Food is fuel, but that fuel is only effective if one consumes it. While it's all fine and good to suggest you eat a thick piece of cauliflower instead of a steak, that suggestion is devoid of joy, and I happen to think joy is pretty important part of eating (and life). However, there are some healthy swaps out there that aren't as dismal, and I bet you all know some good ones. As always, I have some questions.

A true Caesar salad dressing gets its rich, salty funk from anchovies, but not everyone eats fish. Shouty purists may insist that those people simply don’t deserve a Caesar salad, but I think that’s a little harsh, especially when you can make a very good vegetarian approximation with blue cheese.

As a carnivore whose foodie philosophy is "make things as delicious as possible, whatever it takes," I used to see vegan dinner guests as something I had to work around, and for that, I apologise. Vegan foodies can go on about how delicious soy bacon is, but as a cook who eats meat, I tended to think they were using a different measurement stick for "delicious."

I was selfishly aggravated at having to "dumb down" dishes and sacrifice taste for accommodation.

Vanilla is a ubiquitous ingredient found in almost every recipe for every baked good ever created but, unless you're making a vanilla-focused treat with a large amount of the extract, you can sub in a little bourbon or dark rum.

It's easy for me to remember to grab pantry staples like garlic and onions at the store, but other larder items aren't always so lucky; in particular, I always seem to forget shallots. Thankfully, if you're making a recipe that calls for shallots and your kitchen is temporarily without, we've learned an easy substitute for them.

Throughout your many baking adventures, you may have noticed that some chocolaty recipes call for "Dutch-process cocoa powder." It may seem extraneous to have two types of cocoa powder in your pantry, but there is a difference between the Dutch-process and "regular" stuff.

You may think of olive oil as a strictly "savoury" cooking fat, but its fruity, grassy flavour can add surprising depth to all sorts of desserts.

I love a classic pound cake, but sometimes it can be nice to mix it up a bit. Alice Medrich has figured out a clever way to add new flavours and depth to the buttery loaf, and you only need to make one little swap.

Having dependable recipes that you can make any night of the week is an important factor in eating at home, but it can get a little monotonous. To mix it up without creating too much work for yourself, swap out "standard" ingredients for those that feel just a bit fancier.

Unfamiliar kitchens (such as those in holiday rentals) can really throw off one's cooking game. If you happen to find yourself in one that lacks a basting brush and you have fowl to roast, do not fret: a coffee filter can save the day.

Out of all of the counters at the grocery store, the seafood counter may be the most unpredictable. Sometimes they simply don't have the fish you're looking for, or the one you want doesn't look too fresh. Knowing which fish to substitute can be tricky, but Epicurious has a whole slew of seafood swaps to help you out.

Bacon, egg and cheddar is the platonic ideal of the breakfast sandwich, but if salty pork or cheese is a little heavy for five-day-a-week consumption, consider lightening up your morning meal with a bit of fruit.

I love buttermilk in baked goods, but most recipes only call for a 1/4 cup or so, and the remaining portion of bottle usually languishes in the fridge until its expiration date. But all of that is about to change, because I am now aware of the magic known as powdered buttermilk.

Caesar dressing may be one of the tastiest salad serums around, but not everyone can get behind the idea of raw eggs. For those who are a bit squeamish (or allergic), there's a simple substitution: Cashews.

If you're allergic to eggs, just don't like mayonnaise, or tired of the same old recipes, pasta and potato salads may seem firmly off the menu, but substituting tahini for mayo will give you a creamy, extremely flavorful salad, no mayo needed.

If you find yourself in need of some savoury broth, but don't have any on hand, grab a tomato. Then make this quick, umami-packed liquid for use in curries, soups or any other recipe that calls for broth.

In terms of indulgent bagel toppings nothing tops lox, but it can be kind of pricey and it's not exactly for everyone. To make a non-fishy, but still smokey-sweet lox-like topping, you're going to want to roast some carrots.

Flour isn't just made from wheat. Not only are there "alternative" grain flours, some are made with nuts, legumes and even spuds. They may seem reserved for the gluten-free, health-conscious set, but when used well wheatless flours can be amazing. We've rounded up a few, and some delicious ways to use them.