As the wise Stephanie from LazyTown once sang, ♪ It’s a piece of cake to bake a pretty cake. ♪ But for total kitchen newbs, is it really? One of the biggest kitchen conundrums greenhorn bakers experience is deciding what temperature to preheat their ovens to before baking a cake.

Avocado oil is the ideal type of oil used for deep-frying turkeys. It has a smoke point of 520°F, so it won’t discolor your turkey. Avocado oil has a flash point of 600°F, so it doesn’t catch fire as easily as other types of fats.

½ cup of vegetable oil is the same as 2/3 cup of butter in stick form. 2/3 cup of butter is the same as 1 whole stick + about 3 tablespoons.

When deep-frying a turkey, you should use enough oil to cover the bird when it’s in the stockpot. For a 12- or 15-pound bird, 4 to 5 gallons of a high-smoke-point oil—e.g., avocado or peanut oil—should be enough.

They say that you can never have too much ice cream, but you’ll realize that there’s a finite amount of the cold, sweet dessert you can eat when you grow older. Anyway, for the young’uns out there who can’t get enough ice cream, do you know how big a pint of it is?

Meat thermometers come in different styles—some of which are completely safe to leave in meat while it’s cooking. If you want to gauge the internal temperature of your steaks while it’s cooking, look for an oven-safe, grill-safe, or wireless meat thermometer.

A pound of powdered sugar consists of 3.94 cups. However, the actual cup-per-pound ratio will depend on the fineness grade of the powdered sugar.

Potatoes are split into 3 size categories—small, medium, and large. To get a total of 3 pounds, you would need about 10 small potatoes, 7 medium potatoes, and 5 large potatoes.

1 cup of raw potatoes weighs 5.4 ounces, whereas 1 cup of mashed potatoes is 7.4 ounces. So, 4 cups of raw or mashed potatoes will weigh 21.6 ounces (1.35 pounds) and 29.6 ounces (1.85 pounds), respectively.

The answer is yes! Ramekins are completely oven-safe as long as you follow these rules:

Most recipes you find online will have you measure ingredients in volume—e.g., teaspoons, tablespoons, cups, etc. If you have the right measuring spoons and cups, measuring fractions shouldn’t be too difficult. But if you don’t and you have to use, say, 2/3 of a cup of an ingredient, how would you convert that to tablespoons?

For those that lack a cookie sheet at home, there are several alternatives you can use, such as a silicone mat, an aluminum baking sheet, a muffin tin, ramekins, a casserole dish, or even pizza stones. Basically, any flat oven-safe piece of bakeware will be a fine substitute for a cookie sheet.