Ingredient Substitutions

Can you swap applesauce for butter? What should you use if you run out of vinegar? Find out everything you need to know about ingredient substitutions for cooking and baking.

An A-Z Ingredient Substitute Guide for When You're Out of Everything

If you're looking for an ingredient substitute, we've got an (almost) complete A-Z list right here for you. Whether you're out of eggs, flour, yeast, or butter—or need an alternative to fresh herbs...

Stupid question about leftover pork roast...

by luvcubs 1 month ago

I have leftover Asian pork roast in the freezer. I don't really want sandwiches (husband doesn't care for them). Can I substitute shredded in for recipes that call for ground pork? I'm guessing ...

Samurai Sauce??!!

by eaweiss 1 month ago

We received two bottles of Samurai Sauce as souvenirs of a friend's travel to Paris. We preferred Carrefours over D&L. Despite careful rationing, we are running out! Can anyone suggest where to b...

Sub for smoked herring

by Kdsantoro 1 month ago

I’m trying to make the recipe below and am having trouble finding smoked herring fillets. Closet thing I’ve seen is cod fillets (Bacalao) which are salted. Can I sub and how would adjust to get ri...

Former Omnivore looking for tastiest meat substitutes

by yippee1999 1 year ago

Hi everyone. Can folks give me their recommendations for the most 'authentic' tasting/looking meat substitutes (please include exact name/brand, etc.)? Specifically I'm looking for substitutes fo...

Buttermilk Hack

by mike0989 1 year ago

I'm looking to make chicken and dumplings tonight, but do not have any buttermilk. I hate to go out and buy a carton, when then the recipe only calls for 3/4 cup. Any hack out there that one can ...

Olive question

by bsugarcream 2 months ago

I need some olives for a dish I'm cooking. It calls for kalamata but I find the taste too strong. Is there an olive similar to kalamata but with a less strong flavor?

I can't do goat cheese. Substitute?

by Susan627 12 years ago

I love any kind of cheese, the stinkier the better. But I just can't wrap my arms around chevre. I have tried all kinds, many times, but to me it just taste hairy. So I would like to know, what ...

How to convert tea leaf to liquid tea for baking?

by cgxy96 5 months ago

So the recipe calls for 3 tablespoon of tea or quarter cup tea from tea bags. I don't have a grinder and I can't be bothered to chop it separately. Do I just brew 3 tablespoon tea leave in quarter ...

evaporated milk versus cream

by dutchdot 13 years ago

I have a recipe that calls for evaporated milk. As a dedicated believer in fresh is always better, could I/should I substitute heavy cream for the evaporated milk?

What can I substitue for crab?

by Miri1 11 years ago

I've been seeing a lot of recipes for crab cakes lately that look amazing. Problem is, I don't eat shellfish (I keep Kosher) and I don't know what crab tastes like, so I don't know what would work ...

Pie crusting

by Fritz 9 months ago

Been making crusts 50/50 crisco/butter. I want to sub out the crisco. Any suggestions that are not lard or coconut oil/butter?

Help with pork leg (skinless, boneless) aka fresh ham? Roast? Braise? Give up?

by HelpwDinner 9 months ago

I'm in Germany with my girlfriend and we wanted to make a smaller version of the Momofoku Bo Ssam for Christmas dinner. We don't cook much meat and we don't speak much German and she came home from...

Ratio for subbing Ras El Hanout blend for individual spice measurements?

by MSK 9 months ago

I have a Tagine recipe calling for almost all the individual ingredients in Ras El Hanout and want to substitute the blend for the recipe line items. I am trying to figure out the ratio? It seems l...

UK bakers - Bird's Custard powder as a sub for instant pudding mix in a cake?

by tacosandbeer 7 years ago

I have a friend here in the UK who is asking me to make a cake recipe that calls for a package of instant vanilla pudding mix. When I do make pudding, it's from scratch, so I am not sure of the pur...

Veal substitute for Jus

by kim2001 10 months ago

I have a recipe for a rich sauce for steak. It calls for veal bones and veal stock. I have not been able to find either at any butcher nearby. What can I substitute instead?

Can I substitute currants for prunes?

by Bigley9 10 months ago

Do you think it would work to substitute currants for the prunes in this recipe? Trying to avoid a trip to the store. Thanks for your thoughts! https://www.bonappetit.com/recipe/brussels-sprouts...

Impossible Burger 2.0 Review

OC Mutt
by OC Mutt 1 year ago

I finally got to try the fabled Impossible burger when it became available at Trader Joe's. First, note that the package is 12 oz. NOT 16 oz. Mine came frozen so I took it out of the freezer the ...

Research about food finding experiences

by jn8889 11 months ago

Conducting research on how to connect people to international foods and trying to learn the food accessibility tools. Your participation would be very valuable for my food app research, thanks!

Subbing heavy cream

by KENTMUDHEN7 1 year ago

Good morning, I just have a quick question on substituting sour cream for heavy cream in a non-baking dish. I’m not too concerned about the acid from the sour cream, its just a convenience & cost t...