Measuring spoons

Small quantities of food, especially lightweight ingredients, are easier to measure by volume rather than weight.
You can sometimes get away with making approximations using ordinary spoons, but as sizes vary between ranges, and small quantities such as one-quarter of a teaspoon are difficult to measure, it's likely that you'll need at least one set of cook's measuring spoons. They're a must for baking and calorie-controlled cooking where accuracy really counts.

Level or heaped?

It is generally assumed that dry ingredients are measured in level spoonfuls. If a 'heaped' or 'heaping' spoon is called for, the ingredient should be clearly rounded above the rim. 'Rounded' means slightly less than heaped. A 'scant' spoon means the contents fall just below the rim.

Size

It's worth buying a set, or three, that includes the hard-to-find half-tablespoon and the one-eighth teaspoon.

If you're very lucky, you might come across a completely odd-sized set which includes two-teaspoons, one-and-a-half tablespoons and two-tablespoon spoons. These are a boon if you do a lot of baking or enjoy using American recipes.

Materials

Good-quality stainless steel spoons are the best. They're easy to clean and will last your entire cooking life. Plastic spoons are cheaper, but they absorb grease and stains, and may eventually break. Avoid aluminium spoons as they react with acidic foods such as vinegar or lemon juice.