Even the most organized cooks have found themselves searching the kitchen for an ingredient only to find they’ve run out. When you’re missing an ingredient you need for a fast meal, use the following list for a quick substitution:

1 teaspoon baking powder = 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar 1/2 cup bread crumbs = 2 slices crumpled bread
1 cup broth = 1 bouillon cube in 1 cup boiling water 1 cup buttermilk = 1 cup milk minus 1 tablespoon replaced with 1 tablespoon vinegar or lemon juice
3/4 cup ketchup = 1/2 cup tomato sauce mixed with 2 tablespoons brown sugar, 1/2 tablespoon cider vinegar, and 1/8 teaspoon cinnamon 1/2 cup chocolate chips = 3-ounce bar of semisweet chocolate, finely chopped
1 2/3 ounces chocolate, semisweet = 1 ounce unsweetened chocolate plus 4 teaspoons sugar 1 ounce chocolate, unsweetened = 3 tablespoons cocoa plus 1 tablespoon shortening
1 cup corn syrup = 1 cup sugar plus 1/4 cup water 1 tablespoon cornstarch = 2 tablespoons flour
1 whole egg = 3 tablespoons beaten egg or 1/4 cup egg substitute 1 cup flour for baking, sifted = 1 cup plus 2 tablespoons cake flour
1 tablespoon flour for thickening = 1 1/2 teaspoons cornstarch, arrowroot, or potato starch 1 cup flour, cake = 1 cup all-purpose flour minus 2 tablespoons
1 cup flour, self-rising = 1 cup minus 2 teaspoons all-purpose flour, plus 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt 3-ounce package, prepared gelatin, flavored = 1 envelope plain gelatin plus 2 cups liquid flavoring, such as fruit juice
1/8 teaspoon ginger, powdered = 1/2 teaspoon grated, raw gingerroot 1 cup half-and-half = 7/8 cup milk plus 2 tablespoons butter
1 cup heavy cream = 3/4 cup milk plus 1/3 cup butter. Note: Don’t use this mixture for whipping. It’s fine for sauces or custards. 1 tablespoon minced, fresh herbs = 1 teaspoon crushed, dried herb
1 cup honey = 1 1/4 cups sugar plus 1/4 cup liquid 1 teaspoon lemon juice = 1/2 teaspoon vinegar
1 teaspoon grated lemon zest = 1/2 teaspoon lemon extract 1 teaspoon dry mustard = 1 tablespoon prepared mustard
1 medium whole orange = 1/2 cup juice 1 cup shortening, for baking = 1 cup plus 2 tablespoons butter
1 cup sour cream = 3/4 cup sour milk plus 1/3 cup butter whipped together 1 cup shrimp, cooked = 3/4 pound raw in shell shrimp or 7-ounce package frozen
3 medium whole tomatoes = 1 can (14 1/2 ounces) tomatoes 1 cup tomato juice = 1/2 cup tomato sauce plus 1/2 cup water