Careful measuring of ingredients in cooking and baking contributes to a successful result and ensures that this result can be repeated. Do not be fooled by experienced cooks who appear not to measure ingredients, they may add a pinch of this and a splash of that. Long practice has made those pinches and splashes accurate measures. Measuring with the correct tools is a must for novice cooks.

The tools needed for measuring dry ingredients include a set of four metal or plastic dry measures (1 cup, 1/2 cup, 1/3 cup and 1/4 cup) and a set of measuring spoons (1 tablespoon, 1 teaspoon, 1/2 teaspoon, 1/4 teaspoon and sometimes 1/8 teaspoon).

To measure accurately, fill the measure to overflowing and with a straight edge of a metal spatula, sweep across the top of the measure to level the ingredient. Flour should be spooned into the cup. Do not dip the measuring cup into the flour, because this will compact the flour and result in an inaccurate measure.

Use clear glass measuring cups with calibrations marked on the side when measuring liquid ingredients.

To measure liquid accurately, place the measuring cup on the counter so it is level. Fill to the desired mark. Compare the ingredient amount with the cup calibration at eye level. Do not pick up the cup because you may not hold it level, resulting in a error in measuring. An ideal set of liquid measures include 1-cup, 2-cup and 4-cup measures. Small amounts of liquid (under 1/4 cup) can be measured with measuring spoons by filling the spoon to the rim.