Measurement conversions in the kitchen don’t seem like a big deal — until you are busy baking and trying to do quick math in your head as you double or triple a recipe. Memorizing how many teaspoons are in a tablespoon or how many cups are in a gallon can speed up your kitchen prep and make you a more confident cook.

Here are the most common measurement conversions that will help you divide or multiply your recipe servings. Learning how many sticks of butter equal one cup, or how many quarts are in a gallon, is enough to be a game-changer for your cooking and baking efficiency.

1/8 cup = 2 tablespoons. 1/4 cup = 4 tablespoons.

3/4 cup = 12 tablespoons. 1 cup = 16 tablespoons.

There are two cups in one pint, or 16 fluid ounces. There are four cups in one quart, or 32 fluid ounces.

There are 16 cups in one gallon, or 128 fluid ounces. There are four quarts in one gallon.

There are 28 grams in one ounce. There are 16 ounces in one pound.

There are 237 milliliters in one cup. There are 473 milliliters in one pint.

There are 3.8 liters in one gallon. Have a set of measuring teaspoons, a set of measuring cups for dry ingredients and liquid measuring cups ranging from a one-cup to four-cup capacity.

This is particularly useful for baking, which often demands exact measurements. Unless the recipe calls for “a heaping tablespoon” or “a generous cup,” you’ll want to level off the dry ingredients you’re measuring.

At some point, most home cooks have dumped flour into a liquid measuring cup or measured milk in a dry measuring cup. Some recipes are forgiving enough that you can get away with it.

Technically dry and liquid measuring cups measure the same, but it’s not a perfect science. A liquid measuring cup doesn’t allow you to level off your dry ingredients, so it’s really hard to measure exactly.

If a recipe lists dry ingredients in ounces, you’ll need a kitchen scale to measure it. But if a recipe lists a wet ingredient in ounces, you can measure it in a liquid measuring cup.

While eight ounces of water can be converted to one cup of water, the same can’t be done for eight ounces of sugar -— make sense.

As opposed to a “scoop and shake” method, packed brown sugar means that you need to use the measuring cup to scoop the brown sugar and then use your hand to pack it tightly before adding it to the mixing bowl. If a recipe calls for one cup of sifted flour, that means you need to pre-sift the flour before measuring it.

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How many pints are in a gallon. Here are my Essential Baking Measurement Conversions to help your favorite baking recipes come out a success, every time.

I don’t know about you, but whenever I’m planning my (almost weekly) bake-athon, I like to have everything I need for success right at my fingertips. Mainly, my kitchen scale.

No one wants to be frantically Googling “how many cups are in a pint. ” only after you’ve added what you eyeballed as a half-pint of buttermilk to your cake batter.

If you’ve struggled to know how many cups are in a quart, pint, or gallon, I’m sharing these and other common kitchen conversions in my handy guide below. You’ll be a conversion wizard in no time, and your baking will be all the better for it.

There could be a host of reasons why, but the main culprits I’ve seen. Not following the recipe, and not measuring ingredients correctly.

And why is it so important to get measurement conversions right. Let’s discuss:

Below you’ll find helpful baking conversions for quarts, cups, pints, and gallons. Keep these handy, and don’t forget to scroll for more baking tips below.

There are 4 cups in a quart. There are 4 quarts in a gallon (a quick way to remember is that quart is literally a “quarter” of a gallon, thus the name).

There are 16 cups in 4 quarts. There are 8 ounces in one cup.

There are 4 cups in a quart. One gallon is 16 cups.

There are 4 tablespoons in a quarter cup. One cup is equal to 8 ounces.

There are 8 pints in one gallon. There are 16 ounces in a pint.

There are 64 ounces in a half gallon. There are 8 cups in a half-gallon.

We’ll use quarts as an example: While a liquid quart is only 0.95 liters, one dry quart is actually equal to 1.1 liters. It’s important to remember that the conversions above are based on liquids and not dry ingredients.

The good news is that the measurements for pints and cups are the same, no matter if they’re wet or dry. Below is a quick overview of wet and dry ingredient conversions:

We use these types of tools for ingredients like milk, oil, water, and other liquids. Here are some wet ingredient conversions:

Picture your typical baker’s measuring cup and spoon set. These tools are best for ingredients like flour, sugar, etc.

I reference this chart every day in my kitchen, especially when I measure my dry ingredients. If you’d like, here’s a printable version as well.

Click Below, you can get the printable versions. Converison Chart for your own kitchen.

Now that you’re armed with essential baking measurement conversions, here are some bonus tips to keep in mind when baking: Every kitchen needs glass measuring cups, especially for hot liquid.

This handy Mini Angled Measuring Cup measures up to 2oz of liquid ingredients. The angled cup allows you to see the measurements from above as you’re pouring.

This OXO 2-Cup Angled Measuring Cup is another kitchen staple for measuring liquid ingredients. The handy angle edges allows you to see the measurement from above as you’re pouring.

The 7pc set includes 1-tsp, 1-tbsp, 1-oz, 2-oz, 1/2-cup, 2/3-cup and 1-cup beakers. The set of four measuring cups have soft, comfortable, non-slip handles.

This handy kitchen scale is my more used baking tool, and it’s inexpensive too. The digital scale is lightweight and takes up minimal space.

Ready to put your measuring skills into action. Here are some easy baking ideas:

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The US and Canada customarily use measuring cups to measure both liquid and dry ingredients, while the rest of the world primarily uses measuring cups solely for liquid ingredients. In North America, there are separate cups for dry measure and cups for liquid measure.

Liquid ones have a pour spout on them, dry ones don’t. These measuring cups are designed solely for measuring.

One of the difficulties in measuring with cups is that “a cup” is not a legally defined term nor is it a term of commerce. Items that are measured in American kitchens by volume using cups, such as sugar, butter and flour, are actually sold by weight.

If you take a cup of flour and sift it and put it back in the cup, you will now have more than a cup of flour because the added air in the flour will have increased the volume of it. Another example is a cup of walnuts: whole, halved, chopped, and ground will all yield a different weight of walnuts.

Coffee machine makers seem now to refer to a cup as something that must be a 100 or 125 ml (3 or 4 oz) cup. Their cup measurement doesn’t match up with any kitchen measuring cup, let alone any coffee cups or mugs that anybody actually uses to drink out of.

Dry measuring cups are meant to be filled right up to their rim. They generally look like large measuring spoon sets.

The idea is that you take a knife and whoosh it across the top to level it off. Good ones have the measurement both on the handle, and on the back, so that if you hang them up, you can easily see the measurement on the back for quick access.

Some put very long handles on them for just this purpose, so that your knuckles don’t end up dusted in flour. But if the handles are too heavy, they won’t sit level on a counter — the heavy handles just tip the flat bottoms over.

Dry measuring cups are actually technically liquid measures — they measure in volume. 1 cup of water from them will be 8 oz, just as in a liquid cup.

In practice, most people just use what they have as a dry measuring cup, which tends to be a liquid one. You put in the flour, shake it then eyeball it — as generations of Americans and Canadians have now done.

odd-size dry measuring cups are ⅔ cup, ¾ cup and 1 ½ cups. They are made in plastic and metal.

In truth, measuring cups are hardly ever labelled as such in the stores, perhaps because few outside of Home Economics instructor circles really know the difference. If you did manage to find some with packaging clearly labelled as one or the other, unless you knew the difference to look for you, some people may not be able to remember which was which after they got the packaging off.

They are typically conical-shaped, with demarcations inside that approximate what the weight of something would be when measured as a volume. They will allow “quick and dirty” weight measurement of common dry goods such as barley, coconut, flour, lentils oats, raisins, split peas, sugar, tapioca, uncooked rice, etc.

Conical measuring cup for dry ingredients. Kasselklaus / wikimedia / 2004 / Public Domain.

Many will have enclosed handles so that the cup can be hung from hooks. Pyrex ones always used to have such a handle, but around 2000 they started putting out more cramped handles that are open at one end, and so they can’t hang on a cup hook.

They are generally made of glass or plastic, with glass being more usual. Either will have the measurements marked off at the sides.

Transparent plastic ones can cloud over with time, making it harder to see clearly how close the liquid you are measuring is matching up to the marks. To accurately measure liquids, you have to raise a measuring cup to eye level or crouch down to its level on the counter.

Very large liquid measuring cups (such as the 2 US quart / litre) can double as mixing bowls, and are sometimes referred to as “batter bowls.” These often come with plastic lids so they can also be used for microwave cooking as well. Adjustable measuring cup.

Some measuring cups are designed as “sliding bars.” You move the handle, which in turn moves a dividing compartment in the cup portion, to decrease or increase the volume of the area available to hold ingredients. Another novel design is that of a plastic cylinder fitting snugly around a sliding tube.

), you push the tube up or down inside the cylinder to the right measurement line you want, then fill. As you add ingredients, you raise the tube to line the measuring lines up with what you have already put in, and then measure the next ingredient in.

This design is used for solids, or semi-liquids like honey or mustard, but not liquids. They are particularly handy for ingredients like jam, peanut butter or butter that can otherwise be hard to get out of measuring cups: you just push the tube up, forcing the ingredient out of the top.

This means you don’t have to crouch down to counter height. These cups are actually divided in two by a slanting piece of plastic, with the half behind the plastic shut off, out of use, and on the slanted divider inside are the measurements, though measurements also on the outside.

Most measuring cups are designed for right-handed people. Some measuring cups for those who are blind or have impaired vision have raised measuring lines on the insides of the cups, so you can feel where what you are measuring is at.

It is considered more accurate than trying to pack it in, then scrape it out, but it is more work. Using this method, if the measurement needed were ½ cup shortening and you have a 1 cup capacity measuring cup, you would fill the cup ½ full of cold water and add shortening.

You pour off the water and the ½ cup shortening remains. Alternatively, shortening may be placed on the kitchen table until it softens enough to pack it accurately in the cup, or, you can pack harder shortening or butter into the cup tablespoon by tablespoon to avoid leaving large air gaps.

Brits do, though, use measuring cups for liquids. But they tend to call them “measuring jugs”, and they tend to be delineated in pints, not cups.

as opposed to 16 oz. in the USA), and where North Americans might say “1 cup” (8 oz.), Brits will say “½ pint” (10 oz.), with the rest of the recipe being scaled accordingly, naturally.

Brits will refer to ½ pints in places where Americans might refer to a cup. Note though that an American pint is approximately 500 ml, so half an American point is 250 ml / 1 cup.

If you’re a North American working with a British recipe and you see ½ pint, measure 10 oz (300 ml.) If you’re a Brit working with a North American recipe and you see half a pint or 1 cup, measure 8 oz. (250 ml) in volume.

All that being said, with all the recipes that are now flooding across the pond from North America, as well as from Australia and New Zealand, Brits are exposed now to a great many recipes calling for volume measurements of solid ingredients. In response to the need created by these reci.

There are two main types of measuring cups – dry measuring cups and wet measuring cups. My husband and I have been known to argue over whether it matters which kind you use.

He wants to have fewer dishes to wash. So… does it really matter.

{Referral links are used in this post.}. Dry measuring cups should be used to measure dry ingredients.

These cups should also be used to measure thick ingredients, like peanut butter, salsa, and ketchup. You want dry measuring cups to have a smooth edge, not a spout like mine.

To measure dry ingredients, the measuring cup should be filled all the way to the top, and then leveled off. You’ll want to overfill the cup a bit, and then scrape the extra ingredients off to get an accurate measurement.

You want to be careful that you don’t pack the ingredient into the cup before you scrape it off. For things that can compress (like flour), this can give you much more than you want.

Stick with the “gentle scoop and scrape” method for the most accurate measurement. Wet measuring cups should be used to measure liquids – water, milk, oil, and anything else that pours easily.

To measure wet ingredients, the measuring cup should be filled to the appropriate line. This is the big reason to use wet measuring cups for liquids.

If you’re using a dry measuring cup to measure 1 cup of water, you’ll need to fill the cup all the way to the top, and likely spill as you’re moving the cup from your sink to the bowl.

You want to get down to eye-level with your liquid to get the most accurate measurement. If you look down on the measuring cup, you will get too much liquid.

The honest truth is that if you measure one cup of a liquid and then pour it into a dry measuring cup, your measuring cup will be full. And if you measure one cup of a dry ingredient and pour it into a wet measuring cup, you’ll still have one cup.

If you really don’t want to have two different types of measuring cups, go with dry measuring cups. But I’d strongly recommend that you use both.

The Oxo 3-Piece Squeeze & Pour Silicone Measuring Cup Set is one of those small, inexpensive kitchen purchases that you find yourself relying on constantly, and for so much more than simple measuring.

The silicone cups are sturdy enough to hold any liquid but can be squeezed to make pouring easier. Plus, the honeycomb design dissipates heat so you can even hold boiling water in these cups without burning your hand.

For under $25, the Oxo 3-Piece Squeeze & Pour Silicone Measuring Cup Set is the last set of measuring tools you will ever need to buy, and can be used in so many other ways, they pay for themselves a hundred times over.

I cook both personally and professionally, and have long admired the combination of form and functionality for which the Oxo brand is well known. I own several Oxo-brand kitchen tools, but this set of liquid measuring cups is by far my favorite.

I have used (and broken) many glass measuring cups in the past, and am often hesitant about plastic cups because I don’t know what chemicals they may leech into my food when they come into contact with hot liquids. But these silicone cups can be dropped, microwaved and run through the dishwasher without fear.

The versatility of silicone makes these measuring cups so much more useful than rigid cups. Traditional liquid measuring cups are wider and designed with a small handle that is usually awkward to grasp.

The taller shape of these cups and honeycomb design allows you to grasp them fully and even give a squeeze to help empty them. The pour spout is molded into the design and tapered to allow for a seamless flow of liquid without drippage.

The measurements (milliliters, ounces and cups) are easy to read and clearly marked, and they do not fade with time (I have had these cups for more than a year and they are in constant use in my kitchen). Another nice feature is the ability to nest the cups for storage, saving space.

At a price of $23 on Amazon and free next-day shipping for Amazon Prime members (I am one), the Oxo 3-Piece Squeeze & Pour Silicone Measuring Cup Set is one of the most inexpensive and easiest ways to up your food prep game.

These are my go-to measuring cups, and the range of sizes covers all my measuring needs. I tend to use the half-cup size for smaller amounts of liquid, to ensure accuracy, but the 2-cup size is great for larger volumes.

I also love how well they handle hot liquids without burning my hand. This attribute is also handy when you need to, say, reserve some of the water you boiled pasta in to later add to the sauce.

Other than this, I find myself reaching for the Oxo 3-Piece Squeeze & Pour Silicone Measuring Cup Set when I need to melt butter, coconut oil or chocolate. They are my go-to when I make pancakes because I can pop one in the microwave to melt the butter and then add the rest of the ingredients for the batter to the same cup, then pour it with ease onto the griddle or skillet using the convenient pour spout.

I have even used an immersion blender to fully blend the batter for crepes. I’ve made delightfully fluffy scrambled eggs and vinaigrettes for salad the same way.

Mornings have me using the smallest liquid measuring cup daily for steaming milk for my latte: I just heat it in the microwave and use an Aerolatte frother to foam it, then pour it on top of espresso. Prefer tea.

Refill the cup with water, pour that into the bottle and I have a delicious batch ready to drink.

This process occurs more often than you might realize: making stock with bouillon cubes, dissolving sugar for simple syrup and mixing cornstarch with water as a thickener for sauces. You can even use these silicone measuring cups as pinch bowls for spices and other prepped ingredients when you set out your mise en place.

There are doubtless plenty of other creative uses for these cups, and I’ve only scratched the surface of their extreme versatility. Given their usefulness in the kitchen as well as their extreme durability, it’s fair to say that the Oxo 3-Piece Squeeze & Pour Silicone Measuring Cup Set is a bargain.

Highlights: Summary:

This improvement allows for quick scoops and easier use when dropping or pouring items into the cup to measure instead of scooping them up. These are sold with the intention to use as a leave-in scoop.

If you have a furry friend, you can leave one dedicated for their food too.

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Save yourself this stress and invest in the quality you deserve. Our measuring cups are made from real stainless steel with proper thicknesses, rounded edges, and sizes.

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“These measuring cups have a sturdy feel – like denser products will not break them.I like that I could buy just 1/4 cups. For some reason all of the 1/4 cups have disappeared.

-Lady L. “These measuring cups are perfect.

I am glad I spent more money for higher quality- I’ve had them for about a month now and they have not rusted at all. (a huge plus since I live in a high humidity region.)”.

“These are great. I bought them to replace a different 1/4 cup that got broken in the disposal.

I like that it comes in a 2 pack b/c I use this measuring cup the most.”. -Kristin J.

Longer handle does make it easier to reach into dog food container. As a Vet I recommend scoops like this that you can level off, making food portions more consistent.”.

What’s half of 1 4th cup in cooking. When it comes to precise measurements in the kitchen, understanding fractions and their equivalents is essential.

Whether you’re an aspiring chef or a home cook looking to perfect your recipes, knowing how to calculate and convert measurements accurately can make a significant difference in the outcome of your delicious dishes. I will walk you through the world of fractions, explore the concept of the half, and provide you with the answer to this puzzling question.

Half of 1/4 cup is equal to 1/8 cup, 12 teaspoons, 4 tablespoons, 2 fluid ounces, or 59 milliliters. To help visualize the measurement, consider a standard measuring cup, typically marked with lines representing various increments.

Half of 1/4 cup in tsp, or 1/8 cup, corresponds to one of those four parts further divided into two equal halves. To convert half of a 1/4 cup to other measurements, here are different commonly used units of measurement cup in cooking.

Half Of 1 4 Cup In Tablespoons. Half Of 1 4 Cup In Fluid Ounces.

Half Of 1 4 Cup In Grams. The conversion of volume measurements to grams depends on the density of the ingredient being measured.

Note: The above conversions are approximations and may vary slightly depending on rounding or specific ingredient density. The conversion table below displays typical measurements as well as the equivalent in half and in thirds.

Precise measuring is a crucial aspect of successful cooking and baking. Here are my tips from many trials and errors to get the exact half of a quarter cup.

This ensures that you have the exact amount called for in the recipe. Avoid scooping directly from the container, as it can compress the ingredient and result in inaccurate measurements.

Use a spatula to scrape off any excess. Yes.

This means that half of a 1/4 cup is equal to 1/8 cup. In simpler terms, if you take a 1/4 cup measurement and divide it into two equal halves, each half will be 1/8 cup.

Let’s say 1/2 cup is divided into two equal parts. In this case, it is already representing half of a whole cup.

Therefore, a 1/4 cup is not half of a 1/2 cup. It is actually a smaller measurement than half of a 1/2 cup.

Additionally, 2 tablespoons remain unchanged. Adding these two values together, we have 1/8 cup plus 2 tablespoons.

Since 1/8 cup is equivalent to 2 tablespoons (as 1/4 cup is 4 tablespoons), we can simplify the expression to 2 tablespoons plus 2 tablespoons, which gives us 4 tablespoons. Congratulations.

Armed with this knowledge, you can confidently navigate your way through countless baking recipes, ensuring precise measurements and perfectly balanced flavors. Remember, understanding fractions and their conversions is a fundamental skill in the culinary world.

Happy cooking, and may your culinary adventures be filled with precise measurements and culinary delights.

How to make a quick and easy half and half substitute with what you have in your fridge. Half and half is a common enough ingredient in recipes but not something everyone keeps stocked all the time.

There are a few half and half substitutions you can use in a pinch.

For comparison, whole milk has 3.5% milk fat while whipping cream has a 30–36% milk fat content and heavy (whipping) cream has 36%+ milk fat. It’s typically used in recipes where you want to add some creaminess without the heaviness and calories of heavy cream.

There are a few different ways to make half and half at home, but here are three of the most practical and common solutions. 1/2 cup heavy cream* + 1/2 cup milk (any percent).

It will have a slightly higher fat content than true half and half (15-19.75%) so will yield somewhat richer results, but sometimes that’s just extra delicious. Best for: Coffee and baking and cooking recipes where you don’t mind extra richness and you’re not worried about exactly accurate fat content and nutritional information.

While there is a small difference in milk fat (between about 1% to 6%), either will work just fine to make a half and half replacement. 3/4 cup whole milk + 1/4 cup heavy cream OR 2/3 cup nonfat milk + 1/3 cup heavy cream.

Best for: Coffee and recipes where you want that true creamy-but-not-to-rich half and half experience. 2 tablespoons melted butter + 1 scant cup of milk (preferably whole).

Add melted butter to a 1-cup measuring cup and fill it the rest of the way with milk. If using whole milk, this will put you at about 13% milk fat.

Best for: Pastas and cooking dishes where half and half is not the main ingredient. Should work fine in most baking recipes.

There is absolutely no additional cost to you.