For one cup buttermilk—use 1 cup plain yogurt; or pour 11/3 Tbsp. lemon juice or vinegar into a 1-cup measure. Fill the cup with milk. Stir and let stand for 5 minutes. Stir again before using.
For 1 oz. unsweetened baking chocolate—stir together 3 Tbsp. unsweetened cocoa powder and 1 Tbsp. butter, softened.
For 1 Tbsp. cornstarch—use 2 Tbsp. all-purpose flour; or 4 tsp. minute tapioca.
For 1 garlic clove—use ¼ tsp. garlic salt (reduce salt in recipe by 1/8 tsp.); or 1/8 tsp. garlic powder.
For 1 Tbsp. fresh herbs—use 1 tsp. dried herbs.
For ½ lb. fresh mushrooms—use 1 6-oz. can mushrooms, drained.
For 1 Tbsp. prepared mustard—use 1 tsp. dry or ground mustard.
For 1 medium-sized fresh onion— use 2 Tbsp. minced dried onion; or 2 tsp. onion salt (reduce salt in recipe by 1 tsp.); or 1 tsp. onion powder. Note: These substitutions will work for meat balls and meat loaf, but not for sautéing.
For 1 cup sour milk—use 1 cup plain yogurt; or pour 1 Tbsp. lemon juice or vinegar into a 1-cup measure. Fill with milk. Stir and then let stand for 5 minutes. Stir again before using.
For 2 Tbsp. tapioca—use 3 Tbsp. all-purpose flour.
For 1 cup canned tomatoes—use 11/3 cups diced fresh tomatoes, cooked gently for 10 minutes.
For 1 Tbsp. tomato paste—use 1 Tbsp. ketchup.
For 1 Tbsp. vinegar—use 1 Tbsp. lemon juice.
For 1 cup heavy cream—add 1/3 cup melted butter to ¾ cup milk. Note: This will work for baking and cooking, but not for whipping.
For 1 cup whipping cream—chill thoroughly 2/3 cup evaporated milk, plus the bowl and beaters, then whip; or use 2 cups bought whipped topping.
For ½ cup wine—pour 2 Tbsp. wine vinegar into a ½-cup measure. Fill with broth (chicken, beef, or vegetable). Stir and then let stand for 5 minutes. Stir again before using.