▪ 1 teaspoon star anise

▪ ½ teaspoon ground cinnamon, plus ½ teaspoon     ground cloves

▪ ½ teaspoon ground cinnamon, plus ¼ teaspoon ground nutmeg, plus 1/8 teaspoon ground allspice, plus 1/8 teaspoon ground cardamom, ginger, or cloves

▪ 2¼ teaspoons cornstarch, potato starch, or rice starch

▪ ½ to 2 tablespoons all-purpose flour (to thicken)

▪ ¼ cup Cognac

▪ ¼ cup brandy

▪ ¼ teaspoon baking soda, plus ½ teaspoon cream of tartar

▪ 1½ teaspoons single-action baking powder

▪ ¼ teaspoon baking soda, plus ½ cup buttermilk, sour milk, or yogurt to replace ½ cup non-acidic liquid in the recipe.

▪ 4 teaspoons double-acting baking powder (and replace acidic liquid in recipe with non-acidic liquid)

▪ ¼ cup Scotch

▪ ¼ cup Rye Whiskey

▪ ¼ cup Cognac

▪ ¼ cup Cognac

▪ ¼ cup Bourbon

▪ ¼ cup Scotch Whiskey

▪ ¼ cup Dark Rum

▪ 1-1/3 cup fresh bread crumbs

▪ ¾ cup plain cracker crumbs

▪ ¾ cup matzoh meal

▪ ¾ cup crushed cornflake cereal

▪ 2/3 cup all-purpose flour

▪ 1 tablespoon vinegar, plus enough milk to make 1 cup (let stand 5 minutes.)

▪ 2 tablespoons lemon juice, plus enough milk to make 1 cup (let stand 5 minutes.)

▪ 1 cup milk, plus 1½ teaspoons cream of tartar

▪ 1 cup plain yogurt

▪ 1 cup sour cream

▪ 1 cup mild-flavored soy milk, plus 1 tablespoon vinegar or lemon juice

▪ 1 cup salted butter (decrease the salt in the recipe by ½ teaspoon.)

▪ 1 cup vegetable shortening

▪ 1 cup margarine

▪ 1 cup lard

▪ ¾ teaspoon ground cinnamon, plus ¼ teaspoon freshly grated lemon zest

▪ 1 teaspoon ground cinnamon

▪ ½ ounce unsweetened chocolate, plus 1 tablespoon granulated sugar

▪ 1½ tablespoons cocoa powder, plus ½ tablespoon unsalted butter, plus 1 teaspoon granulated sugar

▪ 1 ounce unsweetened chocolate, plus 1½ tablespoons granulated sugar

▪ 1 ounce bittersweet chocolate

▪ 1½ tablespoons cocoa powder, plus ½ tablespoon butter, plus ½ tablespoon granulated sugar

▪ ½ cup plus 1 tablespoon unsweetened cocoa, plus 7 tablespoons granulated sugar, plus 3 tablespoons unsalted butter

▪ 1 ounce bittersweet or semisweet chocolate, plus 1 tablespoon granulated sugar

▪ 1 ounce sweet dark chocolate

▪ 1 ounce white chocolate

▪ 1 ounce bittersweet or semisweet chocolate, plus ½ table granulated sugar

▪ 1 ounce milk chocolate

▪ 1 ounce white chocolate

▪ 3 tablespoons unsweetened cocoa, plus 1 tablespoon melted unsalted butter

▪ 1-2/3 ounce bittersweet or semisweet chocolate (and reduce sugar in recipe by 4 tablespoons.)

▪ 3 tablespoons carob powder plus 2 tablespoons water or milk

▪ 1 ounce milk chocolate

▪ 1 teaspoon ground cassia

▪ 3 tablespoons natural cocoa powder, plus 1/8 teaspoon baking soda

▪ 1 ounce unsweetened chocolate, plus 1/8 teaspoon baking soda (and reduce the fat in the recipe by 1 tablespoon.)

▪ 3 tablespoons carob powder

▪  tablespoons Dutch-processed cocoa, plus 1/8 teaspoon cream of tartar or lemon juice or vinegar

▪ 1 ounce unsweetened chocolate (and reduce the fat in the recipe by 1 tablespoon.)

▪ 3 tablespoons carob powder

▪ 1 cup dried flaked coconut

▪ ¾ cup dried shredded coconut

▪ 1¼ cups freshly grated coconut

▪ 1¼ cups dried flaked coconut

▪ 1 cup canned coconut milk (not low-fat)

▪ 3 tablespoons canned cream of coconut, plus enough water or milk to make 1 cup

▪ 3 to 5 tablespoons grated creamed coconut dissolved in enough whole milk to make 1 cup.

▪ ¼ cup coconut cream powder, plus 1 cup water or milk

▪ 1 cup canned coconut cream

▪ 1 cup canned coconut milk (not low fat)

▪ 1 cup heavy cream, plus ½ cup coconut cream powder

▪ ¼ to 1/3 cup grated creamed coconut dissolved in enough heavy cream to make 1 cup

▪ 2 tablespoons instant espresso powder dissolved in 3 tablespoons hot water

▪ ¼ cup Armagnac

▪ ¼ cup Bourbon

▪ ¼ cup Scotch

▪ ¼ cup Rye Whiskey

▪ ¼ cup Dark Rum

▪ ½ cup regular milled cornmeal

▪ ½ cup corn grits

▪ ½ cup polenta

▪ ½ cup maize meal

▪ 2 tablespoons all-purpose flour

▪ 1 tablespoon potato starch

▪ 1 tablespoon rice starch

▪ 1½ tablespoons arrowroot

▪ 4 teaspoons instant tapioca

▪ 1 cup granulated sugar (and increase the amount of liquid in the recipe by ¼ cup or decrease the flour by ¼ cup.)

▪ 1 cup liquid glucose

▪ 1 cup dark corn syrup

▪ 1 cup light or dark brown sugar (and increase the amount of liquid in the recipe by ¼ cup or decrease the flour by ¼ cup.)

▪ 1 cup light corn syrup

▪ ¾ cup light corn syrup plus ¼ cup molasses, maple syrup, or dark honey

▪ ½ cup whole milk, plus ½ cup light cream

▪ ½ cup partly skimmed milk, plus ½ cup heavy cream

▪ 7/8 cup whole milk, plus 2 tablespoons unsalted butter, melted

▪ 1 cup evaporated milk

▪ 2/3 cup whole milk, plus 1/3 cup melted unsalted butter

▪ 7/8 cup milk, plus 3 tablespoons unsalted butter

▪ 1 cup plain yogurt

▪ ¾ cup buttermilk, plus 1/3 cup unsalted butter

▪ 1 cup crème fraiche

▪ ¾ cup whole milk, plus 1 tablespoon white vinegar, plus ¼ cup melted unsalted butter

▪ 1 cup mild-flavored soy milk

▪ ¼ teaspoon white vinegar

▪ 1 cup sour cream

▪ ½ cup sour cream, plus ½ cup heavy cream

▪ 1 cup mascarpone cheese

▪ 1 cup raisins

▪ 1 cup dried cranberries, blueberries, or cherries

▪ 1 cup other dried fruit, chopped in small pieces

▪ 2 large egg yolks plus 1 tablespoon water (in baked goods)

▪ 2 large egg yolks (in custards, sauces, puddings, and mousses)

▪ 3½ tablespoons frozen whole egg, thawed

▪ 3 to 4 tablespoons egg substitute

▪ 2½ tablespoons powdered whole egg, plus 2½ tablespoons water

▪ 2 tablespoons frozen egg whites, thawed

▪ 1 tablespoon powdered egg white, plus 2 tablespoons water

▪ 1 large whole egg

▪ 3½ teaspoons frozen egg yolks, thawed

▪ 2 tablespoons powdered egg yolk, plus 2 teaspoons water

▪ 1 cup plus 2 tablespoons cake flour (not self-rising)

▪ 1 cup self-rising flour (and omit salt and baking powder from the recipe.)

▪ 7/8 cup bread flour

▪ ½ cup cake flour, plus ½ cup whole wheat flour

▪ ½ cup whole wheat flour, plus ½ cup oat flour

▪ 2 tablespoons cornstarch

▪ 3 tablespoons instant tapioca

▪ 2½ tablespoons arrowroot

▪ 2 tablespoons potato flour

▪ 2 tablespoons rice flour

▪ 1 cup less 2 tablespoons white all-purpose flour

▪ 1 cup all-purpose or 1 cup cake flour, plus 1 teaspoon baking powder, plus ½ teaspoon salt

▪ 7/8 cup white flour, plus 2 tablespoons wheat germ

▪ 1 tablespoon fresh ginger root, finely chopped

▪ ¼ teaspoon ground ginger

▪ 1¼ cups granulated white or brown sugar, plus ¼ cup additional liquid added to the recipe, plus ½ teaspoon cream of tartar

▪ ¾ cup light molasses, plus ½ cup granulated sugar

▪ ¾ cup dark corn syrup, plus ½ cup granulated sugar

▪ ¾ cup maple syrup, plus ½ cup granulated sugar

▪ ¾ cup barley malt syrup, plus ½ cup granulated sugar (and increase dry ingredients by 3 tablespoons.)

▪ ¾ cup brown rice syrup, plus ½ cup granulated sugar (and increase dry ingredients by 3 tablespoons.)

▪ 2 tablespoons bottled lemon juice

▪ 1½ tablespoons freshly squeezed lime juice

▪ ¼ teaspoon cider vinegar

▪ 1 tablespoon freshly grated orange zest

▪ 1 tablespoon freshly grated lime zest

▪ 1 tablespoon finely chopped candied lemon peel

▪ 1 tablespoon finely chopped candied citron

▪ 1 tablespoon orange or lemon marmalade

▪ 1 tablespoon finely minced candied ginger

▪ 2½ tablespoons freshly squeezed lemon juice

▪ 3 tablespoons freshly squeezed orange juice

▪ 2 teaspoons freshly grated lemon zest

▪ 2 teaspoons freshly grated orange zest

▪ 2 teaspoons finely chopped candied citron

▪ 2 teaspoons finely minced candied ginger

▪ 1 teaspoon ground nutmeg

▪  1 teaspoon ground allspice

▪ 1 cup butter

▪ 1 cup solid vegetable shortening

▪ 1 cup maple syrup (and reduce the liquid in the recipe by ¼ cup)

▪ ¾ cup granulated sugar, plus 1 teaspoon pure maple extract

▪ ½ cup maple sugar (and increase the liquid in the recipe by ¼ cup)

▪ 1 cup honey

▪ 1 cup crème fraiche

▪ 1 cup skim (non-fat) milk, plus 2 tablespoons unsalted butter

▪ ¼ cup powdered whole milk, plus 7/8 cup water

▪ ¼ cup powdered skim milk, plus 7/8 cup water, plus 1 tablespoon unsalted butter

▪ ½ cup evaporated whole milk, plus ½ cup water

▪ 1 cup water, plus 2 tablespoons unsalted butter

▪ 1 cup mild-flavored soy or nut milk

▪ 1 cup fruit juice

▪ ¼ cup powdered skim milk, plus 7/8 cup water

▪ 1 cup light cream

▪ 1 cup heavy cream

▪ 1 cup dark honey

▪ 1 cup maple syrup

▪ ¾ cup dark brown sugar dissolved in ¼ cup liquid

▪ 1 cup dark corn syrup

▪ 1 cup brown rice syrup

▪ 1 cup reconstituted frozen concentrate orange juice

▪ 1 tablespoon freshly grated lemon zest

▪ 1 tablespoon freshly grated lime zest

▪ 1 tablespoon finely chopped candied orange peel

▪ 2 teaspoons orange marmalade

▪ 1 tablespoon candied ginger, finely minced

▪ 1 cup of another nut butter, such as almond or hazelnut

▪ ½ teaspoon ground cinnamon, plus ¼ teaspoon ground ginger, plus 1/8 teaspoon ground nutmeg, plus 1/8 teaspoon ground cloves or allspice

▪ 1 cup dried currants

▪ 1 cup dried blueberries, cranberries, or cherries

▪ 1 cup other dried fruit, chopped into small pieces

▪ 1 teaspoon ground anise seed

▪ 1 teaspoon ground fennel seed

▪ ½ cup plus 1 tablespoon granulated sugar

▪ 1 cup superfine sugar

▪ 1 cup firmly packed light brown sugar

▪ 1 cup raw sugar

▪ 1¾ cup confectioner’s sugar, sifted

▪ 1¼ cups molasses or maple syrup, plus ½ teaspoon baking soda (and decrease the liquid in the recipe by ¼ cup or increase the flour by ¼ cup.)

▪ ¾ cups honey, plus ½ teaspoon baking soda (and decrease the liquid in the recipe by ¼ cup or increase the flour by ¼ cup.)

▪ 1 cup maple sugar, plus ½ teaspoon baking soda

▪ 1 cup raw sugar

▪ 1 cup granulated white sugar

▪ 7/8 cup granulated sugar, plus ¼ cup molasses, maple syrup, dark corn syrup, or honey

▪ For light brown sugar, substitute ½ cup dark brown sugar, plus ½ cup granulated sugar

▪ 1 cup light or dark brown sugar

▪ 7/8 cup granulated white sugar, plus ¼ cup molasses

▪ 1 cup granulated white sugar processed in a food processor or grinder

▪ 1½ cups superfine sugar

▪ 1½ cups granulated sugar processed in a food processor or grinder

▪ 4 tablespoons pearl tapioca

▪ 3 tablespoons flour

▪ 1½ tablespoons cornstarch

▪ ½ Bourbon-Madagascar vanilla bean

▪ ½ Mexican vanilla bean

▪ ¼ Tahitian vanilla bean

▪ ½ to 1 teaspoon other extract, such as almond, peppermint, lemon, orange, etc.

▪ 1 Mexican vanilla bean

▪ ½ Tahitian vanilla bean

▪ 2 teaspoons pure vanilla extract

▪ 1 Bourbon-Madagascar vanilla bean

▪ ½ Tahitian vanilla bean

▪ 2 teaspoons pure vanilla extract

▪ 2 Bourbon-Madagascar vanilla beans

▪ 2 Mexican vanilla beans

▪ 4 teaspoons pure vanilla extract

▪ 1 cup butter

▪ 1 cup lard

▪ 1 cup margarine

▪ 1/3 cup lemon juice

▪ ¼ cup apple cider vinegar

▪ ¼ cup champagne vinegar

▪ ¼ cup malt vinegar

▪ 1 cup sour cream

▪ 1 cup buttermilk

▪ 1 cup crème fraiche