsoi, gai lan, broccolini or green cabbage in for bok choy, sourced to America's Test Kitchen, The Woks of Life, Tasting Table and The Kitchn.
Cilantro substitute in sauce: parsley 1:1 plus lime
The honest cilantro swaps for sauce: parsley 1:1 with extra lime, culantro at half, Thai basil for Southeast Asian sauces, and why dried cilantro has no place in a fresh sauce.
Celery substitute for chicken salad: 1:1 swaps that work
The ratios for every celery substitute in chicken salad: water chestnuts and five other 1:1 swaps, how much celery seed replaces fresh celery, and how long the salad keeps once it is mixed.
Onion substitute in recipes: the ratios that work
Extension-published equivalents for one small onion, plus shallot, leek, scallion, fennel, celery and asafoetida ratios, which swaps work raw versus cooked, and when no substitute will do.
Can you use walnuts instead of pine nuts in pesto?
Walnuts replace pine nuts in pesto one for one by volume, using 1/4 cup of nuts per 2 cups of packed basil.
Mashed potatoes without milk: use the potato water
How to make mashed potatoes without milk: reserve 1 cup of the salted potato cooking water and mash it in with butter.
Dried basil instead of fresh: the ratio and the catch
The dried basil to fresh ratio is 3:1, 1 teaspoon dried per tablespoon chopped fresh. Where that swap works, where it fails, and what to use instead.
How much applesauce replaces one egg?
The applesauce to egg ratio is 1/4 cup per large egg, per King Arthur Baking and UW-Madison Extension.
10 oz frozen spinach equals how much fresh spinach?
The conversion from a 10 ounce box of frozen chopped spinach to fresh spinach, with the USDA weights behind it, a ratio table for bunches, clamshells and cooked cups, and the swaps that do not work.
Ran out of eggs while baking? What to use instead
Egg substitute ratios per large egg for moisture, binding and lift, with the swaps that work, the bakes that cannot be rescued, and how to stretch a partial carton.Can you substitute frozen spinach for fresh?
Egg substitute for brownie mix: 1/4 cup yogurt per egg
Are frozen vegetables as healthy as fresh?
The best egg substitute for cookies is a flax egg
Frozen vegetables vs fresh: cook them from frozen
The best dairy-free substitute for sour cream
What can I substitute for canned diced tomatoes?
Can I use Greek yogurt instead of sour cream?
Can I use canned peeled tomatoes instead of tomato sauce?
Substitute for sour cream in baking: yogurt 1:1
Can you use canned tomatoes instead of fresh?
Can I use Greek yogurt instead of buttermilk?
Cornstarch substitute for thickening: use 2 Tbsp flour
Buttermilk substitute with milk and vinegar
Substitute for tomato paste in chili: use 3 Tbsp sauce
Substitute for buttermilk in pancakes: what works
How much tomato sauce equals tomato paste?
Alfredo sauce without heavy cream: what works
Can I use ketchup instead of tomato paste?
Heavy cream substitute that will whip: 3 that work
What can I use instead of Shaoxing wine?
Can I use half and half instead of heavy cream?
Fish sauce substitute without seafood: a 1:1 swap
Milk and butter substitute for heavy cream: the ratio
Vegan substitute for Worcestershire sauce: what to use
Can I use milk instead of heavy cream?
Substitute for Worcestershire sauce: steak sauce 1:1
Substitute for heavy cream in pasta sauce: 6 that work
Substitute for oyster sauce in fried rice
Substitute for heavy cream in soup: evaporated milk
Oyster sauce substitute: hoisin swaps in at 1:1
Printable ingredient substitution chart (free PDF)
Fresh to dried herb conversion chart (the 3:1 rule)
Fresh, frozen and canned: the substitution ratios
The best buttermilk substitute, with exact ratios
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