yumIngredient Substitutes
Halfway through a recipe and missing an ingredient? These guides show you exactly what to use instead – with tested ratios, so you don't have to run to the store.
Every substitute guide explains what the original ingredient does in the recipe, gives you a ratio chart of the best swaps, and tells you which option works best for each dish – including dairy-free and egg-free choices.
Egg Substitute for Brownies
Out of eggs or baking egg-free? These 8 swaps make great brownies – fudgy, chewy or cakey, depending on which you pick.
Buttermilk Substitute for Pancakes
No buttermilk? You can still make tall, fluffy pancakes. Here are 7 swaps with exact ratios – most use things already in your fridge.
Heavy Cream Substitute for Pasta Sauce
Creamy pasta without heavy cream? Easy. Here are 9 swaps with exact ratios, plus how to stop your sauce from curdling.
3 rules for successful substitutes
Know what the ingredient does – acid, fat, binding or lift – and replace that job.
Start with the ratio in our charts and measure carefully, especially when baking.
Swaps work best when replacing small amounts. Big swaps change the whole recipe.
Check your dish a little early – substitutes can change cooking times slightly.