Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Measuring equipment - Page 2 of 2

  • Article

    Dry vs. Liquid Measuring Cups

    In this short article, Jennifer Armentrout offers tidbits of advice on measuring dry and liquid ingredients.

  • Article

    A Double-Duty Thermometer

    Test kitchen manager Jennifer Armentrout reviews a digital roasting thermometer from Component Design Northwest.

  • Article

    What's in a 'Pinch' ?

    Recipes often call for a pinch of this or that. What does it mean exactly? Find out here.

  • Article

    The Trouble with Flour

    You'd think that measuring flour by volume would be pretty simple, but it's trickier than you might imagine, as this example shows. That's why we measure by weight instead.

  • Article

    Making the Most of Measuring

    Accurate ingredient measurements can make the difference between terrific baked goods and so-so ones. This article presents some of the guidelines Fine Cooking uses in its test kitchen for consistent…

  • Article

    Using Your Instant-Read Thermometer

    In this short article, Jennifer Armentrout offers tips that will help you get the most accurate readings from your analog or digital instant-read thermometer.

  • Article

    A New Slant on Measuring Liquids

    Read a short review of Oxo’s new plastic measuring cup with angled interior marks.

  • Article

    Worth the Splurge

    Gift ideas for the serious cook

  • Article

    Kitchen Scales for the Savvy Cook

    Measuring by weight rather than by volume can make you a better baker

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.