It's the worst case scenario for any cook or baker: you are half way through a recipe when you realize you are missing an ingredient. You panic for a minute. How on earth can you substitute cream of tartar in your chocolate meringue? Or buttermilk in your pancake recipe? That's when this nifty cheat sheet for cooking and baking will be a lifesaver.
This extensive infographic developed by eReplacementPartsin collaboration with content agency Ghergich & Co. is full of brilliant cooking and baking substitutions that will make life in the kitchen much easier. No more stressing about not having the right ingredient on hand!
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.
Can chocolate go off or go bad? And what do the white bits on old chocolate mean? Here's all you need to know about chocolate expiry dates and whether it's safe to eat chocolate past it's printed date.