The Cook’s Thesaurus

Although it has been online for years, I only recently discovered this incredibly handy resource. Use this simple website to find substitutes for cooking ingredients. Say a recipe calls for buckwheat flour, which you most likely don’t have on hand. What do you use? Type in the term and presto: The links take you to an entry which will suggest alternatives. I also find the site helpful in quickly introducing myself to new ingredients. While not exhaustive, it lists about 90% of the ingredients you’ll probably encounter, including many exotics, usually with a helpful photo and a short summary of its origin. This thesaurus of ingredients is fast, simple, and just right.

-- KK  

Sample Excerpts:

Pigeon Pea = goongoo pea = gunga pea = gungo pea = congo pea = congo bean = no-eyed peas = gandules Shopping hints: These are usually sold dried, but fresh, frozen, and canned peas also are available. They have a strong flavor, and they’re popular in the South and in the Caribbean. Substitutes: yellow-eyed peas OR black-eyed peas

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Jocoque = labin Notes: This is a Mexican product that’s halfway between buttermilk and sour cream. Substitutes: salted buttermilk OR sour cream OR yogurt OR crema