Substitute ingredients like a pro
It happens to every cook sooner or later: You're in the middle of a recipe when you realize you're out of a key ingredient. Don't panic! Check our handy chart for a quick solution
FRUITS AND VEGETABLES
Lemon juice:: 1 tsp. = 1/2 tsp. vinegar
Garlic: 1 small clove = 1/8 tsp. garlic powder
Tomato juice: 1 cup = 1/2 cup tomato sauce plus 1/2 cup
water
Tomato sauce: 2 cups = 3/4 cup tomato paste plus 1 cup water
DAIRY PRODUCTS
Eggs: 1 large egg = 1/4 cup egg substitute
Whole milk: 1 cup = 1/2 cup evaporated milk plus 1/2 cup
water
Half-and-half: 1 cup = 7/8 cup milk plus 11/2 Tbsp. melted
unsalted butter
Heavy cream: 1 cup = 1/3 cup melted unsalted butter plus 3/4
cup milk (to use for baking, not for whipping)
Sour cream: 1 cup = 1 cup plain yogurt
Plain yogurt: 1 cup = 1 cup cottage cheese (blended until
smooth), buttermilk or sour cream
Buttermilk: 1 cup = 1 cup minus 1 Tbsp. sweet milk plus 1
Tbsp. lemon juice or vinegar (let it stand for 5 minutes before
using)