If you run across recipe videos or cookbooks with ingredients you don’t have on hand, you don’t necessarily have to run to the store to grab what you’re missing. Often it’s possible to substitute what you have in your cupboards.
Herbs and Spices
While watching recipe videos, remember no spice or herb truly takes the place of another; each has its own unique flavor. However, many spices are reminiscent of each other and can be used interchangeably.
Basil: oregano, thyme
Cardamom: ginger
Chervil: tarragon, parsley
Chives: green onion, leek
Cloves: allspice, cinnamon, nutmeg
Ginger: allspice, cinnamon, mace, nutmeg
Mace: allspice, cinnamon, ginger, nutmeg
Marjoram: basil, thyme, savory
Nutmeg: cinnamon, ginger, mace
Oregano: thyme, basil
Parsley: chervil
Rosemary: thyme, tarragon, savory
Sage: savory, marjoram, rosemary
Savory: thyme, marjoram, sage
Tarragon: chervil, fennel seed, aniseed
Thyme: basil, marjoram, oregano, savory
Other Ingredients
As you watch recipe videos, remember cooking is often more art than science. Some ingredients are quite easy to replace.
Arrowroot: flour or cornstarch
Baking powder: for every teaspoon substitute 1/4 teaspoon baking soda and 1/2 teaspoon cream of tartar or 1/4 teaspoon baking soda and 1/2 cup buttermilk (then decrease liquid in recipe by 1/2 cup)
Bread flour: for every cup, 1 cup all purpose flour and 1 teaspoon wheat gluten
Brown Sugar: for every cup, 1 cup white granulated sugar and 1/4 cup unsulfured light molasses.
Buttermilk: yogurt or 1 tablespoon vinegar or lemon juice with enough milk to make 1 cup
Cake flour: for every cup, 1 cup minus 2 tablespoons all purpose flour
Clotted Cream: cup for cup, crème fraiche or heavy whipping cream (whipped)
Cocoa: for every ¼ cup, 1 oz. unsweetened chocolate
Cream: for every cup 7/8 cup milk and 1 tablespoon butter
Crème Fraiche: for every cup, 1 cup of heavy cream and 1 tablespoon of plain yogurt; let it sit at room temperature for 6 hours
Cream, Heavy: for every cup, 3/4 cup milk plus 1/3 cup butter or 1 cup evaporated milk
Cream of Tartar: for every teaspoon, 2 teaspoons vinegar or lemon juice
Gelatin Leaf: 1/4 oz. envelope powdered gelatin
Lemon Juice: for every teaspoon, 1/2 teaspoon vinegar or 1 teaspoon lime juice
Lemon Zest: for every teaspoon, 2 tablespoons lemon juice or 1/2 teaspoon lemon extract
Lime Juice: for every teaspoon, 1 teaspoon vinegar or 1 teaspoon lemon juice
Lemon Zest: for every teaspoon, 1 teaspoon lemon zest
Molasses: for every cup, 3/4 cup brown sugar and 1 teaspoon cream of tartar
Orange Juice: other citrus juice
Orange Zest: for every teaspoon, 1/2 teaspoon orange extract or 1 teaspoon lemon juice
Pastry Flour: for every cup, 1 1/3 cup all purpose flour and 2/3 cup cake flour
Self Rising Flour: for every cup, 7/8 cup all purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon of salt
Sour Cream: for every cup, 1 cup plain yogurt or 1 tablespoon vinegar or lemon juice and enough cream to equal 1 cup or 3/4 cup buttermilk and 1/3 cup butter
Treacle: light molasses
Vanilla Bean: for every bean, 2 or 3 teaspoons pure vanilla extract
Vanilla Extract: for every teaspoon, 1/2 vanilla bean or 1 teaspoon of orange, lemon, or almond extract
Vinegar: for every teaspoon, 1 teaspoon lemon juice or 2 teaspoons white wine
Wine: stock, broth, or water
