Out of it? Swap it.
You don't need a second trip to the store. These are the stand-ins we reach for when the recipe calls for something that isn't in the cupboard — measured, so they actually work.
No buttermilk
Stir 1 tbsp lemon juice or vinegar into 1 cup milk. Wait 5 minutes until it curdles, then use it straight across.
Baking without eggs
In cakes and quick breads, 1 egg = 1/4 cup mashed banana or 3 tbsp whipped aquafaba — the liquid from a can of chickpeas.
Fresh herbs to dried
Dried is stronger — use 1/3 the amount. 1 tbsp fresh = 1 tsp dried. Add dried early, fresh at the very end.
No self-rising flour
Make your own: 1 cup all-purpose + 1 1/2 tsp baking powder + 1/4 tsp salt. Whisk before you measure.
Out of brown sugar
1 cup white sugar + 1 tbsp molasses, forked together until it clumps. Two tablespoons if you want it dark.
No sour cream
Plain whole-milk yogurt goes cup for cup in dips, dressings, and most batters. Skip it in a cooked frosting.
Thickening a sauce
1 tbsp cornstarch = 2 tbsp flour. Stir the cornstarch into cold water first so it doesn't clump when it hits the pot.
No breadcrumbs
Pulse any stale bread in a blender, or use crushed crackers, pretzels, or rolled oats. Toast them for more crunch.
Cooking without wine
For a braise or pan sauce, use equal stock plus a splash of vinegar. You want the acid, not the alcohol.
No fresh garlic
1 clove is about 1/8 tsp garlic powder. Fresh is better, but powder folded into a sauce will carry you.
No heavy cream
For cooking (not whipping): 3/4 cup milk + 1/4 cup melted butter, whisked. Rich enough for a soup or a sauce.
Out of a lemon
In cooking, 1/2 tsp white vinegar stands in for about 1 tbsp lemon juice. It's the brightness you're after.