Ingredient Substitution Calculator
Convert between common ingredient substitutions with the correct ratio.
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.
Explore all our ingredient substitution calculator tools, or browse the full cooking converters & calculators.
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.