Most bakers know that measuring by weight—rather than volume—is the best way to get consistent results. When using volume, differences in equipment and measuring styles can produce variations in the quantities of otherwise identical ingredients.

But while weights for flours and sugars are frequently referenced, we rarely see them for less common ingredients, such as shredded coconut and dried fruit. Yet many are challenging to measure by volume.

For example, ingredients with irregular shapes—such as whole walnuts—often don’t fit neatly into measuring cups. So we selected 26 ingredients, measured each by volume multiple times, then averaged the weights of the volumes to determine a standard weight for each.