Have you ever started making dinner—or gotten halfway through a batch of cookies—only to discover that you’re missing one important ingredient?

Before you abandon the recipe or make an emergency trip to the store, take another look through your pantry. Many common ingredients can be replaced with simple substitutes you may already have at home.

These kitchen substitutions won’t always produce an identical result, but they can often save a recipe when you’re in a pinch.

Baking and Dairy Substitutions

1. Baking Powder

For every 1 teaspoon of baking powder, combine:

• ½ teaspoon cream of tartar

• ¼ teaspoon baking soda

Mix the ingredients together before adding them to your recipe. This works best when used immediately.

2. Buttermilk

To replace 1 cup of buttermilk, add:

• 1 tablespoon lemon juice or white vinegar

• Enough milk to equal 1 cup

Stir and allow the mixture to sit for approximately five minutes. It may look slightly curdled—and that’s perfectly normal!

Plain yogurt can also replace buttermilk in many recipes. If the yogurt is especially thick, thin it with a small amount of milk or water.

3. Half-and-Half or Light Cream

To make 1 cup of half-and-half, combine:

• 1 tablespoon melted butter

• Enough whole milk to equal 1 cup

This is a helpful substitute for soups, sauces and many baked goods. It may not behave exactly like commercial half-and-half in every recipe, but it works well when creaminess is the main goal.

4. Sour Cream

Replace 1 cup of sour cream with:

• 1 cup plain Greek yogurt or regular plain yogurt

Greek yogurt is usually the closest match because of its thick texture and mild tang. This substitution works especially well in dips, casseroles, dressings and baked goods.

Pantry and Cooking Substitutions

5. Chicken or Beef Broth

If you need 1 cup of broth, combine:

• 1 bouillon cube or approximately 1 teaspoon bouillon granules

• 1 cup hot water

Bouillon can be salty, so taste the dish before adding any additional salt.

6. Fine, Dry Bread Crumbs

To replace ¼ cup of dry bread crumbs, use:

• ¾ cup soft bread crumbs

• ¼ cup crushed crackers

• ¼ cup crushed cornflakes

Crackers and cornflakes can contain added salt, so adjust the recipe’s seasoning if needed. Gluten-free bread, crackers or cornflakes can also be used when appropriate.

7. Cornstarch for Thickening

To replace 1 tablespoon of cornstarch, use:

• 2 tablespoons all-purpose flour

Flour takes a little longer to thicken and may create a less glossy sauce. Mix it with a small amount of cold water before stirring it into a hot liquid to help prevent lumps.

8. Fresh Garlic

To replace 1 clove of fresh garlic, use:

• ½ teaspoon bottled minced garlic

• About ⅛ teaspoon garlic powder

Garlic powder has a more concentrated flavor than fresh garlic, so begin with a small amount and add more if needed.

9. Fresh Ginger

To replace 1 teaspoon of grated fresh ginger, use:

• ¼ teaspoon ground ginger

Ground ginger has a warmer, more concentrated flavor and lacks the brightness of fresh ginger, but it works well in many baked goods, marinades and sauces.

10. Fresh Herbs

For 1 tablespoon of chopped fresh herbs, use:

• 1 teaspoon dried leafy herbs

Dried herbs are more concentrated than fresh ones. Crush them gently between your fingers before adding them to help release their flavor.

Sugar and Baking Substitutions

11. Brown Sugar

To make 1 cup of packed brown sugar, combine:

• 1 cup granulated sugar

• 1 tablespoon molasses for light brown sugar

• 2 tablespoons molasses for dark brown sugar

Mix with a fork until the molasses is evenly distributed and the sugar resembles the texture of store-bought brown sugar.

12. Semisweet Baking Chocolate

To replace 1 ounce of semisweet baking chocolate, use:

• 3 tablespoons semisweet chocolate chips

If you only have unsweetened cocoa powder, combine:

• 1 tablespoon unsweetened cocoa powder

• 2 teaspoons granulated sugar

• 2 teaspoons melted butter or shortening

The texture may vary slightly, but this can work well in many baked recipes.

13. Vanilla Bean

To replace 1 whole vanilla bean, use:

• Approximately 2 teaspoons vanilla extract

Vanilla bean paste is another good option and preserves some of the beautiful vanilla-bean specks.

Tomato and Wine Substitutions

14. Tomato Sauce

To replace 2 cups of tomato sauce, combine:

• ¾ cup tomato paste

• 1 cup water

Whisk until smooth. Depending on the recipe, you may want to add a pinch of salt, garlic powder, onion powder or Italian seasoning.

15. Wine in a Recipe

For 1 cup of red wine in a savory recipe, try:

• 1 cup beef or chicken broth

For 1 cup of white wine in a savory recipe, try:

• 1 cup chicken or vegetable broth

Because wine also adds acidity, consider adding a small splash of vinegar or lemon juice to the broth.

For desserts, cranberry juice can sometimes replace red wine, while white grape or apple juice may work in place of white wine. Keep in mind that juice will add more sweetness than wine.

Bonus: Make Your Own Spice Blends

Apple Pie Spice

For 1 teaspoon of apple pie spice, combine:

• ½ teaspoon cinnamon

• ¼ teaspoon nutmeg

• ⅛ teaspoon allspice

• A small pinch of cloves or ground ginger

  
  

Pumpkin Pie Spice

For 1 teaspoon of pumpkin pie spice, combine:

• ½ teaspoon cinnamon

• ¼ teaspoon ground ginger

• ⅛ teaspoon nutmeg

• ⅛ teaspoon allspice

  
  

Poultry Seasoning

For 1 teaspoon of poultry seasoning, combine:

• ¾ teaspoon dried sage

• ¼ teaspoon dried thyme or marjoram

  
  

A Few Tips Before Making a Substitution

Ingredient substitutions are most successful in forgiving recipes such as soups, casseroles, sauces, marinades and simple baked goods. They may be less predictable in recipes that depend on precise chemistry, including delicate cakes, custards, candy and yeast breads.

Before substituting, consider what the missing ingredient contributes:

• Moisture: milk, yogurt, butter or oil

• Acidity: buttermilk, lemon juice or vinegar

• Thickening: flour or cornstarch

• Sweetness: sugar, honey or molasses

• Flavor: herbs, spices, broth or wine

• Structure: eggs, flour or leavening agents

  
  

When possible, start with a little less of a strongly flavored substitute. You can always add more, but you can’t easily remove it!

Keep Cooking With What You Have

A missing ingredient doesn’t necessarily mean a ruined recipe. Learning a few dependable kitchen substitutions can save money, prevent food waste and make everyday cooking feel much less stressful.

Save this list for the next time you find yourself halfway through a recipe with an empty container—and remember that some of the best home cooking begins with a little creativity.

Have a favorite kitchen substitution that has saved one of your recipes? Share it in the comments so we can continue building this list together!