Here are a few volume equivalents every good cook should know:

• 1 dash = 1/16 teaspoon
• 1 teaspoons = 1/3 tablespoon
• 2 teaspoons = 2/3 tablespoon
• 3 teaspoons = 1 tablespoon = 1/2 ounce
• 2 tablespoons = 1/8 cup
• 4 tablespoons = 1/4 cup
• 8 tablespoons = 1/2 cup
• 16 tablespoons = 1 cup = 8 ounces
• 2 cups = 1 pint = 1/2 quart
• 16 cups = 8 pints = 4 quarts = 1 gallon

Seem confusing? No worries. You can always refer to this for common foods:

• 1 stick of butter = 4 ounces = 1/2 cup
• 1 cup of chocolate chips = 6 ounces
• 1 large eggs = 1 tablespoon yolk + 2 tablespoons white
• 1 lemon = 2-3 tablespoons juice

Cooking abroad? Don’t worry about the celsius/fahrenheit conversions. They’re all here:

• 300 F = 150 C
• 350 F = 180 C
• 375 F = 190 C
• 400 F = 200 C
• 425 F = 220 C
• 450 F = 230 C
• 475 F = 240 C