Cooking Substitutions Guide
Select an ingredient to see substitutes with exact amounts and notes on how each one works.
Select an ingredient above to see substitutions.
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Select an ingredient from the dropdown to see all available substitutions with exact amounts and notes on when each option works best. Here is how to get the most out of the guide:
- Pick your ingredient. The guide covers 20 common baking and cooking staples including buttermilk, eggs, butter, various flours, leavening agents, dairy products, and sweeteners.
- Read the substitution details. Each option shows the equivalent amount (matching the original recipe quantity) and notes that explain how the substitution affects texture, flavor, or technique.
- Choose the best option. Most ingredients have multiple substitution options. Choose based on what you have on hand and the type of dish. For example, applesauce works well as an egg substitute in moist quick breads but not in meringues.
- Adjust other ingredients if needed. Some substitutions (like honey for sugar or oil for butter) require small adjustments to other liquid quantities or oven temperature. These are noted in the substitution details.
This guide is organized around the most common reasons you need a substitution: running out of an ingredient, dietary restrictions (dairy-free, egg-free, gluten-free), or health goals. All substitutions are well-established and have been used in real recipes.
About Ingredient Substitutions
Not all substitutions are equal. Some swaps produce nearly identical results (Greek yogurt for sour cream, for instance) while others noticeably change the final dish (applesauce for oil significantly reduces fat but also changes texture and moisture). The notes in this guide flag cases where you should expect a difference.
A few general principles: In baking, chemical reactions between leavening agents, acids, and fats are precise. When substituting baking soda or baking powder, getting the amount right matters more than in other cooking. Dairy substitutes work better in cooked or baked applications than in raw ones where flavor is primary. And substituting for whole eggs usually works best in recipes that use just one egg — the more eggs a recipe calls for, the more the substitution will affect the final texture.
Frequently Asked Questions
What is the best substitute for buttermilk in baking?
The easiest buttermilk substitute is 1 cup of regular milk plus 1 tablespoon of white vinegar or lemon juice. Stir and let it sit for 5 minutes until the milk slightly curdles. The acid creates the same reaction with baking soda that real buttermilk provides, giving your pancakes, muffins, and quick breads the same tender crumb and slight tang. Plain yogurt or sour cream thinned with a small amount of milk also works well.
What can I use instead of eggs in baking?
The best egg substitute depends on the recipe. For moist quick breads and muffins, 1/4 cup unsweetened applesauce works well. For cookies and brownies that need a binder, 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water (let sit 5 minutes) creates a gel that mimics the binding effect. For lighter batters and waffles, 3 tablespoons of aquafaba (the liquid from canned chickpeas) whips and binds similarly to egg whites.
Can I substitute baking soda for baking powder?
Yes, but use three times as much baking powder as the baking soda amount called for. Baking soda is about three to four times stronger than baking powder. However, baking powder already contains cream of tartar and a little starch, so it adds a slight saltiness. You may need to reduce added salt in the recipe slightly. Going the other direction, substitute 1/4 teaspoon of baking soda plus 1/2 teaspoon of cream of tartar for each teaspoon of baking powder.
What is a good dairy-free substitute for heavy cream?
Full-fat coconut cream is the best dairy-free substitute for heavy cream in both cooking and baking. It has a similar fat content and emulsifies in the same way in sauces and soups. The coconut flavor is subtle in most savory dishes and complementary in many sweet ones. For whipping, chill the coconut cream overnight and whip only the solid cream layer. Oat cream and cashew cream are also good options but may not whip as well.