What's Up With These Measurements?
You've probably noticed that almost all the recipes here feature two measurements for each ingredient - metric measurements in grams (and very rarely, ounces), and imperial measurements (most often found in the U.S. where most things are measured in cups).
One of my goals in creating this website was to provide a resource for well tested recipes, described in detail. I want readers here to have the best chance of success with my recipes, and I certainly don't want unfamiliar measurements to prevent anyone from trying a recipe - this is why you'll find metric and imperial measurements on all of my baking recipes.
Savory recipes may not feature metric measurements because, simply put, it matters a lot less (at least in most cases). Baking necessitates a high level of precision when it comes to the proportions of ingredients. Adding slightly more chopped tomato than your marinara sauce asks for will likely have little, if any, effect on the outcome. On the other hand, baked goods can easily be ruined if even one ingredient is improperly measured.
If you are an avid baker, or even just a beginner hoping to improve your skills, I highly, highly recommend you pick up a digital kitchen scale. You can find many affordable options online (mine cost $20). Nearly all professional bakeries and pastry kitchens use kitchen scales and work from recipes that are measured in grams; metric measurements ensure the most reliably consistent outcome, as it's nearly impossible to mess up the proportions (so long as you're paying attention). 100 grams of flour is always 100 grams of flour. But when measuring in cups, there's a much higher potential for variations in the actual quantities you're measuring. Ever read a recipe that told you to fluff your flour with a fork, then use a spoon to scoop the flour into your cup, then level it off with a knife? That's the author trying to ensure you're measuring the flour in their recipe the same way they measure it - because if you just jam your cup measurement into the flour bag and shake off the excess until it looks pretty much level, you're probably using a completely different amount of flour than that author originally intended.
Nearly every recipe that I share on this blog was originally written in grams, then reverse engineered to get imperial measurements. So if you're looking at a recipe and thinking, "Why does it call for 1/3 cup plus 1/4 cup of sugar? What the hell even is that measurement?" I don't blame you - I know it looks weird. I'm just trying to ensure you get the same results and level of precision as you would with a kitchen scale.
So please, pay attention to the specifics in recipes (and not just the ones here). If the recipe says 1 cup packed brown sugar, make sure to really pack it into your cup. If the recipe says to sift dry ingredients, do it! These things seem trivial, but they have a huge effect on your final product. And that annoying flour measuring technique? Hate to break it to you, but if you're measuring in cups, that actually is the way you're supposed to do it.