I LOVE the photograph! I love the hard shadow and the way it mimics the handle of the measuring cups. The conversions are very handy too.

Clotilde,

Thank you for the measurement converter. Even though I can't follow a recipe to save my life, this is an excellent way to at least closely approximate quantities. I shall add the bookmark immediately, just in case I'll learn to use measurements someday. :-D

Deb - thanks for the compliment! As I was taking pictures, I was thinking, damn, who knew measuring cups were that photogenic? :)

Blue - well, not following recipes can lead to incredible discoveries and astounding new dishes, right? Doesn't work that well with baking though! I'll be happy if these conversions help...

Oh dear.

Does 112g of butter = 1 stick or 1/4 cup? I only aske because a stick of butter here is actually 1/2 cup, or 8 Tablespoons.

Sorry to be a pain...

Oh Rebecca, thanks for pointing this out, my bad!! I meant 1/2 C. 112g is indeed one stick, 1/2 C. Sorry! I've corrected that.

May I make a suggestion? Since part of the recipe is in metric and part not, it would be really helpful for those of us in America if you included both measurements. For instance, the recipe calls for 115 g of butter, but 113 = 1 stick. How do I measure 3/112 of a stick more?

Maggie - I'm not sure which recipe you are referring to, but 3 grams of butter is really negligible and won't make a difference in the finished product, so you can go ahead and simply use one stick of butter!

question...does tasse mean cup?

Can you give me a formula for creating semi-sweet chocolate? I am cooking for a diabetic. The recipe I have calls for semi-sweet chocolate. I have unsweetened chocolate blocks, but no way of calculating how much sugar to add to make it equivalent to semi-sweet chocolate. (I can work out the artificial sweetner-to-sugar conversion after I know how much "real" sugar is required.)

Thank you

Hello!
I am Japanese　girl.I wathed your page at JapaneseMagagine.
I can't English,so I can't tell anything.But I think your page is good!!

You know, when we first moved to France we had a nightmare of a time with this. A few months after we arrived we had someone bring a measuring cup, which cleared some of the difficulty, but there was still all the fun little ingredient conversions - how to make mexican with no 'sour cream' and how to make cheesecake with no 'cream cheese'. It all works itself out, but it certainly was tough at first. Well done for offering up some help!
-David

Hi, This is a wonderful site and I just bookmarked it. Do you have any ideas about 6" cake pans. I just bought a pair and cannot find any recipes for this small size. Don't know how to convert 8" or 9" cake recipes. Any thoughts? Hope so and thank you for any help you might be able to provide. Cordially, Susan

I love your blog! I'd never read a blog before but then I stumbled across Chocolate & Zucchini.
Just one comment about your conversions. Where I live in Canada, butter in sticks (only recently available) costs significantly more than butter in 450-gram (one-pound) blocks. American recipes that give butter amounts in sticks are frustrating because I'm afraid that someday I'll make a mistake in converting.

i have a recipe asking for a box of powdered sugar which in australia i assume is icing sugar - but how much is one box in weight

I'm trying to make a French recipe for tartar sauce that I picked up in a Canadian supermarket (in Quebec). It calls for "1 t. mayonnaise". Is this an abbreviation for "tasse" (cup)? I know the French use metric measurements, but maybe Canadian French use American measuring cups.

Very useful blog!

Lisa - I am not very familiar with the Quebec way of listing ingredients, but my guess is the same as yours -- probably one cup mayo. Good luck and let us know how the recipe turns out!

Could you please give me the American equivalents for your Tarte Chocolat Poire Chocolat. I am anxious to try this receipe in the next few days.

Thanks so much.

Voici une adresse bien utile qui vous permettra de convertir à peu près n'importe quel ingrédient de cuisine :
http://pages.infinit.net/pagesweb/equivalences/ing.htm

I have a brownie recipe that a woman in america gave me last year. The recipe calls for "A Stick of margerine" can you tell me how much this weighs in english amounts please?

Is a French "cuiller a soupe" equal to a US tablespoon (i.e., 15 milliliters)?

Joe - Yes, as indicated above (in the "volume" section), une cuillère à soupe equals one US tablespoon.

Hi, can't wait to start cooking from this site! anyway, the other day was trying to use up organic cauliflower and was making variation on latkes - but was so tired used 1 Tbspoon of baking soda instead of 1 Teas of baking powder -- terrible mistake! How can I fix the batter -- is there something i can put in that negates the icky, salty taste of the baking soda? Thx!