Write for Us
We publish guest articles about measurement — ingredient density, kitchen scales, recipe conversion, and the places where a recipe stops working because a unit was assumed rather than checked. If you can write about that from experience, we want to read your pitch.
gemprogrammersgp@gmail.comPrzeliczaj w trakcie czytania
Ten sam kalkulator co na stronach narzędzi — wybierz składnik, a wynik zmienia się w trakcie pisania.
Cukier kryształ · 10 gramy to
2,38łyżeczki
Domyślny wybór, gdy przepis mówi po prostu „cukier”. Sypki, więc nie wymaga ubijania.
Wzór: gramy ÷ 4,2 = łyżeczki
Obliczane w Twojej przeglądarce — nic nie jest wysyłane ani zapisywane.
Płaskie łyżeczki
1 łyżeczka — cukier kryształ = 4,2 g
Jedna płaska łyżeczka składnika cukier kryształ (biały) waży około 4,2 gramów, przy gęstości nasypowej 0.8525 grama na mililitr i amerykańskiej łyżeczce o pojemności 4.93 mililitrów.
What this site is
Know what you are pitching to
Teaspoon to Grams is a conversion tool with a reference library attached. Every gram figure on the site — all 21 ingredients — comes from one density table, and every article is written against it. That constraint is the whole editorial identity: we do not publish a number we cannot source, and we do not publish an article that contradicts the calculator sitting at the top of the page.
The readership arrives mid-task. Someone is standing over a bowl with a recipe in grams and a drawer full of spoons, or the reverse. They want the number, and then they want to know whether they can trust it. Articles that work here answer the first question in the opening paragraph and spend the rest earning the second.
What we are looking for
The pitches that get accepted
Specific, testable, and grounded in something you actually did. In roughly the order we are short of them.
Measurement done wrong, and what it cost
A bake that failed because of a unit. What the recipe said, what you measured, what came out of the oven, and what fixed it. Failure write-ups are the most useful thing we publish and the hardest to get.
Regional and cross-system conversion
Australian tablespoons are 20 ml against 15 ml almost everywhere else. UK recipes from before metrication. Japanese 小さじ at a clean 5 ml. If you cook across two systems regularly, that experience is rarer than you think.
Brand and product variance
The thing that makes salt worth its own calculator: Diamond Crystal is 2.8 g per teaspoon and Morton is 4.8 g, and the recipe rarely says which. Any ingredient where the brand on the box changes the number is worth an article.
Technique that changes the weight
Spooned against scooped flour. Packed against loose brown sugar. Sifted against not. Cocoa is only 1.8 g a teaspoon and honey is 7.0 g — the low-density ingredients are where handling swings the result most.
Baking chemistry with numbers in it
Why yeast quantities have so little margin. What too much baking soda actually tastes like. Salt as a fermentation control rather than a seasoning. Chemistry we can tie back to a measurable quantity, not chemistry in the abstract.
Accessibility and the kitchen
Measuring with low vision, with tremor, with limited counter space, or without a scale at all. Under-covered everywhere and genuinely useful here, because volume measurement is often the accessible option rather than the sloppy one.
Editorial standards
What a publishable draft looks like
1,200 to 2,000 words. Long enough to cover something properly, short enough that you had to choose what mattered.
Original and unpublished. Not on your own blog, not on Medium, not spun from something else. We check.
Every number sourced. A weight, a temperature or a percentage needs to be traceable to a reference, a manufacturer, or your own repeated test — and say which.
Answer first. The opening paragraph states the conclusion. Readers who leave after one paragraph should still leave with the answer.
Written by you. We are not interested in AI-generated drafts. The thing we are buying is that you have done this and we have not.
Plain prose. No keyword stuffing, no "in today’s fast-paced world", no filler subheadings to pad a word count.
What we turn down
Saving us both the round trip
We do not accept paid placements, sponsored posts, or link insertions into existing articles. If your pitch is really a request for a dofollow link with an article wrapped around it, the answer is no, and it will be obvious in the first paragraph regardless of how the email is worded.
We do not publish recipe roundups, listicles assembled from other sites, kitchen-gadget affiliate reviews, or general lifestyle writing that mentions baking in passing. We also do not publish nutrition or medical advice — we will state what a teaspoon of salt weighs, but not what you should do about it.
One outbound link to your own site or portfolio is fine and expected. Two is negotiable if both are genuinely load-bearing. A list of six client sites is not a guest post.
How to pitch
Four steps, and a real reply either way
- Send the idea, not the draftA short email with the working title, the angle in two or three sentences, and what makes you the person to write it. Do not write the whole thing first — we would rather shape it with you than reject 1,800 finished words.
- We reply within seven daysYes, no, or a counter-proposal. A no is a no with a reason, not silence. If a week passes with nothing, send it again — mail goes astray.
- Write it, we edit itPlain text, a Google Doc, or Markdown. We edit for clarity and house style and send it back before anything is published. Nothing goes live that you have not seen in its final form.
- Published with your bylineYour name, a two-line bio, and your link. The article stays up and stays maintained — if the underlying reference values change, we update the piece rather than letting it go stale under your name.
Send your pitch
One inbox, read by the editor. Put "Guest post" and your working title in the subject line so it does not get lost.
gemprogrammersgp@gmail.comCorrections to our conversion values go to the contact page instead — that inbox is watched by the people who maintain the density table.
Founder & editor: Ali Raza
Read a few before you pitch
The fastest way to understand what we publish is to read what we have published. Every article on the blog is written against the same density table your piece would be.