TEASPOONS TABLESPOONS CUPS FLUID OUNCES MILLILITERS OTHER
1/4 teaspoon 1 ml
1/2 teaspoon 2 ml
3/4 teaspoon 1/4 tablespoon 4 ml
1 teaspoon 1/3 tablespoon 5 ml
3 teaspoons 1 tablespoon 1/16 cup 1/2 oz 15 ml
6 teaspoons 2 tablespoons 1/8 cup 1 oz 30 ml
1 1/2 oz 44 ml 1 jigger
12 teaspoons 4 tablespoons 1/4 cup 2 oz 60 ml
16 teaspoons 5 1/3 tablespoons 1/3 cup 2 1/2 oz 75 ml
18 teaspoons 6 tablespoons 3/8 cup 3 oz 90 ml
24 teaspoons 8 tablespoons 1/2 cup 4 oz 125 ml 1/4 pint
32 teaspoons 10 2/3 tablespoons 2/3 cup 5 oz 150 ml
36 teaspoons 12 tablespoons 3/4 cup 6 oz 175 ml
48 teaspoons 16 tablespoons 1 cup 8 oz 237 ml 1/2 pint
1 1/2 cups 12 oz 355 ml
2 cups 16 oz 473 ml 1 pint
3 cups 24 oz 710 ml 1 1/2 pints
25.6 oz 757 ml 1 fifth
4 cups 32 oz 946 ml 1 quart or 1 liter
8 cups 64 oz 2 quarts
16 cups 128 oz 1 gallon

Dash or Pinch
Generally considered to be less than 1/8 teaspoon.

Firmly Packed
With a spatula, a spoon or your hand, tightly press the ingredient into the measuring cup. You should measure as much of the ingredient as you can fit into the measure.

Lightly Packed
Press the ingredient into the measuring cup lightly. Make sure there are no air pockets, but do not compress it too much either.

Even / Level
Measure the amount precisely, discarding the entire ingredient that rises above the rim of the measuring cup. The back of a straight knife works well for this.

Rounded
Do not flatten out the ingredient to the top of the measuring cup. Instead allow it to pile up above the rim naturally, into a soft, rounded shape.

Heaping / Heaped
Pile as much of the ingredient on top of the measure as it can hold.

Sifted
Sift with a strainer or sifter before measuring to ensure ingredient is not compacted and there is no other foreign substance in it.


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