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In Canada, a teaspoon is historically 1⁄6 imperial fluid ounce (4.74 mL) and a tablespoon is 1⁄2 imperial fl oz (14.21 mL). In both Britain and Canada, cooking utensils come in 5 mL for teaspoons and 15 mL for tablespoons, hence why it is labelled as that on the chart. The volumetric measures here are for comparison only.
The quart (symbol: qt) [1] is a unit of volume equal to a quarter of a gallon. Three kinds of quarts are currently used: the liquid quart and dry quart of the US customary system and the imperial quart of the British imperial system. All are roughly equal to one liter. It is divided into two pints or (in the US) four cups.
A stainless steel stock pot. Stock pot is a generic name for one of the most common types of cooking pot used worldwide. A stock pot is traditionally used to make stock or broth, which can be the basis for cooking more complex recipes. It is a wide pot with a flat bottom, straight sides, a wide opening to the full diameter of the pot, two ...
2 apples. 1 small onion. 4 garlic cloves. 3 medium sweet potatoes. 1 small rainbow radish. Pomegranate arils, for serving. One 2-pound delicata squash. 2 bunches Lacinato kale. 2 bunches rainbow ...
The units of cubic length (the cubic inch, cubic foot, cubic mile, etc.) are the same in the imperial and US customary systems, but they differ in their specific units of volume (the bushel, gallon, fluid ounce, etc.). The US customary system has one set of units for fluids and another set for dry goods. The imperial system has only one set ...
Gill (unit) Copper gill-measuring jugs. The gill / ˈdʒɪl / or teacup is a unit of measurement for volume equal to a quarter of a pint. It is no longer in common use, except in regard to the volume of alcoholic spirits measures.
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A stovetop pressure cooker. A pressure cooker is a sealed vessel for cooking food with the use of high pressure steam and water or a water-based liquid, a process called pressure cooking. The high pressure limits boiling and creates higher temperatures not possible at lower pressures, allowing food to be cooked faster than at normal pressure.
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