Conversion tables — How to convert ingredients

How to convert volume

How to convert weight

US measure - Ounces vs. Fluid Ounces

How to convert length

How to convert temperature

How to convert flours

How to convert gluten-free flours

How to convert sugars

How to convert salt

How to convert powder

How to convert gelatin

How to convert spices & condiments

How to convert grains

How to convert liquids

How to convert dairy

How to convert nuts

How to convert nuts butter

How to convert seeds

How to convert chocolate

How to convert fruits

How to convert vegetables

How to convert zest

How to convert herbs

How to convert eggs

How to convert yeast

How to convert shrimp

How to convert olives & capers

How to convert breadcrumbs

How to convert pasta

How to convert and substitute vanilla

Volume conversion factors

Conversion factors

Volume

Weight

Volume - Cups (Fractional and Decimal), Tablespoon (tbsp) and Teaspoon (tsp) to Millilitres (ml), Imperial fluid ounces, US fluid ounces, and US quart.

The formula to convert from mL to US fl oz is:

The formula to convert from US fl oz to mL is:

The formula to convert from mL to Imperial fl oz is:

The formula to convert from Imperial fl oz to mL is:

The formula to convert from L to US qt is:

The formula to convert from US qt to L is:

What is a litre (L)?

What is a millilitre (mL)?

Is imperial fluid ounce and US fluid ounce the same?

What is a US quart (US qt)?

What is a US fluid ounce (US fl oz)?

What is an Imperial fluid ounce (Imperial fl oz)?

Ounces (Oz) & Pounds (Lb) to Grams (g) & Kilograms (Kg)

The formula to convert from kg to lb is:

The formula to convert from lb to kg is:

The formula to convert from g to ounces is:

The formula to convert from ounces to g is:

What is a kilogram (kg)?

What is a gram (g)?

What is a pound (lb)?

What is an ounce (oz)?

Foot (ft) & inches (in) to centimetres (cm)

The formula to convert from feet to cm is:

The formula to convert from cm to feet is:

The formula to convert from inches to cm is:

The formula to convert from cm to inches is:

What is a foot (ft)?

What is an inch (in)?

What is a centimetre (cm)?

Fahrenheit (°F) to Celsius (°C) to Gas Mark

The formula to convert from Fahrenheit to Celsius is:

The formula to convert from Celsius to Fahrenheit is:

What is "degrees Fahrenheit (°F)"?

What is "degrees Celsius (°C)"?

What is a "Gas Mark"?

Semolina, Whole wheat flour, All-purpose flour, Bread flour, 12-grain flour, Rye flour – cups & tbsp to grams (g) and ounces (oz)

Cornmeal, Sorghum flour, Potato starch, Potato Flour, Brown/white rice flour, Cornstarch, Tapioca starch, Soy flour, Coconut flour, Amaranth, Pistachio flour, Almond flour, hazelnut flour – cups & tbsp to grams (g) and ounces (oz)

Brown sugar, granulated sugar, packed light brown sugar, powdered / icing / confectioner's sugar – cups & tbsp to grams (g) and ounces (oz)

Fine and coarse sea salt – Tbsp & tsp to grams (g) and ounces (oz)

Instant mashed potato flakes, meringue powder, Dry onion soup mix, Dry milk, whey powder - cups, tbsp & tsp to grams (g) and ounces (oz)

How to convert Milk to Dry milk powder + water

Baking powder, Baking soda, Yeast (Instant/ Active dry), Gelatin powder, Vital wheat gluten, Xanthan gum, Matcha (finely ground green tea), Instant coffee, Agar-agar - tbsp & tsp to grams (g) and ounces (oz)

How to replace meringue powder with powdered eggs?

How to convert Gelatin sheets to gelatin powder

Can You Substitute Agar for Gelatin?

How to Substitute Agar for Gelatin?

Agar-agar is also called:

Allspice (ground), Cinnamon, Nutmeg, Paprika, Onion powder, Garlic powder, Ginger powder – tbsp & tsp to grams (g) and ounces (oz)

Chickpeas/garbanzo beans (dried, raw), short grain white rice, Lentils, Basmati rice, long grain white rice, Brown Rice, Quinoa, Dried beans, Small Pearl tapioca, Bulgur, Israeli pearl couscous - cups & tbsp to grams (g) and ounces (oz)

How to convert cereal Grains (Polenta, Moroccan Couscous, oat bran, old-fashioned rolled oats) – cups & tbsp to grams (g) and ounces (oz)

Honey, Molasses, Maple syrup, Water, Coconut oil, Vegetable oil, Olive oil – cups, tbsp & tsp to grams (g) and ounces (oz)

Sweetened condensed milk, Milk, Cream (light, heavy/ whipping, or half and half), Strained (Greek-style) yogurt, Sour cream - cups, tbsp & tsp to grams (g) and ounces (oz)

Cheese (Ricotta, Cottage cheese, grated Parmesan, grated romano cheese, Shredded Mozzarella) - cups, tbsp & tsp to grams (g) and ounces (oz)

Butter (US cup, stick (US and Canadian), pound, ounce, and gram)

Whole or halves Nuts (Chestnuts, Almonds, Hazelnut, Macadamia nuts, Peanuts, Cashews, Pistachio, Walnuts, Pecans, Pine nuts) – cups & tbsp to grams (g) and ounces (oz)

Chopped Nuts (Almond (chopped), cashew, Hazelnut, Peanuts, Macadamia, Pistachio, Almond (sliced), Walnut, Pecans) – cups & tbsp to grams (g) and ounces (oz)

Nutella/hazelnut chocolate-flavoured spread, Peanut butter, Almond butter, Tahini (sesame butter), Black sesame butter - cups & tbsp to grams (g) and ounces (oz)

Flax seeds, Sesame seeds, Poppy seeds, Sunflower seeds, Pumpkin/squash seeds, Caraway seeds, Fennel seeds – cups, tbsp & tsp to grams (g) and ounces (oz)

Chocolate chips, Grated Chocolate, Cocoa powder, Cacao nibs, Roughly Chopped Chocolate – cups, tbsp & tsp to grams (g) and ounces (oz)

Dried Fruits (Raisins, Cranberry, Unsweetened shredded dried coconut) - cups & tbsp to grams (g) and ounces (oz)

Fresh Fruits (Strawberries (pureed), Strawberries (sliced), Cherries (without pits), Strawberries (halves), Blueberries) - cups & tbsp to grams (g) and ounces (oz)

Fresh Fruits (Strawberries (whole), Blackberries, Pomegranate seeds, Cherries (with pits), Raspberries, Apples, Red currant) - cups & tbsp to grams (g) and ounces (oz)

Green peas, Fava beans, Cauliflower florets, Broccoli florets, Baby spinach leaves - cups & tbsp to grams (g) and ounces (oz)

Tomatoes - Tomato puree (passata), Tomatoes (chopped or sliced), Tomatoes (cherry) - cups & tbsp to grams (g) and ounces (oz)

Is a Tomato a Fruit or a Vegetable?

Carrots - cups & tbsp to grams (g) and ounces (oz)

Onion & shallots- cups & tbsp to grams (g) and ounces (oz)

Garlic – tbsp &tsp to grams (g) and ounces (oz)

Mashed Vegetables (Mashed potato, Mashed Yuca (Cassava Root), Pumpkin puree - cups & tbsp to grams (g) and ounces (oz)

Zest/peel - tbsp & tsp to grams (g) and ounces (oz)

Dried Herbs (Rosemary, Oregano, Dill, Thyme, Italian seasoning, Basil, Chives, Marjoram, Parsley) – tbsp & tsp to grams (g) and ounces (oz)

Fresh Herbs (Green onions, Basil (chopped), Parsley(chopped), Chives, Basil (whole leaves)) - cups & tbsp to grams (g) and ounces (oz)

Fresh-to-dried herb converter

Egg (Large) to tablespoons (tbsp) grams (g) and ounces (oz)

How much egg for 1 cup?

How to convert the number of eggs into the size you have - Egg Size Equivalents - Small to Jumbo

Yeast substitution (fresh to active dry to instant)

Shrimp (sauteed/stir-fried, raw, steamed or boiled, dried) - cups & tbsp to grams (g) and ounces (oz)

Olives & Capers - cups & tbsp to grams (g) and ounces (oz)

Bread crumbs – cups, tbsp & tsp to grams (g) and ounces (oz)

Dried pasta - cups & tbsp to grams (g) and ounces (oz)

Seeds scraped from medium fresh vanilla bean, Pure vanilla extract, Vanilla paste, Vanilla powder, Almond extract, Imitation vanilla flavouring, Maple syrup, Honey, and other flavour extracts (vanilla-flavoured almond, oat, cashew, soy milk, orange, lemon, peppermint, rum or brandy)

Not All Vanilla Is Created Equal - When to Use Pure Vanilla Extract, Imitation Vanilla Flavor, fresh vanilla bean, vanilla paste, Vanilla powder

Imitation vanilla flavour (or vanilla flavour)

Vanilla beans

Make Your Own vanilla extract

Pure vanilla bean paste (aka vanilla paste)

Vanilla powder

Almond extract

Other substitutes

These conversion tables will help you how to convert ingredients for your recipe so it turns out well and all measurements are accurate.

To properly prepare your recipe, you will need to use the conversion tables provided to accurately convert the weight, volume, length, and temperature of all the necessary ingredients. These Fast2eat conversion tables will allow you to ensure that your recipe turns out perfectly and that all measurements are precise and accurate. The weight of something can change depending on how you measure it. Here, we measured using Dip & Sweep, putting the measuring cup in the flour and levelling it off with a knife. Note that the volume-to-weight conversions are not exact because it depends on how you measure and the ingredient. So, using a standard Measuring Cup and Spoon Set and liquid Measuring Set instead of just a regular drinking cup is better. In Canada, we use a cup that equals 250ml (8.45 US fl oz).

Cup	Decimal cup	Tbsp	Tsp	ml	Imperial fl. oz	U.S. fl. oz	US quart
4		66 2/3	200	1000	35.19	33.81	1
1		16 2/3	50	250	8.8	8.45
7/8	0.875	14 1/2	43 3/4	218.75	7.7	7.4
4/5	0.8	13 1/3	40	200	7.04	6.76
3/4	0.75	12 1/2	37 1/2	187.5	6.6	6.34
2/3	0.67	11	33	166.67	5.8	5.64
5/8	0.63	10 1/2	31 1/2	157.5	5.54	5.33
3/5	0.6	10	30	150	5.28	5.07
1/2	0.5	8 1/3	25	125	4.4	4.23
3/8 (1/4+2 tbsp)	0.375	6 1/4	18 3/4	93.75	3.3	3.17
1/3	0.33	5 1/2	16 2/3	83.3	2.9	2.82
1/4	0.25	4	12 1/2	62.5	2.2	2.11
1/5	0.2	3 1/3	10	50	1.76	1.69
		3	9	45	1.58	1.52
1/8	0.125		6 1/4	31.25	1.1	1.06
		2	6	30	1.05	1.01
1/10	0.1	1 2/3	5	25	0.88	0.85
		1	3	15	0.53	0.51
		2/3	2	10	0.35	0.34
			1	5	0.18	0.17

Note: Follow only one measurement system when using recipes where formulas are given simultaneously in two or more systems.

Metric	US Imperial
29.57 ml (milliliters)	1 fl oz (fluid ounce)
1 ml	0.034 fl oz
473 ml	1 pt (pint)
946 ml	1 qt (quart) = 32 fl oz
1 L (liter)	33.8 fl oz
3.875 L	1 US liquid gallon= 4 qt

Let’s take a closer look at the conversion formula so that you can do these conversions yourself with a calculator or with an old-fashioned pencil and paper.

US fl oz = mL ÷ 29.5735296

mL = US fl oz x 29.5735296

Imperial fl oz = mL ÷ 28.4130742

mL = Imperial fl oz x 28.4130742

US qt = L ÷ 0.946352946

L = US qt x 0.946352946

A liter is a way to measure a volume. It uses the symbol L. In the US, one quart is equal to 0.946352946 liters.

A millilitre (mL) is a way to measure volume. It’s part of the Metric System. One US fluid ounce is the same as 29.5735296 mL.

Imperial and US fluid ounces are different because of their histories and how they measure gallons. An imperial fluid ounce is 1/20 of an imperial pint and 1/160 of an imperial gallon. A US fluid ounce is 1/16 of a US liquid pint and 1/128 of a US liquid gallon, making it about 4.08% bigger than the imperial fluid ounce. The imperial fluid ounce is equal to 28.4 milliliters, and the US fluid ounce is equal to 29.6 milliliters.

A quart is a measure of liquid volume in the US. It is written as US qt. One litre is equal to 1.05668821 quarts.

A fluid ounce is used to measure the volume of a liquid in the US.
We can represent fluid ounces in short as US fl oz.
One milliliter is equivalent to 0.03381402 US fluid ounces.

An Imperial fluid ounce is a way to measure liquids in the Imperial System. We write it as “Imperial fl oz.” One millilitre is equal to 0.0351951 Imperial fluid ounces.

Ounces	Pounds	Grams	Kilograms
1		28
2		57
3		85
3.5		99
4	1/4	113
5		142
6		170
8	1/2	227
10		283
12	3/4	340
16	1	454
20	1.25	567
24	1.5	680
32	2	907
40	2.5	1134	1.13
48	3	1361	1.36

Note: Follow only one measurement system when using recipes where formulas are given simultaneously in two or more systems.

Metric	US Imperial
28.35 g (grams)	1 oz (ounce)
1 g	0.035 oz
454 g	1 lb (pound) = 16 oz
1 Kg (kilo)	2.2 lb

Let’s take a closer look at the conversion formula so that you can do these conversions yourself with a calculator or with an old-fashioned pencil and paper.

lb = kg ÷ 0.45359237

kg = lb x 0.45359237

oz = g ÷ 28.3495231

g = oz x 28.3495231

A kilogram is a metric unit used to measure mass. It is written as “kg”. One pound is equal to 0.45359237 kilograms.

A gram is a unit that measures mass in the Metric System. We use “g” to represent a gram. One ounce is equal to 28.3495231 grams.

A pound is a weight measurement and is used in US Customary Units and the Imperial system. You can use lb or lbs to represent it. To convert pounds to kilograms, just multiply by 0.454. One kilogram is equal to 2.2 pounds.

An ounce is a way to measure weight. It is used in US Customary Units and the Imperial System. The short way to show ounce is “oz”. One gram is equal to 0.03527396 ounces.

Ounces and fluid ounces are different. Ounces are for measuring weight, and fluid ounces are for measuring volume. It can be confusing because sometimes a recipe might ask for eight ounces of chocolate chips, which could mean weight or volume.
In the US, if a recipe lists a dry ingredient in ounces, it means weight and should be measured on a scale. If it lists a wet ingredient in ounces, it means volume and should be measured with a liquid measuring cup.
Ingredients like chocolate chips, flour and rice are measured in ounces (weight), while milk, honey and oil are measured in fluid ounces (volume). However, baking recipes sometimes list weights before volumes; in that case, all ingredients should be measured on a scale.

Foot (ft)	Inches (in)	Centimetres (cm)
	1	2.54
1	12	30.48
	0.39	1
	39.4	100 (1 meter)

Let’s take a closer look at the conversion formula so that you can do these conversions yourself with a calculator or with an old-fashioned pencil and paper.

cm = ft x 30.48

ft = cm ÷ 30.48

cm = in x 2.54

in = cm ÷ 2.54

A foot is a unit used to measure length in the US and UK systems. It has two symbols: “ft” or (‘). There are 0.0328084 feet in a centimeter.

An inch is a measure of length in both the US Customary Units and the Imperial System. The symbol for inch is either “in” or a double quotation mark (“). There are about 0.4 inches in a centimetre.

A centimetre is a way to measure length or distance. It is used in the Metric System and it is written as “cm”. A foot is equal to 30.48 centimetres. An inch is equal to 2.54 centimetres.

Fahrenheit (°F)	Celsius (°C)	Gas Mark	Descriptive
225	110	1/4	Very Slow/Very Low
250	120	1/2	Very Slow/Very Low
275	135	1	Slow/Low
300	150	2	Slow/Low
325	165	3	Moderately Slow/Warm
350	180	4	Moderate/Medium
375	190	5	Moderate/Moderately Hot
400	205	6	Moderately Hot
425	220	7	Hot
450	230	8	Hot/Very Hot
475	245	9	Very Hot
500	260	10
525	275	11
550	290	12

Let’s take a closer look at the conversion formula so that you can do these conversions yourself with a calculator or with an old-fashioned pencil and paper.

Celsius = ((Fahrenheit – 32) x 5) ÷ 9

Fahrenheit = (Celsius x 1.8) + 32

Fahrenheit is a way to measure temperature in the US and a the Imperial System. It uses the symbol °F. Water freezes at 32 °F and boils at 212 °F.

Celsius is used to measure temperature in the Metric System. We use the symbol “°C” for it. 0 °C is the temperature at which water freezes, and 100 °C is the temperature at which it boils.

Gas Mark is the way temperature is measured on gas ovens and cookers in certain countries such as Great Britain, Ireland and some Commonwealth countries.

Cup	Tbsp	Semolina	Whole wheat flour	All-purpose flour / Bread flour	12-grain flour	Rye flour
1		170g/6oz	145g/5.11oz	142g/5oz	140g/4.94oz	110g/3.88oz
3/4		128g/4.5oz	109g/3.84oz	107g/3.76oz	105g/3.7oz	82g/2.91oz
2/3		113g/4oz	97g/3.41oz	95g/3.34oz	93g/3.29oz	73g/2.59oz
1/2		85g/3oz	72g/2.56oz	71g/2.5oz	70g/2.47oz	55g/1.94oz
1/3		57g/2oz	48g/1.7oz	47g/1.67oz	47g/1.65oz	37g/1.29oz
1/4		43g/1.5oz	36g/1.28oz	35g/1.25oz	35g/1.23oz	28g/0.97
	1	11g/0.37oz	9g/0.31oz	9g/0.31oz	9g/0.31oz	7g/0.24oz

Cup	Tbsp	Cornmeal	Sorghum flour	Potato starch/ Potato Flour	Brown/white rice flour	Cornstarch	Tapioca starch/ Soy flour/ Coconut flour	Amaranth	Pistachio flour	Almond flour/ hazelnut flour
1		180g/6.35oz	170g/6oz	169g/5.96oz	167g/5.89oz	135g/4.77oz	127g/4.47oz	120g/4.23oz	112g/3.95oz	101g/3.58oz
3/4		135g/4.76oz	128g/4.5oz	127g/4.47oz	125g/4.42oz	101g/3.58	95g/3.35oz	90g/3.17oz	84g/2.96oz	76g/2.68oz
2/3		120g/4.23oz	113g/4oz	111g/3.94oz	110g/3.89oz	89g/3.15oz	84g/2.95oz	60g/2.12oz	75g/2.63	67g/2.36oz
1/2		90g/3.17oz	85g/3oz	84g/2.98oz	83g/2.94oz	68g/2.39oz	63g/2.24oz	120g/4.23oz	56g/1.98oz	51g/1.79oz
1/3		60g/2.12oz	57g/2oz	56g/1.97oz	55g/1.94oz	45g/1.57oz	42g/1.48oz	40g/1.41oz	37g/1.32oz	33g/1.18oz
1/4		45g/1.59oz	43g/1.5oz	42g/1.49oz	42g/1.47oz	34g/1.19oz	32g/1.12oz	30g/1.06oz	28g/0.99oz	25g/0.89oz
	1	11g/0.4oz	11g/0.37oz	10g/0.36oz	10g/0.35oz	8g/0.29oz	8g/0.27	8g/0.27oz	7g/0.25oz	6g/0.21oz

Cup	Tbsp	Brown sugar	Granulated sugar/ packed light brown sugar	Confectioner’s/ powdered)/ icing sugar
1		220g/7.76oz	200g/7.05oz	127g/4.47oz
3/4		165g/5.82oz	150g/5.29oz	95g/3.35oz
2/3		147g/5.19oz	133g/4.69oz	84g/2.95oz
1/2		110g/3.88oz	100g/3.53oz	63g/2.24oz
1/3		73g/2.57oz	67g/2.36oz	42g/1.48
1/4		55g/1.94oz	50g/1.76oz	32g/1.12oz
	1	14g/0.49oz	13g/0.42oz	8g/0.27oz

Tbsp	Tsp	Coarse sea salt	Fine sea salt
1	3	14g/0.49oz	18g/0.65oz
	2	9g/0.32oz	12g/0.43oz
1/2	1 1/2	7g/0.25oz	9g/0.32oz
	1	5g/0.16oz	6g/0.21oz
	3/4	3g/0.11oz	4.5g/0.16oz
	1/2	2g/0.07oz	3g/0.11oz
	1/4	1g/0.04oz	1.5g/0.05oz

Cup	Tbsp	Tsp	Instant mashed potato flakes	Meringue powder	Dry onion soup mix	Dry milk/ whey powder
1			160g/5.64oz	152g/5.37oz	113g/4oz	100g/3.53oz
3/4			120g/4.23oz	114g/4.03oz	85g/3oz	75g/2.65oz
2/3			107g/3.76oz	101g/3.58oz	76g/2.67oz	67g/2.36oz
1/2			80g/2.82oz	76g/2.68oz	57g/2oz	50g/1.76oz
1/3			53g/1.88oz	51g/1.79oz	38g/1.34	33g/1.16oz
1/4			40g/1.41oz	38g/1.34oz	28g/1oz	25g/0.88oz
	2		20g/0.71oz	18g/0.64oz	14g/0.49oz	12g/0.42oz
	1 1/2		15g/0.53	14g/0.48oz	10g/0.37oz	9g/0.32oz
	1	3	10g/0.35oz	9g/0.32oz	7g/0.25oz	6g/0.21oz
		2	7g/0.24oz	6g/0.21oz	5g/0.16oz	4g/0.14oz
		1 1/2	5g/0.18oz	4.5g/0.16oz	3.5g/0.12oz	3g/0.11oz
		1	3g/0.12oz	3g/0.11oz	2g/0.08oz	2g/0.07oz

Milk (cup)	Dry milk powder (tbsp)	Water (cup)
1	3	1
2/3	2	2/31/3
1/3	1

Tbsp	Tsp	Baking powder/ Baking soda	Yeast (Instant/ Active dry)/ Gelatin powder	Vital wheat gluten	Xanthan gum	Matcha (finely ground green tea)	Instant coffee/ Agar-agar
1	3	15g/0.52oz	9g/0.33oz	8g/0.27oz	7g/0.25oz	6g/0.21oz	5g/0.18oz
	2	10g/0.34oz	6g/0.22oz	5g/0.19g	4.7g/0.16oz	4g/0.14oz	3g/0.12oz
1/2	1 1/2	7g/0.26oz	4.5g/0.16oz	4g/0.13oz	3.5g/0.12oz	3g/0.11oz	2.5g/0.09oz
	1	5g/0.17oz	3g/0.11oz	3g/0.09oz	2.3g/0.08oz	2g/0.07oz	1.6g/0.06oz
	1/2	2g/0.08oz	1.5g/0.05oz	1.2g/0.04oz	1.2g/0.04oz	1g/0.04oz	0.8g/0.03oz
	1/4	1g/0.04oz	0.77g/0.03oz	0.6g/0.02oz	0.6g/0.02oz	0.5g/0.02oz	0.4g/0.01oz

Usually, 2 tsp of meringue powder + 2 tbsp water = 1 egg white.

While replacing meringue powder with powdered eggs, always substitute 1 tbsp of meringue powder with 2 tbsp of powdered eggs. Do not alter the quantity of the water, and proceed with the recipe in the usual way.

For one 8″ pie

9 tbsp meringue powder
5 tbsp warm water
dash of flavouring (optional)

For larger quantity

454g (1lb) of meringue powder
296ml (10oz) warm water

Place meringue powder and water in a bowl. Stir until dissolved, then whip at high speed until the desired peak is obtained (approximately 7 minutes).

Royal Icing:

1 cup (152g/5.37oz) meringue powder
3 1/2 cups (444g/15.65oz) icing sugar lightly packed lump free
148ml (5oz) hot tap water (38-49°C/100-120 °F)
Pinch of cream of tartar (optional)

Blend meringue powder and water at low speed for 1 minute. Blend for 4-7 minutes at high speed until thick, soft peaks form.

Gradually blend in icing sugar (and cream of tartar if desired) while mixing at low speed. Keep icing covered with a damp cloth while using. Store in an airtight container; no need to refrigerate. Re-blend at low speed before use.

Note: Keep all utensils completely grease-free for proper icing consistency.

Yield: 4 cups.

For stiffer icing, use less water.

Knox powdered gelatin envelope (US)	(Europe) envelope	Grams	oz	1-gram sheets	1.66-gram sheets	2-gram sheets
1		7	0.25	7	4	3-3.5
	1	11	0.39	11	6.5-7	5

Note: for 1 litre of liquid (500 ml boiled + 500 ml cold), use 12 sheets of gelatin or 2 tablespoons (19 grams/0.64oz) of gelatin powder.

Gelatin comes from animals, while agar comes from red algae. Agar is a good substitute for gelatin if you’re a vegetarian. It’s gummier than gelatin and sets more firmly at room temperature. When made into jellies, agar has a higher melting point than gelatin. This means it won’t melt in your mouth, giving it a distinctive firmness. Agar is good to use in hot countries where gelatin puddings would melt in the sun. Gelatin is better for softer foods like mousse. Use gelatin or cornstarch in soups instead of agar if you want better results.

Agar is more potent than gelatin. To produce a similar consistency of a reliable gelling agent, mix 1 cup of liquid to:

agar powder	agar flakes	gelatin powder
1 tsp	1 tbsp (3 tsp)	8 tsp

Chinese gelatin, Chinese isinglass, Japanese gelatin, or Japanese isinglass.

Tbsp	Tsp	Allspice (ground)	Cinnamon/Nutmeg/ Paprika	Onion powder/ Garlic powder/ Ginger powder
1	3	9g/0.3oz	8g/0.28oz	5g/0.18oz
	2	6g/0.2oz	5g/0.19oz	3g/0.12oz
1/2	1 1/2	4g/0.15oz	4g/0.14oz	2.5g/0.09oz
	1	3g/0.1oz	3g/0.09oz	1.6g/0.06oz
	1/2	1g/0.05oz	1g/0.05oz	0.8g/0.03oz
	1/4	0.7g/0.03oz	0.6g/0.02oz	0.4g/0.01oz

Cup	Tbsp	Chickpeas/garbanzo beans (dried, raw) / short grain white rice	Lentils	*Basmati rice/ long grain white rice/ Brown Rice/ Quinoa**	Dried beans	Small Pearl tapioca	Bulgur	Israeli pearl couscous
1		211g/7.45oz	203g/7.16oz	190g/6.71oz	187g/6.6oz	186g/6.56oz	169g/5.96oz	160g/5.65oz
3/4		158g/5.59oz	152g/5.37oz	143g/5.03oz	140g/4.95oz	139g/4.92oz	127g/4.47oz	120g/4.24oz
2/3		139g/4.92oz	134g/4.72oz	126g/4.43oz	123g/4.35oz	123g/4.33oz	112g/3.94oz	106g/3.73oz
1/2		106g/3.73oz	101g/3.58oz	95g/3.35oz	94g/3.3oz	93g/3.28oz	85g/2.98oz	80g/2.82oz
1/3		70g/2.46oz	67g/2.36oz	63g/2.21oz	62g/2.18oz	61g/2.16oz	56g/1.97oz	52.83g/1.86oz
1/4		53g/1.86oz	51g/1.79oz	48g/1.68oz	47g/1.65oz	46g/1.64oz	42g/1.49oz	40g/1.41oz
	1	13g/0.45oz	12g/0.43oz	11g/0.4oz	11g/0.4oz	11g/0.39oz	10g/0.36oz	10g/0.34oz

Note: 1 cup uncooked white rice yields roughly 3 cups cooked rice

Cup	Tbsp	Polenta/Moroccan Couscous	Oat bran	Old-fashioned rolled oats
1		176g/6.21oz	99g/3.49	80g/2.82oz
3/4		132g/4.66oz	74g/2.63oz	60g/2.12oz
2/3		116g/4.1oz	66g/2.34oz	53g/1.87oz
1/2		88g/3.11oz	49g/1.75oz	40g/1.41oz
1/3		58g/2.05oz	33g/1.17oz	27g/0.95oz
1/4		44g/1.55oz	25g/0.88oz	20g/0.71oz
	1	11g/0.37oz	6g/0.21oz	5g/0.2oz

Cup	Tbsp	Tsp	Honey/ molasses	Maple syrup	Water	Coconut oil/ Vegetable oil/ Olive oil
1			355g/12.52oz	333g/11.74oz	250g/8.83oz	237g/8.35oz
3/4			266g/9.39oz	250g/8.81oz	188g/6.62oz	178g/6.26oz
2/3			234g/8.27oz	220g/7.75oz	165g/5.83oz	156g/5.51oz
1/2			177g/6.26oz	166g/5.87oz	125g/4.41oz	118g/4.17oz
1/3			117g/4.13oz	110g/3.87oz	83g/2.91oz	78g/2.76oz
1/4			89g/3.13oz	83g/2.94oz	63g/2.21oz	59g/2.09oz
	1		21g/0.75oz	20g/0.7oz	15g/0.53oz	14g/0.5oz
		1	7g/0.25oz	7g/0.23oz	5g/0.18oz	5g/0.17oz

Cup	Tbsp	Tsp	Sweetened condensed milk	Milk	Cream (light, heavy/ whipping, or half and half Strained	(Greek-style) yogurt/ Sour cream
1			330g/11.63oz	251g/8.87oz	240g8.47oz	230g/8.11 oz
3/4			247g/8.72oz	189g/6.65oz	180g/6.35oz	173g/6.1 oz
2/3			218g/7.68oz	166g/5.85oz	158g/5.59oz	153g/5.4 oz
1/2			165g/5.81oz	126g/4.44oz	120g/4.23oz	115g/4.06 oz
1/3			109g/3.84oz	83g/2.93oz	79g/2.79oz	77g/2.72 oz
1/4			82g/2.91oz	63g/2.22oz	60g/2.12oz	58g/2.05 oz
	1		20g/0.7oz	15g/0.53oz	15g/0.54oz	15g/0.53 oz
		1	7g/0.23oz	5g/0.18oz	5g/0.18oz	5g/0.18 oz

Cup	Tbsp	Tsp	Ricotta	Cottage cheese	Parmesan/Romano cheese, grated	Shredded Mozzarella
1			260g/9.17oz	238g/8.42oz	127g/4.47oz	118g/4.17oz
3/4			195g/6.88oz	179g/6.32oz	95g/3.35oz	89g/3.13oz
2/3			172g/60.5oz	157g/5.56oz	84g/2.95oz	78g/2.76
1/2			130g/4.58oz	119g/4.21oz	63g/2.24oz	59g/2.09oz
1/3			86g/3.03oz	79g/2.78oz	42g/1.48	39g/1.38oz
1/4			65g/2.29oz	60g/2.11oz	32g/1.12oz	30g/1.04oz
	1		16g/0.55oz	14g/0.51oz	8g/0.27oz	7g/0.25oz
		1	5g/0.18oz	5g/0.17oz	3g/0.09oz	2g/0.08oz

US Cup	Tbsp	grams	pound	ounces	sticks	Brazilian stick
2	32	454	1	16
1	16	227	0.5	8	2
	14	200		7.05		2
3/4	12	170		6
2/3	11	151		5.28	1 1/3
5/8	10	142		5
1/2	8	113	0.25	4	1
	7	100		3.53		1
3/8	6	85		3
1/3		76		2.66
1/4	4	57		2	1/2
	3	43		1.5
	2	28		1
	1.5	21		0.75
	1	15		0.5

Cup	Tbsp	Chestnuts/ Almonds	Hazelnut	Macadamia nuts/ Peanuts	Cashews	Pistachio/ Walnuts/ Pecans	Pine nuts
1		151g/5.33oz	143g/5.03oz	140g/4.92oz	136g/4.81oz	130g/4.58oz	60g/2.12oz
3/4		113g/4oz	107g/3.77oz	105g/3.69oz	102g/3.61oz	97g/3.44oz	45g/1.59oz
2/3		100g/3.52oz	94g/3.32oz	92g/3.25oz	90g/3.17oz	86g/3.03oz	40g/1.41oz
1/2		75g/2.67oz	71g/2.52oz	70g/2.46oz	68g/2.4oz	65g/3.29oz	30g/1.06oz
1/3		50g/1.76oz	47g/1.66oz	46g/14.62oz	45g/1.59oz	43g/1.51oz	20g/0.71oz
1/4		38g/1.33oz	36g/1.26oz	35g/1.23oz	34g/1.2oz	32g/1.15oz	15g/0.53oz
	1	9g/0.32oz	9g/0.3oz	8g/0.3oz	8g/0.29oz	8g/0.28oz	4g/0.13oz

Cup	Tbsp	Almond (chopped)/ Cashew	Hazelnut/ Peanuts	Macadamias/ Pistachio	Almond (sliced)/ Walnut/ Pecans
1		140g/4.92oz	130g/4.58oz	118g/4.17oz	100g/3.53oz
3/4		105g/3.69oz	97g/3.44oz	89g/3.13oz	75g/2.65oz
2/3		92g/3.25oz	86g/3.03oz	79g/2.78oz	67g/2.36oz
1/2		70g/2.46oz	65g/3.29oz	59g/2.09oz	50g/1.76oz
1/3		46g/14.62oz	43g/1.51oz	39g/1.39oz	33g/1.16oz
1/4		35g/1.23oz	32g/1.15oz	30g/1.04oz	25g/0.88oz
	1	8g/0.3oz	8g/0.28oz	7g/0.25oz	6g/0.21oz

Cup	Tbsp	Nutella/ hazelnut chocolate-flavoured spread	Peanut butter/ Almond butter	Tahini (sesame butter)/ Black sesame butter
1		304g/10.73oz	270g/9.54oz	254g/8.95oz
3/4		228g/8.05oz	203g/7.16oz	190g/6.71oz
2/3		201g/7.08oz	178g/6.3oz	167g/5.9oz
1/2		152g/5.37oz	135g/4.77oz	127g/4.47oz
1/3		100g/3.54oz	89g/3.15oz	84g/2.95oz
1/4		76g/2.68oz	68g/2.39oz	63g/2.24oz
	1	18g/0.64oz	16g/0.57oz	15g/0.54oz

Cup	Tbsp	Tsp	Flax seeds	Sesame seeds	Poppy seeds	Sunflower seeds	Pumpkin/ squash seeds	Caraway seeds	Fennel seeds
1			177g/6.26oz	152g/5.37oz	149g/5.25oz	142g/4.99oz	125g/4.4oz	114g/4.02oz	98g/3.46oz
3/4			133g/4.7oz	114g/4.03oz	112g/3.95oz	106g/3.75oz	94g/3.3oz	86g/3.03oz	74g/2.59oz
2/3			117g/4.13oz	101g/3.58oz	99g/3.49oz	93g/3.3oz	82g/2.9oz	76g/2.68oz	65g/2.28oz
1/2			89g/3.13oz	76g/2.68oz	75g/2.65oz	71g/2.5oz	62g/2.2oz	57g/2.01oz	49g/1.73oz
1/3			59g/2.07oz	51g/1.79oz	50g/1.76oz	47g/1.65oz	41g/1.45oz	38g/1.34oz	33g/1.14oz
1/4			44g/1.57oz	38g/1.34oz	37g/1.31oz	35g/1.25oz	31g/1.1oz	29g/1.02oz	25g/0.86oz
	1 1/2		16g/0.56oz	14g/0.48oz	13g/0.47oz	13g/0.45oz	11g/0.4oz	10g/0.36oz	9g/0.31oz
	1	3	11g/0.38oz	9g/0.32oz	9g/0.31oz	9g/0.3oz	7g/0.26oz	7g/0.24oz	6g/0.21oz
		1	3.5g/0.13oz	3g/0.11oz	3g/0.11oz	3g/0.1oz	2g/0.09oz	2g/0.08oz	2g/0.07oz

Cup	Tbsp	Tsp	Chocolate chips	Grated Chocolate	Cocoa powder/ Cacao nibs/ Roughly Chopped Chocolate
1			170g/6oz	139g/4.92oz	120g/4.23oz
3/4			128g/4.5oz	105g/3.69oz	90g/3.17oz
2/3			113g/4oz	92g/3.25oz	80g/2.82oz
1/2			85g/3oz	70g/2.46oz	60g/2.12oz
1/3			57g/oz	46g/1.62oz	40g/1.41oz
1/4			43g/1.5oz	35g/1.23oz	30g/1.06oz
	1	3	11g/0.37oz	8g/0.3oz	8g/0.27oz
		1	3g/0.12oz	3g/0.1oz	2.5g/0.09oz

Cup	Tbsp	Raisins	Cranberry	Unsweetened shredded dried coconut
1		169g/5.96oz	160g/5.64oz	98g/3.47oz
3/4		127g/4.47oz	120g/4.23oz	73g/2.6oz
2/3		112g/3.94oz	107g/3.76oz	65g/2.29oz
1/2		85g/2.98oz	80g/2.82oz	49g/1.73oz
1/3		56g/1.97oz	53g/1.88oz	33g/1.16oz
1/4		42g/1.49oz	40g/1.41oz	24g/0.87oz
	1	10g/0.36oz	10g/0.35oz	6g/0.21oz

Cup	Tbsp	Strawberries(pureed)	Strawberries (sliced)	Cherries (without pits)	Strawberries (halves)	Blueberries
1		245g/8.65oz	175g/6.19oz	163g/5.74oz	161g/5.67oz	156g/5.52oz
3/4		184g/6.49oz	132g/4.64oz	122g/4.31oz	120g/4.25oz	117g/4.14oz
2/3		162g/5.71oz	116g/4.08oz	107g/3.79oz	106g/3.74oz	103g/3.64oz
1/2		123g/4.32oz	88g/3.09oz	81g/2.87oz	80g/2.83oz	78g/2.76oz
1/3		81g/2.85oz	58g/2.04oz	54g/1.89oz	53g/1.87oz	52g/1.82oz
1/4		61g/2.16oz	44g/1.55oz	41g/1.44oz	40g/1.42oz	39g/1.38oz
	1	15g/0.52oz	11g/0.37oz	10g/0.34oz	10g/0.34oz	9g/0.33oz

Cup	Tbsp	Strawberries (whole)/ Blackberries	Pomegranate seeds	Cherries (with pits)	Raspberries/ Apples	Red currant
1		152g/5.37oz	148g/5.22oz	146g/5.14oz	130g/4.58oz	118g/4.17oz
3/4		114g/4.03oz	111g/3.91oz	109g/3.86oz	97g/3.44oz	89g/3.13oz
2/3		101g/3.58oz	98g/3.44oz	96g/3.39oz	86g/3.03oz	78g/2.76oz
1/2		76g/2.68oz	74g/2.61oz	73g/2.57oz	65g/3.29oz	59g/2.09oz
1/3		51g/1.79oz	49g/1.72oz	48g/1.7oz	43g/1.51oz	39g/1.38oz
1/4		38g/1.34oz	37g/1.3oz	36g/1.29oz	32g/1.15oz	30g/1.04oz
	1	14g/0.48oz	9g/0.31oz	9g/0.3oz	8g/0.28oz	7g/0.25oz

1 medium apple yields roughly 1 cup apple slices

Cup	Tbsp	Cooked spinach*	Green peas	Fava beans	Cauliflower florets/ Broccoli florets	Baby spinach leaves (fresh)*
1		190g/6.71oz	153g/5.4oz	133g/4.7oz	90g/3.17oz	30g/1.06oz
3/4		143g/5.03oz	114g/4.05oz	100g/3.52oz	67g/2.38oz	23g/0.79oz
2/3		126g/4.43oz	101g/3.57	88g/3.1oz	59g/2.09oz	20g/0.7oz
1/2		95g/3.35oz	77g/2.7oz	67g/2.35	45g/1.58oz	15g/0.53oz
1/3		63g/2.21oz	51g/1.78oz	44g/1.55oz	30g/1.05oz	10g/0.35oz
1/4		48g/1.68oz	38g/1.35oz	33g/1.17oz	22g/0.79oz	8g/0.26oz
	1	11g/0.4oz	9g/0.32oz	8g/0.28oz	5g/0.19oz	2g/0.06oz

* 1 pound (454 g) fresh spinach = 1 to 1 ½ cups cooked spinach

Cup	Tbsp	Tomato puree (passata)	Tomatoes (chopped or sliced)	Tomatoes (cherry)
1		266g/9.39oz	190g/6.71oz	157g/5.55oz
3/4		200g/7.04oz	143g/5.03oz	119g/4.17oz
2/3		176g/6.2oz	126g/4.43oz	104g/3.67oz
1/2		133g/4.7oz	95g/3.35oz	79g/2.78oz
1/3		88g/3.1oz	63g/2.21oz	52g/1.83oz
1/4		67g/2.35oz	48g/1.68oz	39g/1.39oz
	1	16g/0.56oz	11g/0.4oz	9g/0.33oz

Tomatoes are often considered a vegetable even though they are technically a fruit. Nutritionists classify them as vegetables because they are commonly used in savoury dishes and not in desserts. Other fruits that are sometimes considered vegetables include cucumbers, squashes, pea pods, peppers, eggplants, and okra. Despite the classification, tomatoes are still a healthy and delicious food to eat.

Cup	Tbsp	Carrots (chopped)	Carrots (strips or slices)	Carrots (grated)
1		135g/4.77oz	129g/4.55oz	116g/4.1oz
3/4		101g/3.58oz	97g/3.41oz	87g/3.08oz
2/3		89g/3.15oz	86g/3oz	77g/2.71oz
1/2		68g/2.39oz	64g/2.27oz	58g/2.05oz
1/3		45g/1.57oz	43g/1.5oz	39g/1.235oz
1/4		34g/1.19oz	32g/1.14oz	29g/1.03oz
	1	8g/0.29oz	8g/0.27oz	7g/0.25oz

Cup	Tbsp	Tsp	Shallots (chopped)	Onion (sliced)
1			169g/5.96oz	122g/4.29oz
3/4			127g/4.47oz	91g/3.21oz
2/3			111g/3.94oz	80g/2.83oz
1/2			84g/2.98oz	61g/2.14oz
1/3			56g/1.97oz	40g/1.41oz
1/4			42g/1.49oz	30g/1.07oz
	1	3	10g/0.36oz	7g/0.26oz
		2	7g/0.24oz	5g/0.17oz
		1	3g/0.12oz	2.4g/0.09oz

Tbsp	Tsp	Garlic (minced)
	4	20g/ 0.72oz
1	3	15g/0.54oz
	2	10g/0.36oz
	1	5g/0.18oz

Cup	Tbsp	Mashed potato/ Mashed Yuca (Cassava Root)	Pumpkin puree
1		250g/8.82oz	230g/8.11oz
3/4		187g/6.6oz	172g/6.08oz
2/3		167g/5.88oz	153g/5.51oz
1/2		125g/4.41oz	115g/4.06oz
1/3		83g/2.94oz	77g/2.7oz
1/4		63g/2.2oz	57/2.03oz
	1	15g/0.53oz	14g/0.48 oz

Tbsp	Tsp	Lemon/orange zest/peel
1	3	9g/0.32oz
	2	6g/0.21oz
1/2	1 1/2	5g/0.16
	1	3g/03.07oz
	1/2	1.5g/0.05oz
	1/4	0.8g/0.03oz

Notes:

1 tablespoon fresh lemon zest = 1 teaspoon dried lemon peel.
1 tablespoon fresh lemon zest = 1 ½ teaspoons lemon extract.
1 tablespoon fresh lemon zest = 6 tablespoons lemon juice (adjust your recipe accordingly for excess liquid).
One medium-sized lemon will yield roughly 2 to 4 tablespoons of juice and 1 tablespoon of zest or 1 teaspoon of grated rind.
1 medium orange will yield roughly 6 to 8 tablespoons of juice and 2 to 3 tablespoons of grated rind.
Store extra lemon zest in an airtight container in the freezer for up to 6 months.

Tbsp	Tsp	Rosemary	Oregano/ Dill	Thyme	Italian seasoning	Basil/ Chives	Marjoram/ Parsley
1	3	3.4g/0.12oz	3g/0.11oz	2.7g/0.1oz	2.4g/0.09oz	2g/0.08oz	1.7g/0.06oz
	2	2.2g/0.08oz	2g/0.07oz	1.8g/0.06oz	1.6g/0.06oz	1.4g/0.05oz	1g/0.04oz
	1 1/2	1.7g/0.06oz	1.5g/0.05oz	1.4g/0.05oz	1.2g/0.04oz	1g/0.04oz	0.8g/0.03oz
	1	1.1g/0.04oz	1g/0.04oz	0.9g/0.03oz	0.8g/0.03	0.7g/0.03	0.6g/0.02oz
	1/2	0.6g/0.02oz	0.5g/0.02oz	0.5g/0.02oz	0.4g/0.01oz	0.4g/0.01oz	0.3g/0.01oz

Cup	Tbsp	Green onions	Basil (chopped)/ Parsley(chopped)	Chives	Basil (whole leaves)
1		106g/3.73oz	63g/2.24oz	51g/1.8oz	25g/0.89oz
3/4		79g/2.8oz	48g/1.68oz	38g/1.35oz	19g/0.67oz
2/3		70g/2.46oz	42g/1.48oz	34g/1.2oz	17g/0.59oz
1/2		53g/1.86oz	32g/1.12oz	26g/0.9oz	13g/0.45oz
1/3		35g/1.23oz	21g/0.74oz	17g/0.6oz	8g/0.3oz
1/4		26g/0.93oz	16g/0.56oz	13g/0.45oz	6g/0.22oz
	1	6g/0.22oz	4g/0.13oz	3g/0.11oz	1.5g/0.05oz

Use this easy formula as a fresh-to-dried herb converter: 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs.

In other words, use three times as much fresh herbs when the recipe calls for dried and 1/3 of the amount of dried herbs when the recipe calls for fresh.

	Tablespoon	Grams	Ounces
1 large egg (in the shell)		63	2.2
1 large egg (beaten)*	3 ¼ to 4	55	1.93
1 large egg yolk	1 to1 1/3	20	0.7
1 large egg white**	2 to 2 2/3	35	1.23

*1 Large Egg = 4 tablespoons liquid egg product (Egg substitute)

**1 Large Egg White = 2 tablespoons liquid egg product

5 large eggs (beaten)
4 Extra Large or Jumbo Eggs
6 Extra Large Egg Whites
12 Extra Large Egg Yolks
8 to 10 Large Egg Whites
12 to 16 Large Egg Yolks

Replace the Large eggs called for in your recipe (in the top row) with the number of eggs of different sizes listed in each row.

Note: The egg sizes listed are for chicken eggs. Duck eggs are much larger than chicken eggs – even larger than jumbo eggs.

Fresh yeast	Instant (Fast rising) yeast	Active dry yeast
100g/3.53oz	33g/1.16oz	41g/1.45oz
21g/0.74oz 1 1/4 blocks (0.6-oz size)	7g/0.25oz 2 1/4 tsp 1 package	8.7g/0.31oz 3 tsp 1 1/4 package
17g/0.6oz 1 block (0.6-oz size)	6g/0.21oz 1 2/3 tsp	7g/0.25oz 2 tsp 1 package
8.5g/0.3oz 1/2 block (0.6-oz size)	3.1g/0.11oz 1 tsp	3.77g/0.13oz 1 1/3 tsp
5.7g/0.2oz 1/3 block (0.6-ounce size)	2.33g/0.08oz 3/4 tsp	3.5g/0.12oz 1tsp
2.5g/0.09oz	1g	1.25g
2g/0.07oz	0.8g	1g
1g/0.035oz	0.4g	0.5g

Cup	Tbsp	Sauteed/stir-fried Shrimp	Raw Shrimp	Steamed or boiled Shrimp	Dried Shrimp
1		254g/8.95oz	180g/6.34oz	153g/5.4oz	40g/1.42oz
3/4		190g/6.71oz	135g/4.75oz	114g/4.05oz	30g/1.06oz
2/3		167g/5.9oz	119g/4.18oz	101g/3.57	27g/0.93oz
1/2		127g/4.47oz	90g/3.17oz	77g/2.7oz	20g/0.71oz
1/3		84g/2.95oz	59g/2.09oz	51g/1.78oz	13g/0.47oz
1/4		63g/2.24oz	45g/1.58oz	38g/1.35oz	10g/0.35oz
	1	15g/0.54oz	11g/0.38oz	9g/0.32oz	2.4g/0.08oz

Cup	Tbsp	Green Olives (stuffed)	Capers	Black Olives	Green Olives	Olives (sliced)
1		155g/5.48oz	145g/5.13oz	143g/5.03oz	140g/4.96oz	135g/4.77oz
3/4		117g/4.11oz	109g/3.85oz	107g/3.77oz	105g/3.72oz	101g/3.58oz
2/3		103g/3.62oz	96g/3.39oz	94g/3.32oz	93g/3.27oz	89g/3.15oz
1/2		78g/2.74oz	73g/2.56oz	71g/2.52oz	70g/2.48oz	68g/2.39oz
1/3		51g/1.81oz	36g/1.28oz	47g/1.66oz	46g/1.64oz	45g/1.57oz
1/4		39g/1.37oz	36g/1.28oz	36g/1.26oz	35g/1.24oz	34g/1.19oz
	1	9g/0.33oz	9g/0.31oz	9g/0.3oz	8g/0.3oz	8g/0.29oz

Cup	Tbsp	Tsp	Dried bread crumbs	Panko bread crumbs
1			114g/4.03oz	89g/3.13oz
3/4			86g/3.02oz	67g/2.35oz
2/3			75g/2.66oz	59g/2.07oz
1/2			57g/2.01oz	44g/1.57oz
1/3			38g/1.33oz	29g/1.03oz
1/4			29g/1.01oz	22g/0.78oz
	1	3	7g/0.24oz	5g/0.19oz
		1	2g/0.08oz	2g/0.06oz

Cup	Tbsp	Pasta (elbows)	Pasta (penne/ rotini)	Pasta (lasagna/ spaghetti)	Pasta (farfalle)	Pasta (shells)
1		129g/4.55oz	101g/3.58oz	95g/3.35oz	86g/3.02oz	68g/2.39oz
3/4		97g/3.41oz	76g/2.68oz	71g/2.52oz	64g/2.26oz	51g/1.79oz
2/3		86g/3oz	67g/2.36oz	63g/2.21oz	56g/1.99oz	45g/1.57oz
1/2		64g/2.27oz	51g/1.79oz	48g/1.68oz	43g/1.51oz	34g/1.19oz
1/3		43g/1.5oz	33g/1.18oz	31g/1.11oz	28g/1oz	22g/0.79oz
1/4		32g/1.14oz	25g/0.89oz	6g/0.2oz	21g/0.75oz	17g/0.6oz
	1	8g/0.27oz	6g/0.21oz	6g/0.2oz	5g/0.18oz	4g/0.14oz

Note: 1 cup uncooked dry pasta yields roughly 2-2/3 cups cooked

Seeds scraped from medium fresh vanilla bean	Pure vanilla extract or vanilla paste	Vanilla powder or Almond extract	Imitation vanilla flavouring	Maple syrup or Honey	Other flavour extracts (vanilla-flavoured almond, oat, cashew, soy milk, orange, lemon, peppermint, rum or brandy)
1/3-1/2 of bean	1 tsp	½ tsp	2 tsp	1 tbsp	1 tsp

Note: Since this is made in different concentrations by brand, start with this suggestion, taste, and tweak as desired during future trials.

To make your sweets taste better, use real vanilla. It’s especially important for things like pudding and frosting, but it will improve the taste of all kinds of treats, like cookies and cakes. When you look for vanilla, make sure it’s made from real vanilla beans, water, and alcohol. The alcohol helps get the flavour out of the beans. If you don’t like boozy flavour, try the Simply Organic Non-alcoholic Vanilla Flavouring.

If you want to make, a recipe and vanilla taste isn’t the most important thing. Using imitation vanilla flavour might be acceptable. However, if you want the recipe to have a strong vanilla taste, you should spend more on pure vanilla extract. It’s hard to tell if you used imitation or pure vanilla extract in things like cakes and cookies. Imitation vanilla flavour can contain some natural vanilla. Still, most of it is made from wood pulp, clove oil, and fermented bran. It doesn’t taste very good and might not hold up well in the oven.

Vanilla comes from Madagascar, Tahiti, and Mexico; each country has a different type of vanilla that tastes slightly different. You can use any kind of vanilla in any recipe. Vanilla beans are the most expensive, but they are pure and give your food a strong vanilla taste. They also have little brown sprinkles in them that we like. There are other options if you don’t want to use vanilla beans.

Don’t throw away vanilla pods if you’ve already removed the specks. You can use them to make your vanilla extract – just put one or two pods in sugar and your preferred alcohol (bourbon, vodka, rum, or brandy) and let it sit for at least eight weeks (ideally, several months).

Vanilla bean paste combines vanilla extract, real vanilla bean seeds, sugar, and a natural thickener. It has a thick, intense flavour and smooth, syrupy-like consistency that won’t make your batters or frostings too thin. You can also use it as a substitute for simple syrup in cocktails and mocktails. In recipes, vanilla bean paste is an excellent replacement for vanilla extract or vanilla bean seeds.

Vanilla powder is a pale powder made of ground vanilla beans and cornstarch. It’s great in recipes that shouldn’t turn brown. It’s good in baked goods that can’t take extra liquid or high heat. You can sprinkle it on baked goods, add it to coffee, or use it to flavour pancake or waffle mixes.

Almond extract is made from the oil of almonds and tastes like sweet almonds. It tastes stronger than vanilla. The recipe will have a slight almond flavour, so ensure it goes well with the final product.

Large Eggs

Small Eggs

Medium Eggs

Extra Large Eggs

Jumbo Eggs

Maple syrup tastes like vanilla extract and works fine in recipes if you don’t have real maple syrup, pancake syrup, or honey. Maple syrup has more sugar than vanilla, so reduce the sugar in your recipe. You could also use almond, oat, cashew, or vanilla-flavoured soy milk if you’re fine with a little vanilla flavour. For vanilla extract, vanilla beans are soaked in alcohol, so that you can use liquor instead of vanilla extract. If you don’t mind alcohol, try rum or brandy to replace vanilla extract. You can also use flavour extracts like orange, lemon, or peppermint. Still, it will change your recipe’s flavour thoroughly. Choose a flavour that goes well with the other ingredients.

I hope my easy tips will give you the confidence to step into the kitchen and prepare delicious meals to eat with a handful of close friends.

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