Substitutions

Conversion Table and Food Substitution Chart

Simplify the cooking math with our easy-to-use online conversion table. And when you’re out of that certain Farberware recipe essential ingredient, find a handy food substitution on this chart.

VOLUME CONVERSION

Liter (L):
Gallon (gal):
Quart (qt):
Pint (pt):
Cup:
Fluid Ounce (fl oz):
Tablespoon (tbsp):
Teaspoon (tsp):

Conversions provided by UnitConversion.org



FOOD SUBSTITUTIONS

1 cup buttermilk = 1 tbsp. vinegar or lemon juice + enough whole milk to equal 1 cup, let stand five minutes

1 vanilla bean = 1 tbsp. pure vanilla extract

1 tsp. dried herbs = 1 tbsp. fresh herbs

1 cup plain yogurt = 1 cup sour cream

1 tsp. baking powder = 1/4 tsp. baking soda + 1/4 tsp. cornstarch + 1/2 tsp. cream of tartar

1 cup beer for cooking = 1 cup chicken or beef stock, or red wine

1 tsp. chile powder = 1 tsp. cayenne or 1 to 2 tsp. paprika or 1 tsp. chili powder or chile oil

1 oz. bittersweet chocolate = 2 heaping tbsp. unsweetened cocoa powder + 1 to 1/3 tbsp. granulated sugar + 1 1/2 tsp. butter, shortening, or vegetable oil

1 oz. semisweet chocolate = 3 tbsp. unsweetened cocoa powder + 1 to 1/2 tbsp. granulated sugar + 1 1/2 tsp. butter, shortening, or vegetable oil

1 oz. unsweetened chocolate = 3 tbsp. unsweetened cocoa powder + 1 tbsp. butter, shortening, or vegetable oil

1 tbsp. cornstarch for thickening = 3 tbsp. flour

1 cup half-and-half = 1 tbsp. melted unsalted butter + enough whole milk to equal 1 cup or 3/4 cup whole milk + 1/4 cup heavy or whipping cream

1 cup light cream = 3 tbsp. melted unsalted butter + whole milk to equal 1 cup; 1/2 cup heavy or whipping cream + 1/2 cup whole milk; 1/2 cup evaporated milk + 1/2 cup whole milk

1 cup light whipping cream = 3/4 cup whole milk + 1/4 cup melted unsalted butter

1 cup whipping cream = 2/3 cup whole milk + 1/3 cup melted unsalted butter, or 2/3 cup evaporated milk

½ tsp. almond extract = ¾ tsp. vanilla extract

3 tbsp egg substitute = 2 egg whites, 1 large egg

1 large egg white = 2 tsp. meringue powder + 3 tbsp. water, 1 tbsp. ground flaxseed simmered in 3 tbsp. water

1 cup evaporated milk = 2 1/4 cups whole milk, simmered until reduced to 1 cup

1 tsp. garlic salt = 1/4 tsp. garlic powder + 3/4 tsp. salt

1 cup ketchup = 1 cup tomato sauce + 1/4 cup granulated sugar + 3 tbsp. apple cider vinegar + 1/2 tsp. salt + pinch ground cloves

1 cup mascarpone cheese = 1/2 cup cream cheese + 1/2 cup sour cream blended until smooth, or 3/4 cup cream cheese + 1/4 cup heavy or whipping cream blended until smooth, or 1/2 cup ricotta cheese + 1/2 cup heavy or whipping cream blended until smooth

1 cup confectioner’s sugar = 1/2 cup + 1 1/2 tbsp. granulated sugar + 3/4 tsp. cornstarch, finely ground in blender or food processor

1 cup dark brown sugar, packed = 1 cup granulated sugar + 2 to 3 tbsp. molasses

1 cup light brown sugar. packed = 1 cup granulated sugar + 1 to 2 tbsp. molasses

1 tbsp. taco seasoning = 2 tsp. chile powder + 1/4 tsp. dried oregano + 1/4 tsp. ground cumin + 1/8 tsp. garlic powder + 1/8 tsp. onion powder + pinch of cayenne pepper + salt to taste

1 tbsp. tomato paste = 2 to 3 tbsp. tomato purée or tomato sauce, boil until reduced to 1 tbsp.

1 cup tomato purée = 1/3 cup tomato paste + 2/3 cup water, tomato sauce

1 cup tomato sauce = 1/2 cup tomato paste + 1/2 cup water

1 tbsp. vinegar = 1 tbsp. lemon juice or lime juice (for dressings, marinades, sauces, and deglazing pans)

1 tbsp. Worcestershire sauce = 2 tsp. soy sauce + 4 drops Tabasco sauce + 1/4 lemon juice + 1/4 tsp. granulated sugar