Read first, cook second

Substitution guides

The 272 ingredient pages answer what can I use instead of this, and between them they carry 1036 ratios. These guides answer the question underneath that one - why does this swap work, and where does it stop working - for the four substitutions people reach for most.

How to substitute eggs in baking, and what each swap actually doesEggs do four different jobs. Work out which one your recipe needs, and the right swap - flax, aquafaba, applesauce, tofu - picks itself.7 min read Buttermilk substitutes, and why the acid is the part that mattersMilk plus a tablespoon of acid is the standard buttermilk swap. Here is why the acid is the part that matters, and when it isn't enough.6 min read Cornstarch substitutes, and how to pick one by the way it failsArrowroot, tapioca, potato starch and flour all thicken - but they fail in different ways. Pick by how hot, how acidic and how long your sauce cooks.7 min read Heavy cream substitutes, and the one job none of them doMilk plus melted butter replaces cream in anything cooked. Nothing replaces it for whipping. Here is where the line falls and why.6 min read

Straight to the ratios

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Every guide links into the data it is talking about. If you are already mid-recipe, start here instead - the herb converter handles the fresh to dried arithmetic, and the kitchen workspace takes a whole ingredient list at once.

All 272 ingredients By category By diet Herb converter Kitchen

Cooking around an allergy? Diet tags here describe the ingredient itself, not any particular brand. Processed products change formulation without notice and shared production lines are common, so read the label on everything you use. A severe allergy is a medical matter - confirm with the manufacturer or your clinician rather than relying on a substitution chart.