Pastis (French Anise Aperitif with Water)
French pastis diluted with cold water until cloudy
Dry cups vs liquid cups: the practical difference
Dry measuring cups are usually a set of nested cups with a flat rim. You fill them to the top and level off, which gives a consistent volume. Liquid measuring cups are typically a jug with a spout and headspace above the marked line, so you can pour without spilling. They are meant to be set on the counter and read at eye level. Using a liquid jug for flour encourages scooping and packing, while trying to measure liquids in a dry cup often leads to spills and guesswork. Some ingredients sit in between, such as yoghurt or peanut butter, where the best choice depends on how thick it is and how precise the recipe needs to be.
Top picks in Measuring cups
Fava (Yellow Split Pea Purée)
Creamy Greek split pea purée topped with lemon and capers
Tinto de Verano (Red Wine Spritzer)
Red wine spritzer with lemonade, lemon and ice
Gajar ka Halwa (Carrot Halwa with Milk and Ghee)
Carrot halwa cooked in milk with ghee, cardamom and nuts
Arroz Doce (Portuguese Rice Pudding)
Portuguese rice pudding with cinnamon, egg yolks and lemon zest
Air Fryer Vanilla Cake
Air fryer vanilla sponge cake with simple vanilla buttercream.
Small habits that change the amount you measure
Packing is the big one. Flour can compact dramatically if you scoop with the cup, tap it, or store it tightly, which can make a bake dry and heavy. A common approach is to spoon flour into the cup and level it, rather than digging in. Brown sugar is the opposite: many recipes expect it to be packed, so “loosely filled” can under-sweeten and change texture. With sticky ingredients, coating the cup lightly with oil or using a flexible spatula to scrape can help you get closer to the intended amount. Finally, check that you are using the correct cup size from the set; it is easy to grab the wrong one when they are stacked.
All recipes in Measuring cups
Caribbean Salmon Bowl
Baked jerk-spiced salmon bowl with coconut rice, black beans, mango and lime
Brazilian Black Bean Bowl
Brazilian-inspired bowl of black beans and rice with kale, orange and lime
Pão de Queijo Waffles (Brazilian Cheese Waffles)
Brazilian-inspired tapioca flour waffles with Parmesan-style cheese, crisp edges and a chewy centre
Pan de Muerto (Orange-Scented Sweet Bread)
Pan de Muerto sweet bread with orange zest, brushed with butter and coated in sugar
Vietnamese Coconut Curry Bowl with Chicken and Jasmine Rice
Chicken simmered in coconut milk with lemongrass and ginger, served with jasmine rice
Jjajangbap (Rice with Black Bean Sauce)
Steamed rice topped with pork, vegetables and thickened black bean sauce
Pear Cinnamon Smoothie Bowl
Pear and cinnamon smoothie bowl with banana, Greek yoghurt, oats and nuts.
Mango Pandan Coconut Smoothie Bowl
A spoonable mango smoothie bowl with coconut milk and pandan.
Fig Walnut Yogurt Smoothie
A creamy smoothie of figs, Greek yoghurt, milk, honey, and walnuts.
Cloudberry Oat Smoothie Bowl
A hearty cloudberry oat smoothie bowl blended with banana, yoghurt and milk.
Peach Melba Smoothie
Blend peaches, raspberries and Greek yoghurt with milk and honey until smooth.
Tropical Protein Smoothie
A tropical protein smoothie blending pineapple, mango and banana with yoghurt and milk.
When cups are enough, and when to consider a scale
Measuring cups are useful for quick, low-fuss cooking, and they are often the default in recipes written by volume. They are less reliable when ingredients vary in density, especially flour, grated cheese, chopped nuts and cocoa. If you bake often, a digital scale can remove a lot of uncertainty and reduces washing-up because you can weigh into one bowl. That said, you can still get consistent results with cups by using the same method each time and paying attention to how ingredients are filled, levelled and scraped. The key is not switching techniques mid-recipe.
Where to look next
If you are choosing recipes by how exact the measuring needs to be, Difficulty can be a helpful companion: some bakes are sensitive to small changes, while many everyday dishes are forgiving. Cooking method also adds context, because baking and confectionery tend to reward precision more than simmering a sauce or assembling a salad.
Medium
Puerto Rican Pernil (Slow-Roasted Pork Shoulder)
Slow-roasted pork shoulder with garlic, oregano and lime
Medium
Kimchi Beurre Blanc Salmon with Steamed Rice
Pan-seared salmon with kimchi beurre blanc
Easy
Italian Charcuterie and Cheese Board (Tagliere di Salumi e Formaggi)
Italian board with salami, prosciutto, cheeses, olives and artichokes
Easy
Honey Garlic Salmon with Green Beans
Glazed salmon with green beans
Sauté
Poha (Flattened Rice Breakfast)
Flattened rice poha with peas, lemon and peanuts
Bake
Briam (Greek Olive Oil Roasted Vegetables)
Greek olive oil roasted vegetable traybake
Bake
Pan de Elote (Mexican Corn Cake)
Mexican corn cake made with sweetcorn
Marinated
Jeyuk Bokkeum (Spicy Pork Stir-Fry)
Spicy gochujang pork stir-fry with onion
Frequently asked questions
Can I use the same measuring cup for dry and liquid ingredients?
You can, but it is easier to be accurate with the right style of cup. Dry cups are meant to be levelled; liquid cups are meant to be read at eye level with headspace for pouring.
Should I scoop flour with the measuring cup?
Scooping often compacts flour. Many cooks get more consistent results by spooning flour into the cup and levelling it off.
Do I need to pack brown sugar?
Many recipes that specify brown sugar by cup assume it is packed, because it is naturally clumpy and compressible. If a recipe wants it loose, it will often say so.
Why does my baking change even when I measure?
Volume measures are sensitive to how ingredients are filled and levelled, and to ingredient density. Using the same technique each time improves repeatability.
Are measuring cups universal?
Cup measures vary by region and recipe source. If a recipe provides weights, using a scale avoids that mismatch.
Aim for consistency first
Use dry cups for fill-and-level ingredients and a liquid jug for pourable ones, then stick to the same measuring habits from start to finish. That consistency is what makes recipes repeatable.
