Kulfi (Indian Ice Cream with Saffron, Cardamom and Pistachios)
Dense kulfi made from reduced milk with saffron and pistachios
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
Citron Pressé (Fresh Lemonade with Sugar Syrup)
Fresh lemon juice drink mixed with sugar syrup and cold water
Gajar ka Halwa (Carrot Halwa with Milk and Ghee)
Carrot halwa cooked in milk with ghee, cardamom and nuts
Tofu Sweet Chili Poke Bowl
Sweet chilli tofu poke bowl with sushi rice and edamame.
Tahini Sauce
Smooth tahini sauce with lemon, garlic and water
Tres Leches Cake (Milk-Soaked Sponge Cake)
Milk-soaked sponge cake with whipped cream and cinnamon
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
Latin American Rice Pudding with Cinnamon, Citrus Zest and Raisins
Latin American-style rice pudding with condensed milk, cinnamon, orange zest and raisins
Bắp Xào Tôm (Vietnamese Sweetcorn Stir-Fry with Prawns)
Vietnamese sweetcorn and prawn stir-fry with spring onions, garlic and fish sauce
Khanom Sai Sai (Steamed Coconut Dumplings)
Soft steamed dumplings made with coconut milk and filled with coconut and palm sugar
Teriyaki Salmon with Soy and Mirin Glaze
Salmon glazed with soy, mirin and sugar, topped with spring onions and sesame
Gyudon (Beef and Onion Rice Bowl)
Gyudon with tender beef and onion in dashi over sushi rice
Masala Chai (Stovetop Indian Spiced Tea)
Masala chai simmered with black tea, milk, sugar and whole spices, then strained hot
Masala Chai (Spiced Milk Tea)
Indian masala chai simmered with black tea, whole milk, ginger and spices
Wildstoof met Jenever (Dutch Game Stew with Gin and Juniper)
Dutch wildstoof simmered with vegetables, beef stock and gin until rich and tender
Colomba Pasquale (Italian Easter Sweet Bread with Almond Glaze)
Enriched colomba pasquale with candied orange peel and a crisp almond topping
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.
Boil
Indian Lentil Veg Bowl (Lentils with Spiced Vegetables)
Red lentils with spiced vegetables, finished with coriander and rice
Boil
Vada Pav (Mumbai Potato Fritter Buns)
Spiced potato fritters in pav buns with chutneys
Simmer
Agua de Tamarindo (Tamarind Drink)
Chilled tamarind drink sweetened with sugar and lime
Boil
Modern Lentil Curry Bowl
Creamy red lentil curry served over basmati rice
Medium
Cumin Lamb Stir-Fry (Xinjiang-Style Spiced Lamb)
Xinjiang-style cumin lamb stir-fry with chillies, onion and peppers
Easy
Peruvian Quinoa Soup (Highland Vegetable Soup)
Peruvian quinoa soup with vegetables and fresh coriander
Easy
Hiyayakko (Chilled Tofu with Toppings)
Chilled silken tofu with soy sauce, spring onion and ginger
Easy
Tofu Bulgogi Bowl
Tofu bulgogi bowl with rice, sautéed vegetables and sesame
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.
