272 ingredients · 1036 swaps

Out of something? Here's exactly what to use instead.

Every substitution with the working ratio, the reason it works, and an honest note on what will actually taste or behave differently. Written so you can act on it mid-recipe, with one hand covered in flour.

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272ingredients

1036substitutions

8diet filters

Most looked up

The ones everyone runs out of

Substitute for buttermilk5 swaps · Dairy & milks Substitute for egg (for binding)4 swaps · Eggs Substitute for heavy cream4 swaps · Dairy & milks Substitute for cornstarch5 swaps · Thickeners Substitute for sour cream4 swaps · Dairy & milks Substitute for self-rising flour2 swaps · Flours Substitute for baking powder3 swaps · Baking staples Substitute for light brown sugar5 swaps · Sweeteners Substitute for fresh thyme4 swaps · Herbs Substitute for soy sauce4 swaps · Condiments & sauces Substitute for dry white wine4 swaps · Wine & spirits Substitute for cake flour3 swaps · Flours

What a swap looks like

Every substitution is written like this

The ratio comes first, because that is what you need. Then why it works, the step the ratio alone doesn't convey, and what will be different about the result. No hedging, no filler.

Milk + lemon juice or vinegar

Closest match

1 cup buttermilk = 1 cup milk + 1 tbsp lemon juice or white vinegar

The acid curdles the milk and drops its pH into buttermilk's range, so it still reacts with baking soda for lift and still tenderises gluten for a soft crumb.

MethodStir the acid into the milk and let it stand 5-10 minutes until it thickens slightly and looks curdled before using. Skipping the rest is the most common reason this swap underperforms.

Trade-offThinner than real buttermilk and without its cultured tang, so the finished flavour is a little flatter.

BakingCookingVegetarianGluten-freeNut-freeEgg-freeSoy-free

See all 5 buttermilk substitutes →

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Swaps that fit how you eat

Vegan swaps260 ingredients covered Gluten-free swaps258 ingredients covered Dairy-free swaps265 ingredients covered Egg-free swaps272 ingredients covered Nut-free swaps270 ingredients covered Soy-free swaps270 ingredients covered Vegetarian swaps265 ingredients covered Alcohol-free swaps109 ingredients covered

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Dairy & milks25 ingredients Spices25 ingredients Condiments & sauces22 ingredients Herbs21 ingredients Fats & oils18 ingredients Produce18 ingredients Sweeteners18 ingredients Proteins16 ingredients

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Fresh to dried herb converter

The 3:1 ratio in both directions, including ground herbs — and the timing advice that matters as much as the quantity does.

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Paste an ingredient list and get swaps inline, work backwards from what is in your cupboard, and keep a library of what worked.

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Common questions

Quick answers

What can I use instead of buttermilk?

One cup of buttermilk equals one cup of milk plus one tablespoon of lemon juice or white vinegar. Let it stand five to ten minutes until it thickens and looks curdled before using — skipping that rest is the most common reason the swap underperforms.

How much dried herb replaces fresh?

Three to one. One tablespoon of fresh chopped herb equals one teaspoon of dried, because drying removes the water and concentrates the essential oils roughly threefold.

How much flour replaces cornstarch for thickening?

One tablespoon of cornstarch equals two tablespoons of all-purpose flour. Flour is only about half starch by thickening power, so it takes twice as much — and it sets opaque rather than glossy.

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Every ingredient page, every substitution ratio, the diet indexes, search and the herb converter are free forever with no account. Premium adds the kitchen workspace: converting a whole recipe at once, pantry mode, unlimited saved swaps and a shopping list.