Resources for determining cooking substitutions Judging from the number of questions tagged substitutions, this is a common thing to ask.  

Are there any resources to find substitutions, and what circumstances those work under?  For example, applesauce can partially substitute for oil in muffins (because the oil is for moisture content), but can't substitute for oil when cooking an omelet (because the oil prevents the egg from sticking).
This one from AllRecipes.com is pretty comprehensive. I remember finding one a long time ago that was laid out in categories though. Maybe someone else can find it.