All Purpose Flour: For 1 cup, combine ½ cup bread flour and ½ cup cake flour. All spice: For 1 teaspoon, combine ¾ teaspoon ground cinnamon, a pinch of ground cloves and a pinch of grated nutmeg. Apple Cider Vinegar: Lemon juice, unseasoned rice vinegar or white wine vinegar. Baking Powder (double-acting): For 1 teaspoon, combine ½ teaspoon cream of tartar and ¼ teaspoon baking soda. Baking Soda: For 1 teaspoon, use 3 teaspoons baking powder. Balsamic Vinegar: For 1 tablespoon, combine 1 tablespoon white wine vinegar and ½ teaspoon granulated sugar, brown sugar or honey. Basil: Tarragon, oregano or thyme. Note: For 1 tablespoon fresh herbs, use 1 teaspoon dry herbs. Breadcrumbs: Crushed crackers, crushed pretzels or crushed potato chips. Alternatively, for ½ cup breadcrumbs, grind 1 slice of bread in a food processor. Brown Sugar (light and dark): Turbinado or muscovado sugar. Alternatively, for 1 cup, combine 1 cup granulated sugar with 2 to 3 tablespoons molasses. (The resulting baked goods may be crunchier and sweeter.) Butter: All baking: Greek yogurt, applesauce or oil. Non-baking: Canola oil, vegetable oil, olive oil, coconut oil or ghee. Buttermilk: All baking: For 1 cup, combine 1 cup whole, low-fat or skim milk and 1 tablespoon lemon juice or white distilled or white wine vinegar. Non-baking such as mashed potatoes and salad or slaw dressings: Combine plain yogurt, sour cream or kefir with enough milk or water to create a pourable heavy-cream consistency. Cake Flour: For 1 cup, measure 1 cup all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons cornstarch. Cardamom (ground): Ground cinnamon or half the amount of ground clove. Cayenne Pepper: Twice the amount of crushed red pepper flakes. Cheddar: Colby Jack cheese, Monterey Jack cheese, fontina or mozzarella. Chevre (fresh goat cheese): Cream cheese or mascarpone loosened with a little yogurt. Chicken Broth: Vegetable or beef broth. Alternatively, water seasoned with a little soy sauce, bouillon cubes or bouillon granules — or water by itself, if the recipe requires a cup or less. Chili Powder: For 1 tablespoon, combine 1 teaspoon paprika, 1 teaspoon ground cumin, ½ teaspoon onion powder, ½ teaspoon garlic powder and a pinch of cayenne (optional). Cilantro: Parsley, basil or a combination of both. Note: For 1 tablespoon fresh herbs, use 1 teaspoon dry herbs. Coconut Oil: For all (except baking): Unsalted butter, avocado oil, nut oils or extra-virgin olive oil. Coriander (ground or whole): Ground or whole cumin. Cornstarch: Best for all substitutions, including puddings, custards, sauces and batters: For 1 tablespoon, use 1 to 1 ½ tablespoons arrowroot, 2 teaspoons potato starch or 2 teaspoons rice flour. Best for breading and frying: For 1 tablespoon, use 3 tablespoons all-purpose flour. Corn Syrup (light and dark): All baking (except candy-making): honey, agave, brown rice syrup, cane syrup, maple syrup or golden syrup. Alternatively, for 1 cup light corn syrup, combine 1 cup sugar and ¼ cup hot water. For candy-making: brown rice syrup or golden syrup. Cream of Tartar: Lemon juice. Cream Cheese: Neufchatel. Alternatively, pureed and strained cottage cheese or ricotta mixed with a pinch of salt and a squeeze of lemon. (Since these cheeses don’t have the stabilizers of cream cheese, some curdling may occur.) Creme Fraiche: Sour cream or Greek yogurt. Cumin (ground): Taco seasoning, chili powder or ground coriander. Dijon Mustard: Spicy brown mustard, honey mustard or stone-ground mustard. Alternatively, for 2 tablespoons, combine 1 tablespoon dry mustard, 1 tablespoon mayonnaise, 1 teaspoon white vinegar, 1 teaspoon water and a pinch of sugar. Dutch-Process Cocoa Powder: For 3 tablespoons, combine 3 tablespoons natural cocoa powder and ⅛ teaspoon baking soda. Eggs: Best for all baking and batters (example: pancakes): For 1 egg, use 3 tablespoons aquafaba (the viscous liquid from canned beans; chickpea aquafaba is preferred.) Best for muffins, quick breads and cakes: For 1 egg, combine 3 tablespoons vegetable oil and 1 tablespoon water. Alternatively, use ¼ cup applesauce, ¼ cup pureed silken tofu or ¼ cup canned pumpkin for every whole egg needed. (Homemade alternatives are not appropriate for omelets, souffles, frittatas and other egg-heavy dishes.) Egg Whites: For all baking, batters and meringue (except Swiss, Italian and French buttercreams): For 1 egg white, use 2 tablespoons aquafaba (see above). (Homemade alternatives are not appropriate for omelets, souffles, frittatas and other egg-heavy dishes.) Evaporated Milk: For all (except baking): Milk, half-and-half, heavy cream and mixed powdered milk. Fish Sauce: Soy sauce or Worcestershire sauce. Garam Masala: For 1 teaspoon, combine ¾ teaspoon ground cumin and ¼ teaspoon allspice, pumpkin pie spice or apple pie spice. Granulated Sugar: Light or dark brown sugar, packed. Alternatively, turbinado or demerara sugar, finely ground in a food processor. (Baked goods may be moister and less sweet.) Gruyere: Emmental, Jarlsberg, aged Cheddar or Fontina. Half-and-Half: For 1 cup, combine a scant cup whole milk and 1 tablespoon melted butter. Alternatively, combine ¾ cup whole milk and ¼ cup heavy cream. Heavy Cream: (Except for whipping) Coconut milk or unsweetened coconut cream. Heavy Whipping Cream: (Except for whipping) Half-and-half. Alternatively, for 1 cup, combine ¾ cup milk and 4 tablespoons melted butter. Hoisin Sauce: BBQ sauce. Alternatively, for ¼ cup, combine ¼ cup soy sauce and 1 to 2 tablespoons honey or molasses. Honey: Maple syrup, light or dark corn syrup. Kosher Salt: For ½ teaspoon, use ¼ teaspoon iodized (table) salt. Lemon Juice: Orange juice or lime juice. Marjoram: Sage, thyme, summer savory or basil. Alternatively, half the amount of oregano. Note: For 1 tablespoon fresh herbs, use 1 teaspoon dry herbs. Marsala Wine: Madeira, port or sherry. Alternatively, white wine with a splash of brandy. Milk: Yogurt or sour cream thinned with water to a pourable consistency. Mirin: For 1 tablespoon, combine 1 tablespoon white wine, dry sherry or rice vinegar with ½ teaspoon sugar. Molasses: Dark corn syrup, maple syrup or honey. Alternatively, for 1 cup molasses, combine ¾ cup brown sugar (preferably dark) or ¾ cup granulated sugar with ¼ cup hot water. Nutmeg (ground): Mace, allspice or pumpkin pie spice. Alternatively, half the amount of ground cinnamon or ground clove. Oregano: Thyme or basil. Note: For 1 tablespoon fresh herbs, use 1 teaspoon dry herbs. Oyster Sauce: Soy sauce or hoisin sauce. Paprika: Chili powder. Parmesan: Pecorino Romano Parsley: Basil, chervil or celery leaf. Note: For 1 tablespoon fresh herbs, use 1 teaspoon dry herbs. Peanut Butter: Sunflower butter, almond butter and any other nut butter. Red Wine Vinegar: Apple cider vinegar, white wine vinegar or distilled white vinegar. Rice Vinegar or Rice Wine Vinegar: For 1 tablespoon, combine 1 tablespoon apple cider vinegar or white wine vinegar with 1 teaspoon sugar. Rosemary: Thyme. Note: For 1 tablespoon fresh herbs, use 1 teaspoon dry herbs. Self-Rising Flour: For 1 cup, combine 1 cup all-purpose flour, 1 ½ teaspoons baking powder and ¼ teaspoon fine salt. Sesame Oil: Any nut oil. Alternatively, for 1 cup, toast ¼ cup white sesame seeds and let sit in 1 cup neutral oil (vegetable or grapeseed) for 2 hours; strain before using. Refrigerate for up to 1 week. Shallots: Red onion or scallion whites. Sour Cream: Plain yogurt, Greek yogurt or creme fraiche. Soy Sauce: For small amounts: Worcestershire sauce. For larger amounts (example: dipping sauce): Tamari, coconut aminos or liquid amino acids. Table Salt: For ½ teaspoon, use ¾ teaspoon kosher salt. Tarragon: Chervil. Alternatively, double the amount of basil. Note: For 1 tablespoon fresh herbs, use 1 teaspoon dry herbs. Thyme: Basil, marjoram, oregano or rosemary. Note: For 1 tablespoon fresh herbs, use 1 teaspoon dry herbs. Tomato Paste: For 1 tablespoon, simmer 3 tablespoons tomato sauce or pureed tomatoes until very thick, then cool. Tomato Sauce: Tomato puree. Alternatively, canned tomatoes pureed in a blender or equal parts tomato paste and water combined. Vanilla Extract: Maple syrup, bourbon, brandy or rum. Vegetable Oil: Canola oil, olive oil, avocado oil, melted and cooled coconut oil or ghee. Vegetable Shortening: Unsalted butter or coconut oil. White Wine (dry): Broth or stock. Alternatively, water with a squeeze of lemon or a splash of vinegar. White Wine Vinegar: Red wine vinegar, apple cider vinegar or distilled white vinegar. Worcestershire Sauce: For 1 tablespoon, combine 2 teaspoons soy sauce, ¼ teaspoon lemon juice or vinegar, ¼ teaspoon sugar and a dash of hot sauce. Xanthan Gum: For 1 tablespoon, combine 2 ½ teaspoons hot water and ½ teaspoon chia seeds or ground flax seed; let sit for a couple of minutes until thick. Yogurt (Greek and plain): Sour cream or creme fraiche.