Chinese Red-Braised Pork Belly (Hong Shao Rou)
Tender red-braised pork belly in a glossy soy 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
Arroz Doce (Portuguese Rice Pudding)
Portuguese rice pudding with cinnamon, egg yolks and lemon zest
Stegt Flæsk (Crispy Pork Belly with Parsley Sauce)
Crispy pork belly with warm parsley sauce
Sudderlappen met Jus (Dutch Slow-Cooked Beef with Gravy)
Dutch slow-cooked beef served with glossy gravy
Air Fryer Salmon and Vegetables
Air-fried salmon with green beans, tomatoes and soy glaze.
Air Fryer Panko Chicken Tenders
Crispy panko chicken tenders cooked quickly in the air fryer.
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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Potted Shrimp on Sourdough
Small prawns set in spiced butter, spooned onto toasted sourdough and served cold
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Dogfish marinated with sherry vinegar, paprika and cumin, then fried crisp
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Pan-browned turkey meatballs simmered in marinara with Parmesan, herbs and garlic
Venison Casserole with Juniper and Thyme
Venison casserole with juniper berries, carrots and mushrooms in a rich gravy
Kerala Prawn Moilee (Coconut Milk Prawn Curry)
Gentle prawn moilee simmered in coconut milk with tomatoes, curry leaves and spices
Chuletas de Puerco en Salsa Verde (Pork Chops in Salsa Verde)
Pork chops coated in smooth salsa verde with tomatillos, coriander and lime
Rajasthani Laal Maas (Spicy Red Mutton Curry)
Mutton simmered with dried red chillies, onion, garlic, ginger and spices
Sole Meunière with Brown Butter and Capers
Sole meunière finished with nutty brown butter, capers and lemon
Slow Cooker Beef Chilli
Minced beef chilli slow-cooked with kidney beans, tomatoes and warming spices
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Creamy hummus blended with tahini, lemon, garlic, cumin and olive oil
Gaeng Pa (Thai Jungle Curry)
Thai jungle curry simmered with chicken, bamboo shoots, aubergine and fresh herbs
Massaman Curry with Chicken, Potatoes and Peanuts
Mild Thai Massaman curry with chicken, potatoes and onions in coconut milk
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.
Marinated
Vietnamese-French Lemongrass Chicken Baguette
Lemongrass chicken baguette with pickled carrot, daikon and cucumber
Bake
Gougères with Ham and Gruyère
Choux pastry gougères with Gruyère and diced ham
Bake
Bignè alla Crema (Italian Cream Puffs with Vanilla Pastry Cream)
Choux cream puffs filled with vanilla pastry cream
Simmer
Crema di Semolino con Frutta (Semolina Porridge with Fresh Fruit)
Creamy semolina porridge with butter and mixed berries
Medium
Yemas de Santa Teresa (Egg Yolk Sweets)
Egg yolk sweets shaped into balls and rolled in sugar
Medium
Tacos de Barbacoa de Res (Slow-Cooked Beef Tacos)
Slow-cooked beef tacos with onion, coriander and lime
Easy
Stamppot Boerenkool met Rookworst (Dutch Kale and Potato Mash)
Potato and kale mash topped with smoked sausage
Easy
Stilton and Broccoli Soup
Smooth broccoli soup finished with Stilton and double 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.
