Egg Sizes Explained: Swapping Medium, Large and Extra-Large Eggs by Weight
A US large egg weighs about 50 g without its shell, but size names differ by country, so here is how to…
6 min read
Category
Baking Conversions
Swapping Between Loaf Pans and Square Pans for Quick Breads
A 9 x 5 loaf pan and an 8 x 8 square hold about the same batter, but the square bakes much…
6 min read
How Much Does a Cup of Milk, Oil or Honey Weigh?
A US cup of whole milk weighs about 244 g, oil about 218 g and honey about 336 g, and this explains…
6 min read
Self-Rising Flour and Cake Flour Substitutes
Make self-rising flour with baking powder and salt, or a cake flour stand-in with cornstarch, and know when each swap works best.
6 min read
US, UK and Australian Recipe Measurements Compared
Cups, tablespoons, pints, oven settings and even ingredient names change between American, British and Australian recipes.
6 min read
Baking Powder vs Baking Soda: How to Swap Them
Baking soda needs an acid and baking powder brings its own, which is why swapping one for the other takes more than…
7 min read
Baking at High Altitude: What to Adjust
Thinner air makes batters rise too fast and dry out, so cut the leavening and sugar a little, add liquid, and bake…
7 min read
Teaspoons and Tablespoons in Grams: Salt, Yeast and Baking Powder
A teaspoon of table salt weighs about 6 g but one of baking powder only 4 g, so small spoon measures are…
6 min read
Liquid vs Dry Measuring Cups: Does It Matter?
Dry cups are made for levelling and liquid cups for reading at eye level, and using the wrong one matters far more…
7 min read
Gas Mark Temperatures Explained
A full gas mark chart with Fahrenheit, conventional and fan settings, plus what old recipes mean by a slow or hot oven.
6 min read