Guides
Practical answers to the questions that come up when you resize a recipe or switch between cups and grams. Each guide lists its sources.
Scaling a recipe
- How to halve (or third) a recipe
Cut a recipe down and turn awkward amounts into cups and spoons you own. - What to do with half an egg
Handle 1½ or 2⅓ eggs after scaling without guessing. - What scales and what doesn't
Why baking time, temperature, pans and leavening need a second look.
Measuring
- Odd fractions as cups and spoons
What 1/6 cup or 5/8 cup means in real measuring tools. - Measuring flour and reading reference weights
Why published flour weights disagree, and how to measure consistently. - US, metric and Australian cups and spoons
Which cup and tablespoon a recipe from the US, UK, Canada, Australia or New Zealand means.
Converting
- Why a cup of flour and a cup of sugar weigh differently
Density, and why one "grams per cup" figure cannot work for everything.