So if you have a recipe that you want to convert to volume or vice versa feel free to use this handy dandy reference sheet, which covers most of the items that we carry. This chart once again is an average per tsp/tbsp. The average per teaspoon is then multiplied by 3 to get the number for a tablespoon. We measured each ingredient 3 times then calculated an average. So for the cheat sheet below we took a weight measurement of 1 teaspoon per ingredient. Even if the tablespoon has been packed the same and leveled they will most likely weigh different amounts. Also don’t assume that if two people measure 1 Tablespoon of an ingredient they will weigh the same. So do not assume that because two ingredients are both white powders that they will weigh the same. Even if we packed the feather bucket using a pneumatic press, the lead will outweigh it. The best way to think about this is to fill two buckets one with lead and the other with feathers. But the biggest thing I need everyone to understand is that almost nothing weighs the same per volume. I do not want to bore you with a long explanation about atomic weight and molar mass. “How do I convert Grams to Tablespoons?” Weighing Your Options Our modernist ingredient cheat sheet is here to help you figure out just how much to use in your recipes if you don’t have access to your gram scales. But for those who still want to use their cups and tablespoons I have created a cheat sheet. When I began experimenting with modern cooking ingredients, they left very little wiggle room for such obscure measurements. I wanted to refine recipes and do away with the semi obscure measurements such as 3/16ths of an ounce. But as I grew older and grew as a Chef, I wanted to have a better understanding of recipes. That lowercase “g” at the of a number made my brain misfire, turning the recipe into an illegible sheet of television static. But what about at home? I know that before I understood the metric system if I saw a recipe with grams I would just look for another recipe. In our recipes we provide both weight and volumetric measurements. We here at Modernist Pantry do our best to allow anyone to look at one of our recipes and feel as if they could make it. Trapped right in the middle of the crossfire is the recipe writers. A modern day version of “The Outsiders” pits two strongholds against one another. This divide comes between the classics and the perfectionists. There is a constant struggle between two types of cooks.

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