Cooking Unit Converter

Convert between cups, grams, tablespoons, milliliters, ounces, and more. Uses ingredient-specific densities for accurate weight-to-volume conversions.

Volume & Weight Converter

236.59 ml
1 cup = 236.59 milliliters

Temperature Converter

Low Bake 250°F Moderate 325°F Standard 350°F Mod-High 375°F High 400°F Very High 425°F Hot 450°F Pizza 500°F

Quick Reference

Volume

  • 3 tsp = 1 tbsp
  • 16 tbsp = 1 cup
  • 2 cups = 1 pint
  • 4 cups = 1 quart
  • 4 quarts = 1 gallon
  • 1 cup = 236.59 ml

Weight

  • 1 oz = 28.35 g
  • 1 lb = 453.59 g
  • 1 kg = 2.205 lb
  • 1 stick butter = 113 g
  • 1 cup flour = 120 g
  • 1 cup sugar = 200 g

Flour (1 cup =)

  • All-purpose: 120 g
  • Bread flour: 127 g
  • Cake flour: 114 g
  • Whole wheat: 128 g
  • Almond flour: 96 g
  • Coconut flour: 80 g

Common Baking Temps

  • 250°F = 121°C (slow)
  • 325°F = 163°C (moderate)
  • 350°F = 177°C (standard)
  • 375°F = 191°C (mod-high)
  • 400°F = 204°C (high)
  • 450°F = 232°C (very hot)
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Why Cooking Conversions Matter

Accurate measurement is the difference between a perfect dish and a kitchen disaster, especially in baking where precision is critical. This converter handles every type of cooking measurement you will encounter, from American cups and tablespoons to metric grams and milliliters. It includes ingredient-specific density data because one cup of flour weighs very differently from one cup of sugar or one cup of honey.

US vs Metric Cooking

American recipes use volume measurements (cups, tablespoons, teaspoons) while most of the world uses weight (grams, kilograms). Professional bakers universally prefer weight measurements because they are more consistent and accurate. A cup of flour can vary from 100 to 150 grams depending on how it is scooped and packed. A kitchen scale eliminates this variability entirely and costs under ten dollars.

Why Weight is More Accurate Than Volume

Volume measurements are affected by how ingredients are packed, scooped, and settled. Sifted flour takes up more space than packed flour, but they weigh the same. Brown sugar must be packed firmly into a cup for accurate measurement. Grated cheese varies wildly by cup depending on how fine the grate is. Weight measurements eliminate all of these variables. If a recipe says 120 grams of flour, you get exactly 120 grams every time regardless of technique.

Baking Precision Tips

For volume measurements, use the spoon-and-level method for flour: spoon flour into the measuring cup and level with a straight edge. Never scoop directly from the bag as this compacts the flour and adds up to 30 percent more. Use liquid measuring cups (with a spout) for liquids and dry measuring cups (flat top) for dry ingredients. For sticky ingredients like honey, spray the measuring cup with cooking spray first so the ingredient slides right out.

Common Conversion Mistakes

The most common mistake is confusing fluid ounces (volume) with ounces (weight). Eight fluid ounces of water weighs about 8.3 ounces by weight, but eight fluid ounces of honey weighs about 12 ounces. Another common error is using tablespoon and dessert spoon interchangeably. An Australian tablespoon is 20 milliliters while a US tablespoon is 14.79 milliliters. Always check which measurement system your recipe uses before starting.