Substitutes by What You're Making

Baking is where substitution ratios matter most, because the proportions are doing structural work. These pages cover swaps for cookies, cakes, brownies and general baking, with the ratio and the effect on texture stated for each.

Outside baking, a substitution usually has more room for error — but the ingredient is often there for a specific reason, such as tenderising or emulsifying. These pages cover what that reason is and what else satisfies it.