Never get stuck without an ingredient again! Our comprehensive guide covers 200+ ingredient substitutes for baking, cooking, and special diets. Perfect for emergency substitutions and dietary restrictions.
15+ alternatives for binding and leavening
20+ plant-based milk and cream options
25+ gluten-free and alternative flours
30+ homemade spice mix recipes
1 egg = 1/4 cup applesauce or 1 tbsp flaxseed + 3 tbsp water
1 cup butter = 3/4 cup oil or 1 cup coconut oil
1 cup milk = 1 cup water + 1 tbsp butter or plant milk
1 tsp = 1/4 tsp baking soda + 1/2 tsp cream of tartar
1 cup sugar = 3/4 cup honey or 1 cup maple syrup
1 cup flour = 1 cup almond flour or 1 cup coconut flour
Small, round pasta similar to couscous, used in soups and salads
Short, curved pasta with hollow center, commonly used in mac and cheese and pasta salads
Wide, flat pasta sheets used for making lasagna and other layered pasta dishes
Small, ear-shaped pasta with concave center that holds sauces exceptionally well, traditionally from Puglia, Italy
Rice-shaped pasta with neutral flavor, used in soups and pilafs
Ring-shaped pasta with filling, used in soups and main dishes
Thin, round pasta noodles, used in soups and stir-fries
Japanese wheat noodles used in yakisoba, a stir-fried noodle dish
Mexican sauce made with chiles, tomatoes, and spices, used in Mexican cooking
Find the best alternatives to adobo sauce for Mexican and Filipino cooking
Thick paste made from ancho chilies, used in Mexican cooking for rich, smoky flavor
Spicy paste made with chilies and aromatics, used in Asian cooking and as a condiment
White sauce made from butter, flour, and milk, used in French cooking
Rich, flavorful liquid made from simmering beef bones and vegetables
Rich, savory liquid made from simmering beef bones and vegetables, used as a base for soups, stews, and sauces
Dark sauce used to add color and flavor to gravies, stews, and sauces
Korean marinade sauce with sweet, savory flavor, used for marinating meat
Small, pickled flower buds with tangy, briny flavor, used in cooking and garnishing
Flavorful liquid made from simmering chicken bones and vegetables
Spicy paste made from ground chili peppers, used in cooking and marinades
Spicy paste made from chili peppers and garlic, used in Asian cooking and marinades
Chipotle peppers in tangy adobo sauce, used to add heat and flavor to dishes
Find the best alternatives to chili paste for spicy cooking and marinades
Spicy sauce made with chilies, vinegar, and spices, used in cooking and as a condiment
Spicy sauce made from chili peppers and garlic, used in Asian cooking and marinades
Smoky, spicy sauce made from chipotle peppers in adobo, used in Mexican and Latin American cooking
Find the best alternatives to coconut aminos for a soy-free, gluten-free sauce option
Creamy, condensed soup made from chicken broth and cream, used in cooking and as a base for casseroles
Thick, dark soy sauce with sweet, molasses-like flavor, used in Asian cooking and marinades
Find the best alternatives to dry sherry for cooking and deglazing
Salty, umami-rich sauce made from fermented fish
Sharp, tangy mustard with grainy texture, used in cooking and as a condiment
Thick sauce made from meat drippings and flour, used in cooking and as a topping
Sweet, red syrup made from pomegranate juice, used in cocktails and as a flavoring
North African chili paste with spicy, smoky flavor, used in Middle Eastern and North African cooking
Sweet and savory Chinese sauce made from fermented soybeans
Concentrated paste made from Italian herbs, used in cooking and marinades
Sweet and tangy tomato-based condiment with thick consistency, used as a topping and in cooking
Spicy, aromatic paste used in Malaysian and Singaporean laksa soup, made with chilies and spices
Soy-free seasoning sauce made from soybeans, used as a soy sauce alternative
Creamy condiment made from eggs, oil, and vinegar or lemon juice, used for spreading and binding
Japanese sweet rice wine used in cooking
Fermented soybean paste with umami flavor, used in Japanese cooking and as a flavor enhancer
Fermented soybean paste with salty, umami flavor, used in Japanese cooking
Dark soy sauce with mushroom extract, used in Chinese cooking for rich, umami flavor
Deactivated yeast with cheesy, nutty flavor used in vegan cooking
Thick, savory sauce made from oysters, used in Chinese and Asian cooking
Tangy, slightly spicy juice from pickled pepperoncini peppers, used as a condiment and marinade
Grated horseradish root mixed with vinegar and salt, used as a condiment
Lemons preserved in salt with tangy, salty flavor, used in Middle Eastern cooking
Thick paste made from red peppers, used in Mediterranean and Middle Eastern cooking
Pure Indonesian chili paste made from ground red chilies, essential for authentic Southeast Asian heat
Find the best alternatives to sherry for cooking and deglazing
Japanese soy sauce made from soybeans and wheat, used in Japanese cooking
Salty, umami-rich sauce made from fermented soybeans and wheat, essential in Asian cooking and marinades
Spicy mayonnaise made with sriracha sauce, used as a condiment and in cooking
Spicy, tangy hot sauce made from chili peppers and garlic
Sweet and spicy sauce made from chili peppers, sugar, and vinegar, used as a condiment and in cooking
Spicy Chinese paste made from szechuan peppercorns and chili peppers, used in cooking and as a condiment
Sesame seed paste used in Middle Eastern and Mediterranean cooking
Sour, tangy paste made from tamarind fruit, used in Asian and Latin American cooking
Sweet and savory Japanese sauce made with soy sauce, mirin, and sugar, used for glazing and marinating
Thai sauce with sweet, salty, and umami flavors, used in cooking and as a condiment
Concentrated tomato puree with thick consistency and intense flavor, used in cooking and as a base for sauces
Smooth, thick sauce made from cooked tomatoes, used as a base for many dishes
Japanese sauce with sweet and tangy flavor, used for tonkatsu and other fried foods
Concentrated flavoring made from vanilla beans, used to enhance sweetness and add warmth to baked goods
Rich, concentrated sauce made from veal stock, used to enhance flavor in cooking
Concentrated vegetable stock in cube or powder form, used to add flavor to soups, stews, and sauces
Latin American seasoning blend with garlic, oregano, and other spices
Dried pepper from Syria with a mild, fruity heat and smoky flavor, used in Middle Eastern and Mediterranean cooking
Spice blend containing allspice and other spices, used in cooking and seasoning
Warm, aromatic spice with flavors of cinnamon, nutmeg, and cloves, used in cooking and baking
Mild, smoky spice powder made from dried ancho chilies, used in Mexican cooking
Aromatic spice with a sweet, licorice-like flavor, commonly used in baking and cooking
Middle Eastern spice blend with warm, aromatic flavors, typically including black pepper, coriander, and cinnamon
Aromatic herb with sweet, peppery flavor, used in Mediterranean and Italian cooking
Aromatic leaves from the bay laurel tree, essential for adding depth to soups, stews, and braises
Aromatic leaves with earthy, herbal flavor, used in cooking and seasoning
Small, pungent seeds with sharp, spicy flavor, used in Indian cooking and pickling
Dried and ground peppercorns, one of the most common spices used worldwide
Spicy seasoning blend used for blackening fish and meat, typically containing paprika, cayenne, and herbs
Spicy seasoning blend with herbs and spices, used in Louisiana cooking
Aromatic seeds with anise-like flavor, used in European cooking and baking
Aromatic seeds with earthy, slightly bitter flavor, used in European and Middle Eastern cooking
Aromatic spice with citrusy, floral notes used in sweet and savory dishes
Hot red pepper powder with intense heat and spicy flavor, used in cooking and as a seasoning
Small seeds from celery plant with intense celery flavor, used in cooking and seasoning
Spice blend made from ground chili peppers and other spices, used in cooking and seasoning
Ground dried chipotle peppers with smoky, spicy flavor, used in cooking and seasoning
Spice blend with smoky, spicy flavor from chipotle peppers, used in Mexican cooking
Fresh chives substitutes for garnishing and flavoring dishes
Root of the cilantro plant with intense, earthy flavor, used in Thai and Southeast Asian cooking
Fresh herb with citrusy, pungent flavor used in cooking and as a garnish
Sweet, warm spice made from tree bark, commonly used in baking
Sweet spice blend of cinnamon and sugar, used in baking and desserts
Aromatic spice with warm, sweet flavor and pungent aroma, used in cooking and baking
Crushed cocoa beans with intense chocolate flavor and crunchy texture, used in baking and as a topping
Dried, ground cocoa beans with intense chocolate flavor, used in baking and beverages
Concentrated coffee flavoring made from coffee beans, used to add coffee flavor without liquid
Seasoning blend containing coriander and other spices, used to add flavor to dishes
Fresh herb with citrusy, slightly soapy flavor used in many cuisines
Louisiana spice blend with paprika, garlic, and herbs, used in Creole and Cajun cooking
Find the best alternatives to ground cumin for Mexican, Indian, and Middle Eastern cooking
Whole seeds from the cumin plant, with warm, earthy, and slightly bitter flavor
Warm, earthy spice with nutty flavor, used in cooking and seasoning
Salt mixed with nitrites and nitrates, used for preserving and curing meat
Aromatic leaves with citrusy, slightly bitter flavor, used in Indian and Southeast Asian cooking
Blend of ground spices with warm, aromatic flavors, used in Indian and Asian cooking
Mild, sweet chili powder from India with vibrant red color, used in Indian cooking
Aromatic seeds with tangy, anise-like flavor, used in pickling and seasoning
Aromatic herb with feathery leaves and distinctive anise-like flavor, used fresh or dried
Dehydrated parsley herb with concentrated, grassy flavor, used in cooking and as a seasoning
Dehydrated rosemary herb with concentrated, piney flavor, used in cooking and as a seasoning
Ground mustard seeds with pungent, sharp flavor, used in cooking and as a seasoning
Egyptian spice blend made from nuts, seeds, and spices, used as a seasoning and dip
Aromatic seeds with licorice-like flavor, used in cooking, baking, and spice blends
Find the best alternatives to fenugreek for adding sweet, nutty flavor to your dishes
Fresh ginger root with warm, spicy flavor and crisp texture, used in cooking and as a seasoning
Aromatic herb with pungent, slightly bitter flavor, used in cooking and seasoning
Warm spice blend used in Indian cooking
Find the best alternatives to garlic powder for seasoning and spice blends
Convenient blend of garlic powder and salt, perfect for quick seasoning and flavoring
Aromatic root with spicy, warm flavor used in many cuisines
Korean red pepper flakes with mild to medium heat and smoky flavor, used in cooking and as a seasoning
Korean red pepper flakes with mild heat and sweet flavor, used in Korean cooking
Rare spice with peppery, citrusy flavor and warm notes, used in cooking and as a seasoning
Aromatic spice with sweet, floral flavor, used in Indian and Middle Eastern cooking
Ground seeds of the coriander plant with citrusy, earthy flavor, used in cooking and baking
Ground spice made from cumin seeds, with warm, earthy, and slightly bitter flavor
Ground spice made from dried ginger root with warm, spicy flavor, used in cooking and baking
Ground spice made from the outer covering of nutmeg with warm, aromatic flavor, used in cooking and baking
Powdered mustard seeds with pungent, spicy flavor, used in cooking and seasoning
Mild to medium heat chili powder made from dried guajillo peppers, used in Mexican cooking
Find the best alternatives to horseradish for spicy condiments and sauces
Blend of dried herbs commonly used in Italian cooking, typically including basil, oregano, thyme, and rosemary
Coarse salt with large crystals and clean flavor, used in cooking and as a finishing salt
Aromatic herb with lemon flavor, used in teas, desserts, and cooking
Concentrated lemon flavoring made from lemon oil and water, used in baking and cooking
Grated outer peel of lemons with intense citrus flavor and aroma, used in cooking and baking
Find the best alternatives to lemongrass for adding citrusy, herbal flavor to Asian dishes
Spice made from the outer covering of nutmeg, with warm, sweet flavor used in cooking and baking
Sweet, aromatic herb with mild flavor, used in Mediterranean and European cooking
Fresh herb with cool, refreshing flavor, used in cooking and garnishing
Blend of dried herbs commonly used in cooking, typically including thyme, oregano, and basil
Ground mustard seeds with a pungent, slightly bitter flavor, used in cooking and as a seasoning
Small seeds with pungent, spicy flavor, used in cooking and pickling
Warm, sweet spice with nutty flavor, used in baking and cooking
Dried, ground onion with concentrated flavor, used in seasoning and marinades
Seasoning blend of onion powder and salt, used in cooking and seasoning
Herb blend with oregano as the primary ingredient, used in Mediterranean cooking and seasoning
Aromatic herb with earthy, slightly bitter flavor, used in Mediterranean and Mexican cooking
Ground red pepper spice with sweet, mild flavor, used in cooking and seasoning
Fresh herb with mild, grassy flavor used as a garnish and in cooking
Blend of whole spices used for pickling vegetables, typically including mustard seeds, coriander, and bay leaves
Classic herb blend of sage, thyme, marjoram, and rosemary, essential for seasoning chicken, turkey, and stuffing
Ground red pepper spice with varying heat levels, used to add heat and color to dishes
Aromatic herb with needle-like leaves and piney, slightly bitter flavor, used in cooking and as a garnish
Expensive spice made from crocus flower stigmas with distinctive flavor and golden color, used in cooking and baking
Aromatic herb with soft, velvety leaves and earthy, slightly bitter flavor, used in cooking and as a garnish
Essential mineral used to enhance flavor and preserve food in cooking and baking
Aromatic herb with peppery, minty flavor and warm notes, used in cooking and as a seasoning
Spice blend designed for seafood, with herbs and spices that complement fish and shellfish
Japanese spice blend with seven ingredients, used in Japanese cooking
Middle Eastern spice blend with cumin, coriander, and other spices, used for shawarma and grilled meats
Paprika that has been smoked over oak fires, used in Spanish and Hungarian cooking
Spice blend with Southwestern flavors including cumin, chili powder, and oregano, used in cooking and seasoning
Smoky, sweet spice powder made from Spanish peppers, used in Spanish cooking
Star-shaped spice with licorice flavor, used in Chinese and Vietnamese cooking
Tangy, lemony spice made from ground sumac berries, used in Middle Eastern cooking
Mild, sweet paprika with vibrant red color, used in cooking and seasoning
Aromatic spice with numbing, citrusy flavor, used in Chinese cooking
Aromatic herb with anise-like flavor, used in French cooking and seasoning
Aromatic herb with licorice-like flavor, used in Thai and Southeast Asian cooking
Aromatic herb with small, delicate leaves and earthy, slightly minty flavor, used in cooking and as a garnish
Golden spice with earthy, bitter flavor, used in cooking and seasoning
Fifth taste sensation that adds depth and savoriness to dishes, often described as meaty or brothy
Mild, earthy spice made from black pepper berries with outer skin removed, used in cooking and seasoning
Whole spice berries with warm, aromatic flavor combining cinnamon, nutmeg, and cloves, used in cooking and baking
Middle Eastern spice blend with thyme, sesame seeds, and sumac, used in Middle Eastern cooking
Natural sweetener made from agave plant with mild, neutral flavor, used in cooking and baking
Pureed apples with sweet, fruity flavor and smooth texture, used in baking and as a natural sweetener
Dark, thick syrup with bitter, robust flavor, used in baking and cooking
Sugar with molasses added for moisture and caramel flavor
Pure fat extracted from cacao beans, used in chocolate making and skincare
Raw, unprocessed powder made from cacao beans with intense chocolate flavor, used in baking and beverages
Raw, unprocessed chocolate with intense, bitter flavor, used in baking and as a superfood
Natural sugar made from sugar cane with slightly different flavor than refined sugar, used in cooking and baking
Find the best alternatives to caster sugar for baking and desserts
Sweet treat made from cocoa beans with rich, creamy flavor, used in baking and desserts
Natural sugar made from coconut palm sap with caramel-like flavor, used in cooking and baking
Sweet, viscous liquid made from corn starch, commonly used in baking, candy making, and as a sweetener
Sweetener made from sugar and molasses with rich, caramel flavor, used in baking and cooking
Thick, dark syrup with robust, bitter flavor, used in baking and cooking
Sweet paste made from dates, used as a natural sweetener and binder in baking
Sweet, thick spread made from cooked figs, used for spreading, glazing, and flavoring
Sweet syrup made from ginger with spicy, sweet flavor, used in cocktails and beverages
Find the best alternatives to golden syrup for British baking and desserts
White refined sugar with fine crystals, used in cooking and baking
Natural sweetener made by bees with floral, sweet flavor, used in cooking and baking
Honey infused with chili peppers for sweet and spicy flavor, used as a condiment and cooking ingredient
Sponge cake biscuit used in desserts like tiramisu, with light, airy texture
Sweet and tart jam made from lingonberries with distinctive flavor, used in cooking and as a spread
Natural sweetener with minimal calories and low glycemic index, used in cooking and baking
Sweet syrup made from malted grains, used in baking and confectionery
Natural sweetener made from maple tree sap with distinctive flavor, used in cooking and baking
Large, sweet dates with soft, chewy texture and caramel-like flavor, used in baking and as a natural sweetener
Dark, thick syrup made from sugarcane or sugar beets, with a robust, slightly bitter flavor
Chocolate-hazelnut spread with creamy texture, used as a spread and in baking
Thick, sweet syrup made from pomegranate juice, used in Middle Eastern cooking and cocktails
Finely ground sugar with cornstarch, used for frosting and dusting
Equal parts sugar and water dissolved together, used in cocktails and baking
Liquid stevia extract with glycerin base, used as a natural sweetener
Sweet crystalline substance used for sweetening and browning in cooking and baking
Sweet liquid made from sugar and water, used in cocktails and baking
Very fine granulated sugar that dissolves quickly, used in baking and beverages
Concentrated extract from sweet corn, used as a natural sweetener and flavor enhancer
Sweet, viscous liquid used as a topping and sweetener, typically maple or pancake syrup
Partially refined sugar with large crystals and light brown color, used in baking and as a natural sweetener
Pure chocolate without added sugar, used in baking and cooking
Concentrated vanilla flavor in paste form with visible vanilla bean specks, used in baking and desserts
Find the best alternatives to vanilla extract for adding sweet, aromatic flavor to your desserts
Sugar infused with vanilla flavor, used in baking and desserts
Versatile wheat flour with medium protein content, used in baking and cooking
Ground almond flour with nutty, sweet flavor, used in gluten-free baking
Short-grain rice with high starch content, essential for creamy risotto
Short-grain rice with high starch content, used primarily for risotto
Fine white powder made from arrowroot plant, used as a thickening agent in cooking and baking
Fine white powder made from the root of the arrowroot plant, used as a clear, neutral-tasting thickener in cooking and baking
Nutty, chewy grain used in soups, stews, and salads
Long-grain aromatic rice with a distinctive nutty flavor and fragrance
Flour made from ground chickpeas with nutty flavor, used in Indian cooking and gluten-free baking
Pre-mixed baking mix containing flour, shortening, and leavening agents
Dried, ground bread used for coating, binding, and adding texture to dishes
High-protein flour with gluten for chewy bread texture
Baked grain product made from flour, water, and yeast, used as a staple food
Whole grain rice with the bran and germ intact, nuttier flavor than white rice
Long-grain rice variety grown in the Carolinas, known for its fluffy texture and mild flavor
Crispy, flattened corn cereal with neutral flavor and crunchy texture, used in cooking and as a breakfast cereal
Find the best alternatives to cornmeal for baking and cooking
Crispy, flat baked goods with neutral flavor, used as snacks and in recipes
High-protein flour made from durum wheat, used for pasta and bread making
Crusty, white bread with chewy interior, used in French cooking and sandwiches
Ground hazelnuts used as a flour alternative, high in protein and healthy fats
Aromatic long-grain rice with a subtle floral fragrance
Refined wheat flour commonly used in Indian cooking, similar to all-purpose flour
Find the best alternatives to masa harina for Mexican cooking and tortillas
Corn flour made from nixtamalized corn, used in Mexican cooking for tortillas and tamales
High-fiber ingredient made from oat hulls, used in baking and as a dietary supplement
Whole grain cereal commonly used in breakfast and baking
Staple grain product made from wheat flour, used as a base for many dishes
Large, round pasta with chewy texture, used in cooking and salads
Yeast-based dough used for making pizza, with chewy texture and crispy crust
Dehydrated potato flakes used for making mashed potatoes and as a thickening agent
Fine powder made from whole potatoes including skin, used in baking and cooking for texture and flavor
Fine white powder made from potatoes, used as a thickening agent in cooking and baking
Flattened quinoa grains with quick cooking time, used in breakfast and baking
Complete protein grain with nutty flavor and fluffy texture
Staple grain with neutral flavor, used in cooking and as a side dish
Flattened oat groats with a chewy texture, used in baking, breakfast, and as a thickener
Dense, dark bread made with rye flour, known for its tangy flavor and chewy texture
Find the best alternatives to tapioca starch for thickening and gluten-free baking
Thick, chewy Japanese wheat noodles with soft texture, used in soups and stir-fries
Nutritious part of the wheat kernel with nutty flavor, used in baking and as a health supplement
Dried corn kernels that have been treated with alkali, used in Mexican and Southern cooking
Nutty, chewy grain that's actually a grass seed, not true rice
Natural thickening agent made from fermented sugar, used in gluten-free baking and cooking
Spread made from ground almonds, used as a nut butter alternative and in baking
Tree nuts with a mild, sweet flavor, commonly used in baking and cooking
Small, nutrient-dense seeds with mild, nutty flavor and gel-forming properties, used in cooking and as a superfood
Legume with nutty flavor, commonly used in cooking and as snacks
Small, delicate nuts with buttery flavor, used in cooking and baking
Fiber supplement made from plantago seeds with gel-forming properties, used in baking and as a dietary supplement
Tree nuts with a rich, slightly bitter flavor and crunchy texture
Dried poblano peppers with a mild, sweet flavor and smoky notes, used in Mexican and Latin American cooking
Dried poblano peppers with mild heat and fruity flavor, used in Mexican cooking
Small, hot Mexican chiles with bright red color and intense heat, used in Mexican cooking
Italian chili peppers with medium heat and fruity, smoky flavor, used in cooking and as a condiment
Spicy Italian chili peppers with smoky, fruity flavor, used in Italian cooking
Sweet bell peppers with mild flavor and crisp texture, used in cooking worldwide
Dried Mexican chile with mild to medium heat and rich, earthy flavor
Spicy pepper with varying heat levels, used to add heat and flavor to dishes
Fresh red chili peppers with medium to high heat and fruity flavor, used in cooking and as a topping
Medium heat red pepper with sweet, fruity flavor, used in cooking and as a topping
Medium-heat red pepper with sweet, fruity flavor, used in cooking and salsas
Spicy pepper with a mild to medium heat level, used in cooking and as a flavoring
New Mexico green chiles with mild to medium heat and distinctive flavor, used in cooking and as a topping
Mild, sweet pepper with thick flesh, used in cooking and as a vegetable
Medium-heat green pepper with spicy, fresh flavor, used in cooking and salsas
Smoked jalapeño pepper with intense heat and smoky flavor, used in Mexican cooking
Sweet, mild Spanish peppers with distinctive flavor and tender texture, used in cooking and as a topping
Very hot Caribbean peppers with fruity flavor, used in Caribbean and Jamaican cooking
Hot chili peppers with bright, spicy flavor, used in Mexican cooking
Small, very hot peppers used in Thai cooking, with intense heat and fruity flavor
Spicy, smoked sausage from Louisiana, used in Cajun and Creole cooking
Cured and smoked pork with salty, smoky flavor, used in cooking and garnishing
Tender, flavorful cut from the cheek of the cow, used in slow-cooked dishes
Tough cut of beef from the shoulder, used in slow-cooking and braising
Meaty, flavorful cut of beef with bones, used in slow cooking and braising
Red meat from cattle, commonly used in various cooking methods and dishes
Lean white meat from poultry, versatile and widely used in cooking
Sweet, savory sausage commonly used in Chinese cooking, made with pork and seasonings
Pre-sliced cured or cooked meat, used in sandwiches and salads
Versatile protein-rich ingredient used for binding, leavening, and moisture in cooking and baking
Minced lamb meat with rich, gamey flavor, used in cooking and meat dishes
Powdered protein supplement used in baking and smoothies for added nutrition
Lean, tender cut of beef with good flavor, used in cooking and as a main protein
Plant-based meat substitute made from soybeans, used in vegetarian and vegan cooking
Canned processed meat product with salty, savory flavor, used in cooking and as a protein
Spicy, cured sausage with paprika and garlic, used in cooking and as a snack
Tender, lean cut from the sirloin, used for grilling and roasting
Lean white meat from poultry, commonly used in roasts, sandwiches, and ground applications
Plant-based meat substitute designed to mimic turkey, perfect for vegetarian and vegan cooking, holiday meals, and everyday dishes
Protein supplement made from whey, used in smoothies and baking
Fresh apple juice with sweet, tart flavor, used in beverages and cooking
Beverage made from roasted coffee beans, used for energy and flavor in cooking and baking
Concentrated coffee powder with intense flavor, used in baking and cooking
Fresh juice extracted from ginger root with spicy, pungent flavor, used in cooking and beverages
Tart, ruby-red juice from pomegranate seeds, used for flavoring and color
Juice made from white cranberries with mild, sweet flavor, used in beverages and cooking
Tangy vinegar made from fermented apple cider
Irish cream liqueur with sweet, creamy flavor, used in cocktails and desserts
Dark, sweet vinegar made from grape must, used in cooking and dressings
Alcoholic beverage made from fermented grains, used in cooking and baking
Concentrated alcoholic extract with bitter, herbal flavor, used in cocktails and cooking
Dark, complex vinegar made from rice or other grains, used in Asian cooking
White, sweet vermouth with herbal flavor, used in cocktails and cooking
Distilled spirit made from fermented fruit, with rich, complex flavor
Find the best alternatives to champagne vinegar for dressings and cooking
French herbal liqueur with complex, herbal flavor, used in cocktails and cooking
Sweet, fruity liqueur made from cherries with intense cherry flavor, used in cocktails and desserts
Traditional Chinese vinegar with mild, sweet flavor and golden color, used in cooking and as a condiment
High-quality brandy made in the Cognac region of France, with rich, complex flavor and smooth finish
Orange-flavored liqueur with sweet, citrusy flavor, used in cocktails and cooking
Fortified wine used in cooking, with nutty, slightly sweet flavor
Sweet, fortified wine with rich, nutty flavor, used in cooking and baking
Alcoholic beverage infused with herbs and botanicals, used in cooking and as a flavoring
Cream liqueur made with Irish whiskey, cream, and coffee, used in cocktails and desserts
Smoky agave spirit with earthy, complex flavor, used in cocktails and cooking
Alcoholic beverage made from fermented red grapes, used in cooking and drinking
Tangy vinegar made from red wine with complex flavor
Mild, slightly sweet vinegar made from fermented rice
Sweet rice wine used in Asian cooking
Mild, slightly sweet vinegar made from rice wine
Sweet, fortified wine with fruity flavor, used in cooking and baking
Japanese rice wine with clean, slightly sweet flavor, used in cooking and drinking
Rice vinegar with added sugar and salt, used in Asian cooking and salad dressings
Aged vinegar made from sherry wine with complex, nutty flavor, used in cooking and dressings
Dark, rich beer with roasted malt flavor, used in cooking and baking
Sweetened rice vinegar used for seasoning sushi rice, used in Japanese cooking
Distilled spirit made from the blue agave plant, with a distinctive earthy and slightly sweet flavor
Acidic juice made from unripe grapes, used in French cooking
Acidic juice made from unripe red grapes, used in cooking and as a vinegar alternative
Fortified wine flavored with herbs and spices, used in cocktails and cooking
Clear, acidic vinegar made from grain alcohol, used in cooking and as a cleaning agent
Dry white wine used in cooking for acidity and flavor, used in sauces and marinades
Mild, clean vinegar made from white wine
Alcoholic beverage made from fermented grapes, used in cooking
Crisp, sweet fruit used in cooking, baking, and snacking
Creamy fruit with mild, nutty flavor, used in salads, dips, and spreads
Sweet, yellow fruit with soft texture, used in baking, smoothies, and as a natural sweetener
Small, sweet berries with antioxidant properties, commonly used in baking and smoothies
Small, sour citrus fruit with tart, acidic flavor, used in cooking and beverages
Small, tart berries that can be used fresh or dried, popular in baking and cooking
Sweet, tart dried fruit with chewy texture, used in baking and snacking
Tart, bitter citrus juice with tangy flavor, used in cooking and beverages
Fresh, acidic juice from lemons used for flavoring and tenderizing
Citrus fruit with tart, acidic juice and aromatic zest
Zest from orange rind with bright, citrusy flavor, used in cooking and baking
Grated outer peel of oranges with bright, citrusy flavor, used in cooking and baking
Dried grapes with sweet, chewy texture, used in baking and cooking
Sweet, soft banana with brown spots, used in baking and smoothies
Sweet, red berries commonly used in desserts and smoothies
Tender, meaty part of the artichoke with mild, nutty flavor, used in cooking and salads
Tender, green vegetable with mild, earthy flavor and crisp texture, used in cooking and as a side dish
Very small, sweet lettuce with crisp, tender leaves, perfect for individual servings and garnishes
Large, round tomatoes with sweet flavor and juicy texture, used in cooking and as a topping
Sweet, crunchy peppers available in various colors, used in cooking and salads
Tender, sweet lettuce with small, cup-shaped leaves, perfect for salads and lettuce cups
Fermented garlic with sweet, molasses-like flavor and soft, chewy texture, used in cooking and as a finishing ingredient
Tender, mild lettuce with soft, slightly curly leaves, commonly used in salads and wraps
Green cruciferous vegetable with a mild, slightly bitter flavor
Tender, sweet lettuce with soft, buttery leaves commonly used in salads and wraps
Tender, sweet lettuce with soft, buttery leaves that form loose heads, commonly used in salads and wraps
Leafy vegetable with a mild, slightly sweet flavor, used in cooking and as a base for many dishes
Medium-sized, round tomatoes with sweet flavor and juicy texture, used in cooking and as a topping
Sweet, crunchy root vegetable commonly used in cooking and baking
Crisp, crunchy vegetable with mild, slightly bitter flavor, used in cooking and as a snack
Wild mushroom with fruity, peppery flavor and meaty texture, used in cooking and sauces
Mild, crisp squash with neutral flavor and crunchy texture, used in cooking and as a side dish
Small, round tomatoes with sweet flavor and juicy texture, used in cooking and as a topping
Bitter leafy green with curly leaves, commonly used in salads and cooked dishes
Small, flat Italian onion with sweet, mild flavor, used in cooking and roasting
Small, round tomatoes with sweet flavor and juicy texture, used in cooking and as a topping
Small, tart pickles made from gherkin cucumbers, used as a condiment and in cooking
Crisp, sturdy lettuce with long, dark green leaves, also known as romaine lettuce
Sweet corn kernels in a creamy sauce, used in cooking and as a side dish
Find the best alternatives to cremini mushrooms for cooking and recipes
Fresh or canned tomatoes cut into small pieces, used in cooking and as a base for many dishes
Dehydrated minced onions with concentrated flavor and long shelf life, used in cooking and as a seasoning
Dried wild mushrooms with intense, earthy flavor and chewy texture, used in cooking and seasoning
Bitter leafy green with narrow, pointed leaves, commonly used in salads and cooked dishes
Bitter leafy green with broad, curly leaves, used in salads and cooking
Bitter leafy green vegetable with broad, slightly curly leaves, commonly used in Mediterranean cuisine
Curly, bitter lettuce with frilly leaves, commonly used in French cuisine and mixed salads
Aromatic bulb with pungent, savory flavor, used in cooking and seasoning
Sweet, crisp lettuce with compact heads and tender leaves, perfect for salads and wraps
Small, oval tomatoes with sweet flavor and firm texture, used in cooking and as a topping
Find the best alternatives to green onions (scallions) for garnishing and cooking
Tender, white vegetable from the inner core of certain palm trees, used in salads and cooking
Heritage tomatoes with unique flavor and texture, used in cooking and as a topping
Crisp, mild lettuce with tightly packed heads, commonly used in salads, sandwiches, and burgers
Tender, mild lettuce with small, rounded leaves, also known as mache or corn salad
Find the best alternatives to leeks for adding mild onion flavor to your dishes
Leafy green vegetable commonly used in salads, sandwiches, and wraps
Small, sweet lettuce with crisp, tender leaves, perfect for individual servings and garnishes
Tender, mild lettuce with small, rounded leaves, also known as lamb's lettuce or corn salad
Mild, peppery leafy green with serrated leaves, commonly used in Asian cuisine and mixed salads
Leafy vegetable with a peppery, slightly bitter flavor, used in cooking and as a base for many dishes
Green pod vegetable with mucilaginous texture, used in stews and gumbo
Aromatic bulb vegetable with pungent, savory flavor, used in cooking and seasoning
Small, pear-shaped tomatoes with sweet flavor and firm texture, used in cooking and as a topping
Small, round onions with a mild, sweet flavor, used in cooking and as a garnish
Small, oval tomatoes with sweet flavor and firm texture, used in cooking and as a topping
Large, mild pepper with slight heat, commonly used in Mexican cooking and stuffed peppers
Starchy root vegetable, versatile and commonly used in cooking
Bitter red leafy vegetable with crisp texture, commonly used in Italian cuisine and mixed salads
Tender lettuce with red-tinted leaves and mild flavor, commonly used in mixed salads
Mild, sweet onion with purple skin, used in cooking and raw preparations
Medium-sized, round tomatoes with sweet flavor and juicy texture, used in cooking and as a topping
Peppery leafy green with tender leaves, also known as arugula, commonly used in salads and Italian cuisine
Medium-sized, oval tomatoes with sweet flavor and firm texture, used in cooking and as a topping
Crisp, sturdy lettuce with long, dark green leaves, commonly used in Caesar salads and wraps
Long, sweet Italian peppers with mild flavor and tender texture, used in cooking and as a side dish
Mild, sweet onion with a delicate flavor, used in cooking and as a base for sauces
Versatile vegetable with sweet, earthy flavor, used in cooking and baking
Tomatoes that have been dried in the sun, with intense, concentrated flavor and chewy texture
Small green fruit with tart, citrusy flavor, used in Mexican cooking and salsas
Red fruit/vegetable with acidic, sweet flavor, used in many dishes
Bitter red leafy vegetable with elongated heads, commonly used in Italian cuisine and mixed salads
Tomatoes ripened on the vine with sweet flavor and juicy texture, used in cooking and as a topping
Mild, sweet onion variety with white skin and crisp texture, commonly used in Mexican and Latin American cooking
Standard cooking onion with golden skin and balanced flavor, the most versatile onion variety for cooking
Oil made from avocados with mild, buttery flavor and high smoke point, used in cooking and salad dressings
Rendered fat from cooked bacon with smoky, salty flavor, used in cooking and seasoning
Learn how to substitute butter for oil in your recipes
Neutral-flavored oil made from rapeseed, used in cooking, baking, and frying
Spicy oil with crispy chili flakes and aromatics, used as a condiment and cooking oil
Oil made from coconut with tropical flavor, used in cooking and baking
Rich, flavorful fat rendered from duck with high smoke point, used in cooking and as a finishing oil
Highest quality olive oil made from the first cold pressing of olives, with fruity flavor and low acidity
Oil made from flaxseeds with nutty, earthy flavor, used in cooking and as a supplement
Clarified butter with nutty, rich flavor, used in Indian cooking and high-heat cooking
Neutral oil made from grape seeds with high smoke point, used in cooking and baking
Find the best alternatives to lard for baking and cooking
Essential oil extracted from lemon peels, used in cooking and baking
Oil extracted from flax seeds with nutty, earthy flavor, used in cooking and wood finishing
Fruity, flavorful oil made from pressed olives, used for cooking, baking, and finishing dishes
Neutral oil made from rice bran with high smoke point and mild flavor, used in cooking and baking
Nutty, aromatic oil made from toasted sesame seeds
Neutral-flavored cooking oil made from various plant sources
Find the best alternatives to vegetable shortening for baking and cooking
Leavening agent that helps baked goods rise and become light and fluffy
Sodium bicarbonate, a powerful leavening agent that creates carbon dioxide when combined with acid, essential for light and fluffy baked goods
Active dry yeast used for leavening bread and baked goods, providing rise and texture
Fine white powder used for thickening sauces, soups, and gravies
Potassium bitartrate, an acidic powder that stabilizes egg whites, prevents sugar crystallization, and acts as a leavening agent in baking
Ground grain used as the base for most baked goods and as a thickening agent
Pasteurized liquid egg product made from real eggs, designed as a convenient and safe alternative to fresh eggs for baking and cooking
Dried egg white powder used for making meringues, royal icing, and other egg white-based recipes
Non-stick, heat-resistant paper used to line baking sheets and pans, preventing sticking and making cleanup easier
Fine flour made from ground rice with neutral flavor and light texture, used in baking and cooking
Solid fat made from vegetable oils with neutral flavor and high melting point, used in baking and cooking
Starch flour made from cassava root with neutral flavor and binding properties, used in baking and cooking
Microscopic fungi that ferment sugars to produce carbon dioxide, essential for leavening bread, rolls, and other baked goods
Australian fish with mild, sweet flavor and firm texture, used in cooking and seafood dishes
Rich, buttery white fish with mild flavor and flaky texture, used in fine dining
Mild, flaky white fish with delicate flavor, used in cooking and seafood dishes
Mild, flaky white fish with delicate flavor, used in cooking and seafood dishes
Fatty fish with rich flavor and pink flesh, high in omega-3s
Sweet, tender bivalve mollusks prized for their delicate flavor and firm texture, commonly used in seafood dishes
Mild, flaky white fish with delicate flavor, used in cooking and grilling
Small crustacean with sweet, delicate flavor and firm texture
Meaty fish with mild flavor, used in cooking, salads, and sandwiches
Concentrated beef flavoring paste, used in soups, stews, and sauces
Concentrated beef flavor base used in cooking and as a seasoning
Concentrated beef flavor concentrate used in cooking and as a seasoning
Concentrated beef flavor cube used in cooking and as a seasoning
Concentrated beef flavor granules used in cooking and as a seasoning
Concentrated beef flavor liquid used in cooking and as a seasoning
Concentrated beef flavor mix used in cooking and as a seasoning
Concentrated beef flavor paste used in cooking and as a seasoning
Concentrated beef flavor powder used in cooking and as a seasoning
Concentrated beef flavor salt used in cooking and as a seasoning
Concentrated beef flavor seasoning used in cooking and as a seasoning
Concentrated beef stock in cube or powder form, used to add beef flavor to dishes
Natural clay used in food processing and as a dietary supplement, not commonly used in home cooking
Chemical compound used in food preservation and as a leavening agent, not commonly used in home cooking
Artificial flavoring that mimics butter taste, used in baking and cooking
Seasoning blend of salt and ground celery seeds, used in cooking and seasoning
Concentrated chicken flavor cubes used in cooking and as a seasoning
Aromatic hops used in beer brewing, with floral and herbal notes
Large-grained salt with crunchy texture, used for seasoning and finishing dishes
Protein supplement made from animal collagen, used in smoothies and baking
Japanese soup stock granules made from kombu and bonito flakes, used to add umami flavor
Beaten egg mixture used to glaze and brown baked goods
Ground sassafras leaves used in Cajun and Creole cooking, especially gumbo
Dried, ground onion with coarse texture, used in cooking and seasoning
Acid produced by fermentation, used to add tanginess and preserve food
Concentrated smoke flavoring used to add smoky taste to dishes without actual smoking
Monosodium glutamate, a flavor enhancer that adds umami taste to food
Chemical compound used in food processing and as a leavening agent, not commonly used in home cooking
Salt substitute made from potassium chloride, used as a low-sodium alternative to table salt
Fiber supplement made from psyllium husks, used in baking and as a dietary supplement
Rich, flavorful stock made from shrimp shells and heads, used in seafood dishes
Sodium carbonate used in food processing and as a leavening agent, not commonly used in home cooking
Large, creamy white beans with mild, buttery flavor, used in cooking and salads
Split chickpeas with nutty, earthy flavor, used in Indian cooking and dals
Large, pink-speckled beans with creamy texture and mild flavor, used in cooking and salads
Small, pink beans native to California, used in Santa Maria-style barbecue and Mexican cooking
Small red beans with sweet, nutty flavor, used in cooking and desserts
Large, white beans with mild flavor and creamy texture, used in Mediterranean and Italian cooking
Rich, creamy dairy product made from churned cream, used for cooking, baking, and spreading
Tangy, slightly sour milk with thick consistency, used in baking and cooking
Sharp, aged cheese with a firm texture and tangy flavor
Dairy product made from curdled milk, available in many varieties for cooking, baking, and snacking
Sweetened, concentrated milk with thick, syrupy consistency, used in baking and desserts
Mexican crumbly cheese with salty, tangy flavor and dry texture, used in cooking and as a topping
Fresh cheese with mild, tangy flavor and curd texture, used in cooking and snacking
Sweet frosting made with cream cheese, butter, and sugar, used in baking and desserts
Soft, spreadable cheese with mild, tangy flavor and creamy texture, used in cooking and baking
Cultured cream with tangy flavor and thick consistency
Dehydrated milk powder with long shelf life, used in baking and cooking
Dehydrated milk powder with concentrated flavor and long shelf life, used in cooking and baking
Clear, protein-rich part of eggs with binding and leavening properties, used in cooking and baking
Concentrated milk with 60% water removed, used in cooking and baking
Greek crumbly cheese with salty, tangy flavor and soft texture, used in cooking and as a topping
Find the best alternatives to fontina cheese for melting and cooking
Thick, creamy yogurt with tangy flavor, used in cooking, baking, and as a topping
Mixture of equal parts milk and cream with moderate fat content, used in cooking and as a coffee creamer
High-fat dairy product used for whipping, thickening, and adding richness to dishes
High-fat dairy product used for whipping and adding richness to dishes
Italian cream cheese with rich, buttery flavor and smooth texture, used in cooking and desserts
Nutritious liquid used in cooking, baking, and beverages
Soft, mild Italian cheese with excellent melting properties, used in cooking and as a topping
Mexican cheese with a stringy, mozzarella-like texture and mild, slightly salty flavor, used in cooking and as a topping
Hard, aged Italian cheese with nutty, salty flavor, used for grating and as a finishing cheese
Soft, fresh Italian cheese with a mild, slightly sweet flavor and grainy texture
Low-fat milk with 0.5% fat content and thin consistency, used in cooking and as a beverage
Cultured cream with tangy, creamy flavor, used in cooking and as a topping
Thick, sweet milk with concentrated flavor, used in baking and desserts
Plant-based butter alternative with similar flavor and texture, used in cooking and baking
Processed cheese product with a smooth, creamy texture that melts easily, used in cooking and as a spread
High-fat cream that can be whipped to create peaks, used in desserts and cooking
Full-fat milk with 3.25% fat content and creamy texture, used in cooking and as a beverage
Fermented dairy product with tangy, creamy flavor, used in cooking and baking
German semi-soft cheese with buttery, mild flavor, used in cooking and snacking
Mexican cheese with crumbly texture and salty, tangy flavor, used in cooking and as a topping
Swiss cheese with nutty flavor and characteristic holes, used in cooking and fondue
Italian blue cheese with creamy texture and tangy flavor, used in cooking and as a table cheese
Swiss cheese with nutty, slightly sweet flavor and firm texture, used in cooking and baking
Semi-soft cheese with mild flavor and orange rind, used in cooking and sandwiches
Hard outer layer of parmesan cheese, used to add flavor to soups and stews
Monterey Jack cheese with jalapeño peppers, used for melting and adding heat to dishes
Italian cheese similar to provolone, with mild flavor and good melting properties
Colombian coastal cheese with salty, crumbly texture, used in Colombian cooking
Fresh, crumbly Mexican cheese with mild, slightly salty flavor, used in Mexican cooking
Mozzarella cheese that has been smoked, used in cooking and as a topping
Semi-hard cheese with nutty, sweet flavor and characteristic holes, used in cooking and sandwiches
Fermented cheese with tangy, umami flavor, used in cooking and seasoning
Creamy condensed soup with cheddar cheese flavor, used in casseroles and sauces
Creamy soup base made with chicken stock and cream, used in cooking and casseroles
Creamy soup made from mushrooms and cream, used in cooking and as a base
Creamy soup made with onions and cream, used as a base for casseroles and sauces
Creamy soup base used in casseroles and sauces, typically condensed
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