Measuring & Conversions
Volume vs Weight
Volume measures space (cups/ml). Weight measures mass (grams/oz). Same ingredient can weigh differently depending on how it’s packed.
Liquid Measuring Cup
A see-through cup with a spout, meant to be read at eye level for liquids like milk, oil, and water.
Dry Measuring Cups
Solid cups you fill to the top and level off—best for flour, sugar, oats, etc.
US Cup
A US cup is about 236.6 ml. Not the same as a metric cup.
Metric Cup
Often used outside the US; commonly 250 ml. This is why “1 cup” can vary by country.
Tablespoon (Tbsp)
A common measurement equal to 3 teaspoons (tsp). In metric: ~15 ml.
Teaspoon (tsp)
A small measurement used for spices and baking. In metric: ~5 ml.
Fluid Ounce (fl oz)
A measure of volume (liquid). Not the same thing as an ounce (oz) of weight.
Ounce (oz)
A unit of weight. 1 oz = ~28.35 g.
Pound (lb)
A unit of weight. 1 lb = 16 oz = ~453.6 g.
Gram (g)
Metric unit of weight used for accurate baking. Digital scales love grams. So do I.
Kilogram (kg)
Metric unit of weight. 1 kg = 1000 g.
Milliliter (ml)
Metric unit of volume. Great for liquids and accuracy. 1000 ml = 1 liter.
Packed Cup
You press the ingredient firmly into the cup (usually brown sugar). A “packed cup” weighs more than a loose one.
Heaping vs Level
Level means flat across the top. Heaping means extra piled on. Not interchangeable unless you enjoy chaos.
Ingredient Density
Density tells you how much something weighs per volume. Needed for cups→grams conversions because flour ≠ sugar ≠ butter.
Baking Basics
Baking Powder
A leavening agent (usually acid + base) that helps baked goods rise. Often “double-acting.”
Baking Soda
A base that needs an acid (lemon, yogurt, buttermilk) to create lift. Too much can taste soapy.
Leavening Agent
Anything that creates gas/bubbles so dough rises—yeast, baking powder, baking soda, whipped egg whites.
Creaming Method
Beating butter and sugar together to trap air—makes cakes lighter and helps structure.
Folding
A gentle mixing method (usually for whipped eggs/cream) to keep air in the batter.
Room Temperature Ingredients
Butter/eggs at room temp blend better, trap air better, and bake more evenly.
Overmixing
Mixing too much develops gluten and can make cakes/muffins tough or dense.
Proofing
Letting yeast dough rise before baking. Warmth helps yeast; time builds flavor.
Retarding
Slowing fermentation (usually in the fridge) to develop flavor and improve dough handling.
Sponge (Preferment)
A starter mixture of flour/water/yeast left to ferment before adding to dough—adds flavor and structure.
Cooking Techniques
Blanching
Briefly boiling food then shocking in ice water—brightens color and softens texture.
Sauté
Cooking quickly in a small amount of fat over medium-high heat.
Simmer
Gentle bubbling just below a boil—good for soups, sauces, and tender cooking.
Boil
Rapid bubbling at high heat. Great for pasta, potatoes, and blanching.
Braise
Sear first, then cook covered with a little liquid—perfect for tough cuts that become tender.
Roast
Cooking with dry heat in the oven—used for vegetables, meat, and that “golden edges” magic.
Broil
Intense top heat (like upside-down grilling). Fast browning—watch closely.
Deglaze
Adding liquid to a hot pan to lift flavorful browned bits (fond) into a sauce.
Reduce
Simmering a liquid to evaporate water and intensify flavor/thicken texture.
Emulsify
Forcing oil and water to blend (temporarily or permanently) like mayo or vinaigrette.
Ingredients & Pantry
All-Purpose Flour
The everyday flour with moderate protein—works for many cakes, cookies, and breads.
Bread Flour
Higher protein flour that develops stronger gluten—ideal for chewy breads.
Cake Flour
Low protein flour that makes cakes tender and fine-crumbed.
Whole Wheat Flour
Made from the whole grain; adds nutrition and flavor but can make baked goods denser.
Gluten
Proteins in wheat that form a stretchy network—great for bread structure, less great for tender cakes if overworked.
Active Dry Yeast
Yeast granules often dissolved in warm water first. Slightly slower than instant yeast.
Instant Yeast
Yeast that can be mixed directly into flour; typically rises a bit faster and more reliably.
Unsalted vs Salted Butter
Baking usually prefers unsalted to control salt levels. Salted butter varies by brand.
Neutral Oil
Mild oils like canola/vegetable/grapeseed—don’t overpower flavor.
Extra Virgin Olive Oil
Flavorful oil best for dressings and gentle cooking; high heat can mute flavor or cause smoke depending on quality.
Granulated Sugar
Standard white sugar. Adds sweetness and helps browning and texture.
Brown Sugar
White sugar plus molasses; adds moisture and a caramel note. Often measured “packed.”
Powdered Sugar (Confectioners)
Finely ground sugar (often with cornstarch) used for icing and frosting.
Recipe Math & Scaling
Yield
How much a recipe makes (servings, portions, or total quantity).
Servings
The number of portions the recipe is intended to feed—useful for scaling ingredient amounts.
Scaling a Recipe
Adjusting ingredient amounts up/down using a multiplier (new servings ÷ original servings).
Doubling a Recipe
Not all ingredients scale perfectly (spices/leaveners may need slight adjustment). Oven time may change, too.
Ratio Cooking
Cooking based on proportions (like 3:2:1 pie dough). Ratios scale beautifully and help you improvise.
Batch Cooking
Making larger quantities at once to save time—especially good for sauces, soups, and freezer meals.
Oven & Temperature
Conventional Oven
No fan circulation. Heat rises and can be uneven—rotating pans helps.
Convection (Fan) Oven
A fan circulates hot air. Often cooks faster and browns more—many recipes reduce temp by ~25°F (about 15°C).
Preheating
Heating the oven before food goes in—important for accurate timing, rise, and texture.
Oven Hot Spot
Areas that run hotter due to oven design. If one side browns faster, rotate your pan halfway.
Oven Thermometer
A cheap tool that reveals if your oven lies to you. Many ovens run 10–30°F off.
Fahrenheit vs Celsius
US recipes often use °F; most of the world uses °C. Your converter tool handles this like a champ.
Bread & Retro Favorites
Banneton
A proofing basket (often cane) that supports dough shape and creates that pretty flour pattern.
Autolyse
Resting flour + water before kneading. Helps gluten develop and improves dough handling.
Bulk Fermentation
The main rise after mixing. Flavor develops here; dough strength builds here.
Scalded Milk
Milk heated until steaming (not boiling). Old recipes used this to improve texture and reduce enzyme effects.
Shortening
Solid fat (often vegetable) used for tenderness/flakiness. Classic mid-century baking staple.
Icebox Cake
A no-bake dessert layered and chilled so cookies/crackers soften into cake-like texture. Retro perfection.
No matches. Try a shorter word (ex: “yeast”, “cup”, “oven”, “sugar”).
