Listed below is your guide to kitchen equivalents you’ll use most often. You might want to print it out and tape it inside a kitchen cabinet. Here we go:

MEASUREMENTS

• 1 tablespoon = 3 teaspoons
• 2 tablespoons = 1 liquid ounce
• 8 ounces = 1 cup = 1/2 pound
• 16 ounces = 2 cups = 1 pint = 1 pound
• 32 ounces = 4 cups = 1 quart
• 64 ounces = 8 cups = 2 quarts = 1/2 gallon
• 128 ounces = 4 quarts = 1 gallon

FOOD

• beans: 1 cup dry = 2 to 2 1/2 cups cooked (depends on what type bean)
• butter: 1 stick = 8 tablespoons = 4 ounces
• cheese: 4 ounces = 1 cup shredded
• chicken: 1 small rotisserie chicken = 2 1/2 cups diced cooked meat
• chocolate: 1 square of unsweetened or semis-sweet = 1 ounce
• chocolate chips: 12-ounce bag = 2 cups
• cream: 1 cup heavy or whipping = 2 cups whipped
• cream cheese: 8-ounce package = 1 cup
• lemon: 1 medium = about 3 tablespoons juice and 1 tablespoon grated peel
• nuts: 4 ounces = 1 cup chopped
• onion: 1 large = 1 cup chopped
• orange: 1 medium = 1/3 to 1/2 cup juice and 2 tablespoons grated peel
• peppers: 1 large bell = 1 cup chopped
• potatoes: 3 medium-sized = 3 cups sliced = 2 cups mashed
• rice: 1 cup raw long-grain = 3 cups cooked