Every home cook has been there—you’re halfway through a recipe when you suddenly you find yourself running low or missing some critical ingredients. Do you abandon your culinary masterpiece? Order takeout? Panic? Absolutely not! The secret to great cooking isn’t just about following recipes—it’s about knowing how to adapt, improvise, and make magic with what you have. Good cooks follow recipes, great cook follow their passion.
The key to successful substitutions is understanding the role an ingredient plays in a dish. Is it adding texture, flavour, moisture or structure? Once you figure that out, replacing it becomes much easier. We have a world of ingredients, some we are familiar with and others than may be new to us. Experimentation is key in finding the right fit, but test the process before you start using substitutes, as in some cases it may change the nature of the dish you’re creating. We have a few tips for you on substituting and creating new ingredients when you’re caught in a pickle:
Out of eggs? Try mashed banana, applesauce or even a tablespoon of yogurt for moisture in baked goods.
Substitute fresh herbs – Dried herbs work in a pinch—just use a third of the amount, since they’re more concentrated.
No breadcrumbs – Crushed crackers, oats, or even blended nuts can give you that crunchy coating or binding power.
Out of butter – Coconut oil, mashed avocado or Greek yogurt can step in, depending on the recipe.
Baking powder – 5ml baking powder = 2.5ml cream of tartar + 1.5ml bicarbonate of soda / 20ml baking powder = 10ml cream of tartar + 5ml bicarbonate of soda
Cream of tartar – 5ml cream of tartar = 15ml lemon juice or white vinegar
Self Raising Flour – 250ml self-raising flour = 240ml cake flour + 5ml baking powder + 2ml salt or 250ml cake flour + 7ml baking powder or sift 5 cups cake flour + 4t cream of tartar + 2t bicarbonate of soda together four times
Sugar – 250ml sugar = 200ml golden syrup or honey
Lemon juice – 5ml lemon juice = 2ml white vinegar
Cream – 250ml thin cream = 250ml evaporated milk / 250ml thick cream = 170ml buttermilk + 80ml sunflower oil
Sour cream – 250ml sour cream = 250ml milk + 20ml lemon juice or 250ml milk + 15ml white vinegar
Yoghurt – 250ml yoghurt = 250ml sour milk or 250ml buttermilk
Milk – 250ml milk = 75ml powder milk + 250ml water
Buttermilk – 250ml buttermilk = mix 250ml milk + 25ml cream of tartar or 250ml milk + 15ml white vinegar/lemon juice or ¾ cup yoghurt + ¼ cup milk
Oil – 220ml sunflower (vegetable) oil = 230g butter (be careful with this one! For some recipes, like cookies, you can’t always swap butter for oil)
Eggs – 1 egg = 30ml water + 3ml baking powder
Chocolate – 30g unsweetened chocolate = 50–60ml cocoa powder + 10ml butter
Get creative and trust your taste buds! Ingredient swaps aren’t just about saving a recipe — they’re also a great way to experiment with new flavours. No two substitutes will taste exactly the same, but that’s part of the fun! Cooking is about creativity and sometimes, the best dishes come from happy accidents.
So next time you’re missing an ingredient, don’t stress—swap it, taste it, and make it your own. After all, the best cooks aren’t the ones who follow every rule; they’re the ones who know how to break them deliciously.
Happy cooking!