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Different crystals will pack differently, so a teaspoon of table sugar from brand1 will be different than brand2. Same between icing and table sugar.

And different syrups will have different surface tensions, so a 5mL flattish teaspoon will hold more than a 5mL deep-well

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And if you own cookbooks, check the intro to see if it notes what kind of salt to use. Most recipes use coarser kosher salt for measure, at least with professional recipe writers.

Table salt is made of finer crystals and will make your dish far saltier if you substitute them unknowingly. (Fine table salt packs about 2x the salt into 1tsp than Diamond Kosher -- 2 tsp Diamond Kosher == 1 1/2 tsp Morton Kosher == 1 tsp regular table salt.

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