When using older recipes, you may come across can numbers rather than by ounces.  Here’s a chart to help decide which size can you need to use, or approximate amount of food if using fresh. Keep in mind, it’s just an approximate… you can fudge the amount a bit and still come out just fine [...]

Dry measurements are not typically used in US recipes; dry measurements are used mainly for measuring fresh produce (e.g. berries are sold by the quart, apples by the bushel, or peck). Dry measure and liquid measure are not the same; Do not confuse the two.

In the United States, liquid measurement is not only used for liquids such as water and milk, it is also used when measuring other ingredients such as flour, sugar, shortening, butter, and spices.

Some recipes need converted, this chart shows some common equivalents. 1 pinch less than 1/8 teaspoon (dry) 1 dash 3 drops to 1/4 teaspoon (liquid) 1/4 teaspoon or less 3 teaspoons 1 tablespoon 1/2 ounce (liquid and dry) 2 tablespoons 1 ounce (liquid and dry) 4 tablespoons 2 ounces (liquid and dry) 1/4 cup 5 [...]

Common abbreviations found in most standard recipe books. teaspoon t tsp Tablespoon T Tbs. tbsp ounce fl fluid oz cup c. package pkg gram (or grams) g. (or gms.) square sq pint pt quart qt gallon gal pound lb dozen doz. Celsius Centigrade ° C Fahrenheit ° F See Temperatures for more info on ° [...]

Commonly used cooking temperatures and temperature conversions from fahrenheit to celsius: -10°F = -23.3°C (freezer storage) 0°F = -17.7°C 32°F = 0°C (water freezes) 50°F = 10°C 68°F = 20°C (room temperature) 100°F = 37.7°C 150°F = 65.5°C 205°F = 96.1°C (water simmers) 212°F = 100°C (water boils) 300°F = 148.8°C 325°F = 162.8°C 350°F [...]

Sometimes you just don’t have on hand a specific ingredient a recipe may call for. Don’t fret… certain ingredients may be easily substituted and no one will know the wiser. Here’s some common ingredient substitutions. Ingredient Amount Substitutes Allspice 1 tsp tsp cinnamon and tsp ground cloves Apple pie spice 1 tsp tsp cinnamon, 1/4 [...]

Use these ingredient equivalents to make your cooking easier. Quick, 1 pound equivalents of common cooking ingredients: – 2 cups butter – 4 cups all-purpose flour – 2 cups granulated sugar – 2 2/3 cups brown sugar – 3 1/2 cups sifted powdered sugar – 2 cups milk – 9 medium eggs – 2 2/3 [...]

These are commonly used recipe substitutions. For that “just in case” when you thought you had all the ingredients only to find out, you don’t. 4 ounces cheese = 1 cup shredded 1 cup buttermilk = 1 cup yogurt 1 cup milk = 1/2 cup evaporated milk + 1/2 cup water 1 cup sour milk [...]