At a young age, my mother taught me that if a recipe called for buttermilk and we were out, to add a tablespoon of lemon juice or vinegar to regular milk and let it stand for 5 minutes. This has been a lifesaver for me, even today.

If you have ever run out of an ingredient and had to make an extra trip to the store, you know how frustrating it is. Sometimes, a recipe calls for a teaspoon or two of an ingredient that you may never use again and you have to buy a large container of the ingredient. In these economic times, that can be a drain on your food budget.

To the r...

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