The recipes that appear in this cookbook use the standard United States method for measuring liquid and dry or solid ingredients (teaspoons, tablespoons, and cups). The information on this chart is provided to help cooks outside the U.S. successfully use these recipes. All equivalents are approximate.
METRIC EQUIVALENTS FOR DIFFERENT TYPES OF INGREDIENTS
A standard cup measure of a dry or solid ingredient will vary in weight depending on the type of ingredient. A standard cup of liquid is the same volume for any type of liquid. Use the following chart when converting standard cup measures to grams (weight) or milliliters (volume).
THE GOOD HOUSEKEEPING TRIPLE-TEST PROMISE
At Good Housekeeping, we want to make sure that every recipe we print works in any oven, with any brand of ingredient, no matter what. That’s why, in our test kitchens at the Good Housekeeping Research Institute, we go all out: We test each recipe at least three times—and, often, several more times after that.
When a recipe is first developed, one member of our team prepares the dish and we judge it on these criteria: It must be delicious, family-friendly, healthy, and easy to make.
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The recipe is then tested several more times to fine-tune the flavor and ease of preparation, always by the same team member, using the same equipment. |
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Next, another team member follows the recipe as written, varying the brands of ingredients and kinds of equipment. Even the types of stoves we use are changed. |
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A third team member repeats the whole process using yet another set of equipment and alternative ingredients. By the time the recipes appear in our books, they are guaranteed to work in any kitchen, including yours. WE PROMISE. |
