Kitchen basics · Updated October 26, 2026
The numbers worth keeping nearby
Conversions, oven temperatures, safe temperatures and swaps. Print it and tape it inside a cupboard.
Measurement conversions
| U.S. | Equals | Also |
|---|---|---|
| 1 tablespoon | 3 teaspoons | 1/2 fl oz |
| 1/4 cup | 4 tablespoons | 2 fl oz |
| 1/3 cup | 5 tbsp + 1 tsp | 2 2/3 fl oz |
| 1/2 cup | 8 tablespoons | 4 fl oz |
| 1 cup | 16 tablespoons | 8 fl oz |
| 1 pint | 2 cups | 16 fl oz |
| 1 quart | 4 cups | 32 fl oz |
| 1 stick butter | 8 tablespoons | 1/2 cup |
Oven temperatures
| Setting | °F | Good for |
|---|---|---|
| Low | 250 to 300 | Slow roasting, meringues |
| Moderate | 325 to 350 | Cakes, crisps, casseroles |
| Hot | 375 to 400 | Muffins, cookies, roast vegetables |
| Very hot | 425 to 450 | Sheet-pan chicken, crisping, pizza |
Many ovens run hot or cold. A cheap oven thermometer settles it.
Safe internal temperatures
| Food | Minimum °F |
|---|---|
| Poultry (whole, pieces, ground) | 165 |
| Ground beef, pork, lamb | 160 |
| Beef, pork, lamb steaks and roasts | 145, then rest 3 minutes |
| Fish and shellfish | 145 |
| Eggs dishes | 160 |
| Leftovers and casseroles | 165 |
Figures follow U.S. government food-safety guidance. Chill leftovers within two hours of cooking.
Common swaps
| If you are out of | Try |
|---|---|
| 1 cup buttermilk | 1 cup milk + 1 tbsp lemon juice or vinegar, rested 5 minutes |
| 1 cup heavy cream (in soup) | 1 cup whole milk, or 3/4 cup milk + 1/4 cup butter |
| 1 tsp baking powder | 1/4 tsp baking soda + 1/2 tsp cream of tartar |
| 1 cup brown sugar | 1 cup white sugar + 1 tbsp molasses |
| 1 egg (baking) | 1/4 cup unsweetened applesauce, in muffins and quick breads |
| Fresh herbs | 1/3 as much dried |
Swaps change texture and flavour a little. They are cooking ideas, not allergy advice.