Let's be real. Cooking is usually therapeutic until you hit a recipe that demands a measurement so specific it feels like a middle school math prank. You’re standing there, flour on your nose, staring at a set of measuring spoons that clearly jump from 1/2 tablespoon to a full tablespoon. There is no 2/3 tablespoon spoon. It just doesn't exist in standard sets. You’ve probably wondered if the recipe developer is just messing with you. They aren't, but they are assuming you know the "secret handshake" of kitchen conversions.
Getting how to measure 2/3 tablespoon right is actually the difference between a cake that rises beautifully and a dense, salty brick. If you're working with baking powder or potent spices like cayenne, "eyeballing it" is a dangerous game. Most people just heap a half-tablespoon and hope for the best. Don't do that.
The Teaspoon Hack That Actually Works
Kitchen math is weirdly elegant once you stop fighting it. Here is the fundamental truth: one tablespoon is exactly three teaspoons. Always. This isn't just a suggestion; it’s a culinary law used by everyone from culinary school students at the CIA to your grandmother.
If one tablespoon equals three teaspoons, then 1/3 of a tablespoon is exactly one teaspoon. It follows, then, that how to measure 2/3 tablespoon is as simple as grabbing your teaspoon and using it twice. Two teaspoons. That’s the whole trick.
Wait. Why does this matter so much?
Precision. If you try to use a 1/2 tablespoon measure and then "add a bit," you are almost certainly going to over-measure. Most household 1/2 tablespoon measures are shallow. Adding that extra "bit" by eye usually results in closer to 3/4 or even a full tablespoon because humans are notoriously bad at estimating volume in the palm of their hand or on a flat spoon.
What if you only have a 1/2 teaspoon?
Sometimes the dishwasher is full, or the 1-teaspoon measure is lost in the "junk drawer" abyss. If you’re stuck with a 1/2 teaspoon, you need four of them.
- 1/2 tsp + 1/2 tsp = 1 tsp (which is 1/3 tbsp)
- 1/2 tsp + 1/2 tsp = 1 tsp (the other 1/3 tbsp)
It’s a bit tedious, honestly. But it works. Just make sure you’re leveling off the top of the spoon with a flat edge, like the back of a butter knife. "Heaping" measurements are the enemy of consistency.
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Why "Eyeballing" 2/3 Tablespoon Fails
We’ve all been there. You’re in a rush. You think, "I'll just fill my tablespoon about two-thirds of the way up."
It sounds logical. It isn't.
Standard measuring spoons are often semi-spherical or oval-shaped. Because of the curve, the volume isn't distributed linearly from the bottom to the top. The "bottom" half of the spoon actually holds significantly less volume than the "top" half because the spoon widens as it goes up. If you fill a tablespoon until it looks like it's 2/3 full by height, you are likely only getting about half the actual volume required. Or, if you’re looking at it from the top down, you’ll almost certainly overfill it because the surface area is deceptive.
Professional bakers like King Arthur Baking experts emphasize that weight is always better than volume for this exact reason. But let’s be honest—most of us aren't pulling out a digital scale to measure a tiny bit of dried oregano or baking soda. We want the spoon to work.
Using a Scale for High-Stakes Baking
If you are making something finicky—think macarons or a specific sourdough discard cracker—you might want to ditch the spoons entirely. This is where the pros live.
A standard tablespoon of water (or most liquids) weighs about 15 grams.
Since we are looking for 2/3 of that, you’re looking for 10 grams.
- Place a small ramekin on your digital scale.
- Hit the "Tare" or "Zero" button.
- Slowly pour your ingredient until you hit 10g.
This is the only way to be 100% certain. For dry ingredients, it gets trickier because a tablespoon of flour weighs far less than a tablespoon of salt. Salt is heavy. Flour is fluffy. If you’re measuring salt, 2/3 tablespoon is roughly 12-14 grams depending on the grain size (Kosher vs. Table salt). If it's flour, it's closer to 5 or 6 grams.
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The Liquid Measuring Cup Shortcut
If you’re measuring a liquid—like soy sauce, vanilla extract, or melted butter—and you’re doubling or tripling a recipe, you might end up with a larger total.
Let's say you're tripling a recipe that calls for 2/3 tablespoon.
3 times 2/3 equals 2 whole tablespoons. Easy.
But what if the recipe just stays small? Most liquid measuring cups have markings for milliliters (mL). One tablespoon is roughly 15mL. Therefore, how to measure 2/3 tablespoon in milliliters is approximately 10mL. Most cough syrup dosing cups or small shot-glass style measuring cups have a 10mL line. Use it. It’s significantly more accurate than trying to balance liquid in a wobbly teaspoon.
Common Mistakes When Converting Measurements
People get tripped up on the math because the US Imperial system is, frankly, a mess. You’ve got teaspoons, tablespoons, fluid ounces, and cups, and none of them seem to talk to each other.
A common error is confusing 2/3 cup logic with 2/3 tablespoon logic. When people see 2/3 of something, they often think "half plus a little." But 2/3 is actually 66.6%. That is a lot more than a half (50%).
If you just use a 1/2 tablespoon measure, you are missing 16.6% of the required ingredient. In a recipe that calls for 2/3 tablespoon of yeast, that 16% deficiency means your bread might not rise in the time the recipe specifies. You'll be sitting there wondering why your dough is a flat pancake. It's not the yeast's fault; it's the math.
Another pitfall: the "Big Spoon" vs. "Little Spoon" trap.
In many older kitchens, people used actual silverware to measure. A "tablespoon" was just the big spoon you used for soup. A "teaspoon" was the little one for stirring tea. Modern recipes don't work like this. A "tablespoon" in a recipe specifically refers to a 15mL volume. Your silverware is likely 20-30% off in either direction. Use actual calibrated measuring tools.
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What if the Recipe is From the UK or Australia?
Here is a curveball for you. If you are reading a vintage British recipe or a modern Australian one, "tablespoon" might not mean what you think it means.
In Australia, a standard tablespoon is often 20mL (four teaspoons).
In the US and most of the rest of the world, it's 15mL (three teaspoons).
If you are making an Australian recipe and it calls for 2/3 tablespoon, they are expecting 2/3 of 20mL, which is about 13.3mL. If you use the US conversion (2 teaspoons / 10mL), you’re actually under-measuring for their standards. Always check the origin of your recipe if the measurements feel "off."
Visualizing the 2/3 Measurement
If you are absolutely stuck with no tools—maybe you’re camping or in a poorly stocked Airbnb—you have to visualize.
Imagine a circle. That's your tablespoon.
Split it into three equal pie slices.
You need two of those.
It looks like more than you think. It should cover the majority of the spoon's basin, leaving just a crescent moon of empty space at the very edge. But honestly? Just go find a teaspoon. Even a plastic one from a fast-food joint is roughly 5mL and will get you closer to the mark than a blind guess.
Actionable Steps for Perfect Precision
Stop guessing and start cooking with confidence. Here is exactly how to handle this moving forward:
- Memorize the Golden Ratio: 1 Tablespoon = 3 Teaspoons. This solves 90% of kitchen conversion headaches instantly.
- The 2-Teaspoon Rule: Whenever you see 2/3 tablespoon, immediately reach for the teaspoon and use it twice. Don't even look at the tablespoon.
- Buy a "Odd Size" Spoon Set: Brands like Norpro or RSVP International sell "odd" measuring sets that actually include 2/3 tablespoons, 1/8 teaspoons, and even "pinches." If you bake often, they are worth the five bucks.
- Level Your Scoops: Use a straight edge to sweep across the top of your teaspoons. A "rounded" teaspoon is actually about 1.5 teaspoons, which ruins your 2/3 tablespoon calculation.
- Go Metric for Liquids: If you have a small graduated cylinder or a liquid measuring shot glass, look for the 10mL mark. It is the cleanest way to measure 2/3 tablespoon of oil, honey, or extract.
Next time you see that weird 2/3 measurement, you won't have to pause. You'll just grab the teaspoon, scoop twice, and get back to the fun part of cooking.