How many grams in 1tablespoon?

In baking, exact quantities matter. When you don’t have a scale, cups, tablespoons and teaspoons can save the day—if you know their gram equivalents.

How many grams are in cups? (metric)

Use this metric cup chart for quick kitchen conversions. All values assume level measures with common pantry ingredients. Cup sizes here: ¼ cup = 60 ml, ⅓ cup = 80 ml, ½ cup = 120 ml, 1 cup = 240 ml.

Ingredient	¼ cup 60 ml	⅓ cup 80 ml	½ cup 120 ml	1 cup 240 ml
Flour	44 g	59 g	83 g	165 g
Granulated sugar	53 g	80 g	120 g	223 g
Powdered sugar, cocoa, chocolate powder	34 g	43 g	67 g	106 g
Cornmeal / Semolina	48 g	65 g	96 g	180 g

How many grams in 1 teaspoon and 1 tablespoon?

For spoons we use 1 tsp = 5 ml and 1 tbsp = 15 ml. The table below lists level measures.

Ingredient	1 tsp 5 ml	1 tbsp 15 ml
Flour	10 g	30 g
Granulated sugar or salt	6 g	20 g
Cornstarch	9 g	20 g
Ground nuts	6 g	17 g
Powdered sugar	3 g	10 g
Baking powder	4 g	8 g
Breadcrumbs	6 g	18 g
Semolina (wheat)	6 g	16 g
Butter or margarine	16 g	36 g
Sour cream	11 g	22 g
Rice	8 g	22 g
Mayonnaise	15 g	40 g
Tomato paste or mustard	8 g	16 g
Fresh chopped herbs	3 g	6 g
Oil / water / milk / cream	4 ml	12 ml

Note: A tablespoon measures volume (15 ml) while grams measure weight. Treat these as quick references—brand, packing and humidity can shift real-world results by a few percent.

FAQ

Is a tablespoon 15 grams?
No—tablespoon is 15 ml. Only water-like liquids are ~15 g per tablespoon.

Which tablespoon is this?
Metric tablespoon (15 ml). US tablespoon is 14.79 ml—close enough for everyday cooking.

Do these replace a kitchen scale?
For casual cooking, yes. For precision baking (macarons, meringue), use a scale.

💡 Save this chart for your next cooking or baking session. For Slovenian readers, you can find the original version here.

Blanching: Keep the Color, Freshness, Texture, and Nutrients

Blanching is one of the most useful kitchen techniques every home cook should know. This simple process helps preserve the vibrant color, crisp texture, and nutrients of vegetables while preparing them for further use. In this article, I’ll explain exactly how to blanch properly, why it’s so beneficial, and give you a few ideas on where you can use blanched vegetables.

What Is Blanching?

Blanching is a cooking process where ingredients (usually vegetables) are briefly boiled in water, then immediately plunged into ice water to stop the cooking process. This method preserves color, texture, and nutrients, makes peeling easier, and prepares vegetables for freezing.

How to Blanch Vegetables – Step by Step

1. Prepare your ingredients: Wash and cut vegetables into even pieces so they cook evenly.

2. Prepare the water: Bring a large pot of salted water to a boil (about 1 tablespoon of salt per liter/quart of water).

3. Blanch: Drop the vegetables into the boiling water and cook briefly – usually 1–5 minutes, depending on the type of vegetable.

4. Cool quickly: Immediately transfer the vegetables into a large bowl of ice water to stop the cooking process.

5. Drain: Remove the vegetables from the ice water, drain well, and use as desired.

Why Is Blanching So Beneficial?

• Keeps colors bright: Perfect for greens like beans, broccoli, or peas.

• Preserves crisp texture: Prevents vegetables from becoming mushy.

• Retains nutrients: Short cooking times reduce nutrient loss.

• Easier peeling: Ideal for tomatoes or almonds.

• Freezer-friendly: Blanched vegetables freeze well without losing quality.

Which Vegetables Can Be Blanched?

Almost all vegetables benefit from blanching, including:

• Green beans

• Broccoli

• Peas

• Spinach

• Cauliflower

• Tomatoes (for peeling)

• Carrots

Ways to Use Blanched Vegetables

• Salads: Add vibrant color and a crisp bite to cold salads.

• Freezing: Store for months without sacrificing quality.

• Quick meals: Heat in a pan or toss with pasta for a fast side dish.

• Meal prep: Use as a base for soups, sauces, or stews.

Pro Tips

• Don’t overcook: Keep vegetables slightly firm and crisp.

• Use lots of ice: The ice bath should be very cold to stop cooking instantly.

• Salt the water: This enhances natural flavors and helps preserve color.

Blanching is a simple yet powerful cooking technique you can use in any kitchen. Whether you’re making a salad, freezing vegetables, or prepping them for another dish, blanching will help you keep their color, texture, and flavor intact. Try it once, and you’ll see the difference!

Thermomix TM7 — The Pot That Outcooks Aunt Micka (and Never Nagging)

 Thermomix TM7: what this new kitchen robot can do — and why everyone’s talking about it

A machine that chops onions, cooks soup, kneads dough, sautés onions, and practically says, “sit back, I’ve got this.” There’s a waiting list that can stretch to months, and the price tag is €1,549. Miracle, or madness?

I dug in so you don’t have to — here’s what Thermomix TM7 really is, and why some people already call it the “Godfather of the Kitchen.”

What does this thing actually do?

In plain English: everything except laying the table and doing the dishes.

• Chops onions, carrots, garlic, nuts — no tears.

• Mixes & kneads dough for bread, pizza, pancakes — and keeps the counter clean.

• Cooks soups, risottos, stews, sauces, rice — without you babysitting the pot.

• Whips: egg whites, whipped cream, mayo — no stand mixer needed.

• Steams: fish, veg, dumplings — all in one tower.

• Makes ice cream, jam, smoothies, melts chocolate — even warms sourdough starter.

• New in TM7: “open cooking” — you can cook without the lid, so it actually browns/sautés.

If you did this with separate gadgets, you’d need a food processor, pot, scale, mixer, steamer — and probably a grandma to check your timing.

Guided cooking that feels like YouTube (without swiping)

There’s a big touchscreen with step-by-step recipes. Through Cookidoo® you get 100,000+ recipes laid out so clearly you’ll cook like a pro — even if your default dinner is “eggs on toast.”

Buying one isn’t like buying a toaster

Demand is wild. It’s sold through reps only, so you book a demo, get your questions answered, and then… wait. Meanwhile, you’ll daydream about your first Thermomix bolognese.

Should you get it?

• Yes, if you cook daily and hate a sinkful of gear, sticky counters, and five gadgets for one dinner.

• Maybe not, if your happy place is spaghetti + ketchup.
  Owners say the same thing: “Once you use it, you can’t imagine cooking without it.”

About the price

When I first saw it, I thought: “That’s washing-machine money.” Then I read what it does… and now I’m thinking: maybe. Worst case, it looks great on the counter while I say, “Chef Blažek 2.0, you’re cooking today.”

What’s in the box

• Base unit with motor & blades

• Mixing bowl

• Varoma (steaming attachment)

• Measuring cup, lid, spatula, butterfly whisk

• Access to Cookidoo® (first 3 months included)

Where to see it

Curious? Visit an official Vorwerk representative. They’ll demo it, cook something, and tell you when yours can start cooking.

This is not just a pot. It’s a kitchen assistant with a PhD. If it washed dishes, it’d be perfect — but every genius has a flaw. 😄
Would you want one at home? Tell me below. ⬇