Measuring Equivalents, here's the easy way to cut a recipe in half, thirds, or double or triple a recipe easily to accomodate your family's needs
FREE WEBINAR 7 Time-Saving Secrets for Holiday Baking Learn how to have delicious homemade bread and other pantry staples like pancakes, waffles, pie crust without slaving in the kitchen with these easy to implement strategies!
*Note to myself, never promise something unless I’m really good at predicting the future. So today, I’m running a little late, because Comcast thought would be a good idea to leave us in the dark for a couple of hours, you know, who actually needs internet at 6 am? So here I’m, after one...Read More →
Du möchtest eine köstliche Bratensoße zubereiten? Unser Grundrezept wird dich begeistern! Mit Markknochen, Rotwein und aromatischen Gewürzen entsteht eine herzhafte Soße, die perfekt zu Braten, Steak und Co. passt. Probier es aus und lass dich von diesem leckeren Klassiker verwöhnen!
Measuring Equivalents, here's the easy way to cut a recipe in half, thirds, or double or triple a recipe easily to accomodate your family's needs
Need to quickly find out how many apricots you need for your recipe? Check this chart for apricot measures, equivalents, and substitutions.
What is the secret to making good biscuits? Learn how to make the perfect buttermilk biscuits at Lodge Cast Iron, offering 5 crucial steps for baking biscuits.
This is the wholesome, comforting version of a trad English (white) bread and butter pudding that my maternal grandmother always made. Use apricot jam or regular orange marmalade if ginger's not your thing. For US cup measures, use the toggle at the top of the ingredients list.
Paul Hollywood has a lot to say about bread—and those blue eyes make us listen!
There are two different types of measuring cups that are used in cooking and both serve their own purpose; dry and liquid.
Learn how to substitute for buttermilk, along with equivalent measures, and how to add buttermilk to recipes.
This enchanting cake reminds me of a Persian garden in the late spring, adorned with the floral scent of rose water and citrus, and decorated with bright green pistachios. If it is not devoured in one sitting, the oil in the ground almond base ensures a moist, densely textured cake that will keep well for a couple of days, covered in foil. A sprinkling of dried rose petals looks ever so pretty for special occasions, but don’t worry if you can’t get hold of any. It’s still a cake to win hearts.
Tender, nutty, and studded with caramel-glazed apple halves, Claire Saffitz’s apple cake is the best apple cake. (Yeah, we said it.) Use a cast-iron skillet to caramelize the apples and bake the cake all in one vessel, a win-win. Ground nuts give the cake a toasty, deep flavor and tenderize the crumb by adding fat and countering flour’s glutinous toughness. And one more pro tip from Claire: Use a melon baller, or a sturdy teaspoon measure, to remove the core in the neatest scoop.
I've come a long, long way in baking journey. Looking back, I want to share some helpful tips that I've learned that will help you become a better baker!
Cooking recipes from across the globe doesn't have to be complicated! Our cooking conversions make everything from figuring out what temperature to use to how much sugar to add a breeze. You'll never have cooked dishes so perfectly! Take the stress out of cooking and print off our cooking conversions chart today!
When cooking a recipe from an American cook book, or following a recipe from an American website, you’ll need a cups to grams converter, as the weights and measures used vary quite a bit from the metric measurements we use…Read more Baking Conversion Chart ›
How to convert Fahrenheit 350° to Celsius, and every other baking conversion table you'll ever need! [Constantly updated]
Cookie Baking Tips and Tricks to help you make perfect cookies every time including suggestions for cookie sheets, parchment paper and parchment paper substitutes, cookie scoops, and temperature for butter and eggs.
Measurement equipment Use Australian Standard measuring cups and spoons. The plastic ones found in supermarkets and kitchenware shops are a perfect choice. Check the metal ones and overseas brands as most are not Australian standard and therefore not suitable for Australian recipes. Use cup and spoon measures for dry and solid ingredients and a measuring jug for liquid ingredients. When measuring dry ingredients, dip the cup or spoon measure into the food and lift out. Use the edge of a knife to scrape across the surface, removing excess ingredients so the surface is flat. When measuring liquids, place the jug onto a flat surface and bend down to check at eye level. How to convert cooking measurements Pan measurements | Oven temperatures | Metric cup & spoon sizes | Liquids | Mass (weight) | Cup conversions Download our handy weights & measurement chart to stick on your fridge. Pan measurements muffin pans mini 30ml 1 1/2 Tbs regular 1 80ml 1/3 cup regular 2 125ml 1/2 cup Texas 180ml 3/4 cup cake pans 20cm springform cake pan 8 inch 20cm square cake pan 8 inch 23cm springform cake pan 9 inch 25cm springform cake pan 10 inch To check your muffin pan’s capacity, for a mini muffin pan pour 1 1/2 tablespoons (30ml) water into 1 hole in your pan. If the water comes right to the top (with none left over) it is 1 1/2 tablespoon capacity. Use the same method to measure regular or Texas muffin pans. back to top Oven temperatures Celsius (electric) Celcius (fan forced) Fahrenheit Gas 120º 100º 250º 1 very slow 150º 130º 300º 2 slow 160º 140º 325º 3 moderately slow 180º 160º 350º 4 moderate 190º 170º 375º 5 moderately hot 200º 180º 400º 6 hot 230º 210º 450º 7 very hot 250º 230º 500º 9 very hot If using a fan-forced oven, your cooking time may be a little quicker, so start checking your food a little earlier back to top Metric cup & spoon sizes* cup metric 1/4 cup 60ml 1/3 cup 80ml 1/2 cup 125ml 1 cup 250ml spoon metric 1/4 teaspoon 1.25ml 1/2 teaspoon 2.5ml 1 teaspoon 5ml 2 teaspoons 10ml 1 tablespoon (equal to 4 teaspoons) 20ml back to top Liquids* Metric Cup Imperial 30ml 1 fl oz 60ml 1/4 cup 2 fl oz 80ml 1/3 cup 2 3/4 fl oz 100ml 3 1/2 fl oz 125ml 1/2 cup 4 fl oz 150ml 5 fl oz 180ml 3/4 cup 6 fl oz 200ml 7 fl oz 250ml 1 cup 8 3/4 fl oz 310ml 1 1/4 cups 10 1/2 fl oz 375ml 1 1/2 cups 13 fl oz 430ml 1 3/4 cups 15 fl oz 475ml 16 fl oz 500ml 2 cups 17 fl oz 625ml 2 1/2 cups 21 1/2 fl oz 750ml 3 cups 26 fl oz 1L 4 cups 35 fl oz 1.25L 5 cups 44 fl oz 1.5L 6 cups 52 fl oz 2L 8 cups 70 fl oz 2.5L 10 cups 88 fl oz back to top Mass (weight)* 10g 1/4oz 15g 1/2oz 30g 1oz 60g 2oz 90g 3oz 125g 4oz (1/4 lb) 155g 5oz 185g 6oz 220g 7oz 250g 8oz (1/2 lb) 280g 9oz 315g 10oz 345g 11oz 375g 12oz (3/4 lb) 410g 13oz 440g 14oz 470g 15oz 500g (1/2 kg) 16oz (1 lb) 750g 24oz (1 1/2 lb) 1kg 32oz (2 lb) 1.5kg 48oz (3 lb) 2kg 64oz (4 lb) back to top Cup conversions for metric & imperial* *These conversions have been rounded for cookery purposes back to top Top baking recipe collections: Baking recipes Christmas baking Easter baking Savoury baking recipes Easy baking Vegan baking See also: Set yourself up for baking success The basics of how to bake a cheesecake How to blind bake Streusel tray bake – BEST RECIPES
Use our best baking tips, learned from top bakers and chefs, to create incredible baked goods without the failures many find. You might
BAKING FOR BEGINNERS CHARTS & printable guides to turn anyone into a baking ace. Make perfect choc chip cookies, avoid headhurting recipe conversions & more
You don't need a lot of tools to begin baking well. Just a few basic ones that help you to make baking fun and simple. Check out the top 10 here!
Worried about kids getting behind in math? Use these easy ideas to bake with your kid and teach them math - ideas for all ages from fractions to shapes, conversions, timing, doubling recipes and more.
Learn two easy, consistent methods for measuring flour for baking, so your baked goods will turn out perfectly every time.
How to convert Fahrenheit 350° to Celsius, and every other baking conversion table you'll ever need! [Constantly updated]
A metric conversion chart put together by Jenny Jones to help international cooks with her recipes.
The basics for measuring wet and dry ingredients, the proper measuring tools, and my favorite tips to make it all easy!
