A little help in the kitchen
Kitchen tips
Useful conversions, simple swaps and a little less guesswork. Keep these everyday measuring tips handy when you’re cooking.
Section 01The everyday essentials
Measuring spoons
A teaspoon (tsp) and a tablespoon (tbsp) are different sizes. Use proper measuring spoons, levelled off unless the recipe says otherwise.
| Spoon measure | Millilitres |
|---|---|
| ¼ teaspoon | 1.25 ml |
| ½ teaspoon | 2.5 ml |
| 1 teaspoon | 5 ml |
| 1 tablespoon | 15 ml |
| 2 tablespoons | 30 ml |
Teaspoon instead of tablespoon? If the recipe needs 1 tablespoon and you’ve added 1 teaspoon, add another 2 teaspoons.
Section 02Check your cup size
Cups to millilitres
Cup sizes vary. A US cup is about 237 ml, often rounded to 240 ml for cooking. A metric cup is 250 ml. Follow the size specified in your recipe.
| Cups | US rounded | Metric 250 ml cup |
|---|---|---|
| ¼ cup | 60 | 62.5 |
| ⅓ cup | 80 | 83.3 |
| ½ cup | 120 | 125 |
| ¾ cup | 180 | 187.5 |
| 1 cup | 240 | 250 |
Millilitres aren’t grams. Cups measure volume, while grams measure weight. Flour, honey and oil all weigh different amounts per cup. For baking, use the recipe’s gram measurements when provided.
Section 03Make the most of the cupboard
Fresh-to-dried herb ratios & garlic swaps
These are starting points, rather than exact equivalents. Strength varies with the herb, the brand and how long it’s been in the cupboard.
Fresh herbs → dried herbs
1 tablespoon fresh
≈ 1 teaspoon dried
For chopped fresh herbs, start with about a third as much dried. This guide is for dried leaves, not finely ground herb powders.
Start small, then adjust to taste. Delicate herbs such as basil and coriander can taste quite different when dried.
Garlic cloves → garlic powder
1 clove of garlic
≈ ⅛ to ¼ teaspoon powder
Check the jar first: brands recommend different amounts. If there’s no guidance, start at the lower end and adjust to taste.
Garlic powder, garlic granules and garlic salt are different products. Garlic salt also adds salt to the dish.
Section 04Cooking for more or fewer
Changing the portions
Divide the number of servings you want by the number the recipe makes. Use that number to multiply each ingredient.
Cooking times don’t scale in the same way. Pan size, depth and how much food you cook at once can all affect the result. Adjust seasoning gradually.
A quick example
To change a recipe from 4 servings to 6, multiply each ingredient by 1.5. That turns 200 g into 300 g, or 2 teaspoons into 3 teaspoons.
Halving a recipe? Multiply by 0.5.
Portion calculator
Scale one ingredient at a time. Keep the servings the same as you work through your recipe.
Section 05Find the right setting
Oven temperatures
Use this guide when a recipe gives a different temperature scale from your oven. These are practical cooking equivalents, rather than exact mathematical conversions.
Using a fan oven? A common starting point is 20°C below the conventional setting. Follow your oven handbook and the recipe’s specific guidance.
Already says “fan”? Use that temperature as written. Don’t reduce it a second time.
| Conventional °C | Fan °C | Conventional °F | Gas mark |
|---|---|---|---|
| 120 | 100 | 250 | ½ |
| 140 | 120 | 275 | 1 |
| 150 | 130 | 300 | 2 |
| 160 | 140 | 325 | 3 |
| 180 | 160 | 350 | 4 |
| 190 | 170 | 375 | 5 |
| 200 | 180 | 400 | 6 |
| 220 | 200 | 425 | 7 |
| 230 | 210 | 450 | 8 |
| 240 | 220 | 475 | 9 |
Section 06Small habits that help
Measure with confidence
Level your spoons
For dry ingredients, fill a measuring spoon and sweep off the excess with a straight edge. Use a heaped measure only when the recipe asks for one.
Read liquids at eye level
Rest your measuring jug on a flat surface, then lower yourself to the level of the markings. Looking down from above can make the amount harder to judge.
Weigh when baking
When a recipe gives grams, use kitchen scales. Put the bowl on first and reset to zero before adding the ingredient, so you measure the food rather than the bowl.
About these measurements
Spoon and cup figures follow NIST household conversion guidance and Nigella’s explanation of cup sizes. US cup figures in the table use the common 240 ml cooking approximation, so use the original recipe’s measurements for precision.
The herb ratio follows Iowa State University Extension’s fresh herb guide. Garlic powder recommendations vary: Sauer’s uses ⅛ teaspoon per clove, while McCormick Culinary uses ¼ teaspoon.
Oven equivalents follow the temperature chart in this oven manufacturer’s handbook (PDF, page 6). See also Nigella’s guidance on fan oven adjustments. Your recipe or oven handbook may specify a different setting.
Measuring technique tips draw on King Arthur Baking’s recipe success guide and measuring spoon guidance.
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Measurements, oven settings and everyday swaps
Measuring spoons
| Spoon measure | Millilitres |
|---|---|
| ¼ teaspoon | 1.25 ml |
| ½ teaspoon | 2.5 ml |
| 1 teaspoon | 5 ml |
| 1 tablespoon | 15 ml |
| 2 tablespoons | 30 ml |
Use level measuring spoons. 1 tablespoon = 3 teaspoons.
Cups to millilitres
| Cups | US rounded | Metric 250 ml cup |
|---|---|---|
| ¼ cup | 60 | 62.5 |
| ⅓ cup | 80 | 83.3 |
| ½ cup | 120 | 125 |
| ¾ cup | 180 | 187.5 |
| 1 cup | 240 | 250 |
A US cup is about 237 ml, rounded here to 240 ml. A metric cup is 250 ml. Use the recipe’s own measurements for precision.
Volume is not weight: ml cannot be swapped for grams across different ingredients. Use scales when a baking recipe gives weights.
Measure with confidence
Level dry spoonfuls with a straight edge. Rest liquid measures on a flat surface and read at eye level. When a recipe gives grams, use scales and zero the bowl first.
Oven temperatures
| Conventional °C | Fan °C | Conventional °F | Gas mark |
|---|---|---|---|
| 120 | 100 | 250 | ½ |
| 140 | 120 | 275 | 1 |
| 150 | 130 | 300 | 2 |
| 160 | 140 | 325 | 3 |
| 180 | 160 | 350 | 4 |
| 190 | 170 | 375 | 5 |
| 200 | 180 | 400 | 6 |
| 220 | 200 | 425 | 7 |
| 230 | 210 | 450 | 8 |
| 240 | 220 | 475 | 9 |
Fan settings use a typical 20°C reduction. Check your oven handbook. If a recipe already gives a fan temperature, don’t reduce it again.
Everyday swaps
Herbs: 1 tablespoon chopped fresh ≈ 1 teaspoon dried leaves, not ground powder.
Garlic: 1 clove ≈ ⅛ to ¼ teaspoon garlic powder. Follow the jar and adjust to taste. Garlic salt also adds salt.
Changing portions
Desired servings ÷ original servings = ingredient multiplier.
4 servings to 6: multiply by 1.5.
200 g → 300 g · 100 ml → 150 ml
Cooking times don’t scale with the ingredients. Adjust seasoning gradually.