Buttermilk

It may not be much to look at, but buttermilk is a wonderfully versatile cooking ingredient. In baking, it’s used to counteract the bitterness of the baking soda, while also activating the rise. In brines, it helps tenderize and flavor the meat. And in dressings, it adds tang and body. For all of these reasons, it’s not a bad idea to keep it on hand, but if you don’t, or if you’ve run out, make it from scratch with just two ingredients that are already in your fridge. Simply combine milk and lemon juice (or a light-colored vinegar), and set the mixture aside for 10 minutes until it visibly thickens, then proceed with your recipe. Most of the buttermilk on supermarket shelves is cultured, which is tangier and thicker than this homemade version, so this is best used in a brine for extra-juicy chicken or to make a pile of fluffy biscuits or waffles. It also tastes great in classic ranch dressing, although the consistency might be a bit thinner than store-bought.