The most important skill in the kitchen — and, arguably, life — is adaptability.

The list below, which is by no means

comprehensive, is meant to help you replace ingredients with confidence. Every alternative listed may not work in every case,
especially when it comes to baking, but if you consider the ingredient’s texture, flavor and cook time, and make decisions
How to
according to taste, you’ll greatly expand your options — and you may even end up with a dish you like better than the original.

Make Cooking Substitutions

A guide by Alexa Weibel

Dairy
Flavor and texture are important considerations when substituting dairy products. When working with liquids, you can easily
doctor consistency, thickening milk with a little flour or cornstarch to mimic half-and-half, or thinning out Greek yogurt with
water to replicate milk. The ingredients below are ordered from thinnest to firmest; if you don’t have the desired substitute for a
specific item, move up or down the list.

1. Ingredient Substitution

Half-and-half or heavy cream thinned with water, evaporated milk, light

Milk
coconut milk, light cream, oat milk, nut milk, soy milk.

Half-and- Thicken milk with a little cornstarch or flour (about 1 tablespoon per cup of
Half liquid) or thin heavy cream with a splash of water.

For 1 cup heavy cream, use 3/4 cup milk and 1/4 cup melted butter, or
thicken 1 cup milk with 1 to 2 tablespoons cornstarch or flour. (Whisk milk
Heavy
into cornstarch or flour little by little.) Coconut milk, coconut cream (beware
Cream
of increased sweetness), or cream cheese whisked with a little water also
work. Note: Alternatives won’t whip into fluffy whipped cream.

For 1 cup buttermilk, add 1 tablespoon fresh lemon juice (or light vinegar,
such as white, white wine or champagne) to a measuring cup and add
Buttermilk enough milk to reach 1 cup. Alternately, thin one part yogurt, sour cream or
other creamy dairy product with one part milk, or thin two parts yogurt or
other creamy dairy product with one part water.

If using butter to conduct heat, as in pan-frying, use olive oil or other fats.
(See Oils and Fats below (https://cooking.nytimes.com/guides/79-
Butter substitutions-for-cooking#guide-oils-and-fats).) For flavor substitutions,
like butter in risotto or polenta, a number of creamy options like heavy
cream or mascarpone will work.

Creamy Tangy, textural ingredients like crema, crème fraîche, mascarpone,

Dairy Neufchâtel, Quark, queso fresco, sour cream or yogurt of any variety can be
Products used interchangeably.

2. C H E E S E S

There are so many cheeses it’s impossible to cover them all. When substituting, think about its purpose: Will it melt evenly
in a pasta sauce, or spread easily on toast? If cooking, swap in one with a similar texture, but if using as an accent, there’s
much more flexibility. Here are widely available cheeses (predominantly cow’s milk) broken into broad categories:
 Types Examples

Fresh, unripened
cheese (soft and Cottage cheese, cream cheese, fromage blanc, ricotta
wet)

Soft-ripened
Brie, Camembert, Pont l’Evêque, taleggio
cheese (creamy)

Cheddar, Colby, Edam, fontina, Gouda, Havarti, Jarlsberg,

Semifirm or
Monterey Jack, mozzarella, Muenster, pepper Jack, Port-Salut,
semisoft cheeses
Swiss

Hard aged cheeses Asiago, Comté, Gruyère, Manchego, Parmesan, pecorino

Oils and Fats

Oils and fats all have a temperature at which they begin to burn, called a smoke point: Neutral oils with high smoke points won’t
burn when exposed to high temperatures (as in deep-frying or pan-frying), whereas butter and other solid fats (with low smoke
points) burn easily. Here, oils and fats have been grouped into three categories with that in mind. While many of the oils and
fats in each category are interchangeable, you’ll want to consider flavor and smoke point when choosing a substitute.

1.
Smoke
Type Examples
Point

Neutral Canola oil, coconut oil, corn oil, grapeseed oil, peanut oil and
High
oils vegetable oil.

Flavored Medium-
Avocado oil, nut oils, olive oil, sesame oil, sunflower oil.
oils high

Bacon fat, butter, chicken fat, lard, margarine and vegetable

Solid shortening. Solid when refrigerated but liquid when hot, ghee
Low
fats (clarified butter) has a very high smoke point similar to neutral
oils.

Stock
Though stock improves flavor, its primary purpose is to add liquid. If the recipe calls for a little stock, you can substitute water.
If the recipe calls for a lot of stock, use water seasoned with one of the ingredients below, keeping the flavors of your recipe in
mind. Start small and taste as you go, especially since some items skew significantly sweet, salty or condensed. Substitutions
include water seasoned with beer or white wine, juice (such as orange juice or apple juice), melted butter, milk (dairy, coconut,
nut or soy milk), miso paste, mushroom stock (liquid from soaked dried mushrooms), olive oil, soy sauce or tea.

Greens
Most greens can be defined by their flavor and texture: Are they bitter or mild? Sturdy or tender? When choosing a substitute,
consider how the greens are being used. Tender greens are often consumed raw while sturdy ones might need to be cooked
longer; simply add the greens earlier or later in the cooking process as needed.

1. Type Examples

Mild and Tender Chard, lettuce, mâche, mesclun, spinach, tatsoi

Mild and Firm Bok choy, cabbage, collard greens

Bitter and Tender Arugula, endive, frisée, mizuna, radicchio, radish greens, watercress

Bitter and Firm Escarole, kale, mustard greens, turnip greens

Vegetables
Substituting vegetables can be tricky, and depends largely on taste. But some can definitely step in for others: say brussels
sprouts for broccoli. Just bear in mind texture, moisture content and density. We’ve broken common vegetables up into two
categories, based on cook times: Many in the same category cook at a similar rate, but if you’d like to substitute a firm vegetable
for a quick-cooking one or vice versa, increase or decrease cook time by adding the ingredient earlier or later in your recipe.

1. Q U I C K - C O O K I N G (LESS DENSE)
Asparagus, cabbage (bok choy, broccoli, broccolini, brussels sprouts, cauliflower, kale), celery, corn, eggplant, fennel,
mushrooms, peas, peppers, summer squash, zucchini.

2. S L O W E R - C O O K I N G (MORE DENSE)
Root vegetables (beet, carrot, celery root, parsnip, potato, sweet potato, turnip), winter squash (such as butternut squash,
delicata, kabocha, pumpkin).

3. A L L I U M S
Leeks, onions (red, white or yellow), scallions, shallots and spring onions are largely interchangeable. (Garlic’s pronounced
flavor makes it difficult to find an exact substitute.) Garlic and onions are available in dried form (powdered, granulated or
dehydrated as flakes), which are infinitely more potent — and can skew bitter if overused. Substitute dried ingredients in
place of fresh with moderation, and only when the fresh is called for in smaller quantities rather than bulk.

Herbs
Fresh herbs fall into two categories: tender, bright herbs (basil, chervil, chives, cilantro, dill, mint, parsley and tarragon), which
are most flavorful when fresh, or woody, savory herbs (bay leaves, marjoram, oregano, rosemary, sage and thyme), which are
better dried. Since dried herbs are more potent, substitute 1 teaspoon dried for 1 tablespoon chopped fresh. In general, you can
swap one tender herb for another (or vice versa), but substituting a woody herb for a tender herb (or vice versa) works less well.
Rely on preference and availability when picking a substitute.
1.
Ingredient Substitutions

Basil Chervil, cilantro, dill, Italian seasoning, oregano, mint, parsley

Bay Leaves Herbes de Provence, oregano, rosemary, sage, thyme

Chervil Basil, dill, parsley, tarragon

Chives Cilantro, garlic powder, onion powder, parsley

Cilantro Basil, chives, parsley, mint

Dill Basil, chervil, mint, parsley

Marjoram Herbes de Provence, Italian seasoning, oregano, rosemary, sage, thyme

Mint Basil, cilantro, dill, parsley

Oregano Bay leaves, herbes de Provence, Italian seasoning, rosemary, thyme, sage

Parsley Basil, chervil, chives, cilantro, dill, Italian seasoning, mint, tarragon

Rosemary Bay leaves, herbes de Provence, oregano, thyme, sage

Sage Bay leaves, herbes de Provence, oregano, rosemary, thyme

Tarragon Chervil, parsley

Thyme Bay leaves, herbes de Provence, oregano, rosemary, sage

Spices
When swapping spices, think about what will work in your dish. Most spices can be grouped into four flavor profiles: earthy,
floral, peppery and warm. You’ll often be able to substitute a spice that hits the same notes by picking one with the same
qualities.

1. Type Examples

Earthy Curry powder, garlic powder, onion powder, turmeric, Vadouvan, za’atar.

Floral Cardamom, coriander, fennel, lavender, nutmeg, saffron, star anise

Peppery Allspice, ground ginger, peppercorns, mustard powder, sumac

Warm Cinnamon, chile (dried), chili powder (blend), cloves, cumin, nutmeg, paprika
2. When it comes to spice, there is ample room for experimentation. Consider layering flavor carefully by seasoning lightly at
the start of cooking so the end result is subtle, that way you can increase the spice to taste, if desired, once your dish is fully
cooked.

Ingredient Substitutions

Allspice Combine cinnamon, cloves and nutmeg, or use any one of the three

Cardamom Coriander, fennel, ginger, lavender

Aleppo pepper, chili powder, dried chiles, hot sauce, paprika, red-pepper
Cayenne
flakes, sumac

Combine paprika (sweet, hot or smoked), onion powder, garlic powder,

Chili cumin, oregano and cayenne or red-pepper flakes; or use another warm
Powder spice, such as cayenne, cloves, cumin, nutmeg or paprika (sweet, hot or
smoked)

Allspice, apple pie spice blend, cloves, coriander, nutmeg, pumpkin pie spice
Cinnamon
blend

Cloves Allspice, cinnamon, nutmeg, black pepper

Coriander Cardamom, cinnamon, fennel, nutmeg, saffron, turmeric

Chili powder, coriander, curry powder, garlic powder, onion powder,

Cumin
turmeric

Ginger Allspice, cinnamon, cloves, coriander

Nutmeg Allspice, cinnamon, cloves, ground ginger

Paprika Cayenne, chili powder, curry powder, black pepper

Turmeric Curry powder, garlic powder, onion powder, Vadouvan, za’atar

Meat and Seafood

While many home cooks plan meals around a protein, even that’s flexible. Make protein substitutions according to preference
and what you have on hand, and shift cook times accordingly. Or adjust the size of the protein by cutting it into smaller pieces
(or remove the meat from the bones) so it cooks faster, or leaving it in larger pieces so it cooks at a slower rate. Thinking broadly
can expand your options even further: Tofu, lentils, beans and other vegetarian options can make excellent substitutes.

1. B E E F
If swapping one cut of beef for another, try to substitute tough cuts (like chuck, brisket or round roast) for other tough cuts,
and tender cuts (like strip steak, flank steak or filet mignon) for other quick-cooking cuts. You can also use lamb in place of
beef in many recipes, though its flavor is more assertive.
2. G R O U N D MEAT OR FRESH SAUSAGE
Both can be used interchangeably. You can remove sausages from their casings, and cook them as ground meat, or flavor
plain ground meat with red-pepper flakes, fennel seed, Italian herbs and other seasonings. You can also substitute ground
meat of any kind, swapping in ground pork for ground beef in meatballs, or ground chicken for ground turkey in a larb, for
example. But bear in mind the fat content of whatever you’re using: Ground pork is the fattier option; if cooking with
ground beef, chicken, turkey or veal, you might want to add extra oil to provide extra fat

3. P O R K

Bone-in pork chops cook in roughly the same time as steaks of similar thickness, but you will want to use a meat
thermometer to check the temperature to achieve desired doneness. If working with diced pork stew meat, cubed beef stew
meats will cook at a similar rate. Cubed chicken will also work, but you’ll need to reduce cooking times.

4. C H I C K E N
You can substitute whole boneless, skinless breasts for boneless, skinless chicken thighs: Just butterfly the breasts or pound
them thinly to achieve a similar thickness of thighs. (You may also need to adjust cook time.) If substituting bone-in, skin-
on thighs, increase the cook time. Ground turkey or turkey breasts also achieve similar results as their chicken counterparts

5. S E A F O O D

Most fish fillets are either lean (bass, catfish, cod, flounder, halibut, monkfish, red snapper, skate, sole, tilapia) or fatty
(char, mahi-mahi, salmon, swordfish, tuna). Substitute lean for lean, and fatty for fatty.

Fresh or frozen shrimp cook very quickly at similar rates and benefit from quick, high-heat cooking methods. Depending on
your recipe, fish fillets or small pieces of meat or poultry also might be suitable substitutes.