Quick Reference Guide

When referencing a recipe online, a best practice for us is to write the recipe down and reduce the quantities by the easiest division. E.g. Should a recipe call for four eggs, but we don't have the resources for four eggs, we do a test batch that only uses one egg. The rest of the recipe is then reduced to a fourth its original quantities. But... How do you quarter a third of a cup? It's easier when you know a third of a cup is 5.33 Tbsp. And, what if you need a Sixth a Tbsp? It's easier if you know a Tbsp is 3 tsp. 

We recommend that you memorize the conversions for easy math on paper. But that takes time and mistakes can happen. 

So we're listing a quick reference guide here!

Final note: If it is at all possible, we recommend using the WEIGHT measurements for ingredients. Measurements by weight are always superior to measurements by volume.