Ounces to grams Ounces by 28.35 Pounds to kilograms Pounds by .454 Teaspoons to milliliters Teaspoons by 4.93 Tablespoons to milliliters Tablespoons by 14.79 Fluid ounces to milliliters Fluid ounces by 29.57 Cups to milliliters Cups by 236.59 Cups to liters Cups by .236 Pints to liters Pints by .473 Quarts to liters Quarts by .946 Gallons to liters Gallons by 3.785 Inches to centimeters Inches by 2.54
approximate metric equivalents
Volume
¼ teaspoon 1 milliliter ½ teaspoon 2.5 milliliters ¾ teaspoon 4 milliliters 1 teaspoon 5 milliliters 1¼ teaspoons 6 milliliters 1½ teaspoons 7.5 milliliters 1¾ teaspoons 8.5 milliliters 2 teaspoons 10 milliliters 1 tablespoon (½ fluid ounce) 15 milliliters 2 tablespoons (1 fluid ounce) 30 milliliters ¼ cup 60 milliliters ⅓ cup 80 milliliters ½ cup (4 fluid ounces) 120 milliliters ⅔ cup 160 milliliters ¾ cup 180 milliliters 1 cup (8 fluid ounces) 240 milliliters 1¼ cups 300 milliliters 1½ cups (12 fluid ounces) 360 milliliters 1⅔ cups 400 milliliters 2 cups (1 pint) 460 milliliters 3 cups 700 milliliters 4 cups (1 quart) .95 liter 1 quart plus ¼ cup 1 liter 4 quarts (1 gallon) 3.8 liters
approximate metric equivalents
Weight
¼ ounce 7 grams ½ ounce 14 grams ¾ ounce 21 grams 1 ounce 28 grams 1¼ ounces 35 grams 1½ ounces 42.5 grams 1⅔ ounces 45 grams 2 ounces 57 grams 3 ounces 85 grams 4 ounces (¼ pound) 113 grams 5 ounces 142 grams 6 ounces 170 grams 7 ounces 198 grams 8 ounces (½ pound) 227 grams 16 ounces (1 pound) 454 grams 35.25 ounces (2.2 pounds) 1 kilogram Length
⅛ inch 3 millimeters ¼ inch 6 millimeters ½ inch 1¼ centimeters 1 inch 2½ centimeters 2 inches 5 centimeters 2½ inches 6 centimeters 4 inches 10 centimeters 5 inches 13 centimeters 6 inches 15¼ centimeters 12 inches (1 foot) 30 centimeters
oven temperatures
To convert Fahrenheit to Celsius, subtract 32 from Fahrenheit, multiply the result by 5, then divide by 9.Common Ingredients &
Their Approximate Equivalents
1 cup uncooked white rice = 185 grams 1 cup all-purpose flour = 140 grams 1 stick butter (4 ounces • ½ cup • 8 tablespoons) = 110 grams 1 cup butter (8 ounces • 2 sticks • 16 tablespoons) = 220 grams 1 cup brown sugar, firmly packed = 225 grams 1 cup granulated sugar = 200 grams
contributors
recipes
Engin Akin
Katherine Anastasia
Pam Anderson
Nancy Baggett
Mary Corpening Barber
Karen Barker
Melanie Barnard
Barrington Brewery, Great Barrington, Massachusetts
Bridget Batson, Hawthorne Lane, San Francisco, California
Anna Bruni Benson
Mary Bergin
Sondra Bernstein
Lula Bertran
Lena Cederham Birnbaum
Carole Bloom
Susan S. Bradley
Frank Brigtsen
Buttersweet Bakery, Atlanta, Georgia
Lynn Buzza, Soul Kitchen, Chicago, Illinois
Cafe Paradiso, Cork, Ireland
Canyon Southwest Cafe, Fort Lauderdale, Florida
Andrew Carmellini
Kathleen Carroll
Cascadia, Seattle, Washington
Mary Cech
Lauren Chattman
Melissa Clark
Sally Clarke
Eugene I. Cleary
Jayne Cohen
Cat Cora
Lane Crowther
Leila Cuttino
Christine Dahl
Sanford D’Amato
Jane Spector Davis
Robin Davis
Janet Hazen de Jesus
Karen DeMasco
Lori Zimring De Mori
Kirsten Dixon, Riversong Lodge, Yentna River, Alaska
Brooke Dojny
Crescent Dragonwagon
Alain Ducasse, Mix, THEhotel at Mandalay Bay, Las Vegas, Nevada
Jill Dupleix
Philippe Duret, Auberge du Moulin Hideux, Belgium
Elizabeth Ellis
Extraordinary Desserts, San Diego, California
Elizabeth Falkner
Tarla Fallgatter
Susan Feniger
Claudia Fleming
Janet Fletcher
Hiroshi Fukui, L’Uraku, Honolulu, Hawaii
Gale Gand, Tru, Chicago, Illinois
Tasha Garcia and Julie Taras, Little Giant, New York, New York
Michelle Gayer-Nicholson, Trotter’s To Go, Chicago, Illinois
Jason Gibbons, Zelo, Minneapolis, Minnesota
Todd Goddard
Debbie Gold
Rozanne Gold
Marcy Goldman-Posluns
Bill Granger
Dorie Greenspan
Lauren Groveman
Nancy Grubin
David Guas
Ken Haedrich
Gabrielle Hamilton
Tariq Hanna, Sucré, New Orleans, Louisiana
Angela Hartnett
Susan Haskell
Julie Hasson
Pierre Hermé
Ginny Leith Holland
Jill Silverman Hough
Jesse and Matthew Hufft
Il Giardino di Luca, Dei Dogi Hotel, Venice, Italy
Jamie’s Restaurant, Pensacola, Florida
Kimball Jones, Wente Vineyards Restaurant, Livermore, California
Terry and Peter Kagan
Karen Kaplan
Jeanne Thiel Kelley
Kristine Kidd
Elinor Klivans
Abigail Langlas, Alan Wong’s, Honolulu, Hawaii
Sue Lawrence
David Lebovitz
Shari Ledwidge
Rita Leinwand
Dave Lieberman
Charles P. Loan
LocoPops, Durham, North Carolina
Lori Longbotham
Emily Luchetti
Lucia Luhan
Deborah Madison
Nick Malgieri
Andrew Mandolene
Pamela Mazzola
Janet Taylor McCracken
Lori McKean
Michael McLaughlin
Alice Medrich
Ree Millan
Mary Sue Milliken
Jinx and Jefferson Morgan
Selma Brown Morrow
Eleanor Moscatel
Dawn Murray
Rebecca Naccarato
Debby Maugans Nakos
Norma at the Wharf House, St. James, Jamaica, West Indies
Nottoway Plantation, White Castle, Louisiana
Nancy Oakes
Jill O’Connor
Beatrice Ojakangas
Old Manor Estate and Hotel, Gingerland, Charlestown, Nevis, West Indies
Pichet Ong, Spice Market, New York, New York
Alex Palermo
Rochelle Palermo
Sal Passalacqua, Dimaio Cucina, Berkeley Heights, New Jersey
Sylvia Pease
Pesce Blue, Portsmouth, New Hampshire
Christine Piccin
Anna Pump
Jamie Purviance
Susan Quick
Susan Richardson
Mary Risely
Tori Ritchie
Rick Rodgers
Douglas Rodriguez
Betty Rosbottom
Rosie’s Bakery, Cambridge, Massachusetts
Michael Rosloff
Jocelyne Roux
Amelia Saltsman
Sally Sampson
Patricia Cohen Samuels
Sanders 1907, Grand Forks, North Dakota
Cathy Sandrich
Roberto Santibañez
Savory Faire, Montesano, Washington
Richard Sax
Michele Scicolone
Sarah Patterson Scott
Scratch, Durham, North Carolina
Alex Seidel, Fruition Restaurant, Denver, Colorado
Anita Sharp
Marie Simmons
Maria Helm Sinskey
B. Smith
Michael Smith
Allen Susser
Sweet Lady Jane, Los Angeles, California
The Sweet Pea Bakery & Catering, Phoenix, Arizona
Maureen Tatlow
Sandy Soto Teich
Sarah Tenaglia
Mary Jo Thoresen
Town Hall, San Francisco, California
Trattoria da Fagiolino, Cutigliano, Italy
Trois Pommes Patisserie, Brooklyn, New York
Harriett Tupler
Julia M. Usher
Vanilla Bake Shop, Santa Monica, California
Cyndi Verger
Waldorf A’Story, Story, Wyoming
Charlotte Walker