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Cooking Resources: Cooking Measurement Conversion, Ingredient Substitution, and More

Written By: Catherine Boeckmann Executive Digital Editor and Master Gardener
Do you have a recipe that calls for a pottle of milk? How about a pinch of salt? The Old Farmer’s Almanac offers cooking resources to help measurement conversion tables, ingredient substitutions, nutrition, and more.
 
Take pleasure in your cooking and baking and leave the math to us!
 

Measuring

 

Ingredient Substitutions

Nutrition, Health, and Safety

If we’re missing some cooking resources that you’d find useful, please leave a comment below! Thanks.

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Kitchen Tips and Tables
About The Author
Catherine Boeckmann

Catherine Boeckmann

Executive Digital Editor and Master Gardener

Catherine Boeckmann is the Executive Digital Editor of Almanac.com, the website companion of The Old Farmer's Almanac. She covers gardening, plants, pest control, soil composition, seasonal and moon c...
Read More from Catherine Boeckmann

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Comments

<span>Paula Schmidt</span> Thu, 02/21/2019 - 11:04
I've been watching The Great British Baker and what we need is an ingredient terms conversion list, i.e. Caster Sugar = white sugar, biscuit= cookie, etc. LOL
<span>Mairi Ward</span> Thu, 09/13/2018 - 11:54
Hi. Thank you for your informative site. I need a very low temperature - 180F in my gas oven to cure a metal coating. How do I get this temperature?
<span>Nancy</span> Thu, 05/10/2018 - 04:52
I enjoy serving Afternoon Tea, but many of the British recipes refer a number for a gas oven. (Ex: "Pre-heat oven to gas number 1.") What would that be in Fahrenheit?
<a title="View user profile." href="/author/editors">The Editors</a> Fri, 05/11/2018 - 11:16

Hi, Nancy. Gas Marks increase by 25 degrees F. Gas Mark 1 is 275 degrees F. So Gas Mark 2 is 300 degrees F, and so on.

 <span>Pixy</span> Wed, 11/12/2014 - 08:54
When measuring pureed foods such as pumpkin; applesauce; tomatoes, etc, which type of measuring cup should be used- dry ingredient, or liquid?
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 11/12/2014 - 16:01

Use a liquid measuring cup.

 <span>Sunnys</span> Sat, 07/19/2014 - 17:15
measuring proteins, ie beef, poultry, pork, fish, and shellfish (fresh and frozen) servings per pound This would be tremndously appreciated
<span>Suzyq2468</span> Mon, 12/16/2013 - 15:35
Which is bigger? A 9'x13' cookie sheet or a 12' round pizza pan. This is for pizza. Thank you.
<span>Ana</span> Wed, 04/16/2014 - 15:27
9x13 cookie sheet depends on how big the pizza is
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 12/18/2013 - 10:16
They will both turn out to be about the same size. In recipes, it is often suggested to use a 9"x13" baking sheet if a 12" pizza pan is not available.