Allspice: For each teaspoon, use ½ teaspoon cinnamon, ¼ teaspoon ginger, and ¼ teaspoon cloves.

Baking powder: For each teaspoon, use ½ teaspoon cream of tartar and ¼ teaspoon baking soda.

Beer: For each cup, use 1 cup chicken broth.

Brandy: For each ¼ cup, use 1 teaspoon imitation brandy extract plus enough water to make ¼ cup.

Brown sugar: For each cup, use 1 cup granulated sugar plus ¼ cup molasses (decrease amount of liquid in recipe by ¼ cup).

Butter (salted): For each cup, use 1 cup margarine.

Butter (unsalted): For each cup, use 1 cup shortening.

Buttermilk: For each cup, place 1 tablespoon lemon juice or vinegar in the bottom of a measuring cup and fill with milk. Let stand 5 minutes.

Cardamom: Use an equal amount of ginger.

Cheddar cheese: For each cup, use 1 cup Colby Cheddar or Monterey Jack cheese.

Chocolate (semisweet): For each ounce, use 1 ounce unsweetened chocolate plus 4 teaspoons sugar.

Chocolate (unsweetened): For each ounce, use 3 tablespoons unsweetened cocoa and 1 tablespoon melted butter.

Cinnamon: Use ½ the amount of nutmeg.

Cloves: Use double the amount of cinnamon and a little cayenne pepper.

Cocoa: For each ¼ cup, use 1 ounce unsweetened chocolate.

Corn syrup: For each cup, use 1 cup granulated sugar and ¼ cup water; bring to a boil and boil 1 minute. Set aside.

Cream (half and half): For each cup, use 1 tablespoon vegetable oil or melted butter and enough whole milk to make a cup.

Cream (heavy): For each cup, use ¾ cup milk and ⅓ cup butter.

Cream (light): For each cup, use ¾ cup milk and 3 tablespoons butter.

Cream (whipped): For each cup, use 1 cup frozen whipped topping, thawed.

Cream cheese: For each cup, use 1 cup pureéd cottage cheese.

Cream of tartar: For each teaspoon, use 2 teaspoons lemon juice.

Egg: For each egg, use 2 egg whites or 2 egg yolks or ¼ cup egg substitute.

Evaporated milk: For each cup, use 1 cup light cream.

Gelatin: For each tablespoon, use 2 teaspoons agar.

Ginger: Use an equal amount of cinnamon and a pinch of cayenne pepper.

Granulated sugar: For each cup, use 1 cup brown sugar.

Honey: For each cup, use 1 ¼ cups granulated sugar and ¼ cup water.

Lemon juice: For each teaspoon, use ½ teaspoon vinegar.

Lemon zest: For each teaspoon, use ½ teaspoon lemon extract.

Lime juice: For each teaspoon, use 1 teaspoon vinegar.

Lime zest: For each teaspoon, use 1 teaspoon lemon zest.

Margarine: For each cup, use 1 cup shortening and ½ teaspoon salt.

Mayonnaise: For each cup, use 1 cup sour cream or plain yogurt.

Milk (whole): For each cup, use 1 cup soy milk or rice milk.

Molasses: For each cup, use ½ cup honey, ½ cup brown sugar, and ¼ cup water.

Nutmeg: Use ½ the amount of cinnamon and ¼ amount of ginger.

Orange juice: For each tablespoon, use 1 tablespoon lemon or lime juice.

Orange zest: For each tablespoon, use 1 teaspoon lemon juice.

Parmesan cheese: For each ½ cup, use ½ cup Asiago or Romano cheese.

Pepperoni: For each ounce, use 1 ounce salami.

Pumpkin pie spice: For each teaspoon, mix ½ teaspoon cinnamon, ¼ teaspoon ginger, 1/8 teaspoon cloves, and 1/8 teaspoon grated nutmeg.

Raisins: For each cup, use 1 cup dried cranberries.

Ricotta cheese: For each cup, use 1 cup dry cottage cheese.

Rum: For each tablespoon, use ½ teaspoon rum extract plus enough water to make 1 tablespoon.

Semisweet chocolate chips: For each cup, use 1 cup chocolate candies.

Shortening: For each cup, use 1 cup butter.

Sour cream: For each cup, use 1 cup plain yogurt.

Sweetened condensed milk: For each 14-ounce can, use ¾ cup granulated sugar, ½ cup water, and 1/8 cup dry powdered milk; boil and cook, stirring frequently, until thickened, about 20 minutes.

Vegetable oil: For each cup, use 1 cup applesauce.

Vinegar: For each teaspoon, use 1 teaspoon lemon or lime juice.

Wine: For each cup, use 1 cup chicken broth.

Yogurt: For each cup, use 1 cup sour cream.