Lentejas con Chorizo (Spanish Lentil and Chorizo Stew)
Spanish lentil stew simmered with chorizo, tomato and smoked paprika
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
Nimbu Pani (Indian Lemonade)
Indian lemonade with lemon juice, black salt and roasted cumin
Mexican Chicken Burrito Bowl
Chicken burrito bowl with beans, rice, sweetcorn, salsa and sour cream.
Arroz Doce (Portuguese Rice Pudding)
Portuguese rice pudding with cinnamon, egg yolks and lemon zest
Air Fryer Oatmeal Cookies
Air fryer oatmeal cookies with a chewy centre and crisp edges.
Tinto de Verano (Red Wine Spritzer)
Red wine spritzer with lemonade, lemon and ice
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
Pasta al Pesto Genovese (Basil Pesto Pasta)
Basil pesto pasta with pine nuts, Parmesan and garlic
Tom Kha Gai (Thai Coconut Chicken Soup)
Thai coconut chicken soup with galangal, lemongrass and mushrooms
Sushi Burrito with Salmon, Avocado and Cucumber
Nori-wrapped sushi burrito with salmon, avocado and cucumber
Nikujaga (Beef and Potato Stew)
Japanese beef stew with potatoes and onion in a savoury broth
Strawberry Smoothie
Cold strawberry smoothie with Greek yoghurt, milk and honey
Fried Green Tomatoes
Crisp pan-fried green tomatoes with mayonnaise dip
Pimm’s Cup (Summer Fruit Cup) with Lemonade, Cucumber and Mint
Pimm’s Cup with lemonade, cucumber, fruit and fresh mint
Fusion Shrimp Rice Bowl
Prawn rice bowl with avocado, cucumber and sriracha mayonnaise.
Strawberry Chia Smoothie Bowl
A thick strawberry smoothie bowl with yoghurt and chia seeds.
Cloudberry Oat Smoothie
Cloudberries, oats and skyr blended into a thick breakfast smoothie.
Pancake Bites
Baked pancake bites with vanilla batter and blueberries.
Three-Cup Chicken (San Bei Ji)
Three-cup chicken with basil, soy sauce and sesame oil
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
Medium
Millefeuille (Vanilla Custard Slice)
Puff pastry layers filled with thick vanilla custard
Sauté
Poha (Flattened Rice Breakfast)
Flattened rice poha with peas, lemon and peanuts
No cook
Śledź na Wigilię (Polish Christmas Eve Herring with Apple and Onion)
Chilled herring layered with apple and onion in sweet-sour dressing
Steam
Galão (Portuguese Latte)
Portuguese latte with espresso and plenty of steamed milk
Blended
Paneer Butter Masala
Paneer curry in a tomato and cashew sauce
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.
