Cooking Ingredients Substitutions

Cooking Ingredient Substitutions

Pasta Recipes

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A Collection of Baking & Cooking Ingredient Substitutions

Cooking can sometimes feel like a science, especially when getting the correct measurements for your ingredients. Whether following a recipe from another country, trying to scale a dish for more guests, or switching between measurement systems, knowing how to convert ingredients accurately is essential. Ingredient conversions help bridge the gap between various units like cups, ounces, grams, and milliliters, making it easier to follow recipes no matter where they come from.

For home cooks and professionals alike, ingredient conversions ensure consistency in taste, texture, and presentation. For example, flour measured by volume can vary greatly depending on how it’s scooped, whereas weighing it provides more precision. Likewise, converting liquids or adjusting ingredients for dietary preferences often requires a bit of math to get the ratios right.

This guide will cover common ingredient conversions, helping you easily switch between metric and imperial measurements and giving tips for converting tricky ingredients like flour, sugar, and butter. Whether you’re using a recipe from abroad or want to perfect your measurements, understanding ingredient conversions will make your cooking more reliable and enjoyable. Say goodbye to guessing, and cook with confidence!

Why Substitute Ingredients?

The most obvious reason is the one above. You don’t have a particular ingredient and you don’t feel like running out to the store to get it.

Another may be food allergies. You might be allergic to an ingredient in a recipe and need to find something to replace it with. For example, if you are allergic to milk, you could try substituting coconut milk. Instead of peanuts, how about almonds or cashews?

Then their are dietary restrictions. I am trying to cut down on foods high in cholesterol after my heart surgery so I sometimes substitute egg whites for whole eggs in my morning omelets. Or I substitute fat free milk for whole milk or cream in my coffee.

Then there’s taste. So many of my favorite Italian recipes call for prosciutto or pancetta to make the dish taste better. Yes, it does taste better but I don’t often have prosciutto or pancetta in my refrigerator but I usually have some bacon.

So not only are there a lots of great food ingredient substitutions, there are also many reasons for trying them.

Baking Ingredient Substitutes

IngredientSubstituteFormula
   
Baking PowderBaking Soda & Cream of Tartar1/4 tsp baking soda + 1/2 tsp cream of tartar for 1 teaspoon baking powder
Brown SugarSugar & Molasses 
Chocolate – semisweetUnsweetened Chocolate & Sugar1 oz. unsweetened chocolate + 4 tea sugar
Chocolate – unsweetenedUnsweetened Cocoa & Shortening3 tbl unsweetened cocoa + 1 tbl shortening
Cream of TartarLemon Juice & White Vinegar 
Fats for BakingApplesauce or Fruit Puree 
MayonnaiseYogurt or Sour Cream 
OilApplesauce 
Pastry FlourCake Flour & All Purpose Flour 
Pastry FlourAll Purpose Flour & CornstarchCombine 1 tbl cornstarch + 1 cup flour

Cooking Ingredient Substitutes

IngredientSubstitueFormula
   
AniseFennel Seeds or Anise Extract 
Bread CrumbsCrushed Crackers 
ButterVegetable Shortening 
Butter MilkLemon Juice & Milk 
Butter MilkWhite Vinegar & Milk 
Chicken BrothBouillon Cube 
Chili PasteSriracha Chili Sauce 
CinnamonNutmeg or All Spiceequal amounts
Cream CheeseCottage Cheese1 cup pureed cottage cheese
GarlicDon’t Know AnyIdeas?
GingerAllspice, Cinnamon, Mace, Nutmegequal amounts
Crème FraicheHeavy Cream & Plain Yogurt1 cup heavy cream + 1 tbl plain yogurt
Green OnionOnion, Leek or Shallotequal amounts
Half and HalfMilk & Butter1 tbl butter + 7/8 cup milk
Heavy CreamMilk & Butter3/4 cup milk + 1/3 cup butter
Heavy CreamEvaporated Milk & Butter1 cup evaporated milk + 1/3 cup butter
KaleSpinach, Collard Greensequal amounts
Lemon GrassLemon Zest1 lemon = 2 stalks lemon grass
Mascarpone CheeseCream Cheese & Whipping Cream8 oz softened cream cheese + 1/4 cup whipping cream
MilkDairy-Free Milkequal amounts
MolassesDark Corn Syrup & Brown Sugar3/4 cup brown sugar + 1 cup dark corn syrup yields 1 cup molasses
OnionShallot, Leek, Green Onionequal amounts
PankoBread Crumbs 
Parmesan CheeseGrana Padano, Pecorino Romano 
PepitasSunflower Seedsshells removed
RaisinsDried Currents or Dried Cranberriesequal amounts
SaffronTurmericequal amounts
SalamiPepperoniequal amounts
ShallotOnion, Leek, Green Onionequal amounts
SpinachKale, Collard Greensequal amounts
Sour CreamYogurtequal amounts
Soy SauceWorcestershire Sauce & Water1/4 cup Worcestershire sauce + tbl water
SugarAgave Nectar, Honey, Maple Syrup 
Tomato PasteTomato Puree1 tbl paste to 3 tbl puree
Tomato SauceTomato Paste & Waterequal parts tomato paste & water
Tomato SauceRed Peppers and Eggplant SpreadZergut Mild Ajvar
Ricotta CheeseDry Cottage Cheeseequal amounts
VinegarLemon Juiceboth acidic
   

 

3 Responses

  1. 5 stars
    Hi, there is a Indian spiritual diet, called Satvik, the followers are not allowed to eat any onions, garlic, leeks or chives. Their recipes use asafoetida, also called hing, as substitutes for all those things. My sister has gerd and can’t eat them so I use it. It’s a very good swap. Thanks for the fantastic charts

  2. 5 stars
    Thank you so much for all your conversion charts!! These will be enormously helpful for a busy working mom & farmer. I never have enough time in the day to do everything, so your time spent researching is incredibly meaningful to me. Thank you again!!

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