The kitchen swap reference

What can you use instead?

486+ tested ingredient substitutions for 135 common ingredients, each with the exact ratio, the recipes it works in, and a quality score. Free, accurate, and filterable by diet. Compiled from established culinary references and food-science literature, current as of September 2026, per our methodology.

Open the Substitution Finder → Browse categories Registry statistics

135 ingredients 486 tested swaps 81% vegan-tagged 15 ingredient families

Browse the substitution registry

Pick a category, dietary guide, or ranking board. Selections land on live database pages you can bookmark or share.

Jump to a category hub

Opens the full category inventory, pairing-density desk, and top ingredients for that group.

Browse by dietary need

Lists every ingredient with tagged substitutes for vegan, gluten-free, and other restriction filters.

Open a ranked substitution board

Rankings are computed from documented substitute counts and quality scores in the PlainSubstitute database. Use the Substitution Finder for a single-ingredient lookup.

The PlainSubstitute database at a glance

Inventory ≠ pairing density

Dairy is #1 of 15 by ingredient inventory (16 ingredients, 67 pairings, density rank 2 at 4.2) ≠ Eggs #1 by pairing density (4.5 pairings per ingredient on 4 ingredients, inventory #15).

16
Dairy ingredients (#1 inventory)
#2
Dairy pairing density rank
4.5
Eggs pairings per ingredient (#1)
#15
Eggs inventory rank

Category inventory counts ingredients; pairing density is documented substitutes per ingredient in that category. Substitution ratios and quality scores are compiled from established culinary references and food-science literature on ingredient functionality.

Where the substitutes are

Documented substitutions in each ingredient category

substitutes

What this shows Dairy, sauces, and spices carry the deepest benches of swaps, the categories you are most likely to be missing something from mid-recipe.

Source PlainSubstitute database

More options isn't the same as better options

Every catalog ingredient's substitute count against how good those substitutes actually are, rated 1-5.

Many options, all goodMany options, mixed bagFew options, all goodFew options, mixed bag1.73.456.78.32.43.03.64.24.8Documented substitute countAverage substitute quality (1-5)Point, Documented substitute count: 8 · Average substitute quality (1-5): 4.25Point, Documented substitute count: 8 · Average substitute quality (1-5): 3.75Point, Documented substitute count: 8 · Average substitute quality (1-5): 3.38Point, Documented substitute count: 7 · Average substitute quality (1-5): 3.86Point, Documented substitute count: 5 · Average substitute quality (1-5): 3.8Point, Documented substitute count: 5 · Average substitute quality (1-5): 3.6Point, Documented substitute count: 5 · Average substitute quality (1-5): 3.8Point, Documented substitute count: 5 · Average substitute quality (1-5): 3.8Point, Documented substitute count: 5 · Average substitute quality (1-5): 3.6Point, Documented substitute count: 5 · Average substitute quality (1-5): 3.8Point, Documented substitute count: 5 · Average substitute quality (1-5): 3Point, Documented substitute count: 4 · Average substitute quality (1-5): 4.25Point, Documented substitute count: 4 · Average substitute quality (1-5): 4Point, Documented substitute count: 4 · Average substitute quality (1-5): 3.75Point, Documented substitute count: 4 · Average substitute quality (1-5): 3.25Point, Documented substitute count: 4 · Average substitute quality (1-5): 4Point, Documented substitute count: 4 · Average substitute quality (1-5): 2.75Point, Documented substitute count: 4 · Average substitute quality (1-5): 4Point, Documented substitute count: 4 · Average substitute quality (1-5): 4.5Point, Documented substitute count: 4 · Average substitute quality (1-5): 3.75Point, Documented substitute count: 4 · Average substitute quality (1-5): 3.5Point, Documented substitute count: 4 · Average substitute quality (1-5): 4Point, Documented substitute count: 4 · Average substitute quality (1-5): 3Point, Documented substitute count: 4 · Average substitute quality (1-5): 3.75Point, Documented substitute count: 4 · Average substitute quality (1-5): 4.5Point, Documented substitute count: 4 · Average substitute quality (1-5): 3.75Point, Documented substitute count: 4 · Average substitute quality (1-5): 4Point, Documented substitute count: 4 · Average substitute quality (1-5): 2.75Point, Documented substitute count: 4 · Average substitute quality (1-5): 3Point, Documented substitute count: 4 · Average substitute quality (1-5): 3.5Point, Documented substitute count: 4 · Average substitute quality (1-5): 3.25Point, Documented substitute count: 4 · Average substitute quality (1-5): 3.5Point, Documented substitute count: 4 · Average substitute quality (1-5): 4Point, Documented substitute count: 4 · Average substitute quality (1-5): 4Point, Documented substitute count: 4 · Average substitute quality (1-5): 2.5Point, Documented substitute count: 4 · Average substitute quality (1-5): 3.25Point, Documented substitute count: 4 · Average substitute quality (1-5): 3.5Point, Documented substitute count: 4 · Average substitute quality (1-5): 2.75Point, Documented substitute count: 4 · Average substitute quality (1-5): 3Point, Documented substitute count: 4 · Average substitute quality (1-5): 2.5Point, Documented substitute count: 4 · Average substitute quality (1-5): 4Point, Documented substitute count: 4 · Average substitute quality (1-5): 3.5Point, Documented substitute count: 4 · Average substitute quality (1-5): 4Point, Documented substitute count: 4 · Average substitute quality (1-5): 3.5Point, Documented substitute count: 4 · Average substitute quality (1-5): 3.5Point, Documented substitute count: 4 · Average substitute quality (1-5): 3.75Point, Documented substitute count: 4 · Average substitute quality (1-5): 3.75Point, Documented substitute count: 4 · Average substitute quality (1-5): 3.75Point, Documented substitute count: 4 · Average substitute quality (1-5): 3.5Point, Documented substitute count: 4 · Average substitute quality (1-5): 3.5Point, Documented substitute count: 4 · Average substitute quality (1-5): 3.5Point, Documented substitute count: 4 · Average substitute quality (1-5): 4Point, Documented substitute count: 4 · Average substitute quality (1-5): 4.25Point, Documented substitute count: 4 · Average substitute quality (1-5): 3.75Point, Documented substitute count: 4 · Average substitute quality (1-5): 3.5Point, Documented substitute count: 4 · Average substitute quality (1-5): 3.5Point, Documented substitute count: 4 · Average substitute quality (1-5): 4Point, Documented substitute count: 4 · Average substitute quality (1-5): 4Point, Documented substitute count: 4 · Average substitute quality (1-5): 3Point, Documented substitute count: 4 · Average substitute quality (1-5): 3.25Point, Documented substitute count: 4 · Average substitute quality (1-5): 3.25Point, Documented substitute count: 4 · Average substitute quality (1-5): 3Point, Documented substitute count: 4 · Average substitute quality (1-5): 3.75Point, Documented substitute count: 4 · Average substitute quality (1-5): 3.5Point, Documented substitute count: 4 · Average substitute quality (1-5): 3Point, Documented substitute count: 4 · Average substitute quality (1-5): 3.25Point, Documented substitute count: 4 · Average substitute quality (1-5): 3.75Point, Documented substitute count: 4 · Average substitute quality (1-5): 3.5Point, Documented substitute count: 4 · Average substitute quality (1-5): 3.5Point, Documented substitute count: 4 · Average substitute quality (1-5): 3.75Point, Documented substitute count: 3 · Average substitute quality (1-5): 4Point, Documented substitute count: 3 · Average substitute quality (1-5): 4Point, Documented substitute count: 3 · Average substitute quality (1-5): 4.33Point, Documented substitute count: 3 · Average substitute quality (1-5): 4Point, Documented substitute count: 3 · Average substitute quality (1-5): 3.67Point, Documented substitute count: 3 · Average substitute quality (1-5): 3.33Point, Documented substitute count: 3 · Average substitute quality (1-5): 3Point, Documented substitute count: 3 · Average substitute quality (1-5): 4Point, Documented substitute count: 3 · Average substitute quality (1-5): 4Point, Documented substitute count: 3 · Average substitute quality (1-5): 3.67Point, Documented substitute count: 3 · Average substitute quality (1-5): 3.33Point, Documented substitute count: 3 · Average substitute quality (1-5): 4.33Point, Documented substitute count: 3 · Average substitute quality (1-5): 4.33Point, Documented substitute count: 3 · Average substitute quality (1-5): 4.67Point, Documented substitute count: 3 · Average substitute quality (1-5): 4Point, Documented substitute count: 3 · Average substitute quality (1-5): 4Point, Documented substitute count: 3 · Average substitute quality (1-5): 4.33Point, Documented substitute count: 3 · Average substitute quality (1-5): 3.67Point, Documented substitute count: 3 · Average substitute quality (1-5): 4Point, Documented substitute count: 3 · Average substitute quality (1-5): 4Point, Documented substitute count: 3 · Average substitute quality (1-5): 4.33Point, Documented substitute count: 3 · Average substitute quality (1-5): 2.67Point, Documented substitute count: 3 · Average substitute quality (1-5): 4Point, Documented substitute count: 3 · Average substitute quality (1-5): 4Point, Documented substitute count: 3 · Average substitute quality (1-5): 3.67Point, Documented substitute count: 3 · Average substitute quality (1-5): 3Point, Documented substitute count: 3 · Average substitute quality (1-5): 3Point, Documented substitute count: 3 · Average substitute quality (1-5): 3.67Point, Documented substitute count: 3 · Average substitute quality (1-5): 4.33Point, Documented substitute count: 3 · Average substitute quality (1-5): 4Point, Documented substitute count: 3 · Average substitute quality (1-5): 4.33Point, Documented substitute count: 3 · Average substitute quality (1-5): 3.67Point, Documented substitute count: 3 · Average substitute quality (1-5): 3.67Point, Documented substitute count: 3 · Average substitute quality (1-5): 3.33Point, Documented substitute count: 3 · Average substitute quality (1-5): 2.67Point, Documented substitute count: 3 · Average substitute quality (1-5): 3Point, Documented substitute count: 3 · Average substitute quality (1-5): 3.33Point, Documented substitute count: 3 · Average substitute quality (1-5): 3.67Point, Documented substitute count: 3 · Average substitute quality (1-5): 3.67Point, Documented substitute count: 3 · Average substitute quality (1-5): 3.33Point, Documented substitute count: 3 · Average substitute quality (1-5): 3.33Point, Documented substitute count: 3 · Average substitute quality (1-5): 3Point, Documented substitute count: 3 · Average substitute quality (1-5): 4.33Point, Documented substitute count: 3 · Average substitute quality (1-5): 4.33Point, Documented substitute count: 3 · Average substitute quality (1-5): 3.33Point, Documented substitute count: 3 · Average substitute quality (1-5): 4.33Point, Documented substitute count: 3 · Average substitute quality (1-5): 3Point, Documented substitute count: 3 · Average substitute quality (1-5): 2.67Point, Documented substitute count: 3 · Average substitute quality (1-5): 2.67Point, Documented substitute count: 3 · Average substitute quality (1-5): 3.67Point, Documented substitute count: 3 · Average substitute quality (1-5): 3Point, Documented substitute count: 3 · Average substitute quality (1-5): 3.67Point, Documented substitute count: 3 · Average substitute quality (1-5): 3Point, Documented substitute count: 3 · Average substitute quality (1-5): 3.67Point, Documented substitute count: 2 · Average substitute quality (1-5): 4.5Point, Documented substitute count: 2 · Average substitute quality (1-5): 2.5Point, Documented substitute count: 2 · Average substitute quality (1-5): 4Point, Documented substitute count: 2 · Average substitute quality (1-5): 3.5Point, Documented substitute count: 2 · Average substitute quality (1-5): 3Point, Documented substitute count: 2 · Average substitute quality (1-5): 3.5Point, Documented substitute count: 2 · Average substitute quality (1-5): 3.5Point, Documented substitute count: 2 · Average substitute quality (1-5): 3Point, Documented substitute count: 2 · Average substitute quality (1-5): 3.5Point, Documented substitute count: 2 · Average substitute quality (1-5): 3.5Point, Documented substitute count: 2 · Average substitute quality (1-5): 4
Source: PlainSubstitute database, 135 ingredients with 2+ documented substitutes. Crosshairs mark the catalog medians (4 substitutes, 3.67 avg quality). All-Purpose Flour carries the most documented substitutes (8) but averages 3.38/5 quality; Vegetable Oil has fewer options (3) at the catalog's highest average quality (4.67/5). The count leader and the quality leader are not the same ingredient.
Read the chart as text
  • Buttermilk: 8 documented substitutes, 4.25/5 average quality
  • Whole Egg: 8 documented substitutes, 3.75/5 average quality
  • All-Purpose Flour: 8 documented substitutes, 3.38/5 average quality
  • Butter: 7 documented substitutes, 3.86/5 average quality
  • Whole Milk: 5 documented substitutes, 3.8/5 average quality
  • Heavy Cream: 5 documented substitutes, 3.6/5 average quality
  • Cream Cheese: 5 documented substitutes, 3.8/5 average quality
  • Ricotta: 5 documented substitutes, 3.8/5 average quality
  • Maple Syrup: 5 documented substitutes, 3.6/5 average quality
  • Mayonnaise: 5 documented substitutes, 3.8/5 average quality
  • Pasta (wheat): 5 documented substitutes, 3/5 average quality
  • Sour Cream: 4 documented substitutes, 4.25/5 average quality
  • Yogurt: 4 documented substitutes, 4/5 average quality
  • Bread Flour: 4 documented substitutes, 3.75/5 average quality
  • Almond Flour: 4 documented substitutes, 3.25/5 average quality
  • Oat Flour: 4 documented substitutes, 4/5 average quality
  • Coconut Flour: 4 documented substitutes, 2.75/5 average quality
  • Cornstarch: 4 documented substitutes, 4/5 average quality
  • Coconut Oil: 4 documented substitutes, 4.5/5 average quality
  • Applesauce: 4 documented substitutes, 3.75/5 average quality
  • Powdered Sugar: 4 documented substitutes, 3.5/5 average quality
  • Honey: 4 documented substitutes, 4/5 average quality
  • Molasses: 4 documented substitutes, 3/5 average quality
  • Stevia: 4 documented substitutes, 3.75/5 average quality
  • Coconut Sugar: 4 documented substitutes, 4.5/5 average quality
  • Corn Syrup: 4 documented substitutes, 3.75/5 average quality
  • Baking Powder: 4 documented substitutes, 4/5 average quality
  • Baking Soda: 4 documented substitutes, 2.75/5 average quality
  • Cream of Tartar: 4 documented substitutes, 3/5 average quality
  • White Vinegar: 4 documented substitutes, 3.5/5 average quality
  • Apple Cider Vinegar: 4 documented substitutes, 3.25/5 average quality
  • Balsamic Vinegar: 4 documented substitutes, 3.5/5 average quality
  • Lime Juice: 4 documented substitutes, 4/5 average quality
  • Vanilla Extract: 4 documented substitutes, 4/5 average quality
  • Rum: 4 documented substitutes, 2.5/5 average quality
  • Bourbon: 4 documented substitutes, 3.25/5 average quality
  • Beer: 4 documented substitutes, 3.5/5 average quality
  • Black Pepper: 4 documented substitutes, 2.75/5 average quality
  • Cinnamon: 4 documented substitutes, 3/5 average quality
  • Turmeric: 4 documented substitutes, 2.5/5 average quality
  • Chili Powder: 4 documented substitutes, 4/5 average quality
  • Cayenne Pepper: 4 documented substitutes, 3.5/5 average quality
  • Pecans: 4 documented substitutes, 4/5 average quality
  • Almonds: 4 documented substitutes, 3.5/5 average quality
  • Cashews: 4 documented substitutes, 3.5/5 average quality
  • Tahini: 4 documented substitutes, 3.75/5 average quality
  • Chia Seeds: 4 documented substitutes, 3.75/5 average quality
  • Soy Sauce: 4 documented substitutes, 3.75/5 average quality
  • Worcestershire Sauce: 4 documented substitutes, 3.5/5 average quality
  • Hot Sauce: 4 documented substitutes, 3.5/5 average quality
  • Tamari: 4 documented substitutes, 3.5/5 average quality
  • Chicken Breast: 4 documented substitutes, 4/5 average quality
  • Ground Beef: 4 documented substitutes, 4.25/5 average quality
  • Lentils: 4 documented substitutes, 3.75/5 average quality
  • Chickpeas: 4 documented substitutes, 3.5/5 average quality
  • White Rice: 4 documented substitutes, 3.5/5 average quality
  • Brown Rice: 4 documented substitutes, 4/5 average quality
  • Breadcrumbs: 4 documented substitutes, 4/5 average quality
  • Fresh Cilantro: 4 documented substitutes, 3/5 average quality
  • Aquafaba: 4 documented substitutes, 3.25/5 average quality
  • Gelatin: 4 documented substitutes, 3.25/5 average quality
  • Orange Juice: 4 documented substitutes, 3/5 average quality
  • Fresh Ginger: 4 documented substitutes, 3.75/5 average quality
  • Pine Nuts: 4 documented substitutes, 3.5/5 average quality
  • Dijon Mustard: 4 documented substitutes, 3/5 average quality
  • Coconut Milk: 4 documented substitutes, 3.25/5 average quality
  • Black Beans: 4 documented substitutes, 3.75/5 average quality
  • Basmati Rice: 4 documented substitutes, 3.5/5 average quality
  • Farro: 4 documented substitutes, 3.5/5 average quality
  • Couscous: 4 documented substitutes, 3.75/5 average quality
  • Half-and-Half: 3 documented substitutes, 4/5 average quality
  • Evaporated Milk: 3 documented substitutes, 4/5 average quality
  • Sweetened Condensed Milk: 3 documented substitutes, 4.33/5 average quality
  • Parmesan Cheese: 3 documented substitutes, 4/5 average quality
  • Mozzarella: 3 documented substitutes, 3.67/5 average quality
  • Egg White: 3 documented substitutes, 3.33/5 average quality
  • Egg Yolk: 3 documented substitutes, 3/5 average quality
  • Cake Flour: 3 documented substitutes, 4/5 average quality
  • Pastry Flour: 3 documented substitutes, 4/5 average quality
  • Whole Wheat Flour: 3 documented substitutes, 3.67/5 average quality
  • Rice Flour: 3 documented substitutes, 3.33/5 average quality
  • Tapioca Starch: 3 documented substitutes, 4.33/5 average quality
  • Arrowroot: 3 documented substitutes, 4.33/5 average quality
  • Vegetable Oil: 3 documented substitutes, 4.67/5 average quality
  • Olive Oil: 3 documented substitutes, 4/5 average quality
  • Lard: 3 documented substitutes, 4/5 average quality
  • Avocado Oil: 3 documented substitutes, 4.33/5 average quality
  • Granulated Sugar: 3 documented substitutes, 3.67/5 average quality
  • Brown Sugar: 3 documented substitutes, 4/5 average quality
  • Agave Syrup: 3 documented substitutes, 4/5 average quality
  • Active Dry Yeast: 3 documented substitutes, 4.33/5 average quality
  • Instant Yeast: 3 documented substitutes, 2.67/5 average quality
  • Lemon Juice: 3 documented substitutes, 4/5 average quality
  • Rice Vinegar: 3 documented substitutes, 4/5 average quality
  • Red Wine: 3 documented substitutes, 3.67/5 average quality
  • White Wine: 3 documented substitutes, 3/5 average quality
  • Paprika: 3 documented substitutes, 3/5 average quality
  • Nutmeg: 3 documented substitutes, 3.67/5 average quality
  • Onion Powder: 3 documented substitutes, 4.33/5 average quality
  • Walnuts: 3 documented substitutes, 4/5 average quality
  • Peanut Butter: 3 documented substitutes, 4.33/5 average quality
  • Flaxseed: 3 documented substitutes, 3.67/5 average quality
  • Sunflower Seeds: 3 documented substitutes, 3.67/5 average quality
  • Fish Sauce: 3 documented substitutes, 3.33/5 average quality
  • Miso Paste: 3 documented substitutes, 2.67/5 average quality
  • Coconut Aminos: 3 documented substitutes, 3/5 average quality
  • Firm Tofu: 3 documented substitutes, 3.33/5 average quality
  • Tempeh: 3 documented substitutes, 3.67/5 average quality
  • Quinoa: 3 documented substitutes, 3.67/5 average quality
  • Fresh Parsley: 3 documented substitutes, 3.33/5 average quality
  • Fresh Dill: 3 documented substitutes, 3.33/5 average quality
  • Fresh Mint: 3 documented substitutes, 3/5 average quality
  • Milk Powder: 3 documented substitutes, 4.33/5 average quality
  • Kefir: 3 documented substitutes, 4.33/5 average quality
  • Mascarpone: 3 documented substitutes, 3.33/5 average quality
  • Arrowroot Powder: 3 documented substitutes, 4.33/5 average quality
  • Agar-Agar: 3 documented substitutes, 3/5 average quality
  • Pectin: 3 documented substitutes, 2.67/5 average quality
  • Ground Ginger: 3 documented substitutes, 2.67/5 average quality
  • Ground Flaxseed: 3 documented substitutes, 3.67/5 average quality
  • Hoisin Sauce: 3 documented substitutes, 3/5 average quality
  • Fresh Oregano: 3 documented substitutes, 3.67/5 average quality
  • Fresh Sage: 3 documented substitutes, 3/5 average quality
  • Chives: 3 documented substitutes, 3.67/5 average quality
  • Shortening: 2 documented substitutes, 4.5/5 average quality
  • Cumin: 2 documented substitutes, 2.5/5 average quality
  • Garlic Powder: 2 documented substitutes, 4/5 average quality
  • Oyster Sauce: 2 documented substitutes, 3.5/5 average quality
  • Tomato Paste: 2 documented substitutes, 3/5 average quality
  • Rolled Oats: 2 documented substitutes, 3.5/5 average quality
  • Panko: 2 documented substitutes, 3.5/5 average quality
  • Fresh Basil: 2 documented substitutes, 3/5 average quality
  • Fresh Thyme: 2 documented substitutes, 3.5/5 average quality
  • Fresh Rosemary: 2 documented substitutes, 3.5/5 average quality
  • Fresh Chives: 2 documented substitutes, 4/5 average quality

How diet-friendly are the swaps?

Share of all 486 documented substitutions that fit each major dietary need.

Vegan
81%
Gluten-free
81%
Dairy-free
10%
Nut-free
5%

Source: PlainSubstitute database. A tag means a substitute can fit a diet, always check the product label for allergens.

Swap by ingredient family

🍷 Alcohol & Extracts 6 ingredients 🥛 Dairy 16 ingredients 🥚 Eggs 4 ingredients 🌾 Flour & Starches 10 ingredients 🌿 Fresh Herbs 11 ingredients 🍚 Grains & Pasta 10 ingredients 🧁 Leavening Agents 5 ingredients 🥜 Nuts & Seeds 11 ingredients 🫒 Oils & Fats 7 ingredients 🥩 Proteins 7 ingredients 🫙 Sauces & Condiments 13 ingredients 🌶️ Spices & Seasonings 12 ingredients 🍯 Sweeteners 10 ingredients 🧊 Thickeners 6 ingredients 🍋 Vinegars & Acids 7 ingredients

Find substitutes by diet

Filter the whole database to the swaps that fit how you eat.

🌱 Vegan 🥛 Dairy-Free 🌾 Gluten-Free 🥚 Egg-Free 🥜 Nut-Free

Most-substituted ingredients

Ingredients with the deepest bench of documented swaps, ranked by tested substitute count.

All-Purpose Flour 8 substitutes Buttermilk 8 substitutes Whole Egg 8 substitutes Butter 7 substitutes Cream Cheese 5 substitutes Heavy Cream 5 substitutes Maple Syrup 5 substitutes Mayonnaise 5 substitutes Pasta (wheat) 5 substitutes Ricotta 5 substitutes Whole Milk 5 substitutes Almond Flour 4 substitutes Almonds 4 substitutes Apple Cider Vinegar 4 substitutes Applesauce 4 substitutes Aquafaba 4 substitutes Baking Powder 4 substitutes Baking Soda 4 substitutes Balsamic Vinegar 4 substitutes Basmati Rice 4 substitutes Beer 4 substitutes Black Beans 4 substitutes Black Pepper 4 substitutes Bourbon 4 substitutes Bread Flour 4 substitutes Breadcrumbs 4 substitutes Brown Rice 4 substitutes Cashews 4 substitutes Cayenne Pepper 4 substitutes Chia Seeds 4 substitutes Chicken Breast 4 substitutes Chickpeas 4 substitutes Chili Powder 4 substitutes Cinnamon 4 substitutes Coconut Flour 4 substitutes Coconut Milk 4 substitutes Coconut Oil 4 substitutes Coconut Sugar 4 substitutes Corn Syrup 4 substitutes Cornstarch 4 substitutes Couscous 4 substitutes Cream of Tartar 4 substitutes Dijon Mustard 4 substitutes Farro 4 substitutes Fresh Cilantro 4 substitutes Fresh Ginger 4 substitutes Gelatin 4 substitutes Ground Beef 4 substitutes

Browse all 135 ingredients by category →

Substitution guides

View all guides →

Popular: substitution ratios · baking swaps · highest-quality substitutes · the finder

Allergy-Safe Substitutes: Cooking for Every Dietary Need

How to substitute for the top 9 food allergens — dairy, eggs, wheat, soy, peanuts, tree nuts, fish, shellfish, and sesame — without sacrificing quality.

Read guide →

Complete Guide to Egg Substitutes in Baking

Everything you need to know about replacing eggs in baked goods, with exact ratios and context.

Read guide →

Complete Guide to Sugar Substitutes

Honey, maple syrup, coconut sugar, stevia — how each sweetener performs in baking and cooking.

Read guide →

Cooking Substitution Basics: The Essential Rules

The fundamental principles behind ingredient substitution in cooking. Learn what to consider before swapping any ingredient.

Read guide →

Cooking Without Wine: Best Non-Alcoholic Substitutes

What to use when a recipe calls for red wine, white wine, or other spirits.

Read guide →

Dairy-Free Cooking: Every Substitute You Need

A complete guide to replacing butter, milk, cream, cheese, and all dairy in both baking and cooking.

Read guide →

How to use PlainSubstitute

486+ documented pairings across 135 ingredients, three next steps that use the real registry.

  • Search any of 135 bases in the finder to see every tested swap with ratio, context, and quality score. Substitution Finder
  • Compare ingredients by documented substitute count, quality, or diet-tagged options. Open rankings
  • Read how ratios, quality scores, and corpus ranks are derived before you cite a number. Methodology

Ratios are guidelines grounded in culinary practice; results vary with recipe and technique. Not medical advice.

Frequently Asked Questions

What is PlainSubstitute?

PlainSubstitute is a free database of tested cooking ingredient substitutions. Whether you are out of an ingredient, cooking around a dietary restriction, or just experimenting, you get exact ratios, recipe context, and a quality score for hundreds of substitutions.

How are the substitutions rated?

Each substitute carries a 1–5 quality score for how closely it reproduces the original in its recommended context, along with the exact ratio and any dietary tags. Ratings and ratios are compiled from established culinary references and food-science literature.

Can I filter by dietary preference?

Yes. Browse the diet pages to find vegan, dairy-free, gluten-free, egg-free, nut-free, paleo, keto, and soy-free substitutions, or filter within any ingredient page.

Do substitutions always work perfectly?

Results vary by recipe. A 5-star substitute works virtually identically in its listed contexts; lower scores flag trade-offs in flavour or texture. We note when a swap changes texture, flavour, or appearance.

Behind the swaps

How PlainSubstitute works, and why you can trust these numbers

Who this kitchen reference serves

PlainSubstitute is a plain-language cooking reference for ingredient substitutions. We document tested swap ratios, recipe contexts, quality scores, and dietary tags for common ingredients so home cooks and professionals can answer “what can I use instead?” without guessing.

How a swap earns its place

  1. Source. Compile substitution ratios from established culinary references, food-science literature on ingredient functionality, and documented professional kitchen practice.
  2. Verify. Each substitute carries a quality score, ratio, context note, and dietary tags derived from the same reference stack - never invented ratios or medical advice.
  3. Publish. Release per-ingredient pages with peer RankMaps, category inventory ranks, and a downloadable registry extract so readers can audit counts against our methodology.

No paid placements, and how to flag a bad ratio

PlainSubstitute is independent and accepts no payment or promoted placement from manufacturers. Found an error? Report a correction, we review every report against our reference material. See our methodology for source attribution, ratio derivation, and refresh cadence.

Cooks also ask

What is PlainSubstitute?

PlainSubstitute is a free database of tested cooking ingredient substitutions. Whether you are out of an ingredient, cooking around a dietary restriction, or just experimenting, you get exact ratios, recipe context, and a quality score for hundreds of substitutions.

How are the substitutions rated?

Each substitute carries a 1–5 quality score for how closely it reproduces the original in its recommended context, along with the exact ratio and any dietary tags. Ratings and ratios are compiled from established culinary references and food-science literature.

Can I filter by dietary preference?

Yes. Browse the diet pages to find vegan, dairy-free, gluten-free, egg-free, nut-free, paleo, keto, and soy-free substitutions, or filter within any ingredient page.

Do substitutions always work perfectly?

Results vary by recipe. A 5-star substitute works virtually identically in its listed contexts; lower scores flag trade-offs in flavour or texture. We note when a swap changes texture, flavour, or appearance.

According to PlainSubstitute's curated culinary and food-science substitution corpus (last reviewed September 2026), covering 135 base ingredients with 486+ documented substitute pairings, with USDA FoodData Central and FDA allergen labeling as adjacent public references for nutrition composition and major-allergen caveats - not as the ratio sources, no number is typed in by an editor. Ratios and quality scores are compiled culinary practice (see /methodology). USDA/FDA links are adjacent public references for nutrition and allergen labeling. See our editorial standards & corrections policy, the methodology behind these numbers, the data & editorial changelog, or report a data error. Data current as of September 2026. Primary sources: USDA FoodData Central, FDA Food Allergies & Labeling, Registry statistics (CSV) and Methodology.