Cooking Measurement Converter

When to use it

The cooking converter changes recipe amounts between cups, spoons, milliliters, grams, ounces and pounds, using the real weight of each ingredient. Use it when a recipe from another country uses units you don’t have, when you want to weigh ingredients instead of using cups for more reliable baking, or when you’re scaling a recipe and want neater measurements.

How to convert cooking measurements

1. Choose the Ingredient, such as All-purpose flour, Granulated sugar, Butter, Milk or Honey.
2. Type the Amount. Fractions like 1/2 or 1 1/3 work.
3. Choose the Unit you’re converting from: cups, tablespoons, teaspoons, milliliters, liters, fluid ounces, grams, kilograms, ounces or pounds.
4. Read the answer in every other unit at once, for example “1 cup of all-purpose flour is 125 g”.

Liquids convert by volume; dry ingredients use typical weights for spooned and leveled measuring.

A worked example

A British recipe calls for 250 g plain flour, 200 g caster sugar and 113 g butter, but you only have US measuring cups. Choose All-purpose flour, enter 250 and pick grams: that’s 2 cups. Switch to Granulated sugar with 200 g: 1 cup. For Butter, 113 g is ½ cup, which is one US stick or 8 tablespoons.

Handy kitchen equivalents

• 1 cup = 16 tablespoons = 48 teaspoons ≈ 237 ml
• 1 tablespoon = 3 teaspoons ≈ 15 ml
• 1 cup all-purpose flour ≈ 125 g · bread flour ≈ 130 g
• 1 cup granulated sugar ≈ 200 g · packed brown sugar ≈ 220 g
• 1 cup butter ≈ 227 g · 1 cup honey ≈ 340 g

Tips for better baking

• Weigh dry ingredients when you can; it removes the guesswork of how tightly a cup is packed.
• Measure sticky ingredients like honey and syrup by weight, or oil the spoon first so they slide out.
• Pack brown sugar firmly into the cup unless the recipe says otherwise.
• Check oven temperatures too. Recipes from Europe often use Celsius; convert with the Temperature Converter.

Common mistakes

• Using the water conversion for everything. 1 cup of water is about 237 g, but 1 cup of flour is only 125 g.
• Scooping flour, which can add a fifth more than the recipe intends and make cakes dry.
• Mixing up tablespoons and teaspoons (tbsp and tsp); a tablespoon is three times bigger.
• Assuming all “cups” are equal. US, metric and old imperial cups differ slightly.

Related tools

Convert oven temperatures with the Temperature Converter, weights with the Weight Converter, or liquids with the Volume Converter.