UK-US Cooking

On moving from the US to the UK, we had to learn how to cook in two languages! Converting from imperial to metric is relatively straightforward; getting used to cooking from a weight orientation (UK) rather than a volume one (US) takes a little longer. If that doesn't make sense, try this example: a UK recipe will call for 500 grams of flour (a weight); a US one will need 3 cups of flour (a volume).

Volume-Weight Conversions

Butter/Margarine: 1 Tbsp = 1/2 oz
Butter/Margarine: 1/2 cup = 8 Tbsp = 4 oz
Butter/Margarine: 1 "stick" = 8 Tbsp = 4 oz

For help with these conversions, check out Cadbury's USA Recipe Conversion Assistant, Epicurious's Reference Guides and Gourmet Sleuth's Kitchen Conversions.

Ingredients

Don't forget to check out The Cook's Thesaurus and/or Gourmet Sleuth for anything that isn't here.

Those key ingredients that cross the Atlantic but change their names on the trip.

UK Recipe Says...

UK Ingredient		US Equivalent
Aubergine	<-->	Eggplant
Baking Powder	<-->	Baking Powder but only use 2/3 of the specified amount. US flour has less gluten than UK flour so needs less baking powder. This conversion is not guaranteed for cakes larger than 9" in diameter.
Beef, Rump Steak	<-->	Beef, Top Round
Caster Sugar	<-->	Sugar, White
Clotted Cream	<-->	There is no equivalent. If it's a topping, use whipped cream instead but it won't be quite the same
Coriander (fresh)	<-->	Cilantro
Cornflour	<-->	Cornstarch
Courgette	<-->	Zucchini
Cream, Clotted	<-->	There is no equivalent. If it's a topping, use whipped cream instead but it won't be quite the same
Cream, Double	<-->	Cream, Heavy
Cream, Single	<-->	Cream, Light
Curry Powder, Madras	<-->	Curry Powder
Double Cream	<-->	Cream, Heavy
Flour, Plain	<-->	Flour, All Purpose
Flour, Self-Raising	<-->	Flour, Self-Rising
Flour, Strong	<-->	Flour, Bread
Flour, Wholemeal	<-->	Flour, Wholewheat
Gelatine	<-->	Gelatin
Glucose Syrup	<-->	Syrup, Light Corn
Golden Syrup	<-->	Syrup, Corn
Icing Sugar	<-->	Confectioner's Sugar
Kernel, Pine	<-->	Pine Nut
Madras Curry Powder	<-->	Curry Powder
Mince, "meat"	<-->	Ground "meat"
Onion, Salad	<-->	Onion, Spring
Pastry Case	<-->	Pie Shell
Pine Kernel	<-->	Pine Nut
Plain Flour	<-->	All Purpose Flour
Polenta (ingredient)	<-->	Cornmeal
Rump Steak (beef)	<-->	Top Round (beef)
Salad Onion	<-->	Spring Onion or Scallion
Self-Raising Flour	<-->	Self-Rising Flour
Single Cream	<-->	Cream, Light
Strong Flour	<-->	Flour, Bread
Suet	<-->	A shortening made from the solid white fat found around the kidneys and loins. It adds richness to pastries, puddings, stuffings and mincemeats. The substitutes include shortening or butter.
Sugar, Caster	<-->	Sugar, White
Sugar, Icing	<-->	Sugar, Confectioner's
Syrup, Glucose	<-->	Syrup, Light Corn
Syrup, Golden	<-->	Syrup, Corn
Tomato Puree	<-->	Tomato Paste
Trex®	<-->	A shortening. I'm not sure what the best substitute is but I'd try Crisco® before butter.
Wholemeal Flour	<-->	Flour, Wholewheat

US Recipe Says...

US Ingredient		UK Equivalent
All Purpose Flour	<-->	Plain Flour
Baking Powder	<-->	Baking Powder but use 1.5 times the specified amount. UK flour has more gluten than US flour so needs more baking powder. This conversion is not guaranteed for cakes larger than 9" in diameter.
Baking Soda	<-->	Bicarbonate of soda
Beef, top round	<-->	Beef, rump steak
Bread Flour	<-->	Flour, Strong
Brown Sugar	<-->	Unless otherwise stated, you can assume the recipe is referring to light brown sugar. Also, "packed" brown sugar simply means that you should pack it firmly into the measuring cup and level it by pressing with the palm of your hand.
Buttermilk	<-->	is available in UK supermarkets. I haven't had trouble finding but, judging by the regular questions I get on buttermilk, others have.
Catsup	<-->	Ketchup, Tomato
Cilantro	<-->	Coriander, fresh
Cheese, Swiss	<-->	Emmental
Confectioner's Sugar	<-->	Sugar, Icing
Corn Syrup	<-->	Golden Syrup
Cornmeal	<-->	Polenta. If the cornmeal in supermarkets is too fine for the recipe, try looking in a health food store
Cornmeal, self rising	<-->	This is not available in the UK
Cornstarch	<-->	Cornflour
Cream, Heavy	<-->	Cream, Double
Cream, Light	<-->	Cream, Single
Cream, Marshmallow	<-->	This essential ingredient in many American fudges and desserts is made from corn syrup, sugar syrup, vanilla flavour, and egg white. In the UK, it can be ordered from Cybercandy.
Curry Powder	<-->	Madras Curry Powder
Eggplant	<-->	Aubergine
Flour, All Purpose	<-->	Flour, Plain
Flour, Bread	<-->	Flour, Strong
Flour, Self-Rising	<-->	Flour, Self-Raising
Flour, Wholewheat	<-->	Flour, Wholemeal
Fluff, Marshmallow	<-->	This essential ingredient in many American fudges and desserts is made from corn syrup, sugar syrup, vanilla flavour, and egg white. In the UK, it can be ordered from Cybercandy.
Fruit Sweet	<-->	This is a fruit based sweetener, mainly used by diabetics. I am not aware of a UK equivalent
Gelatin	<-->	Gelatine (A US standard "packet" contains 0.25 ounces)
Graham Crackers	<-->	A brand of biscuit. Substitute digestive biscuits or a mix of 50% digestive biscuits (for the right texture) and 50% rich tea biscuits (for a hint more sweetness)
Ground "meat"	<-->	"Meat" mince
Heavy Cream	<-->	Cream, Double
Italian Sausage	<-->	A thick coarse-cut pork sausage with hearty herb seasoning. May be available at Italian delis (according to Nigella Lawson) or at some supermarkets as they upgrade their range. Can be either "sweet" or "hot": use the nonspicy variety unless otherwise specified
Jack cheese	<-->	see Monterey Jack cheese
Light Corn Syrup	<-->	Syrup, Glucose
Light Cream	<-->	Cream, Single
Liquid Smoke	<-->	Natural liquid smoke is produced by burning hickory chips and condensing the smoke into a liquid form. It is used to flavor meat poultry and seafood. It is available in the UK but I haven't tried to find a supplier for the general public.
London Broil	<-->	Flank Steak
Marshmallow Cream or Fluff	<-->	This essential ingredient in many American fudges and desserts is made from corn syrup, sugar syrup, vanilla flavour, and egg white. In the UK, it can be ordered from Cybercandy.
Molasses	<-->	Substitute equal amounts of black treacle and golden syrup
Monterey Jack cheese	<-->	Frequently used in Mexican recipes, it is a semi-soft cheese with a buttery, mild taste and melts easily. A recommended substitute is Gouda; we usually use a mild Cheddar.
Nut, Pine	<-->	Pine Kernel
Oleo	<-->	A shortening (see below). The original name of margarine was "oleomargarine". It is not yet clear if butter, margarine, or Trex® is the best substitute.
Onion, Spring	<-->	Onion, Salad
Pie Shell	<-->	Pastry Case
Pine Nut	<-->	Pine Kernel
Sausage, Italian	<-->	A thick coarse-cut pork sausage with hearty herb seasoning. May be available at Italian delis (according to Nigella Lawson) or at some supermarkets as they upgrade their range
Scallion	<-->	Salad Onion
Self-Rising Flour	<-->	Self-Raising Flour
Shortening	<-->	Butter, Margarine, or Lard (Shortening is a generic term so, theoretically, any of the three should work and, provided you're working in volumes, you don't have to adjust the quantity. I'd start with butter.)
Shortening, Vegetable	<-->	This refers to a white "glop" known as Crisco®. Any shortening (see above) can probably be substituted but we haven't tested this.
Spring Onion	<-->	Salad Onion
Sugar, Brown	<-->	Unless otherwise stated, you can assume the recipe is referring to light brown sugar. Also, "packed" brown sugar simply means that you should pack it firmly into the measuring cup and level it by pressing with the palm of your hand.
Sugar, Confectioner's	<-->	Sugar, Icing
Sugar, Powdered	<-->	Sugar, Icing
Swiss Cheese	<-->	Emmental
Syrup, Corn	<-->	Syrup, Golden
Syrup, Light Corn	<-->	Syrup, Glucose
Tomato Paste	<-->	Tomato Puree
Top round of beef	<-->	Rump steak of beef
Vegetable Shortening	<-->	This refers to a white "glop" known as Crisco®. Any shortening (see above) can probably be substituted but we haven't tested this.
Vinegar, White	<-->	Distilled Vinegar
White Vinegar	<-->	Distilled Vinegar
Wholewheat Flour	<-->	Flour, Wholemeal
Zucchini	<-->	Courgette

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