Can I always swap 1:1?

No. Each substitute shows its own ratio, expressed as the amount of substitute per amount of the original: 'use half as much' means the replacement is stronger. Where a fixed ratio doesn't make sense (garlic clove vs powder, fresh vs dried yeast), the note spells out the exact conversion.

How do I swap fresh herbs for dried (and back)?

The general rule is 3:1 - three parts fresh equal one part dried, so 1 tablespoon of fresh thyme is about 1 teaspoon of dried. Dried herbs are best added early in cooking, delicate fresh ones (basil, cilantro) at the end.

Why isn't the list for A just the reverse of the list for B?

Because ratios and roles change with direction. Allspice can stand in for cloves 1:1, but going the other way you use half as much cloves because they are much stronger. Each entry's substitutes are curated for that direction only.

Do baking substitutions really work?

The chemistry-based ones do - if you respect the amounts. Baking powder, baking soda, buttermilk and eggs play structural roles (leavening, acidity, binding), so use the exact conversions shown rather than eyeballing. Flavor swaps in baking are more forgiving.

Is anything I type stored or sent anywhere?

No. The whole database ships with the page and every search runs locally in your browser.

Ingredient Substitute Finder

Out of buttermilk, fresh coriander or sumac? Find what to use instead - and how much.

Browse by category

Missing ingredient

How to use it

Find your missing ingredient
Type its name in the search box - synonyms and all five languages match - or browse by category chips.
Pick the substitute you have
Substitutes are ranked best-first. Check the notes: some add acidity or heat, some only work cooked or in baking.
Apply the ratio
Each substitute shows how much to use relative to the original. Copy the line to keep it handy while you cook.

What is it?

A curated substitution database for 85+ everyday cooking ingredients: herbs, spices and blends, condiments, dairy and eggs, baking staples, acids, oils and cooking wine. Each ingredient lists 2-4 workable stand-ins, ranked best-first, with a ratio (amount of substitute per amount of original) and short notes on what changes - stronger, milder, adds acidity, won't whip, and so on. Directions are curated separately rather than auto-inverted, because a good swap one way is often a bad one the other way.

When to use it

Mid-recipe gaps are the classic case: the recipe calls for sumac, fresh coriander or creme fraiche and your shelf disagrees. It also covers dietary swaps (flax egg, plant milk, tamari for gluten-free soy sauce) and regional availability - buttermilk and cake flour are hard to find in France, fresh yeast and vanilla sugar are hard to find in the US, and this tool translates between those pantries.

Common mistakes

Swapping ground spices for whole 1:1 - ground is more concentrated per spoon. Replacing baking soda with the same amount of baking powder - you need about three times more powder, and the reverse needs an acid in the batter. Boiling yogurt or sour cream substitutes in a hot sauce - they split; creme fraiche survives heat. And treating a flavor look-alike as a functional one in baking, where eggs and leaveners are structure, not seasoning.

FAQ

Can I always swap 1:1?: No. Each substitute shows its own ratio, expressed as the amount of substitute per amount of the original: 'use half as much' means the replacement is stronger. Where a fixed ratio doesn't make sense (garlic clove vs powder, fresh vs dried yeast), the note spells out the exact conversion.
How do I swap fresh herbs for dried (and back)?: The general rule is 3:1 - three parts fresh equal one part dried, so 1 tablespoon of fresh thyme is about 1 teaspoon of dried. Dried herbs are best added early in cooking, delicate fresh ones (basil, cilantro) at the end.
Why isn't the list for A just the reverse of the list for B?: Because ratios and roles change with direction. Allspice can stand in for cloves 1:1, but going the other way you use half as much cloves because they are much stronger. Each entry's substitutes are curated for that direction only.
Do baking substitutions really work?: The chemistry-based ones do - if you respect the amounts. Baking powder, baking soda, buttermilk and eggs play structural roles (leavening, acidity, binding), so use the exact conversions shown rather than eyeballing. Flavor swaps in baking are more forgiving.
Is anything I type stored or sent anywhere?: No. The whole database ships with the page and every search runs locally in your browser.