Baking is a science and for reliable results you really should measure everything.

Which isn’t always the most realistic advice. So for times when you’re baking on the fly or just don’t have another clean measuring spoon or cup, here are some tips and cheats from the experts.

Dry ingredients

¢ 1 tablespoon equals a chestnut

¢ 2 tablespoons equals a pingpong ball

¢ 1/4 cup equals a small handful or a large egg

¢ 1/3 cup equals a billiard ball

¢ 1/2 cup equals a tennis ball

¢ 3/4 cup equals a baseball

Liquids

¢ 1 tablespoon equals an ice cube

¢ 1 lemon provides 1 1/2 teaspoons zest and 1 to 3 tablespoons juice

Other

¢ 1 teaspoon grated citrus zest is about the size of a quarter

¢ 3 medium tomatoes equals 1 1/2 cups chopped

¢ 1 handful of greens or herbs is about 1 cup

¢ 2 medium garlic cloves equals 1 teaspoon minced

Sources: Tips from Sandy Gluck, food editor at Everyday Food magazine; P.J. Hamel, test baker and senior editor at The King Arthur Flour Company; and Nancy Hopkins, deputy food editor of Better Homes and Gardens magazine.