After showing you how to substitute ingredients for condiments or a vinaigrette, Sara Moulton tackles ingredient swaps for drinks and desserts!

Buttermilk: If you don't use a lot of buttermilk, but need it for baking muffins, scones or other recipes, you can combine milk with either lemon juice or vinegar to create a similar ingredient. Measure a tablespoon of either in a measuring cup and top off with milk to create 1 cup of liquid. "It's a good substitute for buttermilk," Sara says. "What buttermilk contributes is not just the dairy, which is the tenderizer, but also the acid, so we've got both with our milk and lemon juice."

Crème fraiche: To make your own version of this, whisk together 1 cup heavy cream and ¼ cup buttermilk and transfer to a glass jar with no lid. Cover the top of the jar with a piece of paper towel and a rubber band to hold the paper towel in place, and let the mixture stand on counter for 24 hours. Then remove the paper towel, cover with plastic wrap and chill. It keeps for one week in the fridge and gets thicker over time.

Superfine sugar: This is often called for in drinks like iced tea, and will dissolve more easily than granulated sugar. To make your own, grind 1 cup granulated sugar in a blender (not food processor) until it is a fine powder.