Measurements

Cups, spoons, grams, Swedish deciliters and the vague amounts such as a knob or a pinch.

BunchA bunch is fresh herbs or vegetables sold tied together. Sizes vary from shop to shop, so here is roughly how much a recipe means by one.
Can sizesA 400 g tin in Europe and a 15 oz can in the US are close but not the same. See the common can sizes and how to swap one for another.
Celsius and FahrenheitMost of the world cooks in degrees Celsius and the US cooks in Fahrenheit. Here is how to convert, with a table of common oven temperatures.
CloveA clove is one segment of a garlic bulb. Here is how big a clove is, how much minced garlic it gives, and what to do when sizes vary.
CupA US cup is about 240 ml, a metric cup is 250 ml, and a cup of flour weighs far less than a cup of sugar. Here is how to measure and convert.
DashA dash is a tiny, loose amount, usually about ⅛ teaspoon of a dry spice or a few drops of a liquid such as hot sauce or bitters.
DeciliterA deciliter (dl) is exactly 100 ml, the main volume unit in Swedish and Nordic recipes. See how it compares to cups and what 1 dl weighs.
DividedWhen an ingredient is listed as divided, you use it in more than one step. The full amount is listed once and split later in the method.
Egg sizesA large egg in the US is closer to a medium egg in the UK and Europe. See egg weights by size and how to swap sizes in baking.
Fan ovenA fan oven blows hot air around the food so it cooks faster and browns more evenly. Turn the temperature down about 20°C (25°F) when you use one.
Fluid ounceA fluid ounce measures volume, not weight. A US fl oz is 29.6 ml and a British one is 28.4 ml. Here is how they compare to cups and pints.
Gas markGas mark is the oven scale on British gas cookers, from ¼ to 9. Here is the full table in Celsius and Fahrenheit and what each mark is for.
GramThe gram is the metric unit of weight most of the world cooks with. Weighing in grams is faster and more accurate than cups. Here is how to convert.
HandfulA handful is the loose amount you can hold in one cupped hand. For leafy herbs and greens it is roughly 15 to 30 g. Here is how to judge one.
HeadA head is a whole, compact vegetable such as garlic, lettuce, cabbage, cauliflower or broccoli. Here is how big one usually is and how to cut it.
HeapingA heaping spoon or cup is filled above the rim in a mound instead of leveled. It adds roughly half again as much, so here is how to judge it.
KnobA knob of butter is a small lump, about 15 to 25 g or one to two tablespoons. Most common in British recipes, used for frying and finishing.
KrmKrm, short for kryddmått, is the Swedish spice measure and holds exactly 1 ml. Here is how it compares to tsk, msk and US teaspoons.
LevelA level measure is filled to the rim and swept flat with a knife. Unless a recipe says heaping or packed, every spoon and cup should be level.
MilliliterA milliliter (ml) is a thousandth of a liter, the metric unit for measuring liquids. See how ml converts to teaspoons, cups and fluid ounces.
MskMsk, short for matsked, is the Swedish tablespoon and holds exactly 15 ml. It equals 3 tsk and is close enough to a US tablespoon to swap directly.
OunceAn ounce (oz) is a unit of weight, about 28 g. It is not the same as a fluid ounce, which measures volume. Here is how to convert ounces to grams.
PackedPacked means pressing an ingredient firmly into the cup so there is no air. Recipes ask for it with brown sugar and fresh herbs. Here is how.
PinchA pinch is the small amount you can hold between your thumb and one or two fingers, about 1/16 teaspoon. It is used for salt, spices and saffron.
PintA US pint is 473 ml and a British pint is 568 ml, a fifth larger. Here is how to tell which one a recipe means and how to convert it.
PoundA pound (lb) is a unit of weight equal to 16 ounces or 453.6 g, used in US recipes for meat, butter and produce. Here is how to convert it.
QuartA US quart is 946 ml, just under a liter, and equals 4 cups or 2 pints. The old British quart is larger. Here is how to convert quarts.
ScantA scant measure is a little less than full, usually short by a teaspoon or so in a cup. Recipes use it to fine-tune liquid, salt and sugar.
SoftenedSoftened butter is soft enough to dent with a finger but still cool and holding its shape, about 18 to 20°C (65 to 68°F). Here is how to get it right.
SprigA sprig is a single small stem of a fresh herb with its leaves still on, about 5 to 10 cm long. Here is how much a sprig gives and how to use it.
StalkIn most recipes a stalk of celery means one rib, not the whole bunch. Here is what stalk means for celery, lemongrass, rhubarb and broccoli.
Stick of butterA US stick of butter weighs 113 g (4 oz) and holds ½ cup or 8 tablespoons. Here is how to convert sticks for recipes outside the US.
TablespoonA tablespoon is about 15 ml in the US, UK and Sweden but 20 ml in Australia. It equals 3 teaspoons. Here is how to measure and convert it.
TeaspoonA teaspoon holds 5 ml, and 3 teaspoons make a tablespoon. Here is how to measure one level, and how it compares to tsk and krm in Swedish recipes.
Thumb of gingerA thumb of ginger is a piece of fresh ginger root about the size of your thumb, roughly 5 cm long and 15 to 25 g. Here is how to peel and use it.
To tasteTo taste means you decide how much to add by tasting as you go. It is used for salt, pepper, acid and heat, where preferences and ingredients vary.
Top and bottom heatTop and bottom heat is the classic oven setting where the top and bottom elements heat still air, with no fan. Best for cakes, bread and custards.
TskTsk, short for tesked, is the Swedish teaspoon and holds exactly 5 ml. It equals 5 krm or a third of a msk, and swaps one for one with a US teaspoon.