Here are easy substitutions for common ingredients so you can keep calm and cook on.
Chicken/Fish/Meat substitutions
Chicken
You can substitute bone-in cuts for boneless (and vice versa) in just about any recipe. Keep in mind that boneless cuts will need less cooking time (about half as long as bone-in, depending on the cut). Cook any poultry until it registers 165°F on an instant-read thermometer.
Fish
Consider the fattiness and texture when making substitutions. Is it fatty and firm (tuna, catfish), lean and firm (grouper, tilapia, swordfish, mahimahi), lean and flaky (cod, rockfish, roughy) or fatty and flaky (salmon, trout)? When it comes to canned fish, use salmon and tuna interchangeably (that goes for smoked salmon and trout, as well).
Meat
As with poultry, bone-in cuts will need longer to cook than boneless. As with fish, consider the fattiness and texture. For example, you can switch up tough cuts with lots of connective tissue, such as pork, lamb or even goat shoulder.
Dairy substitutions
Butter
Plant-based butter (margarine) or vegetable shortening
Buttermilk (per cup)
Sour cream thinned with water to desired consistency1 cup minus 1 Tbsp milk + 1 Tbsp lemon juice or vinegar; let stand 10 minutes1 cup milk + 2 tsp cream of tartar; let stand 10 minutes
Cheese
Overall, consider the texture and age when making swaps. For example:
Ricotta and cottage cheeseGoat and fetaParmigiano-Reggiano and pecorino RomanoJack cheese and Muenster or Gouda
Milk
Sub nonfat/reduced-fat/full-fat cow’s milk as needed; keep in mind that lower-fat milk will break (curdle) when added to hot soups and sauces. Other suggestions:
Goat’s milkPlant-based milk, including soy, cashew, almond, etc. (check labels – some can have a lot of added sugar)
Heavy cream (per cup)
General tip: opt for a full-fat substitute in a hot soup or sauce. Lower-fat options tend to “break” (curdle):
Half-and-half or evaporated milk (good for thickening soups and sauces)Full-fat sour cream thinned with water (lends a nice tang)¾ cup whole milk + 1/3 cup melted butter (for liquid cream); beat ¾ cup whole milk and 1/3 cup softened butter to use in place of whipped cream
Sour cream
Créme fraiche, plain yogurt (drained, if needed), Mexican-style crema (table cream)
Yogurt
Plant-based yogurts
Fats
In general, think in terms of solidity:
Solid at room temperature: Butter, shortening, lard and, to some degree, margarine, plant-based butters and coconut oil can be substituted, though expect some changes in taste and texture. For example, a pie crust made with lard will be flakier than one using butter.Liquid at room temperature: Olive oil, canola, grapeseed, peanut, etc., can be used interchangeably for the most part. Though keep smoke point (the temperature at which oil starts to smoke) in mind if you’re planning to fry foods. Peanut, avocado, safflower and corn oil have a higher smoke point than olive oil (especially extra virgin) or canola. In general, oil isn’t a great substitute for solid fats (like butter) in baked goods.
Baking substitutions
All-purpose flour
Replace up to half with whole-wheat flourPastry flour (including whole wheat pastry flour): good for baked goodsSelf-rising flour (omit salt and baking powder in the recipe)
Baking powder (double-acting, per teaspoon)
½ tsp baking soda + 5/8 tsp cream of tartarAdd ¼ tsp baking soda to dry ingredients and substitute ½ cup buttermilk or plain yogurt for ½ cup liquid ingredients
Baking soda
Potassium bicarbonate (available at vitamin stores and online)
Eggs (per egg)
1 Tbsp cornstarch + 3 Tbsp water3 Tbsp mayonnaise¼ cup silken tofuLiquid or powdered eggs (follow directions on label for amounts)2 Tbsp ground flaxmeal + 1/8 tsp baking powder + 3 Tbsp water
Chocolate
Sweetened (chips and bars): use semi-sweet/dark/milk chocolate by cup or weight interchangeablyUnsweetened baking chocolate (per ounce): 3 Tbsp unsweetened cocoa powder + 1 Tbsp vegetable oil, melted butter or margarine
Sugar
Granulated (per cup): 1¾ cups powdered sugar; 1 cup superfine (baker’s) sugar; 1 cup packed light brown sugar; ¾ cup honey (reduce other liquids in the recipe by ¼ cup and oven temperature by 25°F)Light brown sugar (per cup): 2/3 cup dark brown sugar + 1/3 cup granulated sugarDark brown sugar (per cup): 1 cup light brown sugar + 1 Tbsp molasses or 1 cup granulated sugar + 2 Tbsp molasses
Honey
Brown rice syrup, maple syrup, barley malt syrup
Vanilla extract (pure, check labels for substitution amounts)
Imitation vanillaVanilla bean pasteVanilla bean podsVanilla sugarBooze, such as Kahlua, bourbon, rum
Yeast(dried)
When using active dry yeast for instant (also called rapid rise), use 25% more, and when using instant in place of active dry, use 25% less.
Pantry and refrigerator staple substitutions
Beans
Use canned and dried interchangeably. Don’t be shy about swapping one variety for another in a recipe.
Broths (chicken, beef, vegetable, mushroom)
Use these interchangeably, as needed. Bouillon cubes are a smart shelf-stable alternative that don’t take up a lot of space.
Garlic (fresh, per clove or 1 tsp chopped)
1/8 tsp garlic powder or ¼ tsp granulated garlic. Also look for chopped garlic in jars in the produce section or in the freezer section.
Ginger (fresh, per tablespoon, chopped)
1/8 tsp ground ginger. Also look for minced or pureed ginger in jars or in the freezer section.
Grains
Trade these around as you wish in recipes, following package directions for cooking times.
Herbs (fresh)
1 tsp dried per tablespoon fresh
Lemon juice/lime juice
1 tsp vinegar (white wine, unseasoned rice, apple cider) per 2 tsp lemon or lime juice
Mayonnaise
Plant-based mayo; mashed avocado
Mustard (prepared)
Substitute different varieties, as available (Dijon, whole grain) OR 1 tsp dry mustard + 2 tsp vinegar per tablespoon prepared mustard
Nuts (all kinds)
Use different varieties interchangeably
Onions
Use different varieties interchangeably as needed, including shallots and leeks
Pasta
Interchangeable, including substituting whole wheat and gluten-free varieties (follow package directions for cook times). Try to substitute similar sizes and shapes, such as fettuccine for linguine or even spaghetti or small shells for elbow macaroni.
Soy sauce
Fish sauce, tamari, Worcestershire sauce
Tomatoes
Switch up canned diced, whole or even cherry tomatoes as needed. Use tomato paste thinned with water in place of canned tomato puree.
Vinegar
You can use many interchangeably, so experiment with what you have in the pantry! Next, best shortening substitutes.
