This post may contain affiliate links. Read my disclosure policy.
This post on how to measure Ingredients was a long time coming! When it comes to baking, accuracy is everything and could mean the difference between success or failure in a recipe.
Watch the video below and learn how to accurately measure all kinds of dry and liquid ingredients so you can bake and cook like a pro.
We’re sharing all of our tips and tricks with you. Some of these ideas will surprise you!.
Watch the Video Tutorial on How to Measure Ingredients:
Our Favorite Measuring Tools:
Here are our Amazon affiliate links to all of our favorite measuring tools (as seen in this video):
Dry Ingredient Measuring Cups
Wet Ingredient Glass Measuring Cups (with pour spout)
Measuring Spoons (2-sided, magnetic)
Digital OXO Kitchen Scale
OXO Storage Containers
Progressive Flour Bin
Progressive Brown Sugar Bin (clay disk keeps sugar moist)
Avocado Oil Cooking Spray
Converting US Measurements to Grams:
Most baking ingredients in the US are measured in cups, oz, lbs, Tbsp, etc. so if you are looking for a good chart to convert ingredients, this conversion chart from King Arthur Flour is my usual go-to source for quick conversions to and from grams.
If you have a kitchen scale and a recipe provides the measurements in grams, by all means weigh those ingredients for best results. Just be sure to zero the bowl before adding the ingredient.
Looking to improve your cooking skills this year? Click to explore our How-To section with all of our cooking tutorials.
Print-Friendly Reference on How to Measure:
How to Measure Ingredients (Wet and Dry)
Ingredients
Tools For Measuring:
- Dry Ingredient Measuring Cups
- Wet Ingredient Measuring Cups, with pour spout
- Measuring Spoons
- Digital Kitchen Scale
Instructions
Measuring with Dry Ingredients Cups:
- Used for anything that does not level itself.
- Spoon the ingredient into the measuring cup and level off the top with a straight edge.
- To measure packed brown sugar, push the sugar into the cup with your hand. It is packed correctly when you turn it out onto a plate and it keeps the shape of the measuring cup.
Measuring with Wet Ingredients Cups (with pour spout):
- Used for ingredients that level themselves
- Set the cup on a flat surface and get down to the level of the measuring cup to visualize the fill line.
- When measuring sticky ingredients (honey, molasses, corn syrup), lightly spray the measuring cup with non-stick cooking spray so they don't stick to the cup and pour easily with little waste.
How to Use Measuring spoons:
- Pour liquid ingredients to the top of the measuring spoon.
- Dip spoon into spice containers then level off the top with a straight edge for an accurate measure.
How to Use a Digital Kitchen Scale
- Used when exact measures are required (i.e. almond flour for macarons, chocolate, fruit)
- Turn the scale on, place an empty bowl in the center of the scale and click "zero" or "tare" to zero out the scale so you aren't including the weight of your bowl. Add your ingredients to the bowl until desired weight displays on the screen.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Q: Did any of these measuring tips surprise you? Let me know if you learned something new 😀
Had never thought to use cooking spray when measuring sticky stuff. Thank you!
You’re welcome! I hope this post was helpful!
Hi Natasha, this video on measuring ingredients was really helpful. Thank you!
You’re welcome, Jacqueline! I’m glad you learned a lot from my content.
Hi Natasha I look forward to seeing your positive smile on your video that makes me smile with you. You make it look so easy in anything you cook. I have a file in my computer saving all your recipes. Do you by any chance have a cook book? If so I would love to get one. Let me know. Thanks for the measuring information it was so helpful especially on the wet sticky stuff. Love all your recipes!! You make it fun!!!
Thank you for your good words and comments, Sandra. I am currently working on a cookbook, it’s taking me a bit slow but I will make sure to share it with y’all then it’s ready!
Canadian and American measuring cups are not the same measures!!
Have you ever noticed!
Canadian cup in 250
Americans cup is 140
Does that make a huge difference?
Hi Margaret, American 1 cup is 240ml. I’m not sure what the 140 is referring to, but I don’t think we have such a measurement.
The only relationship between 1 cup and 140 that I could find is that 1 cup of wheat flour may weigh 140 grams. It can range between 120 to 170.
Great Recipes Natasha. I enjoy cooking your recipes and they are delicious. Watched the measurements video. Very useful.
I’m so glad that was helpful Flavia! Thank you for the wonderful feedback!
Love this video, Natasha! thank you for posting.
You’re welcome, Sandra! I’m so happy you enjoyed that!
Hi. Natasha. I like your recipes, easy to under stand ,can you please show how to measure grams to cups. some cake recipes 250 grams flour how many cups, and same amount sugar how many cups. Thanks .
Thank you Shirani. This Weight Chart should be useful.
Natasha you are the best. Love all your recipes and your wonderful personality.
Thank you so much for your compliments, Barbara. We appreciate it!
Hi Natasha,
Thank you for the great tip on how to measure flour correctly, I am guilty of doing it incorrectly. Really enjoy your blogs and videos, love to bake and will make your strawberry cake. Your videos are great, again, thank you!!
Thank you for that wonderful review, Christa!
I’ve been using the same spaghetti sauce recipe for 30 years, but not anymore! I made your meat balls and spaghetti sauce last week (The only change I made was to add 1tsp oregano to the meatballs). It was amazing! My husband told me to throw away the old recipe.
I did not know that dipping my measuring cup into the flour bin would cause me to have to much flour!
That’s just awesome Debbie! Thank you for that amazing review!
hi natasha have u tried making the this roll cake recipe with matcha / green tea powder? im thinking whether to put it together with dry ingredients or mix it in with the egg sugar part. the internet shows different ways so i would appreciate if you can suggest which is better method? thanks & more baking! xx Kris
Hi Kris, I have not tested that with Matcha powder. If you experiment with that please let me know how you like that.
Very helpful!
I’m so glad that was helpful!
Your the cherry on the sunday
We love all of you
Aww! You’re so nice! Thank you!
Hi Natasha, I really enjoy watching your video! And learning all those yummy recipe
You have. I wrote down most of
Your recipes.
I love your cooking & your helpful hints in cooking.
From. Grace
Thank you so much for your compliments, Grace. I hope you love every recipe that you try!
If weighing flour what is the weight for 1/4, / 1/2, 1/3, and 1 cup of flour–I have seen different weights.
Hi Renee, this ingredient weight conversion chart should help.
This is so helpful! Thank you 🙂
Could you please answer my question about unsalted and salted butter in regards to your own chocolate chip cookie recipe?
Hi, in the future, please post specific questions on the recipes in question. Often, you can find the answer right away in previously answered questions also. Yes, you can use salted butter for the cookies, but I would reduce or omit the salt in the recipe.
Thank you very much and I have enjoyed your blog and find it so helpful
I’m so glad!
I love your recipes and personality!! Thank you for the tips 🙂
Thank you for your compliments!
I have found that if I want recipes to be very consistent ( especially bread making) then weighing all ingredients is the best way.
I have enjoyed trying out your wonderful recipes. I’m going to try out the paska recipe however I have a big problem I could never tell if the dough has enough flour when the recipe calls for 8-9 cups my mom used to say you could feel it sorry I feel nothing how do you know if you have to add an addition amount.
Hi M, I would follow the recipe instructions for how the dough should look and feel. Our paska recipe has both photo and written details on that which should help.