You’re halfway through a recipe when you realize the eggs are gone. Or maybe your store is out of the exact pasta or seasoning you had in mind. It happens to all of us—especially when juggling a busy family schedule or trying to avoid multiple grocery runs. But here’s the good news: with a little creativity and confidence, most recipes can be rescued (and even improved) with a few smart substitutions.

Ingredient swaps aren’t just about improvisation. They’re also about making the most of what’s already in your pantry, which can save time, reduce food waste, and help stretch your grocery budget. Once you get comfortable with the basics, you’ll find yourself swapping without a second thought.

Let’s start with the common kitchen culprits—eggs, milk, and butter. If you’re baking and run out of eggs, you’re not out of luck. A quarter cup of applesauce, mashed banana, or even plain yogurt can act as a binder in muffins and pancakes. No milk? Try water with a spoonful of butter, or substitute plant-based options like oat or almond milk if you have them on hand. As for butter, olive oil or coconut oil often work just as well, especially in stovetop recipes.

Then there are grains and starches. If your pantry’s out of rice, couscous, quinoa, or orzo can step in with a similar texture and cooking time. Pasta shapes are more flexible than most people think—elbows, penne, shells, or spaghetti are all fair game in most recipes. Even mashed potatoes can be swapped for sweet potatoes, cauliflower mash, or cooked white beans in a pinch.

Proteins, too, are more interchangeable than we give them credit for. Ground beef can be swapped for turkey or lentils. No chicken breasts? Use thighs, canned chicken, or even chickpeas to add heartiness. Tofu or tempeh can stand in for meat in stir-fries, while eggs or black beans can be the protein anchor in burritos or bowls.

Missing canned tomatoes? Blend fresh ones or use tomato paste with water to replicate the consistency. No brown sugar? Mix white sugar with a bit of molasses. Even buttermilk, a frequent baking roadblock, can be recreated with a tablespoon of vinegar or lemon juice added to a cup of milk.

The trick is understanding the role of each ingredient—whether it provides structure, flavor, moisture, or texture. Once you know what a recipe needs, you can look around your kitchen and find something that fits the role.

To make substitution even easier, bookmark a guide like The Kitchn’s Ingredient Substitution Chart, or Epicurious’ list of easy pantry recipes for inspiration.

And remember: substitutions don’t need to be exact to be successful. Some of the best recipes happen when you improvise—and sometimes, that missing ingredient is a chance to try something new.