It doesn’t matter if they’re plastic, metal, round or rectangular. I need lots of measuring spoons when I cook and bake. And a few years ago, I bought my first set that included a 1/2 tablespoon measure.
Huh, I thought. I haven’t seen this before. The spoons have been pretty standard until recently: 1 tablespoon, 1 teaspoon, 1/2 teaspoon, 1/4 teaspoon, and sometimes 1/8 teaspoon. Then I got a second set that included 1/2 tablespoon measure. Something’s going on!
Up until now, I’ve changed recipes that call for that measurement, because we had no physical measure. Most recipe writers call for 1 1/2 teaspoons, which comes to 1/2 tablespoon. So I wondered whether there’s a revolt underway, at least from spoon manufacturers.
Should we start using this new measurement in recipes?
For an answer, I turned to copy editor Suzanne Fass, who has written for my blog in the past. She was of two minds. If a reader has a 1/2 tablespoon measure, it’s fine if the recipe calls for it. “But how prevalent is that measurement in sets?” asks Suzanne. “How long has it been available?”
“New cooks who have only just outfitted their kitchens might have one, but cooks who have been at it longer, with older equipment, may not. If that size is just gradually joining spoon sets and is not yet found everywhere, I’d guess that not very many readers will have it.
“”I fear that far too many folks don’t know that it equals 1 1/2 teaspoons,” she added. “You don’t want to force most readers to do math. And they’ll hate you for it, or get it wrong, or both.
“I guess my bottom line is: Don’t write 1/2 tablespoon.”
What about you? Do you have this newer measure? Have you been stating 1/2 tablespoon in your recipe ingredients list? Will you now? Let’s get it straightened out.
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(Photo by Kara Eads on Unsplash)
This is such an interesting question because I have noticed the opposite — The measuring spoons I had in the 90s and early 2000s had the 1/2 tablespoon measure. But my most recently purchased spoons didn’t come with it. So, to me, it feels like it’s a measure going out of fashion. Either way though, it’s not uniformly available, perhaps we just shouldn’t use it?
This is so funny! A few other people have said the same thing on Twitter. Suzanne and i agree with you: if it’s not uniformly available, we shouldn’t use it as a measurement in recipes.
I didn’t realize this measure was considered new. I have two half-tablespoons that were my mother’s. One matches the harvest gold fridge and stove we had in the 70s. Whether they’re old or new, I’m sooo glad to have them! I also have a 1/8 cup measure of hers. It gets loads of use.
1/8 cup measure! That would come in handy.
Yes, I am coming to find out that the 1 1/2 tablespoon measure is not new. I love that one of yours is Harvest Gold. Very telling of the time.
The question is: Are you using 1/2 tablespoons as a measurement in recipes?
I also have 2 – 1/2 tablespoon measuring spoons that I use all the time. I think I got them in the 70s or 80s and I never could understand why they stopped selling them. Just like you have 1 teaspoon and 1/2 teaspoon measuring spoons, why not have 1 tablespoon and 1/ 2 tablespoon. Anyways, I’m glad they’re back as mine are plastic and definitely need replacing.
Well yes. I use mine all the time now. In the beginning I avoided them because I automatically measured 3 teaspoons when that’s what it said. It certainly is easier.
I’ve used a wide variety of measuring spoons in my time, but my gig a few years ago testing recipes for a highly regarded national newspaper was the first time I’d seen a 1/2 Tablespoon measurement. Every time, I sent a note back “Who has a 1/2 T spoon in their kitchen drawer?” I’ll be glad to have a 1/2 T measuring spoon, and to see them on all those spoon rings. In the meantime, it’s one more thing for editors to note – 1/2 T sugar (1 1/2 t).
You have the same concern as Suzanne. Makes sense because you are both copy editors. It’s a question of availability.
This is a good discussion point! I NEVER use 1/2 tablespoon. Although I have one 1/2 T spoon, it is not customary in sets. But mostly I don’t use it because people also often do not know how many teaspoons are in a tablespoon. However, in many recipes the difference between 1-1/2tsp and 2 tsp may not make a big difference, so if someone eye-balls half their tablespoonful, it is likely fine. Just seems like it’s easy enough to write 1-1/2tsp to be more clear.
Totally agree with you, Rosemary
I think you hit on the answer, Rosemary: It is not customary in sets. Therefore we will keep writing 3 teaspoons in recipes.
Now that I read this, I’m a little embarrassed. I went back into my measuring equipment bin and found that I do indeed have a half-tablespoon measure in a set that I received from The French Culinary Institute, probably in the late 1990s. You can imagine how often I use that spoon set–like, never! (I also have a set of three spoons marked “smidgen,” “pinch,” and “dash,” but that’s a different story.)
But I’m sticking with my story: Unless you can be absolutely 100% sure that ALL your readers will have that size, don’t call for it.
Hi Suzanne, your comments made perfect sense to me, and you are reiterating your position, which also seems right on. That’s funny that you dug up a 1/2 tablespoon measure.
Though I know 1/2 tablespoons are out there, I’ve never had one in any of my sets. I wouldn’t want to assume my readers have one either. It’s just more responsible to call for 1-1/2 teaspoons – and more accurate for the reader so they have to rely on half-filling their tablespoons!
Exactly right, Nancy.
This is so fun and interesting! I always write out one and a half teaspoons, because people ( especially new cooks) don’t know kitchen math. I easily have three or four sets of measuring spoons from multiple homes and kitchens but not a half tablespoon. Interestingly though I have multiple 3/4 of a teaspoon! Like someone said in most recipes it’s not going to make a huge difference so if somebody eyes it it will probably be OK… Of course unless you’re working with cayenne pepper or something crazy that’ll blow your head off!
I thought it was kind of silly but I couldn’t resist. Thanks. We recipe writers care about the weirdest things, eh?
But I have never heard of 3/4 teaspoon. And right, I wouldn’t want to blow anyone’s head off if I used it by mistake.
Dianne, I have two sets of measuring spoons with both a 1/2 tablespoon and a 3/4 teaspoon (had one of them since the 90s). Use and love them both! But when writing recipes, I say “1 1/2 teaspoons.” One of my friends has a set of Tupperware measuring spoons that has a 4-teaspoons spoon. That’s just weird!
Definitely that does sound weird, those alternative measurements. I’m glad you stick with 1 1/2 teaspoons. That’s the way to go.
How many recipes in cookbooks etc call for 1/2 tablespoon? I don’t recall ever seeing that
It does happen, but not very often. Two copy editors here in the comments always question their usage.
I couldn’t be bothered using a 1/2 tablespoon measuring spoon, one more thing to wash!
I guess so, if you’ve already used the teaspoon and the half teaspoon. But if you haven’t, it’s just one spoon versus two spoons (the teaspoon and the half teaspoon). I’m lazy so I’d go for washing just one.
This is so interesting. I do not have a 1/2 tablespoon in any of my three sets of measuring spoons. However, I do have a 1 1/2 Tablespoon in an old Tupperware set. Must admit I never use it.
I can see only one reason to have a 1/2 Tablespoon. You only have to wash one measuring spoon instead of two if you use 1 teaspoon and 1/2 teaspoon for a recipe.
Excellent point, Pat! I’m with you.
And I have never heard of 1 1/2 tablespoons as a measurement. I am learning all kinds of fascinating things in the comments today.
I don’t have this measure, however, my measuring spoons are 15 years old.
I am quite intrigued. My readers tend to be new bakers so I don’t think I would use this in a recipe. And probably not even if I was writing towards more experienced bakers. Your editors are right. People may not know or they may do the math wrong.
Yes that makes sense, Jennifer. I’m surprised that your measuring spoons have survived this long. I guess I should stop buying mine at the dollar store!
I’ve never had one, and I’ve been so conditioned by working with editors to stick to common equipment that I almost flinch at the thought. I even find myself shying away from 1/3 cup measures, even though those are in every measuring cup set.
I’d just say 1 1/2 teaspoons.
Yep, that appears to be the professional thing to do.
Hi, Robin–
That’s interesting, because the style guide for the new edition of a big general-use book I’m working right now on tells its writers to use 1/3 cup, never 5 tablespoons, and never the actual spoon equivalent (5 T + 1 tsp). The guide allows as how it really isn’t a big deal to be a little off.
Hi Dianne,
Here in Canada I have never seen a 1/2 tbsp in a set. I would love to use one to save time when I cook but would not dare to use such a measure to edit recipes.
My last set of spoon has a 3/4 teaspoon which I never think to use for 1 1/2 teaspoon! I tend to forget about it.
In french Quebec recipes were edited with the word cuil. a table (translation of tbsp) but since about 10 years the word cuil. a soupe is used as in France. The funniest thing is that the measuring spoon we buy are still marked tablespoon.
Micheline
A few people have said they have a 3/4 teaspoon but I’ve never seen it. I would forget about it also. Interesting about the French tablespoon. Thanks.
I recently got a new set of measuring spoons (Christmas present from my spouse, who went all out when I just asked for a new liquid measuring cup). And yes, it not only has 1/2 tablespoon, it has 1/8 teaspoon, too. I’m of two minds on it: A 1/2 T wasn’t that hard if you just eyeballed filling the 1T halfway. Or you could write it 1/2 T (1 1/2 t) easily. After all, we used to do “1 stick butter (1/2 cup)” all the time. Now, my new question: When are frozen potato products going to add Air Fryer instructions to the bags?
Yes, just this afternoon my cousin is sending me nonstop photos of her “fried” tofu cubes, French fries, and other veggies because she is in love with her new air fryer.
I have eyeballed the T measurement halfway also. It’s not a big deal. One stick butter still confuses the hell out of people!
This is a really fascinating post. I’ve totally called for 1/2 tablespoon in recipes before, and I DON’T HAVE A 1/2 TBSP MEASURE! I’ve always assumed cooks just eyeball it by filling the tablespoon measure halfway. I only do this with liquid ingredients or liquidy ingredients, since I think it can be hard to measure out 1 + 1/2 teaspoons of, say, tomato paste accurately. But if it’s something like baking powder, I’d say 1 + 1/2 teaspoons.
So many measuring spoons are wonky no matter what. Places like Anthropologie sell pretty ceramic measuring spoons, but I bet they are wildly inaccurate! We need to have rules and house style, but ultimately the world does not work in absolutes, and home cooks certainly do not, either.
That’s so funny, Sara. Well, the 1/2 tablespoon exists, should you ever want one.
I saw a test one time that a food magazine did where they measured out 1 tablespoon from several sets of measuring spoons, and they varied. Not good, but maybe in the scheme of things it doesn’t matter much.
Throw me in the with crowd that didn’t know this was new! My mother’s sets included 1/2 tablespoon measures and every set I’ve bought since has also included them, both in the US and UK. Consequently I’ve always thought it was a standard measure! But I do also sometimes wonder if people understand it’s a shortcut for 1 1/2 teaspoons (I look at it as a way to avoid dirtying two utensils and/or finding ways to avoid measuring dry ingredients with a spoon I’ve already used for wet). What drives me more nuts, as has already been mentioned, is the lack of consistency across measures from different sets (from the smallest spoon to the full cup). I once asked a some friends to measure by grams how much their various measures would hold (of water) and the responses were all over the shop.