Instructions: Substitute: 1/2 tsp. ground cinnamon plus 1/4 tsp. ground nutmeg, 1/8 tsp. ground allspice, and dash ground cloves or ginger

Baking powder, 1 tsp.
Substitute: 1/2 tsp. cream of tartar plus 1/4 tsp. baking soda Buttermilk, 1 cup

Substitute: Sour Milk: 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup. (Let stand 5 minutes before using.) Or, 1 cup plain yogurt Chocolate, semisweet, 1 ounce
Substitute: 3 tablespoons semisweet chocolate pieces. Or, 1 ounce unsweetened chocolate plus 1 tablespoon sugar
Chocolate, sweet baking, 4 ounces
Substitute: 1/4 cup unsweetened cocoa powder plus 1/3 cup sugar and 3 tablespoons shortening
Chocolate, unsweetened, 1 ounce
Substitute: 3 tablespoons unsweetened cocoa powder plus 1 tablespoon cooking oil or shortening, melted

Cornstarch, 1 tablespoon (for thickening)

Substitute: 2 tablespoons all-purpose flour Corn syrup, 1 cup
Substitute: 1 cup granulated sugar plus 1/4 cup water Egg, 1 whole
Substitute: 2 egg whites. Or, 2 egg yolks. Or, 1/4 cup frozen egg product, thawed
Flour, cake, 1 cup
Substitute: 1 cup minus 2 tablespoons all-purpose flour Flour, self-rising, 1 cup
Substitute: 1 cup all-purpose flour plus 1 tsp. baking powder, 1/2 tsp. salt, and 1/4 tsp. baking soda

Fruit liqueur, 1 tablespoon
Substitute: 1 tablespoon fruit juice

Gingerroot, grated, 1 tsp.
Substitute: 1/4 tsp. ground ginger
Half-and-half or light cream, 1 cup
Substitute: 1 tablespoon melted butter plus enough whole milk to make 1 cup

Honey, 1 cup
Substitute: 1 1/4 cups granulated sugar plus 1/4 cup water

Mascarpone cheese, 8 ounces
Substitute: 8 ounces regular cream cheese

Milk, 1 cup
Substitute: 1/2 cup evaporated milk plus 1/2 cup water. Or 1 cup water plus 1/3 cup nonfat dry milk powder

Molasses, 1 cup
Substitute: 1 cup honey

Sour cream, dairy, 1 cup
Substitute: 1 cup plain yogurt
Sugar, granulated, 1 cup
Substitute: 1 cup packed brown sugar

Whether youre making an emergency substitution or experimenting with a new flavor, follow these suggestions for spice alternatives. As a general rule, start with half of the amount the recipe calls for (unless directed otherwise), and add the spice until it suits your taste.

Allspice: Cinnamon; dash nutmeg; or dash cloves

Aniseed: Fennel seed or a few drops anise extract

Cardamom: Ginger

Chili powder: Dash bottled hot pepper sauce plus a combination of oregano and cumin

Cinnamon: Nutmeg or allspice (use only 1/4 of the amount)

Cloves: Allspice; cinnamon; or nutmeg

Cumin: Chili powder

Ginger: Allspice; cinnamon; mace; or nutmeg

Mace: Allspice; cinnamon; ginger; or nutmeg

Nutmeg: Cinnamon; ginger; or mace

Saffron: Dash turmeric (for color)

Basil: Oregano or thyme

Chervil: Tarragon or parsley

Chive: Green onion; onion; or leek

Cilantro: Parsley

Italian seasoning: Blend of any of these: basil, oregano, rosemary, and ground red pepper

Marjoram: Basil; thyme; or savory
Mint: Basil; marjoram; or rosemary

Oregano: Thyme or basil

Parsley: Chervil or cilantro

Poultry seasoning: Sage plus a blend of any of these: thyme, marjoram, savory, black pepper, and rosemary

Red pepper: Dash bottled hot pepper sauce or black pepper

Rosemary: Thyme; tarragon; or savory
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

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