Guides
Short, practical pieces about the parts of cooking that quietly go wrong — and what to do instead. No listicles, no life story before the recipe.
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Why a cup of flour isn't a cup of flour
The same recipe, measured twice, can differ by a quarter of its flour. What a measuring cup actually measures, why baking notices and stew doesn't, and the fifteen-dollar fix.
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What your ingredients are called elsewhere
Aubergine and eggplant, coriander and cilantro, bicarbonate of soda and baking soda. The names the same ingredient goes by across English and eight other languages.
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Grams per cup, for every ingredient we weigh
One table, every ingredient with a page: what a cup of it weighs, in grams and ounces. The whole reference on one screen, sorted alphabetically.
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A cup is not one size
The US cup is 240 ml, the metric cup 250, Japan's 200 — and Australia's tablespoon is the odd one out at 20 ml. What that does to a recipe you didn't write.