A few notes about my recipes:
I think and write in American terms, but am trying to include British oven markings and other translations where relevant, since I have a trans-Atlantic audience.
I’ve found that my dishes turn out best if I use the measuring system that they came with (volume for American recipes or weight for British recipes), rather than trying to convert them, since an 8 fluid ounce cup of one ingredient doesn’t weigh the same as an 8 fluid ounce cup of another ingredient. So I recommend that you acquire a cheap set of American-style measuring cups if you don’t already have them. If you only get one thing, make it a strong clear glass microwavable 2-cup measuring cup, with graded markings on the side. And for American readers, it might be worth acquiring a kitchen scale! (I love my flat electronic one that toggles between imperial and metric weights.) Just occasionally, I’ll be slipping in a British or continental recipe!
Beyond that, I’m also trying to give instructions without relying too much on cooking jargon. But if I slip up, and you don’t understand something, please let me know so I can fix it. Thanks!