Out of an ingredient, or cannot find the fish or cut of beef the recipe calls for? Type what you are missing and the swaps that work appear below, from the main ingredient (salmon, flank steak, chicken thighs) to pantry staples like eggs, milk, butter, broth and bread crumbs.
Allergies and food safety: a substitute can bring in a new allergen (nuts, soy, wheat, shellfish, dairy). Swaps marked "Check allergies" need a second look if you are cooking for someone with a food allergy, and swaps marked "Changes cooking time" or "Food safety" mean the doneness temperature or time is different; see our safe temperatures.
Ribeye steakUse: New York strip or top sirloinStrip is a little leaner; sirloin is leaner still and best at medium-rare.
Filet mignonUse: Center-cut sirloin or flat iron steakMuch less expensive. Do not cook past medium.
Flank steakUse: Skirt steak, flat iron or sirloin flapSlice thinly across the grain. Skirt cooks a little faster.Changes cooking time
Chuck roast (for braising)Use: Brisket flat, bottom round or bone-in short ribsRound is leaner and can dry out; keep it covered in liquid.Changes cooking time
Beef tenderloin roastUse: Top sirloin roast or strip loin roastRoast to temperature, not time; both cook faster per pound than a thick tenderloin.Changes cooking time
Ground beefUse: Ground turkey, ground pork, or a plant-based ground meatCook ground turkey to 165°F (beef and pork to 160°F). Turkey is leaner; add a little oil.Food safety
Boneless chicken breastsUse: Boneless chicken thighsThighs stay juicier and take a few minutes longer. Cook to 165°F (thighs are best at 175°F).Changes cooking time
Chicken thighsUse: Chicken breasts, cut into large piecesBreasts dry out sooner; start checking early and stop at 165°F.Changes cooking time
Whole chickenUse: Bone-in chicken pieces (thighs, drumsticks, breasts)Pieces roast in about 45 minutes instead of 1 1/2 hours.Changes cooking time
Turkey breastUse: Bone-in chicken breastsSame seasoning, about half the time; cook to 165°F.Changes cooking time
Pork tenderloinUse: Boneless pork loin chops, about 1 inch thickChops cook in 10 to 12 minutes. Pork is done at 145°F with a 3-minute rest.Changes cooking time
Pork shoulder (for pulled pork)Use: Bone-in country-style ribs or beef chuck roastBoth take the same long, slow cooking.
BaconUse: Pancetta, or smoked turkey baconTurkey bacon is leaner and will not render much fat; add a little oil.
Italian sausageUse: Ground pork with fennel seed, garlic and red pepper flakesUse 1/2 teaspoon fennel, 1 clove garlic and a pinch of pepper flakes per pound.
Andouille sausageUse: Kielbasa or smoked sausage, plus cayenneMilder; add 1/4 teaspoon cayenne for heat.
CodUse: Haddock, pollock or hakeMild, flaky white fish; cook to 145°F.
HalibutUse: Cod loin, sea bass or mahi-mahiHalibut is leaner; thinner fillets cook faster.Changes cooking time
SalmonUse: Arctic char or steelhead troutBoth cook a few minutes faster. Cook to 145°F.Changes cooking time
Tuna steaksUse: Swordfish steaksSwordfish should be cooked through, to 145°F, not served rare.Food safety
Sole or flounderUse: Tilapia or any thin white filletThin fillets cook in 6 to 10 minutes.
Sea scallopsUse: Bay scallops, or large shrimpBay scallops cook in about half the time; shrimp until pink.Changes cooking timeCheck allergies
ShrimpUse: Scallops, or chunks of firm white fishShellfish allergy: use the fish. Cook all of them to 145°F.Check allergies
Lobster tailsUse: Large shrimp or langostinosMuch less expensive; shrimp cook in a few minutes.Changes cooking time
Lump crab meatUse: Imitation crab (surimi) or chopped cooked shrimpSurimi contains wheat and egg and is sweeter; fine for dips and salads, not crab cakes.Check allergies
Fresh clamsUse: Canned chopped clams plus bottled clam juiceGood for chowder and linguine; add the canned clams at the end so they do not toughen.
AnchoviesUse: A little white miso, or chopped capersAdds the same savory depth in dressings and sauces.Check allergies
1 egg (for binding)Use: 1 tablespoon ground flaxseed + 2 1/2 tablespoons water, or 3 tablespoons aquafabaRest the flax 5 minutes. Works in meatballs, cookies and quick breads, not in custards.Check allergies
1 egg (for breading)Use: Mayonnaise or plain yogurt, thinned with a little waterBrush on, then press into the crumbs.
1 cup buttermilkUse: 1 cup milk + 1 tablespoon lemon juice or white vinegarStir and let stand 5 minutes. Or 3/4 cup plain yogurt + 1/4 cup milk.
1 cup heavy cream (for cooking)Use: 3/4 cup whole milk + 1/4 cup melted butterWorks in sauces and soups; it will not whip. Dairy-free: full-fat coconut milk.Check allergies
1 cup sour creamUse: 1 cup plain Greek yogurtAdd yogurt off the heat so it does not curdle.
1 cup whole milkUse: 1/2 cup evaporated milk + 1/2 cup water, or unsweetened oat or soy milkPlant milks: unsweetened and unflavored only.Check allergies
Butter (for cooking)Use: Olive or vegetable oil, about 3/4 as muchFor baking, use a stick-style vegan butter or shortening instead.Check allergies
RicottaUse: Cottage cheese, blended smoothDrain it first if it is watery.
MascarponeUse: Cream cheese beaten with a little heavy creamUse 8 ounces cream cheese plus 1/4 cup cream for 8 ounces mascarpone.
ParmesanUse: Pecorino Romano or Grana Padano; nutritional yeast for dairy-freePecorino is saltier; use a little less.Check allergies
CheddarUse: Colby, Monterey Jack or GoudaAll melt well in casseroles and sauces.
PaneerUse: Extra-firm tofu or halloumiTofu makes it vegan; halloumi is saltier.
1 cup light (coffee) creamUse: 3 tablespoons melted butter + about 7/8 cup milkFor cooking and baking; it will not whip.
1 cup self-rising flourUse: 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt
1 cup cake flourUse: 1 cup all-purpose flour minus 2 tablespoons, plus 2 tablespoons cornstarchSift together twice.
1 teaspoon baking powderUse: 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartarMix fresh for each recipe.
1 cup packed brown sugarUse: 1 cup granulated sugar + 1 tablespoon molassesOr use white sugar alone; the result is a little less moist.
1 cup powdered sugarUse: 1 cup granulated sugar + 1 tablespoon cornstarch, blended to a powderUse a blender or spice grinder.
1 cup honeyUse: 1 1/4 cups sugar + 1/4 cup more liquidOr maple syrup, cup for cup.
Wheat flour (for thickening)Use: Cornstarch, half as much, mixed with cold waterGluten-free. Stir in at the end and simmer 1 minute.
1 cup corn syrupUse: 1 cup sugar + 1/4 cup more of the liquid in the recipe
Bread crumbsUse: Crushed crackers, cornflakes, panko, or rolled oatsGluten-free: crushed rice crackers or gluten-free panko.Check allergies
Chicken or beef brothUse: Water + bouillon (1 cube or 1 teaspoon base per cup)Bouillon is salty; season at the end. Vegetable broth works for most recipes.
1 cup white rice (as a side)Use: Orzo, couscous, quinoa or cauliflower riceEach cooks in a different time; follow the package.Changes cooking time
Pasta shape in the recipeUse: Any shape of a similar sizeLong for long, short for short; check the cooking time on the box.Changes cooking time
Canned diced tomatoesUse: Crushed tomatoes, or fresh tomatoes chopped with their juice1 can (14.5 ounces) = about 1 3/4 cups, or 3 medium tomatoes.
Tomato paste (1 tablespoon)Use: 3 tablespoons tomato sauce, simmered a few minutes longerOr 1 tablespoon ketchup in a pinch.
Canned beans (one kind)Use: Any other canned beanKidney, pinto, black and cannellini all swap in chili, soups and salads.
Coconut milkUse: Heavy cream, or evaporated milkChanges the flavor and adds dairy; use for mild curries only.Check allergies
Rice vinegarUse: Apple cider vinegar or white wine vinegar + a pinch of sugar
1 cup tomato juiceUse: 1/2 cup tomato sauce + 1/2 cup water
2 tablespoons flour (for thickening gravy)Use: 1 tablespoon cornstarch or potato starch, or 1 tablespoon quick-cooking tapiocaMix starch with cold liquid first; it thickens to a clearer, glossier sauce than flour.
1 shallotUse: 2 tablespoons minced onion + a small pinch of minced garlic
Green onionsUse: Chives, or a little minced shallot or red onion
Fresh chile (jalapeno)Use: 1/4 teaspoon red pepper flakes or a pinch of cayenneLess fresh flavor; adjust heat to taste.
1/2 pound fresh mushroomsUse: 1 (4-ounce) can of mushrooms, drainedFor soups, sauces and casseroles; not for salads or stuffed mushrooms.
1/2 cup wine (in a pan sauce)Use: 1/2 cup broth + 1 teaspoon red or white wine vinegar or lemon juice
Soy sauceUse: Tamari or coconut aminosTamari is the gluten-free choice; coconut aminos is sweeter and soy-free.Check allergies
Worcestershire sauceUse: Soy sauce with a few drops of vinegar, or a vegetarian WorcestershireRegular Worcestershire contains anchovies.Check allergies
Fish sauceUse: Soy sauce with a squeeze of limeCheck allergies
MirinUse: Dry sherry or white wine + 1/2 teaspoon sugar per tablespoon
GochujangUse: Sriracha + a little miso or soy sauce + a pinch of sugarDifferent flavor, similar heat and depth.
Garam masala (1 teaspoon)Use: 1/2 teaspoon cumin + 1/4 teaspoon coriander + pinch each cinnamon, cloves and black pepper
Smoked paprikaUse: Sweet paprika + a pinch of chipotle powder or a drop of liquid smoke
Dijon mustardUse: Yellow mustard, or 1 teaspoon dry mustard + 1 tablespoon water
MayonnaiseUse: Plain Greek yogurt, or sour creamFor dressings and salads, not for cooking at high heat.Check allergies
Ketchup (1 cup)Use: 1 cup tomato sauce + 1/4 cup sugar + 2 tablespoons vinegar
Chinese five-spice powderUse: Equal parts ground cinnamon, cloves, fennel, ginger and nutmegA close stand-in; star anise makes it more authentic if you have it.
1 teaspoon allspiceUse: 1/2 teaspoon cinnamon + 1/8 teaspoon ground clovesA pinch of nutmeg rounds it out.
A few drops of hot sauceUse: A dash of cayenne or ground red pepper
No swap found. Try a more general word (for example "fish" or "cream"), or ask us.
Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it stand for 5 minutes.
What can I use instead of an egg?
For binding in meatballs, cookies and quick breads, 1 tablespoon of ground flaxseed mixed with 2 1/2 tablespoons of water replaces one egg.
What fish can I use instead of cod?
Haddock, pollock and hake are mild, flaky white fish that cook in the same time.
Can I use salted butter instead of unsalted?
Yes. Salted butter has roughly 1/4 teaspoon of salt per stick (1/2 cup), so cut the recipe’s salt by about that much for each stick you use. Unsalted butter is best for baking and sauces, where you want to control the salt exactly.
How much dried herb replaces fresh?
Use about one third as much: 1 teaspoon of dried herbs for 1 tablespoon of fresh. Add dried herbs early so they soften and release their flavor, and fresh tender herbs such as parsley, basil and dill at the end.
How do I make self-rising flour?
For each cup, whisk 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.
What can I use instead of crème fraîche?
Sour cream is the closest swap for cold dishes. In hot sauces, crème fraîche holds up to simmering without curdling; if you use sour cream instead, stir it in off the heat, or use heavy cream.
What can I use instead of gelatin?
Agar, made from seaweed, is the vegetarian and vegan choice. Use about 1 teaspoon of agar powder for each packet (about 2 1/2 teaspoons) of gelatin. Unlike gelatin, agar must be boiled for a minute or two to set, and it sets firmer, even at room temperature.
Can I thicken with cornstarch instead of flour?
Yes. Cornstarch has about twice the thickening power of flour, so use 1 tablespoon of cornstarch for every 2 tablespoons of flour. Mix it with cold water first, add it to the simmering liquid, and cook a minute until clear and glossy. Arrowroot works the same way.
