FOOD SUBSTITUTES GUIDE

Liquid dairy and plant-based alternatives for cooking, baking, and drinking.

Fermented and cultured dairy products used in cooking, baking, and dips.

Hard, soft, and specialty cheeses used in cooking, melting, and finishing dishes.

Solid cooking fats used for sautéing, baking, and enriching dishes.

Whole eggs, whites, and yolks used for binding, leavening, and emulsifying.

Wheat and alternative flours for baking, thickening, and coating.

Baking agents and starches that provide rise, structure, and body.

Sugar, syrups, and alternative sweeteners for baking and cooking.

Chocolate, cocoa, and flavor extracts essential to baking and desserts.

Liquid fats for sautéing, roasting, frying, and dressing.

Staple carbohydrates including rice, pasta, oats, and other grains.

Common meats used as the protein base for a wide range of dishes.

Fish and shellfish used across a wide range of cuisines.

Beans, lentils, soy-based proteins, and other plant-based protein sources.

Common vegetables and how to substitute them in any recipe.

Pantry sauces, pastes, and condiments that anchor flavor in countless recipes.

Acidic condiments used for seasoning, preserving, and balancing flavors.

Fresh herbs and aromatic roots that define the flavor of a dish.

Nuts, seeds, and their butters used for texture, fat, and flavor.