Ingredient Substitution Guide
Out of an ingredient? Find the best substitutes with exact ratios, flavor notes, and which recipes they work for.
About Ingredient Substitutions
Substitutions work differently depending on the recipe. Baked goods are particularly sensitive to ingredient changes because the ratios affect texture, rise, and moisture. The tags on each substitute tell you how well it translates.
Works in all recipes means the substitute performs nearly identically to the original. Best for specific uses means it works well only in certain contexts (e.g. muffins but not cakes). Flavor change means the end result will taste noticeably different.