Substitutions

Oils, applesauce, and yogurt will all work in a pinch.

Here's everything you need to know about these two types of sugar, plus how to substitute one for the other.

It's easy to make a quick substitution with something you probably have in the kitchen.

Reach for these other tomato products when you run out of paste.

Gelatin is made from animal collagen, but if you're a vegetarian or vegan, you can still make these delicious desserts.

Have you tried any of these?

No matter what you're making, we have a substitute that'll work for you.

Try these cream cheese swaps the next time you run out.

Ran out of olive oil? There are plenty of substitutes you can use instead.

No basil? Here are 4 substitutes you can use when you run out.

Not only is it easy to make at home, but it's also easy to substitute.

It's easy to substitute for white wine vinegar — here's how.

Use these common substitutions for fresh lemon juice and zest in baking and cooking.

Ran out of balsamic? You probably have one of these great subs on hand.

Use these substitutes in a pinch if you don't have ricotta nearby.

Our local grocery stores carry a wide variety of flours that are great for all sorts of baking projects. Among the many types of flours available are white all-purpose, white whole-wheat, and regular whole-wheat flour. Regular whole-wheat flour is made from whole wheat grains, also known as kernels, and has a recognizable tan or beige color. White all-purpose flour (aka the kind you’re probably most used to baking with) is made from only part of the wheat grain known as the endosperm.

Here's every single fresh garlic substitute you need, plus a handy chart on how to use them.

If you’re allergic to soybeans or want to reduce your consumption of soy for other reasons, foods like tofu, miso, and soy sauce are out. A soy-free diet can be even harder if you’re a vegetarian or vegan. Check out this list of soy alternatives and leave your own suggestions in the comments. • Edamame Substitutes: Green peas and fresh fava and lima beans are good substitutes.

We’ve all faced ingredient conundrums and last-minute shortages in the kitchen. Oh no! Out of eggs! No heavy cream! Need a buttermilk substitute! Thankfully, there are a few tried-and-true substitutions you can turn to in a pinch. These can also be helpful if you’re trying to modify a recipe out of dietary necessity (shifting it to be dairy or gluten-free, for example). This guide will help get you started.

Yes, there's a way to make heavy cream with ingredients you already have in your kitchen.

Everything you need to know about baking bread without yeast.

Take your pick from these three.

Your beer and wine stash is key.

Yes, you can totally pan-fry and more with butter.

So you can still bake those 7-layer bars!

No sugar? No problem! These smart substitutions are already in your kitchen.

Yes, you can still bake if you're out of all-purpose flour.

And what to expect from each.

Answer: The solution is already in your pantry.

Goodbye banana bread, hello sour cherry chocolate chunk bread!

• Butter: Margarine or olive oil are the best choices. For margarine, Annie recommends Earth Balance brand for the most “buttery” flavor, but any vegan brand can be substituted directly for butter. Don’t try to brown it in recipes calling for browned butter, though.Baking with olive oil also works well. (Use 1/4 cup plus 2 tablespoons olive oil for every cup of butter.) It can be used to grease pans as well, as long as the coating is very light.

Have you ever tried replacing eggs with ground flax seed in your baking? We spotted this tip on the Bitten blog last week and were instantly intrigued.We’ve been known to sprinkle flax seeds over our morning oatmeal or mix a few spoonfuls into bread dough for the boost of fiber and omega-3 fatty acids. But this is the first we’ve heard that it can be used as an egg replacement!

As holiday baking projects take over my kitchen, I find myself thinking of friends and family with gluten intolerance who might not be looking at this time of year so favorably. I caught up with Geri Peacock of the gluten-free Cherbourg Bakery in Columbus, Ohio to ask for some expert advice. Here’s her recommendation for a flour substitute that’s simple to make and even easier to use.

This time of year, we often come across recipes that call for sugars we don’t normally use or remember to keep stocked, like superfine or confectioner sugars. What to do if you find yourself short? The good folks from Cook’s Illustrated have a few ideas…Here are the suggestions from Cook’s Illustrated for sugar substitutes using regular granulated sugar:For Superfine Sugar – Run one cup plus 2 teaspoons of white sugar in the food processor for 30 seconds.

Just in time to round out Eating Light month, and just in time for the Super Bowl, too, here’s a question from Lindsey on chips and salsa:I love eating chips and salsa, although chips aren’t really all that good for me. I was wondering if you had any ideas for a chip substitute that would be great for eating with salsa?Lindsey, well, if you love chips, we first off would suggest just eating them in moderation and not substituting anything! A handful here and there won’t hurt.

We recently received a question in our Kitchn inbox about substituting yolks for whole eggs in a cookie recipe. Baking is often more chemistry than anything else, so we thought we’d take a look at this question from a scientific perspective!We know from our own baking experience that eggs help make the finished product tender and moist, give it a golden color, and provide some richness of flavor. Along with flour, eggs also help set the structure of whatever it is you’re baking.

Using agave in place traditional sugars in recipes is a snap to do, but it does take a little know-how. We have a few quick tips to aide you in your baking adventures to make sure each and every treat hits the sweet spot without any let down. Agave isn’t a difficult ingredient to add to your pantry and won’t crystallize (like honey), making it have a ridiculously long shelf life.

Replacing wheat flour with a gluten-free substitute is not nearly so simple or straightforward as we would like. No other flour can singlehandedly duplicate all the characteristics we love in wheat, but blending several different flours together can get mighty close. What’s your favorite gluten-free flour mix?We think buying a pre-blended mix is a good way to go if you’re just starting out or bake infrequently.

It’s getting to be that time of the year where I feel uninspired in the kitchen. Short a bright and tasty clementine here and there, my freezer and pantry are pretty dull. But then, in an effort to do some early spring cleaning, I started on a project to cook through all the half bags of couscous, sun-dried tomatoes, and cans of beans. And, you know what? It’s pretty fun!Last night I pulled together a dinner of Trader Joe’s Giant White Beans and couscous.

Q: Is baker’s sugar interchangeable with granulated sugar? Also, can you taste the difference between baker’s sugar and granulated in, say, a cookie recipe?Sent by NicoleEditor: Baker’s sugar is a finely-ground type of sugar synonymous with “superfine sugar.” Bakers use it because it dissolves and incorporates more easily into recipes.

Q: I’m planning on having a few friends over and would love to make a Thai-inspired meal, but one friend is allergic to seafood. I know most Thai dishes involve fish sauce. Is there a non-seafood substitute that still provides the unique flavor of fish sauce? Sent by Cally Editor: Take a look at this vegan fish sauce recipe: • Recipe: Vegan Fish Sauce Readers, any other suggestions?

Q: My wife’s childhood was riddled with stomachaches. After moving away and cooking for herself, she realized that onions were the cause. We’ve been onion- and shallot-free (and stomachache-free) for almost 20 years. We don’t miss the flavor, but I can’t help but think that the recipe step of sautéing onions is important. (Giving spices a chance to release their flavors into the oil/butter/etc.

Q: If crème fraîche is not available, can you make your own or would sweetened sour cream be just as good? Sent by Ann Editor: Plain sour cream is a great substitute for crème fraîche, and the result will just be slightly more sour than if crème fraîche is used. If you’re feeling ambitious, make your own crème fraîche with just buttermilk and cream!

Q: What can I use as a substitute for saffron? Are there any spice blends that work in its place? Sent by Joan Editor: Saffron has a very unique flavor and aroma that’s tough to replicate. Some would even argue that there is no substitute for this spice. Some people may opt for using a smaller amount of turmeric, which can come close to mimicking saffron in color, but it’s not a direct substitute in terms of taste. Is Saffron Worth Its High Price Tag?

For most of my youth, I preferred eggs scrambled or in omelette form. And by the time my taste buds understood and appreciated the delicacy that was eggs Benedict, it was too late. I was on a strict low-sodium diet and could no longer eat the salty layer of Canadian bacon, nor the buttered English muffin. Meaning I was destined for a life of two-not-three-layered Benedicts (poached eggs with hollandaise).

Q: If I don’t have Hungarian paprika, which paprika should I use? Sent by Fran Editor: Turns out there are a lot of different varieties of Hungarian paprika that range in pungency and heat! The most common version sold in the U.S. is the édesnemes variety, which is probably most similar to sweet paprika. What’s the Difference? Paprika Readers, what kind of paprika would you substitute here?

Q: What is a good substitute for almond meal/flour? Since California is in a ridiculous drought, and almonds require a ton of water to grow (one gallon for one almond), and there are a lot of almonds grown in California … you can see where I’m going with this. While there are many culprits in the water issue, I figure one of the ways I can help as both a California resident and a consumer is to cut down on my consumption of certain foods.

Q: What’s a good plant-based replacement for gelatin in sheet or powder form? Sent by Danielle Editor: You’ve got quite a few options to choose from, and the one you go with depends on what you’re making. Overall, the best analog is Vegan Jel, a product made form vegetable gum and available in powdered form. You can find this at most health-food stores and often at Indian grocery stores. Agar agar and carrageenan — both derived from algae — are options as well.

Q: Is there another vegetable that’s a good substitute for spaghetti squash? They are hard to find this time of year. Sent by Felicia Editor: If you’re taking advantage of the neutral flavor of spaghetti squash and its popular use as a noodle replacement, then zucchini is a good choice. Like spaghetti squash, it doesn’t have a very pronounced flavor and it can be turned into noodles with either a spiralizer or julienne peeler.

Q: What can I use in place of cornstarch when making a pudding? Also, is the substitution a one-to-one ratio? Sent by Patricia Editor: Arrowroot is great a substitute for pudding, and in my opinion, turns out a superior product since its flavor tends to be more neutral than cornstarch. About two teaspoons of arrowroot flour equals 1 tablespoon cornstarch, so be sure to make the switch accordingly. Tapioca or rice flour are other great options as well.

If you’re new to kohlrabi and not quite sure what to do with it, or you’re seeking some new inspiration, look to a few other vegetables that you’re already familiar with. Because of its crisp, firm texture and somewhat peppery, somewhat sweet taste, this brassica makes a good substitute for broccoli stems, cabbage, and more. The taste and texture of kohlrabi is most similar to broccoli. Specifically, broccoli stems.

Now that we’ve made it to November, perhaps you’re growing weary of pumpkin spice, well, everything. Not to worry, though, because there are a handful of spice blends out there that just might rival that classic combination of cinnamon, ginger, nutmeg, and clove. They may seem unconventional in your pumpkin pie or muffins, but give one a try and I guarantee that your taste buds will delight in the vast world of flavors beyond pumpkin pie spice.

Walk into just about every grocery store or fish market and you’ll find tilapia. Somewhere along the line it became as common and as popular as salmon. The fact that it doesn’t taste too fishy, is versatile to cook, and isn’t expensive probably has something to do with it. Most tilapia also sustainable, since it tends to be farmed pretty responsibly these days — especially in the U.S. and Canada.

There are two reasons why you might need to substitute something for canned pumpkin purée: either your grocery store ran out (it happens!), or you accidentally forgot to pick some up. Don’t worry, though — there are a few pantry and freezer staples that you can easily substitute for canned pumpkin purée in most recipes. These three pumpkin purée alternatives will keep you cooking or baking no matter what.

Dates are a powerhouse sweetener. Not only are they naturally high in sugar and fiber, but their sweetness also has distinct caramel-like flavor that just cannot be replicated. However, when it comes to replacing dates for white sugar in cooking and baking, a simple one-for-one swap isn’t always possible. But dates can be manipulated into a few baking-friendly forms and replace white sugar in everything from salad dressing to cookies.

Becoming a master in the kitchen doesn’t simply mean memorizing recipes from cookbooks or making a successful soufflé. It also means being able to look in the pantry and fridge and use what’s on hand to make a meal, replace a missing ingredient, or add something unexpected (and unlisted) to an existing recipe. In other words, you must be able to improvise. If this idea scares the living daylights out of you, here’s the trick: practice.

Q: We are a family living abroad, and want to invite local friends to celebrate Thanksgiving with a traditional dinner. I can find most ingredients, but there are no fresh cranberries for the relish. Any ideas on what I can substitute for the cranberries or another relish? Sent by Elizabeth Editor: That’s too bad that you can’t find fresh cranberries where you live.

Do you find yourself buying bunches of fresh parsley that you never seem to use up? Well, here’s a handy substitute: carrot tops. Buying carrots with the tops still on at the grocery store or farmers market will give you a two-for-one bonus — sweet carrots and flavorful tops. No joke, carrots and parsley are botanically related, and their leaves have a similarly sweet, refreshing flavor. (And should you find them, parsley roots are great for roasting or cooking much like parsnips.

While I love baking, living in New York City means I don’t have a lot of storage space — especially in the kitchen. The baking shelf in my pantry is stocked very simply with basics and essentials. While I’d love to keep things like cake flour on hand, it just isn’t practical since I don’t use it on a regular basis. Instead I have room for one bulky sack of all-purpose flour.