There is a raft of common ingredient pairings that not only seem to be similar, but practically beg to be substituted for one another in a pinch. But when is this safe, and when will it produce unintended results? Can sweetened condensed milk be swapped out for evaporated? What about bleached and unbleached flour, or active vs. instant yeast?
In the interest of being a better-informed home cook, we tackled some of these common ingredients and finally answered the question: What’s the difference? Here are our top 10 ingredient intelligence explanations from 2015.
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