Substitutions That Actually Work and the Ones That Do Not
Some substitutions are forgiving. Some are not. The decision-making rule is simple: ask whether the ingredient is providing flavor, structure, or both. If it is providing flavor, you can usually find a peer that lands close. If it is providing structure, swapping it without thinking is how cakes turn into pancakes.
Greek yogurt for sour cream, white wine for dry vermouth, scallions for chives, and pecorino for parmesan all work in most contexts. Self-rising flour for all-purpose flour, baking powder for baking soda, or honey for granulated sugar do not. Read the role of the ingredient before you reach for the swap.
When in doubt, scale down. A half-batch with the wrong substitute is a teaching moment. A full batch with the wrong substitute is dinner you have to apologize for. Recipes are forgiving more often than they are not, but a little judgment goes a long way.
