Thai Basil Aubergine Stir-Fry
Aubergine stir-fry with Thai basil, garlic and chilli
What measuring spoons are for (and what they can’t do)
A standard set is designed for small volumes that are awkward to measure in cups: spices, salt, baking powder and soda, dried yeast, extracts and concentrated liquids. In baking, these small measures can have an outsized effect on rise and flavour, so accuracy is practical rather than fussy. Measuring spoons are less helpful for ingredients that do not level cleanly, such as honey, syrups and nut butters, unless the recipe is tolerant. They also do not replace tasting and adjusting when you are seasoning a soup or dressing, where ingredients and personal preference vary.
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Citron Pressé (Fresh Lemonade with Sugar Syrup)
Fresh lemon juice drink mixed with sugar syrup and cold water
Crema di Semolino con Frutta (Semolina Porridge with Fresh Fruit)
Creamy semolina porridge with butter and mixed berries
Espinacas con Garbanzos Sevillanas (Seville-Style Spinach and Chickpeas)
Spinach and chickpeas simmered with cumin, paprika and tomato
Air Fryer Broccoli
Crisp-tender air-fried broccoli with lemon and Parmesan.
Air Fryer Greek Chicken
Air fryer Greek chicken with lemon, garlic and oregano.
Using them efficiently, with less mess
For dry ingredients, fill the spoon and level it with a straight edge for consistency. For sticky ingredients, a small spoon can be lightly oiled or dipped in neutral oil first, which helps the ingredient slide out more cleanly. If you are measuring several spices, it is often quicker to measure into your hand or a small bowl and tip them in together, rather than stopping to wash and dry each spoon. When you do not have measuring spoons, a small set of kitchen teaspoons can work in a pinch, but the volume is not standardised, so treat it as approximate and adjust carefully.
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Air-fried falafel made with chickpeas, herbs, spices and tahini.
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Crispy air fryer dumplings with pork and cabbage filling.
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Crispy air fryer chilli tofu in a sticky sauce.
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Crispy air-fried chicken in a glossy sesame sauce.
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Air-fried Chicken 65 with curry leaves and lemon.
Endive and Walnut Salad with Roquefort
Crisp endive salad with walnuts, Roquefort and Dijon dressing
Filloas (Galician Crepes with Honey)
Thin Galician crepes served warm with honey
Butterscotch Pudding (Stovetop Custard)
Smooth stovetop butterscotch pudding with vanilla
Chicken Chettinad (South Indian Spiced Curry)
South Indian chicken curry with coconut milk and curry leaves
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One-pot vegan pasta and lentil stew with rosemary
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Chicken simmered in smooth yellow mole sauce with toasted spices
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Blackened fish with lemon butter and steamed rice
When to measure exactly and when to cook by feel
Measure precisely when the ingredient is powerful or functional: chilli powder and cayenne, salt in a small-volume sauce, and especially baking powder, bicarbonate of soda and yeast. Those are hard to correct once mixed in. Measure more loosely when the recipe invites adjustment, such as spice blends, dressings and marinades, where you can taste and rebalance. If you are scaling a recipe up or down, measuring spoons help keep ratios sensible, because “a pinch” does not scale reliably. For very small amounts, a set that includes smaller spoons can be useful, but careful pinches can also be effective when the recipe is forgiving.
Where to look next
Cooking method can help you judge how much precision matters: baking and quick breads often rely on exact small measures, while many stovetop dishes allow tasting and adjustment. Difficulty is another useful lens, because recipes with more steps or tighter timing often benefit from having measurements nailed down early.
Bake
Mushroom and Chestnut Wellington (Vegetarian)
Mushroom and chestnut Wellington baked in crisp puff pastry
Boil
Kluski Śląskie (Silesian Potato Dumplings with Gravy)
Silesian potato dumplings served with a simple pan gravy
Braise
Conejo al Romero (Rabbit Braised with Rosemary and White Wine)
Rabbit braised with rosemary, garlic and white wine
Pan fry
Montadito de Lomo y Pimientos (Pork Loin and Pepper Sandwiches)
Small pork loin sandwiches topped with sautéed peppers
Easy
Mousse de Maracujá (Brazilian Passion Fruit Mousse)
Chilled passion fruit mousse made with condensed milk and cream
Medium
Basundi (Thickened Sweetened Milk with Cardamom and Saffron)
Thickened sweetened milk dessert with cardamom, saffron and pistachios
Easy
Prawn Masala Curry
Prawns in a spiced onion and tomato masala sauce
Easy
Swedish Hasselback Potatoes with Herb Butter
Crisp hasselback potatoes with garlic and parsley butter
Frequently asked questions
Do I need measuring spoons if I don’t bake?
They are still useful for spices, salt, and concentrated flavourings, but many savoury dishes can be adjusted to taste, so exact measuring is less critical.
Should I use level or heaped spoons?
Unless a recipe says “heaped”, assume level. Heaped spoonfuls vary a lot and can easily double the intended amount.
How do I measure sticky ingredients like honey?
A light coating of neutral oil on the spoon helps, or you can measure by weight if the recipe provides it. Scraping with a small spatula also reduces waste.
Are teaspoons and tablespoons the same everywhere?
Not always. Spoon sizes can vary by region and by the cutlery in your drawer, which is why standard measuring spoons are more consistent.
What’s the difference between a pinch and a measured amount?
A pinch is inherently variable and depends on your fingers and the ingredient. It works best in recipes where you can taste and adjust.
Keep them for the moments that matter
Measuring spoons earn their keep when small amounts have a big impact. Use them for raising agents and potent seasonings, and feel free to cook more intuitively when the recipe gives you room to adjust.
