Measurements & Conversions

This list will not be exhaustive for all of your cooking needs, but it should help you with trying to work with U.S. measurements, which is what I use for most of the Recipes on this website. Webstaurant will also give you some information on how to convert recipes and how to measure accurately using wet and dry utensils. I also use Google to convert recipes between metric and imperial measurements and sometimes just guess, quite honestly, based up my many years' of experience cooking in several countries and writing and editing so, so many recipes professionally.

If you do use international recipes regularly, and just in general for better results for any recipe, my recommendation is to invest in a kitchen scale that weighs in ounces, pounds, grams, and kilos and to have liquid and dry measuring utensils that read in millilitres and cups. I don't have a specific brand preference in scales, just one that works well, not forgetting to tare it when measuring.

Basic Dry Measures (U.S.)

a pinch = 1/8 teaspoon (tsp.)
1 Tablespoon (Tbsp.) = 3 teaspoons (tsp.)

1/4 cup (c.) = 4 Tablespoons (Tbsp.)
1/3 cup (c.) = 5 1/3 Tablespoons (Tbsp.)

1/2 cup (c.) = 8 Tablespoons (Tbsp.)
1 cup (c.) = 16 Tablespoons (Tbsp.)

Basic Wet Measures (U.S.)

1 gallon = 4 quarts (qt.) = 8 pints (pt.) = 16 cups (c.) = 128 fluid ounces (fl oz.)

1 quart (qt.) = 2 pints (pt.) = 4 cups (c.) = 32 fluid ounces (fl oz.)
1 pint (pt.) = 2 cups (c.) = 16 fluid ounces (fl oz.)
1 cup (c.) = 8 fluid ounces (fl oz.)

Other Non-Standard Measures

Bushel = 4 pecks (8 gallons or 32 quarts, depending upon commodity)

Dash = 1/8 teaspoon
dl (decilitre) = 1/10 of a litre (L) or 100 milliltres (ml)
Dollop = approximately 2 teaspoons to 1 Tablespoon

Glug = approximately 2 teaspoons to 1 Tablespoon
Knob of butter = approximately 2 teaspoons to 1 Tablespoon

Pat of butter = about 1 teaspoon
Peck = 2 gallons, 8 quarts, 1/4 of a bushel
Smidge(n) = a little bit
Splash = 1/2 teaspoon
Sprinkle = 1/8 teaspoon
Tad = a little more than you did before
1 pint (pt.) = 2 cups (c.) = 16 fluid ounces (fl oz.)
1 cup (c.) = 8 fluid ounces (fl oz.)

Oven Temperatures

Fahrenheit (F)

225 degrees

250 degrees

275 degrees

300 degrees

325 degrees

350 degrees

375 degrees

400 degrees

425 degrees

450 degrees

475 degrees

Centigrade (C)

110 degrees

130 degrees

140 degrees

150 degrees

170 degrees

180 degrees

190 degrees

200 degrees

220 degrees

230 degrees

240 degrees

Gas Mark

1/4

1/2

1
2
3

U.S.-UK Culinary Translations

In my #KitchenWitchTips, which appear at the bottom of several recipes, I’ve noted some “translations” for cooking terms that I’ve used. Having lived in a few different countries, my recipes come from various sources and inspirations, so the same ingredient might have several names. Here are some additional cooking terms that I’ve converted from UK English to American.

Aubergine = Eggplant

Bap = Bread Roll/Sandwich Roll

Caster sugar = Superfine sugar

Coriander (fresh) = Cilantro [Ground or Whole Coriander = Coriander]
Courgette = Zucchini

Dark Muscavado sugar = Dark brown sugar

Double cream = Heavy whipping cream

Egg Mayonnaise = Egg Salad

Icing sugar = Confectioners’ sugar , Powdered sugar, or 10X
Light Muscavado sugar = Light brown sugar

Mince = Ground Beef

Minced [Meat] = Ground or Finely Chopped [Meat]

Single cream = Light whipping cream

Tuna Mayonnaise = Tuna Salad