Cooking Converter
Convert kitchen measurements for recipes
How to use this converter
Converting cooking measurements takes only a few simple steps. Start by entering the amount you want to convert in the input field. You can use whole numbers, decimals, or fractions like 0.25 for a quarter. Next, select your original unit from the first dropdown menu, then choose the unit you want to convert to from the second dropdown. Click the Convert button to see your result instantly.
The converter works with both volume measurements (cups, tablespoons, milliliters) and weight measurements (ounces, grams, pounds). Note that you cannot directly convert between volume and weight because they measure different properties. A cup of flour weighs differently than a cup of sugar, which is why precise baking often calls for weight measurements.
Understanding cooking measurements
Cooking measurements can be confusing because different countries use different systems, and even within a single country, recipes may mix volume and weight measurements. Understanding these differences is essential for successful cooking and baking.
Volume versus weight
Volume measurements like cups, tablespoons, and teaspoons measure the space an ingredient takes up. Weight measurements like ounces and grams measure how heavy an ingredient is. For liquids, volume measurements work well because liquids have consistent density. For dry ingredients, weight is more accurate because the same volume can hold different amounts depending on how packed the ingredient is. A cup of sifted flour contains less flour than a cup of packed flour.
The American system
The United States primarily uses volume measurements for cooking. The standard set includes cups, tablespoons, and teaspoons. One cup equals 16 tablespoons or 48 teaspoons. American recipes also use fluid ounces for liquids, with 8 fluid ounces equaling one cup. Weight measurements appear mainly in professional recipes and for ingredients where precision matters, such as chocolate and cheese.
The metric system
Most of the world uses metric measurements for cooking. Liquids are measured in milliliters and liters, while dry ingredients are measured in grams and kilograms. The metric system offers precision advantages: 100 grams of flour is always 100 grams, regardless of how it is scooped or packed. Many serious bakers, even in the United States, prefer metric measurements for their consistency.
British and Australian differences
The United Kingdom and Australia use variations that can cause confusion. British tablespoons are slightly larger than American ones (17.7 milliliters versus 15 milliliters). Australian tablespoons are larger still at 20 milliliters. British cups traditionally equal 284 milliliters, compared to the American 237 milliliters, though many modern British recipes now use metric measurements exclusively.
Common conversions
- 1 cup = 16 tablespoons = 48 teaspoons
- 1 tablespoon = 3 teaspoons = 15 ml
- 1 cup = 8 fluid ounces = 237 ml
- 1 pound = 16 ounces = 454 grams
- 1 stick butter = 8 tbsp = 1/2 cup = 113g
Practical conversion examples
Example 1: Scaling a recipe
A recipe calls for 2/3 cup of sugar but you want to make half the recipe. Half of 2/3 cup equals 1/3 cup. Converting to tablespoons: 1/3 cup times 16 tablespoons per cup equals 5.33 tablespoons, or 5 tablespoons plus 1 teaspoon.
Example 2: International recipe
A British recipe calls for 300 milliliters of milk. To convert to cups, divide 300 by 237 (milliliters per cup) to get approximately 1.27 cups, or 1 cup plus about 4 tablespoons.
Example 3: Butter conversion
An American recipe calls for 1/4 cup of butter, but your butter package shows grams. One cup of butter equals 227 grams, so 1/4 cup equals 227 divided by 4, which is about 57 grams.
Baking weights (approximate)
Different ingredients have different densities, so one cup of each weighs differently:
- 1 cup all-purpose flour = 120-125g
- 1 cup granulated sugar = 200g
- 1 cup brown sugar = 220g (packed)
- 1 cup butter = 227g
- 1 cup honey = 340g
- 1 cup rolled oats = 90g
- 1 cup cocoa powder = 85g
Key conversion formulas
Volume conversions:
- Cups to tablespoons: multiply by 16
- Tablespoons to teaspoons: multiply by 3
- Cups to milliliters: multiply by 237
- Fluid ounces to milliliters: multiply by 29.57
Weight conversions:
- Ounces to grams: multiply by 28.35
- Pounds to grams: multiply by 453.6
- Pounds to kilograms: multiply by 0.454
Frequently asked questions
How do I convert cups to grams for different ingredients?
Converting cups to grams depends entirely on the ingredient because different foods have different densities. One cup of all-purpose flour weighs approximately 120-125 grams, while one cup of granulated sugar weighs about 200 grams. Butter is denser at 227 grams per cup, and honey is even heavier at 340 grams per cup. For accurate conversions, always look up the specific ingredient rather than using a universal conversion factor. This is why professional bakers prefer recipes that list ingredients by weight, as it eliminates the guesswork entirely and produces consistent results every time you bake.
Why do professional recipes use weight measurements instead of cups?
Professional recipes use weight measurements because they provide significantly better accuracy and consistency. When you measure flour by volume, the amount you get can vary by 20 percent or more depending on how you scoop it, whether it was recently sifted, and how humid the environment is. A cup of flour that has settled can weigh 140 grams while a cup of aerated flour might weigh only 100 grams. Weight eliminates all these variables since 120 grams of flour is always 120 grams regardless of how you handle it. This precision is especially critical in baking, where the ratio of flour to liquid determines whether your bread rises properly or your cake has the right texture.
How do I measure sticky ingredients like honey or peanut butter?
Measuring sticky ingredients can be frustrating, but several techniques make it easier. For measuring cups, lightly coat the inside with cooking spray or vegetable oil before adding the sticky ingredient, which allows it to slide out cleanly. Another method is to measure your oil or liquid fat first if your recipe calls for both, then use that same cup for the sticky ingredient without washing it. For the most accurate results, use a kitchen scale and weigh sticky ingredients directly into your mixing bowl, using the tare function to zero out the bowl weight first. This method is faster, cleaner, and more precise than trying to scrape every bit of honey from a measuring cup.
What is the difference between UK and US measurements?
UK and US measurements differ in several important ways that can significantly affect your recipes. The US cup holds 237 milliliters, while the traditional UK cup holds 284 milliliters, making UK cups about 20 percent larger. Tablespoons also differ: US tablespoons are 15 milliliters, UK tablespoons are approximately 17.7 milliliters, and Australian tablespoons are 20 milliliters. These differences matter most in baking, where precision is crucial. Modern UK recipes often use metric measurements exclusively to avoid confusion, but older cookbooks may use imperial cups. When following international recipes, always check which measurement system is being used and convert accordingly using this tool.
How do I scale a recipe up or down?
Scaling recipes requires multiplying or dividing all ingredients by the same factor while keeping some practical considerations in mind. To double a recipe, multiply everything by two. To halve it, divide by two. For odd multipliers like making 1.5 times the recipe, multiply each amount by 1.5. Convert awkward results to practical measurements, for example 12 tablespoons becomes 3/4 cup. Be aware that some recipes do not scale linearly, particularly for baking times, yeast quantities, and spices. Baking time increases less than proportionally when doubling, so check earlier than you might expect. Strong spices and salt often need less than double when scaling up because their flavor impact does not increase linearly with quantity.
What is the correct way to measure flour?
The correct way to measure flour by volume is the spoon and level method, which produces consistent results. First, stir or fluff the flour in its container with a spoon to aerate it, as flour compacts during storage. Then, use a spoon to gently transfer flour into your measuring cup, allowing it to mound slightly above the rim without packing it down. Finally, use the flat edge of a knife or spatula to level off the excess, sweeping across the top of the measuring cup. Never scoop flour directly with the measuring cup, as this compacts the flour and can add 20 to 30 percent more flour than intended. Better yet, measure flour by weight for truly reliable results.
What is the difference between a tablespoon and a dessert spoon?
A tablespoon and a dessert spoon are different sizes that should not be used interchangeably in recipes. In American measurements, a tablespoon holds 15 milliliters and is abbreviated as tbsp or T. A dessert spoon, more common in British and Australian usage, holds approximately 10 milliliters, making it two-thirds the size of a US tablespoon. The dessert spoon falls between a tablespoon and a teaspoon in size. Some older British recipes call for dessert spoons, so pay attention to terminology. If a British recipe calls for a dessert spoon and you only have US measuring spoons, use two teaspoons or approximately two-thirds of a tablespoon to match the volume.
Is there a difference between liquid and dry measuring cups?
Yes, liquid and dry measuring cups are designed differently and should be used for their intended purpose for best accuracy. Liquid measuring cups, typically made of glass or clear plastic, have a spout for pouring and measurement lines below the rim so you can fill without spilling. You read the measurement at eye level, looking at the bottom of the meniscus. Dry measuring cups are designed to be filled to the brim and leveled off with a straight edge, which would be impossible with liquids. Using a dry measuring cup for liquids makes it difficult to carry without spilling, while using a liquid measuring cup for flour makes it hard to level accurately. Investing in both types ensures precise measurements for all your cooking and baking needs.
Cooking conversion examples
Converting an international recipe
You find a delicious French cake recipe online that calls for 250 grams of flour, 200 grams of sugar, and 150 milliliters of milk. To convert for American measuring cups: 250 grams of flour equals approximately 2 cups; 200 grams of sugar equals 1 cup; and 150 milliliters of milk equals about 2/3 cup. Remember that these conversions are approximations, and for best results with baking, consider investing in a kitchen scale to follow the original gram measurements precisely.
Scaling for a crowd
Your favorite cookie recipe makes 24 cookies and you need 72 for a party. Multiply all ingredients by 3. If the original recipe calls for 1 3/4 cups of flour, you need 5 1/4 cups (1.75 times 3 equals 5.25 cups). For 2/3 cup of butter, you need 2 cups (0.67 times 3 equals 2 cups). When scaling up significantly, consider making multiple batches rather than one giant batch, as mixing and baking dynamics change with very large quantities.
Baking with precision
A bread recipe calls for flour measured in cups but your attempts produce inconsistent results. Converting to weight measurements solves this problem. The recipe uses 3 cups of bread flour, which equals approximately 360-375 grams. By weighing your flour instead of measuring by volume, you eliminate the variability that comes from how the flour was scooped or whether it had settled, resulting in perfectly consistent bread every time.
Kitchen measurement tips
Invest in a kitchen scale
A digital kitchen scale is one of the most valuable tools for any home cook, especially for baking. Scales costing under twenty dollars provide accuracy to the gram, making international recipes easy to follow and eliminating measuring cup variability. Look for a scale with a tare function that lets you zero out the weight of bowls and containers. Once you start weighing ingredients, you will wonder how you ever managed without it.
Level your measurements
For dry ingredients measured by volume, always level off measuring cups and spoons with a straight edge. Do not tap or shake the cup to settle the contents, and do not heap ingredients unless the recipe specifically calls for a heaping measurement. This simple practice dramatically improves consistency between batches and helps your recipes turn out as intended.
Know common substitutions
Understanding measurement equivalents helps when you do not have the exact measuring tool needed. One cup equals 16 tablespoons, so if you lack a 1/4 cup measure, use 4 tablespoons instead. One tablespoon equals 3 teaspoons, helpful when your tablespoon measure is dirty. For butter, one stick equals 8 tablespoons or 1/2 cup. These equivalents let you adapt to whatever measuring tools are available in your kitchen.
Did you know?
- A pinch is officially about 1/16 teaspoon, and a dash is 1/8 teaspoon, though most cooks estimate these by feel.
- The tablespoon size varies by country: the US uses 15 ml, the UK uses 17.7 ml, and Australia uses 20 ml.
- A stick of butter is 8 tablespoons, 4 ounces, or 1/2 cup, a measurement unique to American packaging.
- The cup as a standard measure dates to Fannie Farmer's 1896 Boston Cooking School Cookbook, which first promoted standardized measurements.
- Japanese cooking cups are smaller than American cups at 200 ml versus 237 ml, which can significantly affect recipes.