This is a list of pages I refer to all the time. You may find some of these to be pretty helpful, as well.
Baking
You really do need to use a scale to weigh any type of flour, because flour easily packs. You can always fit more flour in the cup. I like to use the reference chart from King Arthur flour which covers tons of different flours and has both standard and metric weights. You can find it here: https://www.kingarthurbaking.com/learn/ingredient-weight-chart
Conversions
- If a recipe calls for 500 grams of dried pinto beans and you need to know how many cups that is, this online conversion site may be handy, although I have no idea how accurate it is: https://www.onlineconversion.com/weight_volume_cooking.htm (FWIW, 500 grams is just over a pound of dried beans, and it’s calling that just over two and a half cups, which seems about right to me.)
- On the other hand, if you just need to convert units, you may find this site useful: https://www.gourmetsleuth.com/conversions/basic-calculator (I have some old British cookbooks and it’s very handy to know that when they call for a gill of milk, they’re actually talking about a little under two thirds of a cup.)
- If you run into a recipe that was adapted from a restaurant recipe and it calls for #10 can of tomato sauce, you can figure out how much that is here: https://www.chefs-resources.com/culinary-conversions-calculators-and-capacities/can-sizes/
Cooking Temperatures
Need to know when that standing rib roast or holiday turkey is actually done? The Minnesota Department of Health has a handy chart here: https://www.health.state.mn.us/people/foodsafety/cook/cooktemp.html
Food Information
Want in-depth information about ingredients, restaurant food, or packaged foods? The USDA has a handy site called “FoodData Central” which can answer a lot of questions for you. You can find it here: https://fdc.nal.usda.gov/
Nutrition Labels
The USDA has a handy explanation of how to read a food label here: https://www.fda.gov/food/new-nutrition-facts-label/how-understand-and-use-nutrition-facts-label
pH
For a pH chart of common foods, Clemson University has a handy chart here: https://www.clemson.edu/extension/food/food2market/documents/ph_of_common_foods.pdf
Spices
- Durkee has some handy conversions and substitutions here: https://durkeefoodawayfromhome.com/spice-101/conversions/
- Durkee also has some handy information about multiplying herbs and spices in recipes here: https://durkeefoodawayfromhome.com/spice-101/conversions/
- You can also convert herbs and spices from volume to weight and vice versa here: https://www.chefs-resources.com/culinary-conversions-calculators-and-capacities/dry-spice-yields/