Name: Table Op Measures
Ingredients: one teaspoon four teaspoons; one tablespoon three teaspoons; one tablespoon four tablespoons; one wineglass two wineglasses make one gill two gills; one cup two cups make one pint four cups make one quart one cup butter; four cups make one quart one cup butter; a dash of pepper is quarter of a saltspoon; two saltspoons make one coff eespoon two coffeespoons make one teaspoon four; two coffeespoons make one teaspoon four teaspoons; four teaspoons; one gill two gills; one pint four cups make one quart one cup butter; one quart one cup butter; one-half pound one cup granulated sugar makes one-half pound one round table; one-half pound one round tablespoon butter makes one ounce a dash of pepper; one ounce a dash of pepper is quarter of a saltspoon; pepper

Why it works: Butter and sugar are a kitchen classic. They rank in the top 17% of all ingredient pairs, and 98,233 recipes mention both. Both carry guaiacol, which smells smoky, sweet. The science ↓

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

Butter + sugartop 17% of all pairs

Aroma overlapmoderate

Mentioned together98,233 recipes

Shared aroma: guaiacol (smoky, sweet).
Butter + peppertop 21% of all pairs

Aroma overlapmoderate

Mentioned together85,593 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Pepper + sugartop 32% of all pairs

Aroma overlaplow

Mentioned together19,401 recipes

Shared aroma: 2-nonenal (fatty, green).

Pepper and sugar share little aroma chemistry, yet 19,401 recipes mention both: they likely work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Table Op Measures