Cantonese Black Pepper Beef Stir-Fry (Peppery Beef with Peppers and Onion)
Peppery beef stir-fry with green pepper, onion and glossy sauce
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.
Top picks in Measuring spoons
Crema di Semolino con Frutta (Semolina Porridge with Fresh Fruit)
Creamy semolina porridge with butter and mixed berries
Air Fryer Salmon and Vegetables
Air-fried salmon with green beans, tomatoes and soy glaze.
Tahini Sauce
Smooth tahini sauce with lemon, garlic and water
Chinese Red-Braised Pork Belly (Hong Shao Rou)
Tender red-braised pork belly in a glossy soy sauce
Air Fryer Herb Chicken Breast
Air fried chicken breasts with herbs, garlic and lemon.
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.
All recipes in Measuring spoons
Oven-Baked Baby Back Ribs with Dry Rub
Baby back ribs baked low and slow with a dry rub crust
Caribbean Shrimp Curry with Coconut Milk
Caribbean prawn curry in coconut milk with sweet pepper, spices and lime
Rice Pudding with Rose Water, Cardamom and Pistachios
Milk rice pudding scented with rose water and cardamom, topped with pistachios
Middle Eastern Rice Pudding with Rose Water and Pistachios
Thick, creamy rice pudding scented with rose water and topped with pistachios and cinnamon
Pad Krapow Moo (Thai Basil Pork Stir-Fry)
Minced pork pad krapow moo with garlic, chillies and Thai basil
Crispy Kimchi Pancake (Kimchi Jeon)
Korean kimchi pancake pan-fried until golden, with a soy and rice vinegar dip
Andong Jjimdak (Korean Braised Chicken with Glass Noodles)
Andong jjimdak braised chicken finished with glossy glass noodles and sesame
Garlic Broccoli Bowl
Crisp-tender broccoli stir-fried with garlic and ginger, finished with soy and sesame
Shanghai-Style Steamed Crab with Ginger and Black Vinegar
Shanghai-style steamed crab with a sharp ginger, soy and black vinegar dipping sauce
Tomato Beef Stir-Fry (Chinese Home-Style)
Home-style tomato beef stir-fry with tender beef and a light savoury sauce
Braised Tofu with Shiitake Mushrooms (Light Soy-Braised Tofu)
Tofu and shiitake mushrooms braised with garlic, ginger, spring onions and sesame oil
Tai Chazuke (Sea Bream Rice with Tea)
Rice topped with seasoned sea bream, nori and spring onion, served with tea
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
Holiday Flan (Festive Caramel Custard)
Silky baked flan with caramel, vanilla, and sweet milks.
Sauté
Shakshuka with Feta
Eggs poached in tomato and pepper sauce with feta
Simmer
Slow Cooker Beef Brisket with BBQ Sauce
Slow-cooked beef brisket finished with glossy BBQ-style sauce
Boil
Agnolotti dal Plin al Burro e Salvia (Stuffed Pasta with Butter and Sage)
Stuffed agnolotti tossed in butter, sage and Parmesan
Medium
Yemas de Santa Teresa (Egg Yolk Sweets)
Egg yolk sweets shaped into balls and rolled in sugar
Easy
Italian Charcuterie and Cheese Board (Tagliere di Salumi e Formaggi)
Italian board with salami, prosciutto, cheeses, olives and artichokes
Easy
Stamppot Boerenkool met Rookworst (Dutch Kale and Potato Mash)
Potato and kale mash topped with smoked sausage
Medium
Bignè alla Crema (Italian Cream Puffs with Vanilla Pastry Cream)
Choux cream puffs filled with vanilla pastry cream
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.
