Ingredient Substitution Calculator
Convert between common ingredient substitutions with the correct ratio.
Results
Ingredient substitution is essential when you are missing an ingredient or cooking for dietary needs. Each substitution has a specific ratio - butter to oil is 3:4, fresh herbs to dried is 3:1, and fresh yeast to dry yeast is 2.5:1. This calculator handles the most common cooking substitutions.
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Frequently asked questions
Use 1 teaspoon of dried herbs to replace 1 tablespoon of fresh herbs. The ratio is 1:3 because drying concentrates the flavor.
Use 40% of the fresh yeast weight in dry yeast. For 50g fresh yeast, use 20g dry yeast.
Use 3/4 cup honey for every 1 cup sugar. Reduce other liquids by 1/4 cup and lower oven temperature by 25°F to prevent over-browning.
Instant yeast is more potent - use 75% of the active dry amount. Instant also does not need proofing in warm water first.
1 stick of butter (113g) equals about 85g (6 tablespoons) of oil using the 3:4 ratio.