Substituting Spices

When substituting spices, start with half the amount the recipe calls for (unless directed otherwise) and add to suit your taste:

Allspice, ground = ground cinnamon, nutmeg or cloves

Chili powder = dash of bottled hot pepper sauce plus equal measures of ground oregano and cumin

Cloves, ground = ground allspice, cinnamon or nutmeg

Cumin, ground = chili powder

Mustard, dry, 1 teaspoon = 1 tablespoon yellow mustard

Paprika = cayenne pepper (just a dash...it's hotter than paprika!)

Cayenne pepper, ground, 1/8 teaspoon = 2 to 3 drops bottled hot pepper sauce

Easy Seasonings

Make your own tasty blends/seasonings...it's easier than you think:

Apple pie spice, 1 teaspoon = 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground allspice and a dash of ground ginger

Cajun seasoning, 1 tablespoon = 1/2 teaspoon white pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon ground red pepper, 1/2 teaspoon paprika and 1/2 teaspoon ground black pepper

Fresh snipped herbs, 1 tablespoon = 1/2 to 1 teaspoon dried herbs

Poultry seasoning, 1 teaspoon = 3/4 teaspoon dried sage and 1/4 teaspoon dried thyme

Pumpkin pie spice, 1 teaspoon = 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground nutmeg

Perfect Weights and Measures

Keep these charts handy for easy conversions.

DRY:
3 teaspoons = 1 tablespoon
4 tablespoons = 1/4 cup
5-1/3 tablespoons = 1/3 cup
8 tablespoons = 1/2 cup
10-2/3 tablespoons = 2/3 cup
12 tablespoons = 3/4 cup
16 tablespoons = 1 cup

LIQUID:
1 tablespoon = 1/2 fluid ounce
1 cup = 1/2 pint = 8 fluid ounces
2 cups = 1 pint = 16 fluid ounces
2 pints (4 cups) = 1 quart = 32 fluid ounces
4 quarts (16 cups) = 1 gallon = 128 fluid ounces

Emergency Substitutes

Missing an ingredient? Before you make a mad dash to the supermarket, check this handy conversion chart.

Emergency Substitutes:
Baking powder (1 teaspoon) = 1/2 teaspoon cream of tarter plus 1/4 teaspoon baking soda

Balsamic vinegar (1 tablespoon) = 1 tablespoon cider vinegar or red wine plus 1/2 teaspoon sugar

Buttermilk (1 cup) = 1 tablespoon lemon juice or vinegar plus enough milk to equal 1 cup (let stand 5 minutes before using) or 1 cup plain yogurt

Flour, self-rising (1 cup) = 1 cup all-purpose flour plus 1 teaspoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda

Half-and-half or light cream (1 cup) = 1 tablespoon melted butter or margarine plus enough whole milk to make 1 cup

Onion, chopped (1/2 cup) = 2 tablespoons dried minced onion or 1/2 teaspoon onion powder

Tomato sauce (2 cups) = 3/4 cup tomato paste plus 1 cup water