Be sure to use the scoop-and-sweep method for flours. Typically fats (shortening, lard), peanut butter, and brown sugar will be packed down to get the appropriate amount (spoon into the cup and then firmly pack down with a spoon or spatula).

Make sure to place the measuring cup on a flat surface and check at eye level. For stickier, more viscous ingredients (molasses, honey, corn syrup), either spray with nonstick spray/oil or grease lightly prior to using for the sticky ingredient. Alternatively, if appropriate for the recipe, measure oils first and the oily residue will remain.

For zesting citrus, remember that holding the microplane steady and rolling the citrus along the grater is more effective than the back-and-forth sawing motion. Remember, long, smooth strokes while rotating the fruit.

See Aromatics.