The bloody truth, and nothing but.
Because no—baking soda is not the same thing.
From avocado to safflower to our beloved extra-virgin olive, these are the best oils to cook with, bake with, and use raw.
And it does double duty for more flavorful desserts down the road.
Worcestershire sauce, heavy cream, molasses, maple syrup, you name it.
Don't have goat cheese? Or walnut oil? Or a pork tenderloin? No worries. We have a fix for that.
So you’re out of lemons—no problem. Here are a few ways to get that lemony zip sans lemon.
Confectioners'? Turbinado? Demerara-wha? Here's our master list of the most commonly used sugars in cooking and baking, and the best substitutes to consider in a pinch.
No buttermilk, no problem. We'll show you how to mix up reliable replacements, using ingredients you probably already have around.
Plus 3 other common Thai ingredients and their best replacements.
Because who wants to go back to the store when you only need one can?
From coconut aminos to Worcestershire, these are the proxies we call in—and doctor up—in lieu of soy sauce.
While molasses may be distinct, it's by no means irreplaceable if you're in a pinch. Here are our go-to ingredients to swap in.
How and when to use these bread crumb substitutes.
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