I made the mistake of thinking I had more onions than I did (those orange bags filled with old onion skins look fuller than they are), and now I don't have any
I've found a source of powdered carob. I've read that it is a substitute for cocoa, and I was wondering how this works out practically. Is it a one-to-one subst
I adore Japanese cooking, but when cooking for vegetarians, I don't want to use dashi (bonito) stock. However, if I just omit it, the result doesn't taste authe
I need to bake a cake without fructose, so all forms of granulated sugar and most syrups (including honey, agave & maple syrup) are out. I've heard of granu
Are there any herbs similar to or anything i can substitute marjoram with?
I am making Ham and Split Pea Soup, however I only have whole dried peas. Will the shell on the whole pea make the soup more difficult to digest? Will the shell
When replacing a fresh or leaf herb in a recipe with the dried or powdered kind, what is the ratio I should normally use for the substitution? E.g. if the reci
A chocolate cookie recipe I'm looking at calls for melting down a cup of bittersweet chocolate chips. However, I happen to have a brick of completely unsweetene
A few days ago I made a batch of profiteroles and éclairs, with a minor twist: For half the profiteroles, instead of chantilly cream I used a whipped ga
I have a large batch of corn bread that's about to go bad, a situation I'd like to salvage by turning it into corn bread pudding. Unfortunately, all of the reci
I saw the question about UK, but I don't think I can find treacle of any kind in Germany. I am looking for a substitute which will keep the physical qualities
I used to enjoy coffee yoghurts and eat them often... However, where I'm currently living coffee-flavored yoghurts are unavailable. I've tried to sort of make m
Do any of you know if splenda caramelizes and melts like regular sugar? My parents are doing a low-carb, low-sugar diet and I'd love to surprise them with some
I'm looking for a source of the umami flavour to add to various dishes. However, since I became vegetarian I can't think of a good source for the flavour. I us
In Israel, there are some low-sodium salt substitute, which brag to have "60% less sodium than regular salt". I suspect that there's a catch. I strongly suspec
I have been allergic to chicken my entire life, and I am looking for a chicken substitute for a variety of recipes. Of course I've heard the old saying that "e
I recently became addicted to the taste of fried bell peppers (green specifically because that's what's cheapest) as an ingredient in meat dishes. However, in m
If a recipe calls for tamari, can I use plain soy sauce instead? If using one for the other, what effect would it have on a recipe?
Just a moment ago, I was making muffins. The recipe calls for 125ml oil. As a footnote, it says that you can replace the oil with 125g butter. Can you do so in
What could be used as a replacer for the egg in Yorkshire puddings, having tried before nothing quite seems to work properly :(