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Apple Pie Spice, 1 teaspoon
Substitute: 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground allspice, and dash ground cloves or ginger.
Baking Powder, 1 teaspoon
Substitute: 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda.
Buttermilk, 1 cup
Substitute: Sour Milk: 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup. (Let stand 5 minutes before using.) Or, 1 cup plain yogurt.
Chocolate, semisweet, 1 ounce
Substitute: 3 tablespoons semisweet chocolate pieces. Or, 1 ounce unsweetened chocolate plus 1 tablespoon sugar.
Chocolate, sweet baking, 4 ounces
Substitute: 1/4 cup unsweetened cocoa powder plus 1/3 cup sugar and 3 tablespoons shortening.
Chocolate, unsweetened, 1 ounce
Substitute: 3 tablespoons unsweetened cocoa powder plus 1 tablespoon cooking oil or shortening, melted.
Cornstarch, 1 tablespoon (for thickening)
Substitute: 2 tablespoons all-purpose flour.
Corn syrup, 1 cup
Substitute: 1 cup granulated sugar plus 1/4 cup water.
Egg, 1 whole
Substitute: 2 egg whites. Or, 2 egg yolks. Or, 1/4 cup frozen egg product, thawed.
Flour, cake, 1 cup
Substitute: 1 cup minus 2 tablespoons all-purpose flour.
Flour, self-rising, 1 cup
Substitute: 1 cup all-purpose flour plus 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda.
Fruit liqueur, 1 tablespoon
Substitute: 1 tablespoon fruit juice.
Gingerroot, grated, 1 teaspoon
Substitute: 1/4 teaspoon ground ginger.
Half-and-half or light cream, 1 cup
Substitute: 1 tablespoon melted butter plus enough whole milk to make 1 cup.
Honey, 1 cup
Substitute: 1-1/4 cups granulated sugar plus 1/4 cup water.
Mascarpone cheese, 8 ounces
Substitute: 8 ounces regular cream cheese.
Milk, 1 cup
Substitute: 1/2 cup evaporated milk plus 1/2 cup water. Or 1 cup water plus 1/3 cup nonfat dry milk powder.
Molasses, 1 cup
Substitute: 1 cup honey.
Sour cream, dairy, 1 cup
Substitute: 1 cup plain yogurt.
Sugar, granulated, 1 cup
Substitute: 1 cup packed brown sugar.
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Whether you're making an emergency substitution or experimenting with a new flavor, follow these suggestions for spice alternatives. As a general rule, start with half of the amount the recipe calls for (unless directed otherwise), and add the spice until it suits your taste.
Allspice: cinnamon; dash nutmeg; or dash cloves
Aniseed: fennel seed or a few drops anise extract
Cardamom: ginger
Chili Powder: dash bottled hot pepper sauce plus a combination of oregano and cumin
Cinnamon: nutmeg or allspice (use only 1/4 of the amount)
Cloves: allspice; cinnamon; or nutmeg
Cumin: chili powder
Ginger: allspice; cinnamon; mace; or nutmeg
Mace: allspice; cinnamon; ginger; or nutmeg
Nutmeg: cinnamon; ginger; or mace
Saffron: dash turmeric (for color)
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Whether you're making an emergency substitution or experimenting with a new flavor, follow these suggestions for herb alternatives. Some of the suggestions are similar flavors, and others are acceptable flavor alternatives. As a general rule, start with half of the amount the recipe calls for (unless directed otherwise), and add the herb until it suits your taste.
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Basil: oregano or thyme
Chervil: tarragon or parsley
Chive: green onion; onion; or leek
Cilantro: parsley
Italian Seasoning: blend of any of these: basil, oregano, rosemary, and ground red pepper
Marjoram: basil; thyme; or savory
Mint: basil; marjoram; or rosemary
Oregano: thyme or basil
Parsley: chervil or cilantro
Poultry Seasoning: sage plus a blend of any of these: thyme, marjoram, savory, black pepper, and rosemary
Red Pepper: dash bottled hot pepper sauce or black pepper
Rosemary: thyme; tarragon; or savory
Sage: poultry seasoning; savory; marjoram; or rosemary
Savory: thyme; marjoram; or sage
Tarragon: chervil; dash fennel seed; or dash aniseed
Thyme: basil; marjoram; oregano; or savory | | | | | | 
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