There is a recipe for “fake buttermilk” online. Almost never buy it anymore.

Agree yogurt and sour cream (and creme fraiche) can often be swapped.
Many herbs can be swapped.
What are you looking to do op?

Anonymous wrote:Greek yogurt works really well in place for sour cream (I actually no longer buy sour cream since yogurt is healthier). Glad it worked out for you!!

Same. Or for buttermilk. I use maybe 1/3 Greek yogurt, 2/3 milk and wisk it

I like to use panko breadcrumbs instead of regular breadcrumbs when I'm making fishcakes. I use the panko as a binder, not for coating. It makes them much lighter.

The thing about substitutions is that you need to understand what action the item being substituted for is performing in the recipe. Eggs can be used as a fat, as a binder, or like a leavening agent to help trap air. So, using applesauce is fine to replace the fat/moisture part, but not the leavening part.

My favorite fudgy brownie recipe happens to be gluten free, made with almond flour. https://www.onelovelylife.com/the-perfect-gluten-free-brownies/

Greek yogurt works really well in place for sour cream (I actually no longer buy sour cream since yogurt is healthier). Glad it worked out for you!!

Any tips? I just made latkes and was desperate so I used tzatziki sauce instead of sour cream. It was pretty good.