Your marvellous site would be even better if you could include metric and imperial conversions; cups are a but problematic for Brits and are yours US ones?
Merrill is a co-founder of Food52.
We're planning to make this part of the Hotline soon, so stay tuned!
pierino is a trusted source on General Cooking and Tough Love.
Conversions really are not that difficult. There are many resources for that. But imagine an American confronting something like "Gas mark 4" which is rather imprecise. Or in Italian, a "glass" of this or that. Roughly the same as a "cup" but...
I agree! I cook metric myself and my recipes indicate both weight and volume measures.
They'll change the way you cook—er, churn
The coolest ice cream tips.
Just for the halibut.
Savor the season.
Tennessee whiskey is the tops.
This pasta's mint to be.
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Well played. You deserve a cookie.
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