Buttermilk Substitute: Best Alternatives for Any Recipe The best buttermilk substitute for baking and cooking is milk combined with an acid, specifically 1 cup whole milk plus 1…
Galangal Substitute for Thai Curry: Best Swaps That Work Yes, you can absolutely make Thai curry without galangal—and you likely have a substitute in your kitchen already. Fresh…
White Wine Substitute for Risotto: Best Swaps That Work Yes, you can absolutely finish your risotto without white wine—and your dish will still be delicious. The best white…
Harissa Substitute for North African Cooking: Best Swaps That Work If you've run out of harissa while preparing North African cuisine, don't panic—there are several reliable harissa substitutes…
Tamarind Paste Substitute for Pad Thai: Best Swaps That Work Yes, you can absolutely finish your pad thai without tamarind paste—and your dish will still be delicious. The…
Guajillo Chili Substitute for Mole Sauce: Best Swaps That Work If you've run out of guajillo chili while making mole sauce, don't panic—your dish can still turn out…
Cream Of Tartar Substitute for Snickerdoodle Cookies: Best Swaps That Work Yes, you can absolutely finish your snickerdoodle cookies without cream of tartar—your best bet is lemon juice…
Condensed Milk Substitute: Best Alternatives for Any Recipe The best condensed milk substitute depends on your recipe, but evaporated milk combined with sugar is your most reliable option—use…
Heavy Cream Substitute for Pasta Sauce: 7 Creamy Alternatives The best heavy cream substitute for pasta sauce is half-and-half. Use it in a 1:1 ratio — if your…
Shaoxing Wine Substitute: 6 Swaps Including Alcohol-Free and Halal Options The best Shaoxing wine substitute is dry sherry. Use it in a 1:1 ratio — the same amount…
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