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Latest Recipes
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Ricotta cheese substitute: what to use for lasagna, cannoli, and baking
The best ricotta cheese substitute depends on the dish: what to use for lasagna, cannoli, cakes, and pancakes, plus the drain-and-blend trick that keeps any swap from going watery.
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Mascarpone substitute: what to use, and how to keep it from splitting
The best mascarpone substitute is cream cheese plus heavy cream. Here’s the ratio for tiramisu, cheesecake, pasta, and dairy-free cooking, plus the mixing order that stops it splitting.
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Substitute for vegetable oil in baking (and what each swap does to the crumb)
Every swap works – they just don’t all give you the same cake. The ratio for each one, what it does to the crumb, and the half rule that keeps applesauce from turning it gummy.
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