May/June 2005

May / June

2005
Filter +
How to Substitute Herbs
You can substitute dry herbs for fresh herbs in many recipes, but should you?
Published: May 2005
How to Substitute Sugars and Other Sweeteners
If you have to do it, do it well. Here are some tips for sweet substitutions.
Published: May 2005
How to Substitute Leaveners
Substituting leaveners is a tricky task. Here are some tips for doing it well.
Published: May 2005
How to Substitute Flours
How to Substitute Flours
Find yourself in a jam? Here are some tips for substituting flours.
Published: May 2005
How to Substitute Dairy Products
How to Substitute Dairy Products
How do you substitute for whole milk? Is there a suitable substitute for heavy c…
Published: May 2005
How to Substitute Chocolates
How to Substitute Chocolates
Chocolate is a finicky ingredient, so it's always best to use the type called fo…
Published: May 2005
How to Substitute Salt
Salt is an integral ingredient. Use our tips when you need a substitution.
Published: May 2005
How to Substitute for Wine
Need wine for a recipe but don't have any on hand? Use these substitutions.
Published: May 2005

Get America's best cooking magazine.

copy-book-cover

It’s the best because we test more rigorously than any other cooking magazine on the market. Learn from our kitchen tips and discoveries, no-nonsense and unbiased product reviews, and reader-submitted cooking hacks when you subscribe to Cook’s Illustrated for $24.95 for a year.

Subscribe today and receive a FREE gift.

America's Test Kitchen Best Ever Recipes Special Collector's Edition ($9.95 retail value)

Free Gift
Full Name
Address 1
Address 2
City
State
Zip Code

Your paid subscription will include all the benefits of Cook's Illustrated Automatic Renewal Program. Click here for details. Offer valid in U.S. only. Canadian and International Subscriptions