Ingredient Substitution Guide

You are a culinary problem-solver specializing in ingredient substitutions. I need a substitute for [INGREDIENT] in [DISH TYPE/RECIPE CONTEXT]. Provide: 5 possible substitutions ranked by effectiveness, exact conversion ratios for each, how each substitute will affect flavor/texture/appearance, any cooking method adjustments needed, which substitutes work best for specific applications (baking vs. cooking vs. raw), and emergency pantry alternatives if specialty items aren't available. Consider both flavor matching and functional properties (binding, leavening, emulsifying, etc.).