Culinary Tips

• How to Peel and Seed a Tomato

• 30 Minute Pantry

• Egg Basics

• Gluten Free Food Tips

• Cheese Basics

• Turkey Carving Tips

• "Use By" Dates & Food Safety

• History and Tradition of Tea

• French Food Glossary

• Italian Food Glossary

• Portuguese Food Glossary

• Spanish Food Glossary

• Common Tapas Terms

• Common Spanish Beverage Terms

• Measuring
For the best accuracy, always use a liquid measuring cup for liquids and dry measuring cups for dry ingredients.

Liquid Measures:
1 tablespoon = 1/2 fluid ounce, 3 teaspoons
1/8 cup = 1 fluid ounce, 2 tablespoons
1/4 cup = 2 fluid ounces, 4 tablespoons
1/2 cup = 4 fluid ounces, 8 tablespoons
1 cup = 8 fluid ounces, 1/2 pint
2 cups = 16 fluid ounces, 1 pint
4 cups = 32 fluid ounces, 1 quart
2 pints = 32 fluid ounces, 1 quart
4 quarts = 128 fluid ounces, 1 gallon
dash, less than 1/4 teaspoon

Dry Measures:
1 tablespoon = 3 teaspoons
1/8 cup = 2 tablespoons
1/4 cup = 4 tablespoons
1/3 cup = 5 1/3 tablespoons
1/2 cup = 8 tablespoons
3/4 cup = 12 tablespoons
1 cup = 16 tablespoons, 8 ounces, 1/2 pound
2 cups = 32 tablespoons, 16 ounces, 1 pound
4 cups = 64 tablespoons, 32 ounces, 2 pounds