Kitchen & Bar

On this phone

How to get around

The bar under the name is the map. Swipe it sideways if a destination sits off-screen. On Tonight, the button pinned to the bottom cooks the lead dish.

  1. Tonight — What you can cook first, plus drinks that fit the same shelf.

  2. This week — Five dinners from the shelf, urgent things cooked first.

  3. Shelf — Edit what you actually own.

  4. Written methods — Every dish and drink with a method somebody wrote out.

  5. The pantry — Start from one ingredient: what it does, and everything built on it.

  6. Out of it — What to use instead, judged by the job the missing thing was doing.

  7. Photo review — Review a demo shelf photo and confirm every item before adding it.

  8. Flavor Lab — Pairings with a track record: classic matches and the mixology behind them.

  9. Wild cards — Combinations with no tradition behind them, only shared aroma notes.

  10. Send to Occasion OS — Prepare confirmed shelf availability for Occasion OS.

  11. The field — The gap this layer owns.

Keep it on the home screen

  1. iPhone — tap Share, then Add to Home Screen.
  2. Android — open the browser menu, then Install app or Add to Home screen.

After that it opens as Kitchen & Bar, not a browser tab. Inventory stays on this device.

Substitutions · 5 dishes here use it

Out of baking powder

Lift, on a clock. It starts working the moment it is wet and again in the oven, so a batter that sits on the counter has already spent half of it.

Everything below is judged against that job. A swap that covers it is a swap; one that only looks similar is not.

What to reach for

Instead · 1

baking soda plus an acid

a quarter teaspoon of soda and half a teaspoon of cream of tartar per teaspoon of powder

What it gets you
Baking powder, made, because that is what baking powder is.
What it costs you
The second rise. Commercial powder is double-acting and this is not, so the batter goes in the oven immediately.

Instead · 2

baking soda plus buttermilk or yogurt in the batter

a quarter teaspoon of soda per teaspoon of powder, and swap some liquid for buttermilk

What it gets you
Lift, and a more tender crumb, which is why old recipes work this way.
What it costs you
The recipe's liquid balance, which has to move to accommodate it.

Instead · 3

self-rising flour, if you also have that

swap the flour entirely and drop the powder and the salt

What it gets you
The right amount of leavening already blended in.
What it costs you
Control over the ratio, which matters in a delicate cake.

What none of them do

There is no swap that gets you lift without a chemical reaction. If there is no soda and no powder in the house, the honest move is to make something that does not rise.

Where the swap will be tasted · 3

These need it and are short enough that nothing hides: 4 required ingredients or fewer, which makes baking powder a quarter of what is in the pan. Make the swap a decision rather than a repair.

Check what else is in the pan

The company baking powder keeps in this library, counted off required ingredients. A swap that argues with the top two is the wrong swap, whatever a chart says.

What to make with baking powderRank what I can actually cookAll substitutions