Nut-Free Substitutes — Exact Amounts

155 ingredients · 354 nut-free options with US and metric amounts — not "add to taste".

• Balsamic vinegar
  • Red wine vinegar + sugar, reduced — per 1 Tbsp balsamic — 1 Tbsp red wine vinegar + 1/2 tsp sugar, simmered 1-2 min — 15 ml red wine vinegar + 2 g sugar, simmered
    What changes: Sharper, less fruity
  • Chinese black vinegar — per 1 Tbsp balsamic — 1 Tbsp — 15 ml
    What changes: Grainier tang
• Distilled white vinegar
  • Apple-cider vinegar — per 1 cup distilled white vinegar — 1 cup apple-cider vinegar — 240 ml
    What changes: Fruitier; tints pale pickles amber
  • Lemon juice — per 1 cup distilled white vinegar — 1 cup lemon juice — 240 ml
    What changes: Citrus flavor comes along
  • Rice vinegar, unseasoned — per 1 cup distilled white vinegar — 1 cup unseasoned rice vinegar — 240 ml
    What changes: Milder; quick pickles soften sooner
• Lemon juice
  • Lime juice — per 1 Tbsp lemon juice — 1:1 — the same amount of lime juice — 1:1
    What changes: Greener aroma
  • White vinegar — per 1 Tbsp lemon juice — White vinegar, 1:1 in cooking; use 3/4 the amount in dressings — 1:1
    What changes: Sharper, no citrus notes
  • Citric acid — per 1 Tbsp lemon juice — 1/4 tsp citric acid dissolved in 1 Tbsp water — 1 g in 15 ml
    What changes: Pure sourness, no fruit flavor
• Lime juice
  • Lemon juice — per 1 Tbsp lime juice — 1 Tbsp — 15 ml
    What changes: Yellower aroma
  • White vinegar — per 1 Tbsp lime juice — 3/4 Tbsp — 11 ml
    What changes: Sharper, no fruit
• Malt vinegar
  • Apple cider vinegar — per 1 Tbsp malt vinegar — 1 Tbsp — 15 ml
    What changes: Fruiter, lighter
  • White vinegar + drop of ale — per 1 Tbsp malt vinegar — 1 Tbsp white vinegar + 1 tsp ale (or a pinch of sugar) — 15 ml + ale or 1 g sugar
    What changes: Ale adds real malt if you have it
• Red wine vinegar
  • Apple cider vinegar — per 1 Tbsp red wine vinegar — 1 Tbsp — 15 ml
    What changes: Sweeter fruit notes
  • White wine vinegar + red wine — per 1 Tbsp red wine vinegar — 1 Tbsp white wine vinegar + 1 tsp red wine — 15 ml white wine vinegar + 5 ml red wine
    What changes: Lighter body
• Rice vinegar
  • White vinegar + sugar — per 1 Tbsp rice vinegar — 1 Tbsp white vinegar + 1/4 tsp sugar; stir to dissolve — 15 ml + 1 g
    What changes: Sharper edge
  • Apple cider vinegar — per 1 Tbsp rice vinegar — Apple cider vinegar, 1:1 + pinch of sugar — 1:1
    What changes: Fruity and stronger
• Ajvar
  • Roasted red peppers + eggplant + garlic — per 1 cup ajvar — Blend 2 roasted red peppers + 1/2 roasted eggplant + 1 garlic clove + 2 Tbsp olive oil + 1 tsp vinegar — peppers + eggplant + aromatics
    What changes: Fresher, less smoky
  • Harissa + roasted red peppers — per 1 cup ajvar — 1/2 cup roasted red peppers + 1 Tbsp harissa, blended — 110 g + 15 g
    What changes: Hotter
• Cream of chicken soup
  • Butter + flour + broth + milk (DIY) — per 10 1/2 oz can — 2 Tbsp butter + 2 Tbsp flour, cook 1 min; whisk in 1 cup chicken broth + 1/2 cup milk; simmer until thick — 28 g butter + 16 g flour + 240 ml broth + 120 ml milk
    What changes: Fresher, less salty
  • Sour cream + chicken stock — per 10 1/2 oz can — 1 cup sour cream + 1/4 cup chicken stock, whisked — 230 g + 60 ml
    What changes: Tangier, less thick
• Cream of mushroom soup
  • Butter + flour + stock + mushrooms — per 10 1/2 oz can — 2 Tbsp butter + 2 Tbsp flour; whisk in 1 cup broth + 1/2 cup milk with 1 cup sautéed mushrooms; thicken — 28 g butter + 16 g flour + 240 ml broth + 120 ml milk + mushrooms
    What changes: Fresher, less salty
  • Sour cream + sautéed mushrooms — per 10 1/2 oz can — 1 cup sour cream + 1/2 cup sautéed mushrooms + 1/4 cup stock — 230 g + 70 g + 60 ml
    What changes: Tangier
• Harissa
  • Sambal oelek + caraway + cumin — per 1 Tbsp harissa — 1 Tbsp sambal oelek + 1/2 tsp caraway + 1/2 tsp cumin + 1 Tbsp olive oil — 15 g sambal + spices + oil
    What changes: Less smoky
  • Chili-garlic paste + smoked paprika + caraway — per 1 Tbsp harissa — 1 Tbsp chili-garlic paste + 1/2 tsp smoked paprika + 1/2 tsp caraway — 15 g + 1 g + 1 g
    What changes: Smokier
• Ketchup
  • Tomato paste + vinegar + sugar — per 1/2 cup ketchup — 2 Tbsp tomato paste + 1 Tbsp vinegar + 1 Tbsp sugar + 1/4 cup water, simmered — 30 g paste + 15 ml vinegar + 12 g sugar + 60 ml water, simmered
    What changes: Fresher, less sweet
  • Tomato sauce, reduced + sweetened — per 1/2 cup ketchup — Simmer 1 cup tomato sauce + 1 Tbsp sugar + 1 Tbsp vinegar until thick — 240 ml tomato sauce + 12 g sugar + 15 ml vinegar, reduced
    What changes: Longer simmer
• Buttermilk
  • Milk + lemon juice or vinegar — per 1 cup buttermilk — 1 Tbsp lemon juice or white vinegar + enough milk to reach 1 cup; rest 10 min — 240 ml milk + 15 ml acid
    What changes: Slightly thinner than real buttermilk
  • Plain yogurt, thinned — per 1 cup buttermilk — 3/4 cup plain yogurt + 1/4 cup milk, whisked smooth — 180 ml yogurt + 60 ml milk
    What changes: Slightly thicker result
  • Milk + cream of tartar — per 1 cup buttermilk — 1 3/4 tsp cream of tartar + enough milk to reach 1 cup — 8 g cream of tartar + 240 ml milk
• Buttermilk powder
  • Fresh milk + acid — per 1 cup liquid buttermilk — 1 Tbsp lemon juice or vinegar + milk to 1 cup; rest 10 min — 15 ml acid + 240 ml milk
    What changes: Slightly thinner
  • Reconstituted buttermilk powder — per 1 cup liquid buttermilk — 1/4 cup powder + 1 cup water — 30 g powder + 240 ml water
• Cream cheese
  • Strained Greek yogurt — per 8 oz cream cheese (frostings, dips) — 1 cup Greek yogurt, strained 2 hrs in a cloth (for frostings and dips) — 240 g
    What changes: Tangier; too soft for baked cheesecake
    Safety: Baked cheesecakes need cream cheese's fat and solids; strained yogurt makes a watery, curdled filling. Fine for no-bake or frosting use only.
  • Neufchâtel — per 8 oz cream cheese — 1 cup Neufchâtel (1:1) — 225 g
    What changes: A third less fat; softer
  • Mascarpone — per 8 oz cream cheese — 1 cup mascarpone + 1/4 tsp salt + 1 tsp lemon juice for tang — 240 g
    What changes: Richer and sweeter
  • Ricotta + cream, blended — per 8 oz cream cheese (dips, frosting) — 1 cup ricotta + 2 Tbsp cream, blended smooth — 240 g ricotta + 30 ml cream
    What changes: Lighter
• Crème fraîche
  • Heavy cream + buttermilk, cultured — per 1 cup crème fraîche — 1 cup heavy cream + 1 Tbsp buttermilk; rest 12-24 h at room temp — 240 ml heavy cream + 15 ml buttermilk
    What changes: Takes a day
  • Sour cream — per 1 cup crème fraîche — 1 cup — 240 g
    What changes: Tangier, less rich
• Dry milk powder
  • Fresh milk — per 1/4 cup powder + 1 cup water — Replace the powder + its water with an equal amount of milk — —
    What changes: Slightly less milky flavor in breads
  • Evaporated milk + water — per 1 cup reconstituted milk — 1/2 cup evaporated milk + 1/2 cup water — 120 ml + 120 ml
    What changes: Richer
• Evaporated milk
  • Whole milk, simmered down — per 1 cup evaporated milk — Simmer 2 cups whole milk gently to 1 cup — 480 ml → 240 ml
    What changes: Same result; takes 30-40 min
  • Heavy cream — per 1 cup evaporated milk — 1 cup heavy cream (richer result) — 240 ml
    What changes: Richer, dairy-sweet
• Feta
  • Goat cheese — per 1 cup feta — 1 cup, crumbled — 110 g, crumbled
    What changes: Creamier
  • Queso fresco + salt — per 1 cup feta — 1 cup + 1/4 tsp salt — 110 g + 1 g salt
    What changes: Less tangy
  • Marinated tofu — per 1 cup feta — 1 cup extra-firm tofu in lemon juice, oil, and salt (marinate 1 h) — 150 g, marinated
    What changes: Soy flavor underneath
• Fromage blanc
  • Quark — per 1 cup fromage blanc — 1:1 — 1:1
    What changes: Slightly grainier
  • Strained Greek yogurt — per 1 cup fromage blanc — 1 cup, strained 1 h — 240 g, strained
    What changes: Slightly tangier
  • Faisselle — per 1 cup fromage blanc — 1:1 (it IS the runny version) — 1:1
    What changes: Runnier
• Half-and-half
  • Milk + melted butter — per 1 cup half-and-half — 1 Tbsp melted butter + enough milk to reach 1 cup — 15 g butter + 240 ml milk
  • Whole milk — per 1 cup half-and-half — 1 cup whole milk (lighter result) — 240 ml
    What changes: Less body
• Halloumi
  • Paneer — per 1 cup halloumi — 1 cup, sliced and seared — 150 g, seared
    What changes: Softer, needs brining
  • Firm tofu, seared — per 1 cup halloumi — 1 cup, pressed and seared in olive oil — 150 g, seared
    What changes: No squeak
  • Queso para freír — per 1 cup halloumi — 1 cup, sliced — 150 g, sliced
    What changes: Milder
• Heavy cream
  • Milk + melted butter — per 1 cup heavy cream — 3/4 cup milk + 1/4 cup melted butter — 180 ml milk + 60 g melted butter
    What changes: Will not whip
  • Chilled coconut cream — per 1 cup whipped heavy cream — 1 cup, refrigerated overnight and whipped — 240 ml
    What changes: Faint coconut flavor
  • Half-and-half + butter — per 1 cup heavy cream — 7/8 cup half-and-half + 1/8 cup melted butter — 210 ml half-and-half + 30 g butter
    What changes: Will not whip
• Kefir
  • Buttermilk — per 1 cup kefir — 1:1 — 1:1
    What changes: Slightly less tart
  • Plain yogurt + milk — per 1 cup kefir — 3/4 cup yogurt + 1/4 cup milk, whisked — 180 g + 60 ml
    What changes: Thicker body
• Light cream
  • Half-and-half — per 1 cup light cream — 1 cup — 240 ml
    What changes: Slightly less fat
  • Milk + melted butter — per 1 cup light cream — 7/8 cup milk + 2 Tbsp melted butter — 210 ml milk + 30 g melted butter
• Mascarpone
  • Cream cheese + heavy cream — per 1 cup mascarpone — 8 oz cream cheese whipped with 3 Tbsp heavy cream — 225 g cream cheese whipped with 45 ml heavy cream
    What changes: Tangier, slightly denser
  • Greek yogurt + heavy cream — per 1 cup mascarpone — 3/4 cup Greek yogurt + 1/4 cup heavy cream, whipped — 180 g Greek yogurt + 60 ml heavy cream
    What changes: Lighter, tangier
• Milk
  • Soy or oat milk — per 1 cup milk — 1 cup unsweetened soy or oat milk — 240 ml
    What changes: Slightly less protein; flavor varies
  • Water + butter — per 1 cup milk — 1 cup water + 1 1/2 tsp melted butter — 240 ml water + 7 g butter
    What changes: Less browning and richness
  • Evaporated milk, diluted — per 1 cup milk — 1/2 cup evaporated milk + 1/2 cup water — 120 ml evaporated milk + 120 ml water
    What changes: Lightly cooked-milk flavor
• Mozzarella
  • Monterey Jack — per 1 cup shredded mozzarella — 1 cup, shredded — 110 g
    What changes: Sweeter
  • Provolone — per 1 cup shredded mozzarella — 1 cup, shredded — 110 g, shredded
    What changes: Slightly sharper
• Paneer
  • Extra-firm tofu, pressed — per 1 cup paneer — 1 cup, cut and pan-fried — 240 g, pressed
    What changes: Softer, more absorbent
  • Queso fresco — per 1 cup paneer — 1 cup, cut — 110 g, cut
    What changes: Softens more
  • Halloumi — per 1 cup paneer (grilling) — 1 cup, sliced — 150 g, sliced
    What changes: Saltier, squeakier
• Parmesan
  • Pecorino Romano — per 1 oz Parmesan — 1 oz, grated — 28 g, grated
    What changes: Sharper, saltier
  • Grana Padano — per 1 oz Parmesan — 1 oz, grated — 28 g
    What changes: Milder
  • Nutritional yeast (vegan) — per 1 oz Parmesan — 2 Tbsp + a pinch of salt — 10 g + 1 g salt
    What changes: Nutty, not salty
• Plain yogurt
  • Sour cream, thinned — per 1 cup yogurt — 3/4 cup sour cream + 1/4 cup milk — 180 g + 60 ml
    What changes: Slightly richer
  • Buttermilk (in batters/marinades) — per 1 cup yogurt — 1 cup buttermilk (slightly thinner; reduce other liquid by 1 Tbsp) — 240 ml
    What changes: Thinner
• Quark
  • Greek yogurt + cream cheese — per 1 cup quark — 3/4 cup Greek yogurt blended with 1/4 cup cream cheese — 180 g + 60 g
    What changes: Slightly tangier
  • Blended cottage cheese — per 1 cup quark — 1 cup small-curd cottage cheese, blended smooth — 230 g
    What changes: Slightly grainy if not blended well
• Requeijão
  • Cream cheese + milk, blended — per 1 cup requeijão — 8 oz cream cheese blended with 3-4 Tbsp milk until pourable — 225 g + 60 ml milk
    What changes: Slightly tangier, less pourable
  • Ricotta + milk, blended — per 1 cup requeijão — 1 cup ricotta + 3 Tbsp milk — 240 g + 45 ml
    What changes: Lighter
• Ricotta
  • Cottage cheese, blended smooth — per 1 cup ricotta — 1 cup small-curd cottage cheese, blended 30 s — 240 g
    What changes: Nearly identical after blending
  • Mascarpone thinned with milk — per 1 cup ricotta (desserts) — 3/4 cup mascarpone + 1/4 cup milk, whisked — 180 g + 60 ml
    What changes: Richer and sweeter
• Schmand
  • Crème fraîche — per 1 cup Schmand — 1:1 — 1:1
    What changes: Richer
  • Sour cream + heavy cream — per 1 cup Schmand — 3/4 cup sour cream + 1/4 cup heavy cream — 180 g + 60 ml
    What changes: Matches the fat; same tang
• Sour cream
  • Greek yogurt (full fat) — per 1 cup sour cream — 1 cup — 240 g
    What changes: Slightly less fat, brighter tang
  • Mexican crema — per 1 cup sour cream — 1 cup — 240 g
    What changes: Thinner
  • Crème fraîche — per 1 cup sour cream — 1 cup — 240 g
    What changes: Richer, less tangy
• Sweetened condensed milk
  • Milk + sugar, simmered — per 14 oz can (1 1/4 cups) — Simmer 2 cups whole milk + 2/3 cup sugar, stirring, until reduced to 1 cup — 480 ml + 130 g
    What changes: Same; takes time
• Egg whites
  • Aquafaba — per 1 egg white — 2 Tbsp, whipped — 30 ml, whipped
    What changes: Less stable foam
  • Meringue powder — per 1 egg white — 2 tsp powder + 2 Tbsp water, whipped — 5 g powder + 30 ml water, whipped
    What changes: Sweeter
• Egg yolks
  • Whole egg — per 1 egg yolk — 1 egg, and reduce the recipe's other liquid by 1 Tbsp — 1 egg, minus 15 ml liquid
    What changes: Lighter, less rich
• Eggs
  • Water + oil + baking powder — per 1 egg — 1 1/2 Tbsp water + 1 1/2 Tbsp oil + 1 tsp baking powder — 22 ml water + 22 ml oil + 4 g baking powder
    What changes: Slightly more tender, less rich
  • Unsweetened applesauce — per 1 egg — 1/4 cup unsweetened applesauce — 60 g applesauce
    What changes: Denser, mildly sweet, less structure
  • Flax egg — per 1 egg — 1 Tbsp ground flaxseed + 3 Tbsp water; rest 10 min until gelled — 7 g ground flaxseed + 45 ml water
    What changes: Binds but doesn't leaven; bakes denser
  • Plain yogurt — per 1 egg — 1/4 cup plain yogurt — 60 g yogurt
    What changes: Denser, moister crumb
  • Aquafaba (chickpea liquid) — per 1 egg — 3 Tbsp aquafaba (2 Tbsp in place of 1 egg white); whips to peaks — 45 ml aquafaba
    What changes: Whips faster but is less stable than whites
• Butter
  • Olive or vegetable oil — per 1 cup butter (melted uses only) — 3/4 cup olive or vegetable oil — 170 ml oil
    What changes: Cookies spread more; cakes moister but less airy; no butter flavor
  • Applesauce (half swap) — per 1 cup butter — Replace up to HALF the butter with applesauce (1/2 cup butter = 1/2 cup applesauce) — 1:1 by volume for the replaced half
    What changes: Denser and very moist; less richness
    Avoid in: cookies, pie crust, or anything that needs creaming for lift
  • Coconut oil — per 1 cup butter — 1 cup coconut oil, solid (refined for neutral flavor) — 227 g
    What changes: Faint coconut note if unrefined
  • Ghee — per 1 cup butter — 1 cup — 227 g
    What changes: Nutty flavor
• Coconut oil
  • Butter — per 1 cup coconut oil — 1 cup softened or melted butter — 227 g
    What changes: No longer dairy-free or vegan; browns faster
  • Vegetable or olive oil — per 1 cup coconut oil — 1 cup vegetable or olive oil in melted-oil recipes — 240 ml
    What changes: Cookies spread, crusts less flaky
  • Vegetable shortening — per 1 cup coconut oil — 1 cup shortening, cubed cold — 185 g
    What changes: Very tender but flavorless; cookies spread more
• Ghee
  • DIY clarified butter — per 1 cup ghee — Melt 1 cup butter gently 15 min; skim foam; pour off the golden liquid, leave milky solids — 227 g butter → ~190 g ghee
    What changes: Same result; takes 15 min
  • Neutral oil + optional pinch of salt — per 1 cup ghee — 3/4 cup oil (coconut for solids) — 170 ml
    What changes: Loses the nutty flavor
• Mayonnaise
  • Greek yogurt — per 1 cup mayo — 1 cup Greek yogurt (tangier; add 1/2 tsp mustard + a pinch of salt) — 240 g
    What changes: Tangier, lighter, less heat-stable
  • Mashed avocado — per 1 cup mayo (cold uses) — 1 cup, with 1 tsp lemon juice to slow browning — 230 g
    What changes: Browns within hours; greener flavor
• Olive oil
  • Neutral vegetable oil — per 1 cup olive oil — 1 cup vegetable or canola oil — 240 ml
    What changes: Loses the olive flavor entirely
  • Melted butter — per 1 cup olive oil — 1 cup melted butter — 227 g melted butter
    What changes: Adds dairy; browns faster
  • Avocado oil — per 1 cup olive oil — 1 cup avocado oil — 240 ml
    What changes: Pricier; faint avocado flavor
• Peanut butter
  • Sunflower seed butter — per 1 cup peanut butter — 1 cup — 260 g
    What changes: May separate
  • Tahini — per 1 cup peanut butter — 1 cup — 240 g
    What changes: More savory
  • Soy nut butter — per 1 cup peanut butter — 1 cup — 260 g
    What changes: Milder
• Salted butter (demi-sel)
  • Unsalted butter + salt (French conversion) — per 100 g demi-sel — 100 g unsalted butter + 3 g fine salt (demi-sel); 5 g for beurre salé — 3 g salt per 100 g butter
    What changes: Matches French recipes exactly
  • Unsalted butter (US conversion) — per 1 cup salted butter — 1 cup unsalted + 1/4 tsp fine salt — 227 g + 1 g salt
    What changes: Lightly salted
• Sesame oil
  • Neutral oil — per 1 Tbsp sesame oil — 1 Tbsp — 15 ml
    What changes: Loses the nutty aroma
  • Toast neutral oil with sesame seeds — per 3 Tbsp sesame oil — Warm 3 Tbsp neutral oil + 1 Tbsp sesame seeds 5 min; strain — 45 ml neutral oil + 15 g sesame seeds, warmed and strained
    What changes: Lighter aroma
• Shortening
  • Butter (slightly more) — per 1 cup shortening — 1 cup + 2 Tbsp butter (butter is ~80% fat vs 100%) — 250 g
    What changes: More flavor, browns, less flaky crust
  • Coconut oil — per 1 cup shortening — 1 cup solid coconut oil — 218 g
    What changes: Faint coconut note
• Tahini
  • Smooth peanut butter — per 1 Tbsp tahini — 1 Tbsp — 15 g
    What changes: Contains peanuts
  • Sunflower seed butter — per 1 Tbsp tahini — 1 Tbsp — 15 g
    What changes: Sweeter, roasty
  • Toasted sesame seeds, blended — per 1 Tbsp tahini — Blend 1 Tbsp toasted sesame seeds + 1 tsp neutral oil — 9 g seeds + 5 ml oil
    What changes: Freshest
• Vegetable oil
  • Olive oil — per 1 cup vegetable oil — 1 cup olive oil — light/pure for frying, extra-virgin where its flavor fits — 240 ml olive oil
    What changes: Extra-virgin tastes grassy and peppery — not for neutral bakes or very high heat
  • Melted butter — per 1 cup vegetable oil — 1 cup melted butter; drop oven 25°F — milk solids brown faster — 227 g melted butter
    What changes: Richer flavor; browns faster, slightly denser crumb
  • Applesauce, for half the oil — per 1 cup oil, replacing up to half — Swap up to half the oil 1:1 with unsweetened applesauce — up to 120 ml applesauce per 240 ml oil
    What changes: Denser, gummier crumb the more you swap
  • Refined coconut oil, melted — per 1 cup vegetable oil — 1 cup refined coconut oil, melted — 240 ml melted
    What changes: Resolidifies below 76°F — chilly batters get flecks
• 00 flour
  • All-purpose flour — per 1 cup 00 flour — 1 cup — 125 g
    What changes: Chewier
  • Bread flour + AP flour, half each — per 1 cup 00 flour — 1 cup — 125 g
    What changes: Chewier blend
• All-purpose flour
  • Bread flour — per 1 cup AP flour — 1 cup bread flour — use slightly less liquid in the recipe — 125 g
    What changes: Chewier; tougher crumb in cakes
  • Cake or pastry flour — per 1 cup AP flour — 1 cup cake or pastry flour — 120 g
    What changes: More tender, slightly weaker structure
  • GF 1-to-1 baking blend — per 1 cup AP flour — 1 cup blend that contains xanthan gum — 130 g
    What changes: More fragile crumb; browning differs
• Almond flour
  • All-purpose flour — per 1 cup almond flour — About half the amount, plus extra moisture — 60 g plus liquid
    What changes: Completely changes structure
    Avoid in: recipes designed for almond flour — it is not convertible
    Safety: Almond and wheat flour behave nothing alike — this works only where the flour's job is moisture and richness, not structure.
  • Oat flour — per 1 cup almond flour — 1 cup — 90 g
    What changes: Denser, less rich
  • Sunflower seed flour — per 1 cup almond flour — 1 cup — 100 g
    What changes: May turn green with baking soda — add 1 tsp lemon juice per cup
• Bread flour
  • All-purpose flour — per 1 cup bread flour — 1 cup all-purpose flour — 125 g
    What changes: Denser, less chewy loaf
  • AP flour + vital wheat gluten — per 1 cup bread flour — 1 cup AP flour + 1 tsp vital wheat gluten — 125 g + 3 g gluten
    What changes: Nearly identical
• Cake flour
  • AP flour + cornstarch — per 1 cup cake flour — 1 cup minus 2 Tbsp AP flour + 2 Tbsp cornstarch; sift twice — 105 g AP flour + 15 g cornstarch
    What changes: Nothing when sifted well
• Masa harina
  • Fresh masa from a tortilleria — per 1 cup masa harina — 1:1 by weight — 1:1
    What changes: Better than the dry mix
  • Finely ground cornmeal + a squeeze of lime juice — per 1 cup masa harina — 1 cup finely ground cornmeal + 1/4 tsp lime juice (calcium hydroxide is the real process) — 120 g + lime
    What changes: Missing the masa flavor and binding
• Oat flour
  • Rolled oats, blended — per 1 cup oat flour — 1 1/4 cups rolled oats blended to flour — 110 g rolled oats
  • All-purpose flour — per 1 cup oat flour — 1 cup — 125 g
    What changes: Denser; not GF
• Self-rising flour
  • AP flour + baking powder + salt — per 1 cup self-rising flour — 1 cup AP flour + 1 1/2 tsp baking powder + 1/4 tsp fine salt, whisked — 120 g + 6 g + 2 g salt
• Semolina flour
  • All-purpose flour — per 1 cup semolina — 1 cup — 125 g
    What changes: Less chew, less color
  • Bread flour — per 1 cup semolina — 1 cup — 120 g
    What changes: Chewier
• Type 550 flour (German/French T550)
  • All-purpose flour — per 1 cup Type 550 — 1:1 — 1:1
  • Pastry flour (for Type 405) — per 1 cup Type 405 — 1:1 — 1:1
    What changes: Slightly chewier than 405
• Whole wheat flour
  • White whole wheat flour — per 1 cup whole wheat flour — 1 cup — 120 g
    What changes: Milder
  • AP flour + wheat germ — per 1 cup whole wheat flour — 1 cup AP flour + 2 Tbsp wheat germ — 125 g + 15 g
    What changes: Lighter, less fiber
  • Spelt flour — per 1 cup whole wheat flour — 1 cup — 120 g
    What changes: Nutty; more fragile
• Arborio rice
  • Carnaroli rice — per 1 cup arborio — 1 cup — 185 g
    What changes: Holds its bite better
  • Japanese short-grain rice — per 1 cup arborio — 1 cup — 185 g
    What changes: Creamier, less distinct grain
• Cornmeal
  • Polenta — per 1 cup cornmeal — 1 cup — 160 g
    What changes: Coarser grind
  • Stone-ground grits — per 1 cup cornmeal — 1 cup — 160 g
    What changes: Coarser, longer cook
  • Corn flour (fine grind) — per 1 cup cornmeal — 1 cup — 140 g
    What changes: Finer crumb
• Couscous
  • Orzo — per 1 cup couscous — 1 cup, cooked — 180 g
    What changes: Pasta chew
  • Quinoa — per 1 cup cooked couscous — 1 cup, cooked — 185 g
    What changes: Nutty pop
• Quinoa
  • Cooked rice — per 1 cup cooked quinoa — 1 cup — 185 g
    What changes: Softer, no pop
  • Millet — per 1 cup cooked quinoa — 1 cup, cooked — 170 g
    What changes: Milder flavor
  • Bulgur wheat — per 1 cup cooked quinoa — 1 cup, cooked — 180 g
    What changes: Nutty; not gluten-free
• Rolled oats
  • Quick oats — per 1 cup rolled oats — 1 cup — 90 g
    What changes: Softer, less chew
  • Steel-cut oats — per 1 cup rolled oats — 1 cup — NOT a direct swap — 140 g
    What changes: Completely different cooking
    Avoid in: baking and stovetop recipes written for rolled oats
    Safety: This swap changes the recipe's chemistry — use only as described.
  • Barley or quinoa flakes — per 1 cup rolled oats — 1 cup — 90 g
• Sushi rice
  • Calrose / medium-grain rice — per 1 cup sushi rice — 1 cup, rinsed and cooked with slightly less water — 185 g, cooked
    What changes: Slightly less sticky
  • Long-grain rice — per 1 cup sushi rice — Don't — it won't bind — —
    What changes: Won't hold together
    Avoid in: sushi, onigiri, rice balls — anything that needs to stick
    Safety: See the chemistry note — this swap changes the recipe; follow the guidance.
  • Arborio rice (in a pinch) — per 1 cup sushi rice — 1 cup, cooked, rinsed after cooking — 185 g
    What changes: Grainier, less sticky
• Baking powder
  • Baking soda + acid in the recipe — per 1 tsp baking powder — 1/4 tsp baking soda + swap the recipe's liquid for buttermilk or yogurt — 1 g baking soda
    What changes: Requires changing the recipe's liquid
  • Baking soda + cream of tartar — per 1 tsp baking powder — 1/4 tsp baking soda + 1/2 tsp cream of tartar — 1 g + 2 g
    What changes: Rises only once — bake immediately
• Baking soda
  • Baking powder (triple the amount) — per 1 tsp baking soda — 2 to 3 tsp baking powder — 8-12 g
    What changes: Salty-metallic taste, weaker rise
    Safety: Soda is 3-4x stronger than powder and needs recipe acid. Trippling powder adds a salty, metallic taste and less lift; best only in strongly acidic batters.
• Cream of tartar
  • Lemon juice or white vinegar — per 1/4 tsp cream of tartar (per egg white) — 1/2 tsp lemon juice or white vinegar — 3 ml
    What changes: Adds liquid — whip immediately
  • Leave it out (chewy cookies only) — per 1/4 tsp in cookies — Omit; cookies spread slightly more — —
    What changes: Slight loss of tang and chew
• Sourdough starter
  • Start your own (5–7 days) — per 1 cup active starter — Mix 100 g flour + 100 ml water; feed daily with equal flour and water for 5-7 days — 100 g flour + 100 ml water, fed daily
    What changes: Takes a week
  • Tested yeast-based recipe — not a direct replacement for active starter — Use a tested yeast-based recipe; yeast alone cannot replace active starter — Use a tested yeast-based recipe; do not convert the starter amount to yeast
    What changes: Requires a different recipe; sourdough flavor will differ
    Avoid in: Direct ingredient conversion: active starter is not convertible to yeast alone
    Safety: Instant yeast does not replace the starter's flour and water. Use a tested yeast-based recipe that restores both and specifies fermentation time. For gluten-free baking, use a tested gluten-free recipe.
• Yeast
  • Instant ↔ active dry, 1:1 — per 1 packet (2 1/4 tsp) — Same amount (active dry: proof in warm water 5 min first) — same amount
    What changes: Active dry starts slower
  • Fresh cake yeast — per 1 packet instant yeast — 3x the instant weight — 1 packet (2 1/4 tsp) = 2/3 oz fresh cake — 18 g fresh per 7 g instant
    What changes: Perishable; richer fermentation flavor
• Beef broth
  • Beef bouillon + water — per 1 cup broth — 1 cube (or 1 tsp granules) in 1 cup hot water — 1 cube / 5 g in 240 ml
    What changes: Saltier
  • Chicken broth + Worcestershire — per 1 cup beef broth — 1 cup chicken broth + 1 tsp Worcestershire sauce — 240 ml + 5 ml
    What changes: Lighter color; anchovy adds depth
• Chicken broth
  • Bouillon cube or granules — per 1 cup broth — 1 cube (or 1 tsp granules) dissolved in 1 cup hot water — 1 cube / 5 g in 240 ml
    What changes: Saltier, more processed flavor
  • Vegetable broth — per 1 cup chicken broth — 1 cup vegetable broth — 240 ml
    What changes: Lighter, sweeter
• Coconut cream
  • Heavy cream — per 1 cup coconut cream — 1 cup — 240 ml
    What changes: Not coconut-flavored
  • Chilled full-fat coconut milk, skimmed — per 1 cup coconut cream — 1 can chilled overnight; scoop the thick cream off the top — 400 ml can
    What changes: Same thing, DIY
• Coconut milk
  • Heavy cream + coconut extract — per 1 cup coconut milk — 3/4 cup heavy cream + 1/4 cup milk + 1/4 tsp coconut extract — 180 ml heavy cream + 60 ml milk + 1 g coconut extract
    What changes: Dairy; less coconut flavor
  • Light coconut milk — per 1 cup regular coconut milk — 1 cup light coconut milk + 1 tsp oil if richness matters — 240 ml + 5 ml
    What changes: Thinner
• Dry sherry
  • Dry white wine — per 1/4 cup dry sherry — 1:1 — 1:1
    What changes: Less nutty
  • Dry vermouth — per 1/4 cup dry sherry — 1:1 — 1:1
    What changes: More herbal
  • Apple cider vinegar — per 1/4 cup dry sherry — 1 Tbsp apple cider vinegar — 15 ml apple cider vinegar
    What changes: Sharper; adds less liquid than sherry
    Avoid in: The recipe depends on sherry's flavor or its full liquid volume
• Marsala wine
  • Dry sherry — per 1/4 cup marsala — 1/4 cup — 60 ml
    What changes: Less caramel-sweet
  • Madeira — per 1/4 cup marsala — 1/4 cup — 60 ml
    What changes: Richer
  • White grape juice + lemon + brandy extract — per 1/4 cup marsala — 1/4 cup white grape juice + 1 tsp lemon juice + 1/4 tsp brandy extract — 60 ml + 5 ml + extract
    What changes: Alcohol-free; lighter
• Red wine (cooking)
  • Beef broth + red wine vinegar — per 1 cup red wine — 1 cup beef broth + 1 Tbsp red wine vinegar — 240 ml + 15 ml
    What changes: Lighter color and body
  • Pomegranate or cranberry juice + vinegar — per 1 cup red wine — 3/4 cup juice + 1/4 cup water + 1 tsp vinegar — 180 ml + 60 ml + 5 ml
    What changes: Fruity and sweeter
• Rice wine
  • Dry sherry — per 1 Tbsp rice wine — 1:1 — 1:1
    What changes: Nutty rather than sweet
  • Sake — per 1 Tbsp rice wine — 1:1 — 1:1
    What changes: Cleaner
  • Dry white wine + pinch of sugar — per 1 Tbsp rice wine — 1 Tbsp + a pinch of sugar — 15 ml + 1 g
    What changes: Sweeter, fruitier
• Vegetable broth
  • Vegetable bouillon + water — per 1 cup vegetable broth — 1 cube (or 1 tsp granules) + 1 cup hot water — 1 cube + 240 ml hot water
    What changes: Saltier
  • Chicken broth — per 1 cup vegetable broth — 1 cup — 240 ml
    What changes: Not vegetarian
• White wine (cooking)
  • Broth + white wine vinegar or lemon — per 1 cup white wine — 1 cup chicken or veg broth + 1/2 Tbsp white wine vinegar or lemon juice — 240 ml + 8 ml
    What changes: No wine fruitiness
  • White grape juice + vinegar — per 1 cup white wine — 1/2 cup white grape juice + 1 Tbsp vinegar + 1/2 cup water — 120 ml + 15 ml + 120 ml
    What changes: Sweeter — watch recipe sugar
• Italian sausage
  • Ground pork + fennel blend — per 1 lb Italian sausage — 1 lb ground pork + 1 tsp fennel seeds + 1 tsp paprika + 1 tsp garlic + 1/2 tsp each oregano and pepper — 450 g pork + seasonings
    What changes: Same dish, no casing snap
  • Ground chicken or turkey + the blend — per 1 lb Italian sausage — 1 lb + the same fennel blend — 450 g + seasonings
    What changes: Leaner, milder
• Pine nuts
  • Pumpkin seeds (pepitas) — per 1 cup pine nuts — 1 cup, toasted — 110 g
    What changes: Grassy edge
• Breadcrumbs (plain dry)
  • Panko — per 1 cup breadcrumbs — 1 cup — 45 g
    What changes: Airier, crisper
  • Crushed saltines — per 1 cup breadcrumbs — 1 cup — 50 g
    What changes: Slightly saltier
  • Blended oats — per 1 cup breadcrumbs — 1 cup — 80 g
    What changes: Softer
• Cocoa powder
  • Natural ↔ Dutch-process, adjusted — per 3 Tbsp cocoa — 1:1 — natural for Dutch: add 1/8 tsp baking soda per 3 Tbsp cocoa — 1:1 — add 1 g baking soda per 16 g cocoa if swapping to natural
    What changes: Shifts the recipe's acid balance
    Safety: This swap changes the recipe's chemistry — use only as described.
  • Cacao powder — per 3 Tbsp cocoa — 3 Tbsp — 16 g
    What changes: More bitter
• Espresso powder
  • Finely ground instant coffee — per 1 tsp espresso powder — 1 tsp — 1 g
    What changes: Slightly less intense
  • Strong brewed coffee — per 1 tsp espresso powder — Replace 2 Tbsp of the recipe's liquid with espresso-strength coffee — 30 ml of liquid, replaced
    What changes: Only for liquid-rich recipes
• Gelatin
  • Agar-agar powder — per 1 Tbsp (1 packet) gelatin — 1 tsp agar powder, simmered 2 min to activate (sets firmer at room temp) — 2 g
    What changes: Firmer, more brittle set; doesn't melt warm
    Safety: Agar must be boiled to activate, and textures are firmer and more brittle. For soft set desserts use 3/4 tsp per Tbsp gelatin.
• Graham cracker crumbs
  • Vanilla wafers — per 1 cup graham crumbs — 1 cup crumbs — 100 g
    What changes: Sweeter, lighter
  • Digestive biscuits — per 1 cup graham crumbs — 1 cup crumbs — 100 g
    What changes: Closest match
  • Shortbread + cinnamon — per 1 cup graham crumbs — 1 cup crumbs + 1/4 tsp cinnamon — 100 g crumbs + a pinch of cinnamon
    What changes: Richer
• Marshmallows
  • Mini ↔ large marshmallows — per large marshmallow — 10 minis = 1 large; about 8-10 larges per cup of minis — 10 minis = 1 large
    What changes: Melt faster
• Panko breadcrumbs
  • Crushed saltines or cornflakes — per 1 cup panko — 1 cup crushed saltines or cornflakes, crushed coarse (not fine) — 60 g
    What changes: Different crunch character
  • Regular breadcrumbs — per 1 cup panko — 1 cup regular breadcrumbs (denser crust; toast first for color) — 60 g
    What changes: Denser crust
• Semisweet chocolate chips
  • Chopped semisweet bar — per 1 cup chips — 1 cup, chopped from a bar — 170 g, chopped
    What changes: Melts smoother
  • Bittersweet chips + sugar — per 1 cup chips — 1 cup bittersweet chips + 1 Tbsp sugar — 170 g bittersweet chips + 12 g sugar
    What changes: Deeper, less sweet
• Unsweetened chocolate
  • Cocoa powder + fat — per 1 oz (28 g) unsweetened chocolate — 3 Tbsp unsweetened cocoa powder + 1 Tbsp butter or oil — 16 g + 14 g
    What changes: Slightly less intense
• Vanilla extract
  • Imitation vanilla — per 1 tsp vanilla extract — 2 tsp (double) — 10 ml
    What changes: Harsher; use double
  • Vanilla paste — per 1 tsp vanilla extract — 1 tsp — 5 ml
    What changes: Same, with seeds
  • Vanilla bean — per 1 tsp vanilla extract — 1 bean, seeds scraped (about 1/3 bean per 1 tsp extract) — 1 bean
    What changes: More floral
• Anchovies
  • Fish sauce — per 2 anchovy fillets — 1/2 tsp fish sauce per fillet — 3 ml fish sauce
    What changes: Salty — ease other salt
  • Worcestershire sauce — per 2 anchovy fillets (Caesar, dressings) — 1 tsp — 5 ml
    What changes: Sweeter, thinner
  • Soy sauce + crumbled nori (vegetarian) — per 2 anchovy fillets — 1/2 tsp soy sauce + 1/4 tsp crumbled nori — 3 ml soy sauce + 1/2 g crumbled nori
    What changes: Vegetarian; less fishy
• Applesauce
  • Mashed banana — per 1 cup applesauce — Mashed banana, 1:1 (its flavor will show) — 1:1
    What changes: Banana flavor shows
  • Plain yogurt — per 1 cup applesauce — Plain yogurt, 1:1 — 1:1
    What changes: Less sweet
  • Pumpkin purée — per 1 cup applesauce — Pumpkin purée, 1:1 (plain, not pie filling) — 1:1
    What changes: Autumn color and flavor
• Capers
  • Chopped green olives — per 1 Tbsp capers — 1 Tbsp, chopped — 9 g, chopped
    What changes: Less floral
  • Finely chopped dill pickles — per 1 Tbsp capers — 1 Tbsp — 9 g
    What changes: Sweeter, dill-forward
  • Green peppercorns, mashed — per 1 Tbsp capers — 1 Tbsp — 9 g
    What changes: Peppery
• Chipotle in adobo
  • Smoked paprika + vinegar + tomato paste blend — per 1 chipotle pepper + 1 tsp sauce — 1 tsp smoked paprika + 1 tsp vinegar + 1 tsp tomato paste + pinch of cumin — 2 g smoked paprika + 5 ml vinegar + 5 g tomato paste + cumin
    What changes: No whole-chile texture
  • Ancho powder + vinegar — per 1 chipotle pepper — 1 tsp ancho powder + 1 tsp vinegar — 2 g ancho + 5 ml vinegar
    What changes: Fruiter, less sweet
• Cilantro
  • Flat-leaf parsley + lime — per 1 Tbsp cilantro — 1 Tbsp parsley + a squeeze of lime — 4 g parsley + lime
    What changes: No soapy-citrus character — which is the point for haters
  • Culantaro / culantro — per 1 Tbsp cilantro — 1:1 — same
    What changes: Actually stronger
• Crushed tomatoes
  • Diced tomatoes, pulsed — per 14 oz can crushed tomatoes — 1 can, blitzed 2-3 pulses in a blender — 1 can, pulsed
    What changes: Chunkier
  • Whole peeled tomatoes, crushed by hand — per 14 oz can crushed tomatoes — 1 can, crushed by hand — 1 can, crushed
    What changes: Rustic chunks
  • Passata — per 14 oz can crushed tomatoes — 1:1 — 1:1
    What changes: Smoothest
• Fresh garlic
  • Garlic powder — per 1 fresh clove — 1/8 tsp garlic powder — under 1 g
    What changes: No bite or freshness
  • Jarred minced garlic — per 1 fresh clove — 1/2 tsp jarred minced garlic — 2-3 g
    What changes: Slightly sour edge
  • Garlic flakes — per 1 fresh clove — 1/2 tsp garlic flakes (rehydrate in the dish's liquid) — 1 g
    What changes: Milder
• Fresh ginger
  • Ground ginger — per 1 Tbsp fresh grated — 1/4 tsp ground ginger (add early, with the fat/aromatics) — under 1 g
    What changes: Warmer, no bright bite
  • Jarred grated ginger — per 1 Tbsp fresh — 1 Tbsp jarred grated ginger — 15 g
    What changes: Slightly vinegary finish
• Fresh herbs
  • Dried herbs — per 1 Tbsp fresh — 1 tsp dried herbs (add early, with the liquids) — 1 g
    What changes: Earthier, less bright
  • Frozen herb cubes or paste (e.g. basil paste) — per 1 Tbsp fresh — 1 Tbsp — 15 g
    What changes: Closest to fresh; softer texture
• Kaffir lime leaves
  • Lime zest — per 1 kaffir lime leaf — 1/2 tsp zest per leaf, torn and added early — 2 g zest
    What changes: No leaf texture (remove the zest)
  • Bay leaf + lemon zest — per 1-2 kaffir leaves — 1 bay leaf + 1/2 tsp lemon zest — 1 bay leaf + 2 g lemon zest
    What changes: Different citrus character
• Lemon zest
  • Lime or orange zest — per 1 Tbsp lemon zest — 1 Tbsp — 6 g
    What changes: Different citrus
  • Dried lemon peel — per 1 Tbsp fresh zest — 1 tsp dried — 1 g dried
    What changes: Less bright
  • Lemon extract — per 1 Tbsp fresh zest — 1/2 tsp — 3 ml
    What changes: Powerful
• Lemongrass
  • Lemon zest + ginger — per 1 lemongrass stalk — 1 stalk = 1 tsp lemon zest + 1 tsp grated ginger — 2 g zest + 2 g ginger
    What changes: No grassy stalk for the pot — strain anyway
  • Lemongrass paste or frozen — per 1 fresh stalk — 1 Tbsp — 15 g
    What changes: Slightly softer flavor
• Marinara sauce
  • Crushed tomatoes, simmered — per 1 cup marinara — 1 cup crushed tomatoes + 1 Tbsp olive oil + 1 garlic clove + basil; simmer 15 min — 245 g tomatoes + aromatics, simmered
    What changes: Fresher, chunkier
  • Tomato paste + water + herbs — per 1 cup marinara — 2 Tbsp paste + 1 cup water + 1 Tbsp olive oil + 1 garlic clove + 1/2 tsp oregano; simmer 15 min — 30 g paste + 240 ml water + aromatics
    What changes: Simpler flavor
• Onion
  • Onion powder — per 1 medium onion — 1 Tbsp onion powder (bloom it in hot fat) — 8 g
    What changes: No moisture or browning
  • Leeks — per 1 medium onion — 1 large leek, white and light-green parts (sweeter, more delicate) — 150 g
    What changes: Sweeter, more delicate
  • Shallots — per 1 medium onion — 2-3 shallots (milder and sweeter — a true upgrade, not just a stand-in) — 120 g
    What changes: Sweeter, milder
• Preserved lemon
  • Lemon zest + salt, minced — per 1 Tbsp preserved lemon — 1 Tbsp zest minced with 1/2 tsp salt — 6 g zest + 2 g salt
    What changes: No fermented funk — add a splash of lemon juice
• Shallots
  • Red onion, mellowed — per 1 medium shallot (raw uses) — 1/2 small red onion, minced; soak in cold water 10 min + pinch of sugar — 70 g
    What changes: Still sharper than shallot
  • Scallions (green onions) — per 1 medium shallot — 2-3 scallions, white and green parts — 50 g
    What changes: Fresher, greener
• Tamarind paste
  • Lime + brown sugar — per 1 Tbsp tamarind paste — 1 Tbsp lime juice + 1 Tbsp brown sugar — 15 ml lime juice + 12 g brown sugar
    What changes: Brighter, less fruity
  • Date paste + vinegar — per 1 Tbsp tamarind paste — 1 Tbsp date paste (or raisins soaked in hot water) + 1 tsp vinegar — 15 g date paste + 5 ml vinegar
    What changes: Fruity without the sour edge
• Tomato paste
  • Tomato sauce, simmered down — per 1 Tbsp tomato paste — Simmer 1/3 cup tomato sauce until reduced to 1 Tbsp of paste — 80 ml → 15 ml
    What changes: Takes 10-15 min
  • Ketchup — per 1 Tbsp tomato paste — 2 Tbsp ketchup (it is sweeter; skip or halve recipe sugar) — 30 g
    What changes: Sweeter and more vinegary
• Tomato sauce
  • Tomato paste + water — per 1 cup tomato sauce — 2 Tbsp paste + 1 cup water; simmer with a pinch of oregano — 30 g paste + 240 ml water, simmered
    What changes: Simpler flavor
  • Crushed tomatoes, blended — per 1 cup tomato sauce — 1 cup — 245 g
    What changes: More texture
  • Passata — per 1 cup tomato sauce — 1 cup — 245 g
    What changes: Smoother, sweeter
• Amchur
  • Lemon or lime juice — per 1/2 tsp amchur — 1 tsp juice per 1/2 tsp amchur — reduce other liquid slightly — 5 ml juice
    What changes: Wetter, no fruitiness
  • Chaat masala (contains amchur) — per 1/2 tsp amchur — 1:1 — it also adds salt, cumin, and heat — same
    What changes: Adds salt and heat
• Black bean garlic sauce
  • Hoisin + minced garlic + soy — per 2 Tbsp sauce — 1 1/2 Tbsp hoisin + 1 Tbsp minced garlic + 1 tsp soy sauce — 22 g hoisin + 8 g garlic + 5 ml soy
    What changes: Sweeter
  • Mashed fermented black beans + garlic + soy — per 2 Tbsp sauce — 2 Tbsp rinsed fermented black beans, mashed with 1 Tbsp garlic + 1 Tbsp soy sauce + 1 tsp sugar — 18 g beans + 8 g garlic + 15 ml soy + 4 g sugar
    What changes: Fresher, chunkier
• Curing salt
  • Celery juice powder — Product-specific tested curing recipe only — No direct substitution. Use only the exact curing product and amount specified in a tested recipe for that product. — No conversion or scaling. Follow the tested recipe for the exact product and its stated nitrite concentration.
    What changes: No generic dose or conversion is safe
    Avoid in: the tested recipe does not specify this exact curing product and concentration
    Safety: Do not substitute celery powder by weight or volume for curing salt. Use the exact product, dose, meat quantity and process in a tested curing recipe. If those are unavailable, do not cure the meat.
• Curry powder
  • Garam masala + turmeric — per 1 tsp curry powder — 1 tsp garam masala + 1/2 tsp turmeric — 2 g garam masala + 1 g turmeric
    What changes: Warmer, no mustardy edge
  • DIY blend — per 1 tsp curry powder — 1/2 tsp each coriander and cumin + 1/4 tsp turmeric + 1/4 tsp ginger + pinch of cayenne — 1 g coriander + 1 g cumin + 1/2 g turmeric + 1/2 g ginger + a pinch of cayenne
    What changes: Brighter, fresher
• Dark soy sauce
  • Light soy + molasses — per 1 Tbsp dark soy — 1 Tbsp regular soy sauce + 1/2 tsp molasses — 15 ml soy sauce + 3 g molasses
    What changes: Slightly saltier
  • Tamari + molasses — per 1 Tbsp dark soy — 1 Tbsp tamari + 1/2 tsp molasses — 15 ml tamari + 3 g molasses
    What changes: Same as above, GF
• Dijon mustard
  • Yellow mustard — per 1 Tbsp Dijon — Yellow mustard, 1:1 + pinch of cayenne to sharpen — 1:1
    What changes: Milder, more vinegary
  • Dry mustard powder — per 1 Tbsp Dijon — 1 tsp mustard powder + 2 tsp water + 1 tsp vinegar, rested 10 min — 2 g + 10 ml + 5 ml
    What changes: Sharper, freshly made
• Doubanjiang
  • Gochujang + soy sauce — per 1 Tbsp doubanjiang — 1 Tbsp gochujang + 1 tsp soy sauce — 15 g gochujang + 5 ml soy sauce
    What changes: Sweeter, less fermented
  • Chili-garlic sauce + miso — per 1 Tbsp doubanjiang — 1 Tbsp chili-garlic sauce + 1/2 Tbsp white miso — 15 g + 8 g
    What changes: Less bean-y
• Fish sauce
  • Soy sauce + lime juice — per 1 Tbsp fish sauce — 1 Tbsp soy sauce + 1 tsp lime juice — 15 ml + 5 ml
    What changes: Vegetarian; less depth
  • Worcestershire sauce — per 1 Tbsp fish sauce — 1:1 (it is anchovy-based) — 1:1
    What changes: Sweeter, British accent
• Five-spice powder
  • DIY blend — per 1 tsp five-spice — 1/2 tsp cinnamon + 1/2 tsp ground anise (or fennel) + pinch each of cloves and Szechuan pepper — 1 g cinnamon + 1 g anise + cloves + pepper
    What changes: Fresher
• Garam masala
  • Curry powder + cardamom — per 1 tsp garam masala — 1 tsp curry powder + 1/4 tsp ground cardamom (or allspice) — 2 g curry powder + 1/2 g cardamom
    What changes: Warmer, less complex
  • DIY blend — per 1 tsp garam masala — 1/2 tsp cumin + 1/4 tsp each coriander, cardamom, and cinnamon + pinch each of cloves and black pepper — 1 g cumin + 1/2 g each coriander, cardamom, cinnamon + a pinch each of cloves and black pepper
    What changes: Fresher than any jar
• Garlic salt
  • Garlic powder + salt — per 1 tsp garlic salt — 1/3 tsp garlic powder + 2/3 tsp fine salt — 1 g garlic powder + 4 g fine salt
  • Garlic powder alone — per 1 tsp garlic salt — 1/4 tsp powder, and reduce the recipe's salt by 3/4 tsp — 1 g powder, minus 4 g salt
    What changes: No salt added
• Gochugaru
  • Paprika + cayenne blend — per 1 Tbsp gochugaru — 2 tsp sweet paprika + 1 tsp cayenne — 4 g paprika + 2 g cayenne
    What changes: Sharper heat, less fruit
  • Ancho powder — per 1 Tbsp gochugaru — 1 Tbsp + a pinch of sugar — 4 g ancho + sugar
    What changes: Sweeter, smokier
• Gochujang
  • Sriracha + miso — per 1 Tbsp gochujang — 1 Tbsp sriracha + 1/2 Tbsp miso + 1/2 tsp sugar — 15 g sriracha + 8 g miso + 2 g sugar
    What changes: Less fermented depth
  • Harissa + honey — per 1 Tbsp gochujang — 1 Tbsp harissa + 1/2 tsp honey — 15 g harissa + 2 g honey
    What changes: Different chili character
• Hoisin sauce
  • Soy + honey blend (DIY) — per 1/4 cup hoisin — 4 Tbsp soy sauce + 2 Tbsp honey + 1 Tbsp rice vinegar + 1/2 tsp garlic powder + 2 tsp sesame oil — 60 ml soy sauce + 30 ml honey + 15 ml rice vinegar + 2 g garlic powder + 10 ml sesame oil
    What changes: Slightly less sweet and deep
  • Plum sauce — per 1/4 cup hoisin — 1/4 cup — 60 g
    What changes: Fruity, sweeter
• Kasuri methi
  • Ground fenugreek seeds (lightly toasted) — per 1 Tbsp kasuri methi — 1/4 tsp ground seeds per 1 Tbsp leaves — much stronger, go easy — 1 g ground seeds
    What changes: Bitter, more medicinal
  • Celery leaf + a pinch of ground fenugreek — per 1 Tbsp kasuri methi — 1 Tbsp chopped celery leaf + 1/8 tsp ground fenugreek — 3 g celery leaf + 1/8 tsp ground fenugreek
    What changes: Closest aroma
• Kecap manis
  • Soy sauce + molasses — per 1/4 cup kecap manis — 3 Tbsp soy sauce + 1 Tbsp molasses, warmed — 45 ml soy sauce + 20 g molasses
    What changes: Slightly less aromatic
  • Soy sauce + honey + a pinch of five-spice — per 1/4 cup kecap manis — 3 Tbsp soy sauce + 1 Tbsp honey — 45 ml + 20 g
    What changes: Lighter color
• Mirin
  • Sake + sugar — per 1 Tbsp mirin — 1 Tbsp sake + 1/2 tsp sugar — 15 ml + 2 g
    What changes: Nothing noticeable
  • Sweet sherry or sweet white wine — per 1 Tbsp mirin — Sweet sherry, 1:1 + pinch of sugar — 1:1
    What changes: Different flavor accent
• Miso paste
  • Soy sauce + fish sauce — per 1 Tbsp miso — 1 Tbsp soy sauce + 1/2 tsp fish sauce — 15 ml soy sauce + 3 ml fish sauce
    What changes: Loses body; not vegetarian
  • Tahini + soy sauce — per 1 Tbsp miso — 1/2 Tbsp tahini + 1/2 Tbsp soy sauce — 8 g tahini + 7 ml soy sauce
    What changes: Closest body
• Oyster sauce
  • Soy sauce + hoisin — per 2 Tbsp oyster sauce — 1 Tbsp soy sauce + 1 Tbsp hoisin + pinch of sugar — 15 ml soy sauce + 15 ml hoisin + 1 g sugar
    What changes: Less briny depth
  • Fish sauce + soy sauce + sugar — per 2 Tbsp oyster sauce — 1 Tbsp fish sauce + 1 Tbsp soy sauce + pinch of sugar — 15 ml + 15 ml + 1 g
    What changes: Brinier
  • Vegetarian mushroom stir-fry sauce — per 2 Tbsp oyster sauce — 2 Tbsp — 30 g
    What changes: Mushroom umami instead of shellfish
• Pumpkin pie spice
  • DIY blend — per 1 tsp pumpkin pie spice — 3 Tbsp cinnamon + 2 tsp ginger + 1 tsp nutmeg + 1 tsp allspice + 1/2 tsp cloves — per 4 Tbsp blend
    What changes: Fresher
• Saffron
  • Turmeric (for color only) — per 1/4 tsp saffron — 1/4 tsp turmeric + a pinch of paprika — 1 g turmeric + paprika
    What changes: Color without flavor
  • Safflower threads — per 1/4 tsp saffron — 1:1 by volume — same volume
    What changes: Much weaker flavor
• Salt
  • Morton kosher salt (for table salt) — per 1 tsp table salt — 1 1/4 tsp Morton kosher — 6 g Morton kosher
    What changes: Slightly milder by volume
  • Any salt, by weight — per any volume of a different salt — 1:1 by weight — grams never lie between salt types — 1:1 by weight
    What changes: Nothing — this is the precise path
  • Diamond Crystal kosher (for table salt) — per 1 tsp table salt — 2 tsp Diamond Crystal — 6 g Diamond Crystal
    What changes: Much milder by volume — famous for seasoning control
• Smoked paprika
  • Sweet paprika + liquid smoke — per 1 tsp smoked paprika — 1 tsp sweet paprika + 2-3 drops liquid smoke — 2 g paprika + liquid smoke
    What changes: Bottle-smoke flavor
  • Regular paprika + chipotle powder — per 1 tsp smoked paprika — 1 tsp paprika + 1/4 tsp chipotle powder — 2 g paprika + 1/2 g chipotle powder
    What changes: Adds heat
• Soy sauce
  • Tamari — per 1 Tbsp soy sauce — Tamari, 1:1 — 1:1
    What changes: Slightly richer, less wheaty
  • Bragg liquid aminos — per 1 Tbsp soy sauce — Liquid aminos, 1:1 — 1:1
    What changes: Thinner, saltier
  • Coconut aminos — per 1 Tbsp soy sauce — Coconut aminos, 1:1; reduce other sweeteners slightly (it is sweeter) — 1:1
    What changes: Sweeter, much less sodium
• Speculoos spice (koekkruiden)
  • Pumpkin pie spice — per 1 tsp speculoos spice — 1:1 — 1:1
    What changes: Simpler
  • DIY blend (Dutch ratio) — per 1 Tbsp speculoos spice — 3 tsp cinnamon + 1 tsp ground ginger + 1/2 tsp each nutmeg and cloves + 1/2 tsp cardamom + 1/4 tsp white pepper — per 5 tsp blend
    What changes: Fresher than any jar
• Sriracha
  • Cayenne blend — per 1 Tbsp sriracha — 1/4 tsp cayenne + 1 tsp vinegar + 1/4 tsp sugar — 1/4 tsp cayenne + 5 ml vinegar + 1 g sugar
    What changes: Heat without body
  • Sambal oelek — per 1 Tbsp sriracha — 1 Tbsp — 15 g
    What changes: No garlic sweetness
  • Gochujang + vinegar + sugar — per 1 Tbsp sriracha — 1 Tbsp gochujang + 1 tsp rice vinegar + 1/2 tsp sugar — 15 g gochujang + 5 ml vinegar + 2 g sugar
    What changes: Fermented, less garlicky
• Worcestershire sauce
  • Steak sauce — per 1 Tbsp Worcestershire — 1 Tbsp, thinned with a little water — 15 g, thinned
    What changes: Sweeter, thicker
  • Soy + sugar + vinegar blend — per 1 Tbsp Worcestershire — 1 Tbsp soy sauce + 1/4 tsp sugar + 1/2 tsp vinegar + a dash of hot sauce — 15 ml soy sauce + 1 g sugar + 3 ml vinegar + hot sauce
    What changes: Thinner, less complex
  • Vegetarian DIY blend — per 1 Tbsp Worcestershire — 1 Tbsp soy sauce + 1/2 tsp miso + 1/4 tsp vinegar + pinch of sugar — 15 ml + 8 g miso + 1 ml vinegar + 1 g sugar
    What changes: Vegetarian; less fishy
• Brown sugar
  • White sugar — per 1 cup brown sugar — 1 cup white sugar (result is crisper, less chewy) — 200 g
    What changes: Crisper, less chew, no caramel note
  • White sugar + molasses — per 1 cup brown sugar — 1 cup white sugar + 1 Tbsp molasses (2 Tbsp for dark) — 200 g + 20-40 g
    What changes: Nothing — chemically identical
  • Muscovado sugar — per 1 cup brown sugar — 1 cup, packed — 213 g
    What changes: More intense molasses
• Corn syrup
  • Honey — per 1 cup corn syrup — 1 cup — 240 ml
    What changes: Browns faster; adds flavor
  • Golden syrup — per 1 cup corn syrup — 1 cup — 240 ml
    What changes: Toasty flavor
• Golden syrup
  • Light corn syrup — per 1 cup golden syrup — 1 cup — 340 g
    What changes: Neutral vs toasty
  • Honey — per 1 cup golden syrup — 1 cup — 340 g
    What changes: Browns faster
  • Sugar + water + lemon, cooked — per 1 cup golden syrup — Simmer 1 cup sugar + 1/4 cup water + 1/2 lemon's juice until syrupy — 200 g + 60 ml + lemon
    What changes: Takes 15 min
• Granulated sugar
  • Brown sugar, packed — per 1 cup granulated sugar — 1 cup packed brown sugar — 220 g packed brown sugar
    What changes: Moister crumb, caramel note, darker bake
  • Honey — per 1 cup granulated sugar — 3/4 cup honey; cut another liquid by 2-3 Tbsp, add 1/4 tsp baking soda, drop oven 25°F — 180 ml honey; cut liquid by 30-45 ml, add 1 g baking soda, drop oven 15°C
    What changes: Browns faster, moister and denser crumb, floral flavor
    Avoid in: Not for food served to babies under 1 year
  • Pure maple syrup — per 1 cup granulated sugar — 3/4 cup maple syrup; cut another liquid by 3 Tbsp — 180 ml maple syrup; cut liquid by 45 ml
    What changes: Maple flavor, browns faster, a bit less sweet
  • Coconut sugar — per 1 cup granulated sugar — 1 cup coconut sugar — 200 g coconut sugar
    What changes: Less sweet, drier crumb, pricier
• Honey
  • Maple syrup — per 1 cup honey — 1 cup; lower oven 25 F and cut other liquid by 2 Tbsp — 240 ml
    What changes: Thinner, less sweet, browns faster
  • Light corn syrup — per 1 cup honey — 1 cup light corn syrup — 240 ml
    What changes: Neutral flavor
  • Agave nectar — per 1 cup honey — 3/4 cup; cut other liquid by 2 Tbsp — 180 ml
    What changes: Sweeter — use less
• Jaggery
  • Dark brown sugar, packed — per 1 cup jaggery — 1 cup — 213 g
    What changes: Slightly less mineral
  • Demerara + molasses — per 1 cup jaggery — 1 cup demerara + 1 tsp molasses — 213 g + 4 g
    What changes: Grainier
• Maple syrup
  • Honey — per 1 cup maple syrup — 1 cup honey (not vegan) — 240 ml
    What changes: Different flavor character, slightly sweeter
  • Brown sugar syrup — per 1 cup maple syrup — Simmer 1 cup packed brown sugar + 1/4 cup water + 1/4 tsp vanilla until syrupy — 200 g + 60 ml
    What changes: Caramel rather than maple notes
• Molasses
  • Brown sugar + water — per 1 cup molasses — 3/4 cup packed brown sugar + 1/4 cup water, stirred — 150 g + 60 ml
    What changes: Lighter flavor
  • Dark corn syrup — per 1 cup molasses — 1 cup dark corn syrup — 240 ml
    What changes: Milder and sweeter
  • Black treacle — per 1 cup molasses — 1:1 — 1:1
    What changes: More bitter
• Powdered sugar
  • Granulated sugar + cornstarch, blended — per 1 cup powdered sugar — 1 cup granulated sugar + 1 tsp cornstarch; blend until fine powder — 200 g + 3 g
    What changes: Slightly grainy if blended coarse
• Arrowroot powder
  • Cornstarch — per 1 Tbsp arrowroot — 1 Tbsp (1:1) — 8 g
    What changes: Cloudier; freezes poorly
  • Tapioca starch — per 1 Tbsp arrowroot — 1 Tbsp (1:1) — 8 g
    What changes: Stretchier
• Cornstarch
  • All-purpose flour — per 1 Tbsp cornstarch — 2 Tbsp flour; cook 2-3 min longer to lose the raw taste — 16 g
    What changes: Cloudy; use double; raw taste if undercooked
  • Tapioca starch — per 1 Tbsp cornstarch — 1 Tbsp tapioca starch (1:1) — 8 g
    What changes: Stretchier set
  • Arrowroot powder — per 1 Tbsp cornstarch — 1 Tbsp arrowroot powder (1:1); stir in a slurry at the end, do not hard-boil — 8 g
    What changes: Clearer, glossier; breaks if boiled hard
• Potato starch
  • Cornstarch — per 1 Tbsp potato starch — 1 Tbsp (1:1) — 8 g
    What changes: Thins if boiled hard
  • Tapioca starch — per 1 Tbsp potato starch — 1 Tbsp (1:1) — 8 g
• Tapioca starch
  • Cornstarch — per 1 Tbsp tapioca starch — 1 Tbsp (1:1) — 8 g
    What changes: Less stretch
  • Arrowroot powder — per 1 Tbsp tapioca starch — 1 Tbsp (1:1) — 8 g
    What changes: Clearer
• Xanthan gum
  • Cornstarch (thickening only) — per 1/4 tsp xanthan (sauces) — 1 Tbsp — 8 g
    What changes: Sauces only — not a baking binder
    Avoid in: any baked good — it cannot replace xanthan's binding
    Safety: This swap changes the recipe's chemistry — use only as described.
  • Ground chia or flax — per 1/4 tsp xanthan (per cup GF flour) — 1 Tbsp per cup of GF flour — 6 g per 130 g flour
    What changes: Specks, slightly denser
  • Psyllium husk — per 1/4 tsp xanthan (per cup GF flour) — 1 tsp per cup of GF flour, plus 1-2 Tbsp extra water — 3 g per 130 g flour, plus water
    What changes: Softer crumb; needs extra water