Spice and Herb Substitutions
When changing up spices and herbs, start with half of the amount the recipe calls for (unless directed otherwise), and add the spice until it suits your taste. So if you’re looking for a quick cinnamon substitute, you should only use ½ tsp. of allspice or nutmeg in place of 1 tsp. to start since they are stronger in flavor. If you want to substitute fresh herbs for dry herbs, the general rule is to use 3 times as much. For example, 1 tsp. dried tarragon is equal to 1 Tbsp. (or 3 tsp.) fresh tarragon. Allspice: cinnamon; dash nutmeg; or dash cloves Aniseed: fennel seed or a few drops anise extract Apple pie spice: for 1 tsp., substitute ½ tsp. ground cinnamon plus ¼ tsp. ground nutmeg, ⅛ tsp. ground allspice, and dash ground cloves or ginger Basil: oregano or thyme Cajun seasoning: for 1 tsp., substitute ½ tsp. white pepper plus ½ tsp. garlic powder, ½ tsp. onion powder, ½ tsp. cayenne pepper, ½ tsp. paprika, and ½ tsp. black pepper Cardamom: ground ginger Chervil: tarragon or parsley Chili powder: dash bottled hot pepper sauce plus a combination of oregano and cumin Chives: green onions; onion; or leek Cilantro: parsley Cinnamon: nutmeg or allspice (use only ¼ of the amount) Cloves: allspice; cinnamon; or nutmeg Cream of Tartar: For ½ tsp. of cream of tartar, substitute 1 tsp. lemon juice or white vinegar. Cumin: chili powder Fajita Seasoning: for 1 tsp. fajita seasoning, substitute 1½ tsp. ground cumin plus ½ tsp. dried oregano, crushed; ¼ tsp. salt; ¼ tsp. cayenne pepper; ¼ tsp. black pepper; ⅛ tsp. garlic powder; and ⅛ tsp. onion powder Garlic: for 1 clove, substitute ½ tsp. bottled minced garlic or ⅛ tsp. garlic powder Ginger: allspice; cinnamon; mace; or nutmeg Italian seasoning: blend of any of these: basil, oregano, rosemary, and ground red pepper Mace: allspice; cinnamon; ginger; or nutmeg Marjoram: basil; thyme; or savory Mint: basil; marjoram; or rosemary Mustard (dry): for 1 tsp., substitute 1 Tbsp. prepared yellow mustard (for use in cooked mixtures) Mustard (yellow): for 1 Tbsp., substitute ½ tsp. dry mustard plus 2 tsp. vinegar Nutmeg: cinnamon; ginger; or mace Onion, chopped: for ½ cup, substitute 2 Tbsp. dried minced onion or ½ tsp. onion powder Oregano: thyme or basil Parsley: chervil or cilantro Poultry seasoning: for 1 tsp. poultry seasoning, substitute ¾ tsp. sage plus a ¼ tsp. blend of any of these: thyme, marjoram, savory, black pepper, and rosemary Pumpkin pie spice: for 1 tsp. pumpkin pie spice, substitute ½ tsp. ground cinnamon plus ¼ tsp. ground ginger, ¼ tsp. ground allspice, and ⅛ tsp. ground nutmeg Red pepper: dash bottled hot pepper sauce or black pepper Rosemary: thyme; tarragon; or savory Saffron: dash turmeric (for color) 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
Baking Substitutions
For best results, use the ingredient called for in the recipe. In a pinch, these substitutes will produce acceptable results. Baking Powder: for 1 tsp., substitute ½ tsp. cream of tartar plus ¼ tsp. baking soda Bread crumbs, fine, dry: for ¼ cup, substitute ¾ cup soft bread crumbs, or ¼ cup cracker crumbs, or ¼ cup cornflake crumbs, or ⅔ cup rolled oats Butter: for 1 cup, substitute 1 cup shortening plus, if desired, ¼ tsp. salt Buttermilk: for 1 cup, substitute sour milk: 1 Tbsp. lemon juice or vinegar plus enough milk to make 1 cup (let stand 5 minutes before using); or 1 cup plain yogurt Chocolate, semisweet: for 1 ounce, substitute 3 Tbsp. semisweet chocolate pieces; or 1 ounce unsweetened chocolate plus 1 Tbsp. sugar Chocolate, sweet baking (such as German’s Sweet chocolate): for 4 ounces, substitute ¼ cup unsweetened cocoa powder plus ⅓ cup sugar and 3 Tbsp. shortening Chocolate, unsweetened: for 1 ounce, substitute 3 Tbsp. unsweetened cocoa powder plus 1 Tbsp. cooking oil or shortening, melted Condensed milk: Make our Test Kitchen’s easy condensed milk substitute with milk and sugar. Cooking oil: For 1 Tbsp., substitute 1 Tbsp. olive oil, canola oil, or coconut oil, or replace half the amount of oil for mashed bananas in baking and adjust as needed. Cornstarch (for thickening): for 1 Tbsp., substitute 2 Tbsp. all-purpose flour Corn syrup: for 1 cup, substitute 1 cup granulated sugar plus ¼ cup water Egg: for 1 whole egg, substitute 2 egg whites, or 2 egg yolks, or ¼ cup frozen egg product, thawed. Another option is to combine 1 Tbsp. ground flaxseed plus 3 Tbsp. water per egg. Use our other vegan baking alternatives for eggs. Evaporated milk: For 1 cup, substitute 2¼ cups whole milk, simmered until reduced to 1 cup, or 1 cup whole milk Flour, cake: for 1 cup, substitute 1 cup minus 2 Tbsp. all-purpose flour Flour, gluten-free mix: For 1 cup all-purpose flour, substitute 1 cup gluten-free flour mix in cookies, bars, and cakes (avoid using this gluten-free flour mix for yeast bread). To make our gluten-free flour mix, whisk together 3 cups white rice flour, 3 cups potato starch, 2 cups sorghum flour, and 4 tsp. xanthan gum (makes 8 cups). Flour, self-rising: for 1 cup, substitute 1 cup all-purpose flour plus 1 tsp. baking powder, ½ tsp. salt, and ¼ tsp. baking soda Fruit liqueur: for 1 Tbsp., substitute 1 Tbsp. fruit juice Ginger, grated fresh: for 1 tsp., substitute ¼ tsp. ground ginger Half-and-half or light cream: for 1 cup, substitute 1 Tbsp. melted butter plus enough whole milk to make 1 cup Heavy cream, whipped: for 1 cup, substitute 2 cups whipped dessert topping Honey: for 1 cup, substitute 1¼ cups granulated sugar plus ¼ cup water. Margarine: for 1 cup, substitute 1 cup butter or 1 cup shortening plus ¼ tsp. salt Mascarpone cheese: for 8 ounces, substitute 8 ounces regular cream cheese Milk: for 1 cup, substitute ½ cup evaporated milk plus ½ cup water, or 1 cup water plus ⅓ cup nonfat dry milk powder Molasses: for 1 cup, substitute 1 cup honey Sour cream, dairy: for 1 cup, substitute 1 cup plain yogurt Sugar, brown: for 1 cup, packed, substitute 1 cup granulated sugar plus 2 Tbsp. molasses Sugar, granulated: for 1 cup, substitute 1 cup packed brown sugar or 2 cups stirred powdered sugar Vanilla Bean: for 1 whole, substitute 1 Tbsp. vanilla extract or vanilla bean paste Vinegar, balsamic: For 1 Tbsp., substitute 1 Tbsp. cider vinegar or red wine vinegar plus ½ tsp. sugar Vinegar, white: For 1 tsp., substitute 1 tsp. lemon/lime juice or 2 tsp. white wine Whipping cream: See Heavy cream, above Yeast: for 1.06-ounce compressed cake, substitute ¼-ounce envelope active dry yeast
