Even the most experienced cooks and bakers sometimes don’t have all the measuring tools they need, or are suddenly faced with a recipe that measures ingredients in a different way.
Below is your kitchen cheat sheet for measuring wet and dry ingredients in multiple ways. You might want to cut this out and stick it on the fridge for your next snow day baking marathon.
Wet stuff
1 gallon = 4 quarts = 8 pints = 16 cups = 128 oz.
1 quart = 2 pints = 4 cups = 32 oz.
1 pint = 2 cups = 16 oz.
Dry stuff
1 cup = 1/2 pint = 8 oz.
1/4 cup = 2 oz.
1 tablespoon = 3 teaspoons = 1/2 oz.
Small measures
1 cup = 16 tablespoons = 48 teaspoons = 8 oz.
3/4 cup = 12 tablespoons = 36 teaspoons = 6 oz.
2/3 cup = 10 2/3 tablespoons = 32 teaspoons = 5 oz.
1/2 cup = 8 tablespoons = 24 teaspoons = 4 oz.
1/3 cup = 5 1/3 tablespoons = 16 teaspoons = 3 oz.
1/4 cup = 4 tablespoons = 12 teaspoons = 2 oz.
1/8 cup = 2 tablespoons = 6 teaspoons = 1 oz.
