No, they are not the same: a US customary cup holds 236.6 mL, while a metric cup holds 250 mL, about 6 percent more. US nutrition labels round the cup to 240 mL, and Japan uses a smaller 200 mL cup. For most cooking the gap is too small to notice, but in baking it can add up.
Cooking Times
Substitutes
Kitchen Tools
No. Pyrex and Anchor Hocking both say glass bakeware must never go under a broiler or on a stovetop burner. Sudden heat makes it shatter, so use metal instead.
A smooth honing steel doesn't sharpen; it pushes a bent edge back into line. Grooved and ceramic rods remove a little metal, but only a stone fixes a dull edge.
Food sticks to stainless steel when the pan is too cool, the food is cold or wet, or you move it too soon. Preheat 2 to 3 minutes and wait for it to release.
Techniques
Measurements & ConversionsLower the recipe temperature by 25°F or cut the time by about 25 percent, not both at once. Many ovens convert for you, so check doneness early either way.
Picking Produce
Choose a ripe tomato that is fully colored, heavy for its size, gives slightly when pressed and smells sweet at the stem. Off season, cherry and grape types win.
Squeeze it gently: a ripe mango gives slightly, like a ripe peach, and often smells fruity at the stem. Color is unreliable; some types stay green when ripe.
Quick Bites
Food Storage
