Through interactions with cooking class participants it soon became obvious that not everyone was aware of the subtleties of cooking measurement throughout the world. This includes both Measurement Standards as well as the actual method of measurement.

In the United States, for example, both dry and liquid ingredients tend to be measured by volume, whereas in Europe, dry ingredients tend to be measured by weight and only the liquids by volume.

Also there are differing measurement standards depending on the counry eg. Imperial, US Standard and Metric. (more…)