So I have quite a few recipes from the old country (Germany) and often times I end up with good old American measuring devices and the need to measure a liter or grams. The kitchen scale can help, but sometimes it’s nice to just do that math.
Gourmet Sleuth has a really nice and easy calculator, as well as a table of good assumptions to base your conversions on. That works pretty.
When it comes to yeast, it’s great that everyone suggest you use the fresh stuff, but sometimes you just want to use the stuff you can keep for a long time. Then there are times you try to figure out what all those different kinds of yeast are. There where the Yeast page at the Cook’s Thesaurus comes in handy.