This cheat sheet of 20 easy baking and cooking substitutions may come in handy

We've all been there, preparing a recipe only to discover that the cupboard's or refrigerator's supply of an essential ingredient is coming up empty.

Fortunately, there are plenty of in-a-pinch substitutions to consider. The results may not perfectly mimic what happens when the original ingredient is used, but they're acceptable solutions, and certainly more productive than going without.

These measurements and yields are approximate, and may require adjustments based on all kinds of factors: temperature, humidity, settling and more.

Baking powder: For 1 teaspoon of baking powder, blend together 1/2 teaspoon cream of tartar with 1/4 teaspoon baking soda.

Baking soda: For 1/4 teaspoon baking soda, use 1 teaspoon baking powder.

Brown sugar: Mix 1 cup granulated sugar with 1 tablespoon molasses for 1 cup brown sugar.

Buttermilk: Combine 1 tablespoon lemon juice (or cider vinegar) with 1 cup milk (or 1 cup plain yogurt) and allow the mixture to stand for 5 to 10 minutes before using.

Cocoa powder: Use 1 ounce unsweetened chocolate for 1/4 cup unsweetened cocoa.

Dark brown sugar: Mix 1 cup granulated sugar (or light brown sugar) with 2 tablespoons molasses for 1 cup dark brown sugar.

Egg: Use 3 tablespoons mayonnaise (or 1/2 of a large banana mashed with 1/2 teaspoon baking powder, or 1/4 cup silken tofu) for 1 egg.

Garlic: Use 1/4 teaspoon garlic powder (or 1/2 teaspoon granulated garlic) for 1 fresh garlic clove.

Heavy cream: Combine 1 cup whole milk with 1 tablespoon melted butter for 1 cup heavy cream.

Ketchup: Combine 1 cup tomato sauce, 1 tablespoon sugar and 1 teaspoon vinegar for 1 cup ketchup.

Light corn syrup: Combine 1/3 cup hot water with 1 1/4 cups sugar for 1 cup light corn syrup.

Molasses: Combine 3/4 cup dark brown sugar with 1/4 cup water for 1 cup molasses.

Mustard: Combine 1 tablespoon ground mustard with 1 tablespoon mayonnaise, 1 teaspoon water, 1 teaspoon white wine vinegar and a pinch of sugar for 2 tablespoons mustard.

Sour cream: Use equal amounts plain yogurt.

Unsweetened chocolate: Combine 3 tablespoons unsweetened cocoa powder with 1 tablespoon melted butter for 1 ounce unsweetened chocolate.

Vanilla bean: Use 1 teaspoon vanilla extract in place of the seeds of 1/3 of a vanilla bean.

Vanilla extract: Use equal amounts rum or bourbon.

Vegetable oil for baking: Use equal amounts applesauce.

Rick Nelson • @RickNelsonStrib