A measure of volume in cooking bbreviated as t. ts. tsp. Or tspn. Approximately 5 ml 1?3 tablespoon or 1/6 US fl. Ounce.


  1. Pomegranate Cosmos

    Make the base for these pomegranate cosmopolitans ahead of time and shake individual cocktails "to order." Or for individual drinks, combine 3 tablespoons (1 1/2 ounces) each pomegranate juice and vodka, 4 teaspoons lime juice, 1 tablespoon Cointreau, 1 1/2 teaspoons ginger juice and 1/2 teaspoon ...

  2. Turkish Chicken Thighs

    The acidity of the yogurt helps tenderize the chicken and keep it moist. If you can't find hot paprika, substitute 2 teaspoons sweet paprika and 1/4 teaspoon cayenne.

  3. Jerk Chicken Breast

    To make this low-calorie chicken dinner even faster, use 4 teaspoons of bottled minced garlic in place of the 8 garlic cloves in the rub.

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  1. Measurement Equivalents: Teaspoons , Tablespoons, Cups & More

    Wed, 2 May 2012

    iStock How many cups are in an ounce? How many teaspoons in a tablespoon? How many quarts in a gallon? When you’re in the middle of making dinner, the last thing you need is to stop

  2. "Grown Up" Green Bean Casserole and Savory Sweet Potato Bake slow cooker recipes

    Fri, 15 Nov 2013

    I went to New York for 22 hours this week, and got to cook with Rachael Ray! We talked Thanksgiving in the slow cooker, and how slow cooking is the best thing ever when in comes to Thanksgiving (or any Holiday, really) because the cookers do all the work while you get to enjoy your guests. I'm so happy I got to go --- it was a great experience, and Rachael couldn't have been any nicer. And! I didn't cry! It'll air on Monday, November 18th, right in time for you to plan your Thanksgiving dinner. Oh! and Whoopie Goldberg was in the dressing room next to mine and I saw her in the hall but I didn't want to be the freak who hunts down celebrities so I just did a little nod like a cool, calm, collected person would. I want to share the recipes with you that I made on the show. I came up with them last Saturday after talking with their culinary crew --- they wanted something a bit different. I think you're going to love these, but I must admit that I never took any pictures at all when I recipe-tested. I was too pumped up on adrenaline and our house is in absolute chaos right now because we are moving. Tomorrow. (more on that later, but it's a house that is 5 houses away and it doesn't have a kitchen except for one from 1947 and that doesn't count because there is no dishwasher or even a garbage disposal. BUT! It's bigger than this one and I get to have an office for the first time ever and now I have a picture of me and Rachael to hang in it!) "Grown Up" Green Bean Casserole serves 8-10 3 tablespoons salted butter 1 1/2 pounds sliced white button mushrooms 1 large yellow onion, peeled and finely diced salt and pepper to taste (about 1/2 tsp of each) 8 ounces cream cheese, softened 1 cup chicken broth 2 pounds green beans, trimmed and cut into 1 1/2 inch pieces  1 cup French’s onion topping, optional (to add before serving, optional, NOT gluten free) [just learned on Facebook that a good GF alternative are FunYuns! :-) ] Heat butter in a large skillet until it has just begun to brown. Add mushrooms and stir. Cover, and cook on medium heat for a good ten minutes, stirring every so often, until mushrooms have shrunk in size and have wilted. Add 2 turns of the pepper grinder to the pan. This will take longer than you think it should – but don’t rush the mushrooms! Add the onion to the mushrooms, along with a few more turns of the pepper grinder and a light sprinkling of kosher salt. Stir. Cook on med-high heat until the onions are translucent. Drop in the cream cheese and chicken broth. Cover the skillet again, and cook on medium heat until the cheese has melted fully. Turn off the stove. Put the trimmed and rinsed green beans into an empty 6-quart slow cooker insert, and pour the mushroom mixture evenly over the top. Stir to disperse ingredients. Cover, and cook on low for 5 hours, or on high for about 2 hours. Stir again, and serve as-is, or top with a cup of French Fried onions or the smashed FunYuns. Savory Sweet Potato Bake serves 8 to 10 1 tablespoon salted butter 5 pounds sweet potatoes, peeled, and sliced in 2-inch rounds that are about 1/4-inch thick. 2 teaspoons chipotle chile powder, divided 1 teaspoon kosher salt, divided 14 to 16 ounces shredded Gruyere cheese, divided 2 cups heavy cream Smear the  butter all over the 6-quart insert of your slow cooker. Put 1/3 of the sweet potato rounds into your slow cooker, and sprinkle on 1/3 teaspoon of chipotle chile powder and a 1/3 teaspoon of kosher salt. Add 1/3 of the shredded cheese. Repeat layers until you have run out of ingredients. Pour heavy cream evenly over the top. Cover, and cook on low for 5 hours, or on high for about 2 hours.  The Verdict. They are both so tasty!! I know there's some work to do with the green beans in that you've got to brown the mushrooms and then the onion, but the end effect is amazing. Don't put the onions into the pan until the mushrooms are brown, though, because evidently the mushrooms won't brown because of some reason I can't remember. And I'm kind of jet-lagged and may have had an $8 bottle of Sutter Home wine on the plane. Anyway. VERY GOOD. The sweet potatoes have a mellow heat that sneaks up the back of your tongue and the salty flavor of the gruyere is to die for. But, Adam didn't really like them. He sort of wants his sweet potatoes to remain sweet. But that's okay because I can make them that way, too ! Have a wonderful day! Here are some more Thanksgiving Recipes if you need them!: Round up 1  Round up 2 Holiday Food . . . . Make sure to visit my store page for my books, recommended slow cookers, and other fun slow-cooking stuff. Thank you for your support! --steph

  3. How Iron Chef Cat Cora Feeds a Busy Family (Hint: It Includes Tacos!)

    Wed, 5 Mar 2014

    extra-virgin olive oil 1 teaspoon kosher salt ½ fresh jalapeño ..... crumbled goat cheese 1/2 to 1 teaspoon chili flakes (optional) 2 teaspoons olive oil Preheat oven to ..... seal. Brush each with 1/2 teaspoon olive oil. Bake 16 to 20

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  1. How to Make Swedish Meatballs

    Wed, 5 Oct 2011

    quarter cup of dry plain bread crumbs; 1 tablespoon of grated onion; 1 teaspoon of salt; a quarter teaspoon of nutmeg; and a quarter teaspoon of pepper; 2 teaspoons of butter; 1 jar of home-style beef gravy; and some lingonberry sauce

    Teaspoon found at 0:44

    cup of dry plain bread crumbs; 1 tablespoon of grated onion; 1 teaspoon of salt; a quarter teaspoon of nutmeg; and a quarter teaspoon of pepper; 2 teaspoons of butter; 1 jar of home-style beef gravy; and some lingonberry sauce is optional. So, the first thing we wanna do is
  2. How to Make Our Best-Ever Chocolate Cake

    Thu, 9 Jun 2011

    of sugar, 3 quarters of a cup of unsalted butter. We have 1 teaspoon of baking soda, a half of a teaspoon of salt. We have 2 teaspoons here of vanilla, 3 quarters of a teaspoon of baking powder and then these 4 ingredients up here comprise

    Teaspoon found at 0:51

    sugar, 3 quarters of a cup of unsalted butter. We have 1 teaspoon of baking soda, a half of a teaspoon of salt. We have 2 teaspoons here of vanilla, 3 quarters of a teaspoon of baking powder and then these 4 ingredients up here comprise our chocolate sour cream frosting, which is so, so tasty. So,
  3. How to Make Ribeyes with Chipotle Butter

    Thu, 9 Jun 2011

    chopped shallots, 2 teaspoons of snipped fresh basil, 1-1/2 teaspoons of lime juice, 1 teaspoon of finely chopped chipotle peppers, 2 teaspoons of ground cumin, 1 teaspoon of paprika, 1/2 teaspoon of salt, and 1/2 teaspoon of ground

    Teaspoon found at 0:33

    recipe: 1/4 cup of butter, 1 tablespoon of finely chopped shallots, 2 teaspoons of snipped fresh basil, 1-1/2 teaspoons of lime juice, 1 teaspoon of finely chopped chipotle peppers, 2 teaspoons of ground cumin, 1 teaspoon of paprika, 1/2 teaspoon of salt, and 1/2 teaspoon of ground white pepper. Then, you'll need a tablespoon of olive oil, a quarter teaspoon of adobo sauce that's from inside the can of the chipotle chillies. And, then for garnish, we have some fresh basil and
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Food Blogs We Love

  1. Fancy Little Jam Cakes

    Thu, 27 Feb 2014

    I'll be honest. I made these cakes for myself. I wasn't even super concerned if they made it onto the blog. I just had a bad craving for little yellow cakes filled with blueberry, raspberry and blackberry jams. It was only after I scarfed down one of each  flavor (still warm) that I decided to cover them in fondant. Color-coding was in order so we'd know what jam flavor was inside each cake - blue fondant for blueberry-filled and etcetera. The fondant really helped seal in the moisture of the yellow sponge, and I think the cakes were even better the next day! I recently purchased six 4-inch springform pans , and I can't stop using them. I may need a baby cakes intervention. It's like making the fancier cousin of cupcakes; these are slightly larger and with straight edges. They have the prettiest petite cake shape. This isn't the first time I've stenciled cakes. Remember these ?  This technique is one of my favorite embellishments for fondant. Edible gold dust shows up beautifully on these jewel-toned cakes. I used these stencils, which are just sticky enough to lightly adhere to dry fondant, but not so sticky that it will damage the fondant when removed. If you try my stenciling technique, be sure that the fondant is dry to the touch before you begin. If the fondant is still fresh and moist, the stencil may stick a little too well and the surface could be damaged when you try to peel it away. My tutorial for covering petit fours with fondant  is essentially the same technique you'll use with these. You can find that here with my homemade fondant recipe. Homemade fondant tastes the best, but a close second is ready-made Satin Ice fondant. I use the latter often, and I used it on these delicious cakes. Fancy Little Jam Cakes [click for printable version] Source: cake recipe adapted from King Arthur Flour Prep: 30 minutes Total: 1 hour 20 minutes Yield: 9" round layer, about 8 servings 1 cup granulated sugar 1/2 cup unsalted butter 2 large eggs 1 tablespoon vanilla extract 1/8 teaspoon almond extract 3/4 teaspoon salt 2 teaspoons baking powder 3/4 teaspoon baking soda 1 2/3 cups all-purpose flour 1/2 cup full fat vanilla yogurt 1/2 cup full fat sour cream Jam(s) of your choice (I made blueberry, blackberry and red raspberry) Preheat oven to 350F.  Grease and flour six 4-inch round spring-form cake pans, or use a flour-based baking spray such as Bake Easy. Beat together sugar and butter until lightened. Add the eggs one at a time, then increase mixer speed to high for two minutes or until batter is light and fluffy. Add the vanilla, almond extract, salt, baking powder and soda; beat for another minute and scrape down the sides of the bowl. Stir together yogurt and sour cream in a small bowl. Beginning and ending with flour, alternately add the flour and yogurt mixture. Beat well after each addition. Scrape down the sides of the bowl and beat again briefly. Spoon batter into the pans. Bake for 15-20 minutes, or until the cake springs back when pressed in the center. Let cakes cool in the pan for 10 minutes, then turn them out onto a wire rack to cool completely. Level each cake with a serrated knife, and then cut each cake in half. Fill a cake half with 1-2 tablespoons jam and replace with remaining cake piece. Let cakes stand uncovered while you make the buttercream. Buttercream: 1 cup of unsalted butter, softened 2 cups confectioners’ sugar - the finest you can find (usually 10x) 1 tsp.  vanilla extract * Milk or heavy cream, optional In a stand mixer fitted with the whisk attachment, mix together the butter and confectioners’ sugar.  Begin mixing on low speed until crumbly, and then increase to high and beat for 3 minutes. Add the vanilla extract and beat until light and fluffy. Frost the top and sides of each cake with the buttercream. *Note: If you find the buttercream is too stiff, you may add milk or heavy cream 1 tablespoon at a time until the mixture is piping consistency. Assembly and decoration: 2 cups (about 1/2 lb.) ready-made white fondant Blue, black, rose, and lavender gel food color Plastic food service gloves Gold luster dust Small cup of water Culinary stencil or other plastic non-toxic craft stencil Small soft-hair artist’s brush Lightly grease a work surface with white vegetable shortening.  Knead in 1/2 teaspoon blue gel food color and 1 small dot of black gel food color to a 2/3 cup piece of white fondant. Knead in additional food color if needed to achieve a deep blue saturation. Roll half of the piece out on the greased surface. Lift piece with a rolling pin (or your hands – it’s small enough) and drape over a cake. Smooth fondant down and around the cake and trim the excess with a sharp knife.  Repeat process a second cake .  Repeat the process tinting 2/3 portion of the fondant with lavender food color, and then the last 2/3 portion with rose. Place a stencil on top of each cake. Tap out a little gold dust onto a clean plate.  Dip the paintbrush into water and then into the luster dust; work it into a paint-like paste on the plate with the brush.  Repeat dipping/working until your brush is loaded with luster dust “paint”.  Gently apply in even strokes over the stencil.  Carefully lift stencil to reveal the design. Tips: Roll out a piece of fondant on which to practice your stenciling. The stencils I used had a lightly adhesive backing.  I coated the sticky side with vegetable shortening and then wiped most of it off with a paper towel. This took enough of the stickiness away so that it would not damage the fondant’s surface. If you use the same brand of stenciling that I did (below), be sure to use this method and test the stickiness on a test piece of fondant before applying to the cakes. Supplies: Adhesive Stencil, Scrolls Adhesive Stencil, Fair Isle Dots Old Gold Luster Dust 2 grams Cake Decorating Dust Great for Gum Paste Deco

  2. three-bean chili

    Wed, 2 Apr 2014

    Three-Bean Chili Yield: About 9 cups chili; 8 smaller servings or 4 to 6 large ones 1 tablespoon olive oil 1 medium onion, chopped small 1 to 2 peppers of your choice (see Notes, below), finely chopped 3 cloves garlic, minced 2 tablespoons chili powder 2 teaspoons ground cumin 1 teaspoon dried ...

  3. Asian Mushroom Matzo Ball Soup

    Tue, 8 Apr 2014

    cup cilantro, minced, plus more for garnish ¼ teaspoon black pepper, plus more to taste ¼ teaspoon salt, plus more to taste 3 tablespoons olive oil 1 teaspoon fresh ginger, minced 2 teaspoons balsamic vinegar ½ cup shitake mushrooms, sliced

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How To

  1. How to Make Apple Pie

    Sat, 1 Jan 2000

    tablespoon granulated sugar 3 tablespoons cornstarch 1/2 teaspoon ground cinnamon; more to taste 1/4 teaspoon kosher salt 1/8 teaspoon ground nutmeg 1 large egg white 2 teaspoons unsalted butter, softened, plus 1 tablespoon cold unsalted

  2. How to Make Chocolate Cake

    Sat, 1 Jan 2000

    sugar 2 cups cold water 2/3 cup vegetable oil 1/2 cup unsweetened cocoa powder 2 teaspoons baking soda 2 teaspoons white vinegar 1 teaspoon salt 1 teaspoon vanilla Ice cream (optional) Whipped cream (optional) Powdered suger (optional

  3. How to Make Stuffing

    Sat, 1 Jan 2000

    2 cups (2 - 3 stalks) celery, chopped 2 tablespoons + 1 1/2 teaspoons fresh sage, chopped 2 tablespoons fresh thyme, chopped 1 1/2 teaspoons kosher salt 1 teaspoon black pepper, freshly ground 2-3 cups chicken or turkey stock Directions

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