Smart swaps
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Practical substitutions for everyday cooking, with the tradeoffs explained.
Baking, allergies, and specialized diets leave less room for improvising. Check product labels and use a recipe developed for your dietary need when safety matters.
For 1 cup, add 1 tablespoon lemon juice or vinegar to milk, then let it stand briefly.
For binding in simple bakes, mix 1 tablespoon ground flax with 3 tablespoons water. It will not behave like egg in every recipe.
Use a similar amount, then taste. Salt levels vary by brand.
Start with slightly less and add a pinch of sugar if the flavor is too sharp.
Start with 1/8 teaspoon powder for each small clove, then adjust to taste.
Start with about one-third of the fresh amount. Add dried herbs earlier so they can hydrate.
Use roughly twice as much flour for thickening, mixed with cold water first. The result will be less glossy.
Useful in many sauces and soups, but it will not whip like heavy cream.
Usually a direct swap in savory cooking. Taste before adding the full amount.
Use crushed crackers for coating or binding; pulse oats first for a finer texture.
For savory sauces, combine stock with a spoonful of smooth nut or seed butter for body.
It adds savory flavor but not the same melt or salt. Season separately.