It is generally not a good idea to scale a recipe up or down by more than 3 or 4 times. All measurements presented on this page are in Imperial (U.K.) units.

How many times have you tried to prepare a recipe only to realize that it needs to be converted from grams to teaspoons? Then after all of that the oven temperature is listed in centigrade not Fahrenheit. Do you need to add 10 milliliters of vanilla to a cake batter? If you're math-challenged, don't worry goodcooking.com is here to help!

Liquid Measurements

		teaspoon	dessert-spoon	tablespoon	fluid ounce	gill	breakfast cup	pint	quart	gallon
1 teaspoon	=	1	1/2	1/3	0.21	1/24	- - -	- - -	- - -	- - -
1 dessert spoon	=	2	1	2/3	0.42	1/12	- - -	- - -	- - -	- - -
1 tablespoon	=	3	1	1	5/8	1/8	1/16	- - -	- - -	- - -
1 fluid ounce	=	4.8	2.4	1.6	1	1/5	1/10	1/20	- - -	- - -
1 gill	=	24	12	8	5	1	1/2	1/4	1/8	- - -
1 breakfast cup	=	48	24	16	10	2	1	1/2	1/4	1/16
1 pint	=	96	48	32	20	2	2	1	1/2	1/8
1 quart	=	192	96	64	40	8	4	2	1	1/4
1 gallon	=	768	384	256	160	32	16	8	4	1

Weight

The Imperial system uses the same units of weight as the U.S. system. Do not confuse the ounce of weight with the fluid ounce, because they are not the same; there is no standard conversion between weight and volume unless you know the density of the ingredient.

16 ounces = 1 pound

Length

Both Imperial and U.S. units of length are identical.

	inch	foot	yard
1 inch =	1	1/12	1/36
1 foot =	12	1	1/3
1 yard =	36	3	1
1 mile =	- - -	5280	1760

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