This is a rough guide to spoon size and quantities as used in cooking.

It's worth noting that official spoon sizes do vary slightly, but not enough to make a different. I.e. US Imperial measures are slightly different to European and UK measures which are now based on standard SI metrics.

There's a standard SI measure in Europe though for teaspoon size, so the following is suitable for UK readers:

in order of increasing size: teaspoon --> dessert spoon/soup spoon --> tablespoon

actual measures:

• 1 teaspoon = 5ml
• 1 tablespoon = 15ml (3 teaspoons)
• 2 to 2.5 teaspoons is a sensible measure for a "dessert spoon" (and mostly its quoted as 2 teaspoons) = 10ml.

Dessert spoons and Soup spoons are different things, with different shapes, but are broadly of similar capacity, so for most purposes they are interchangeable. A soup spoon is a round shape with an even concave bowl, whereas a dessert spoon tends to be more egg-shaped.

It's quite possible you don't even have tablespoons in your cutlery set and are using desert spoons in their place. A tablespoon is a much larger spoon that you would use for serving vegetables etc.

Anyway, it doesn't matter! If you simply remember all these measures in terms of teaspoons (1x, 2x, 3x) then you'll be close enough to the mark!

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More about the  food category

My whole "food" section is inspired around the theme of "recipes for blokes". It has evolved as a result of my own need to stay alive.

What I've tried to do is come up with some recipes that are easy to make, but taste great. They're quick and easy because they make use of basic, reliable ingredients where I've replaced the "science" of following a strict recipe with (hopefully) something more creative and flexible.

[By the way, you should read these recipes in conjunction with my "basic ingredients" list.]

And of course, tasty food is a great way to impress a partner or your hungry dinner guests.

You'll also discover that I've tried to use healthy ingredients, and in particular avoiding the use of salt wherever possible.

In all my recipes the focus is not on the fine detail (probably what puts a lot of fellas off) but on the essence of the recipe. Experiment with the ingredients and find the quantities that suit you and your taste buds best. Once you are well practised it will come you'll be able to create your own recipes and mouthwatering dishes from a few leftover ingredients.

More about the author

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