1. Volume converter
Convert US cups, tablespoons, teaspoons, fluid ounces, pints and milliliters. Choose the source and destination units.
Volume-to-volume conversion does not depend on the ingredient.
Cooking Conversion Calculators — Cups, Grams, Oven Temperatures & Recipe Scaling
Use practical cooking conversions with clearly stated measurement standards. Volume and mass are different quantities: a cup of flour and a cup of honey occupy the same space but do not weigh the same.
US customary volumes are used unless otherwise stated. Ingredient weights are reference estimates; use a scale and follow the recipe author’s measurements when precision matters.
2. Ingredient cups ↔ grams
Choose an ingredient before converting between volume and weight. Packing and brand differences affect results.
3. Oven temperature
Convert Fahrenheit and Celsius using the standard mathematical formula. Oven calibration and fan settings vary.
Example: 350°F ≈ 176.7°C, commonly rounded to 175°C or 180°C for recipe settings.
4. Recipe servings scaler
Scale one ingredient amount when changing a recipe's number of servings. Seasonings and baking times may need adjustment.
The output uses the same unit as your original ingredient amount.
5. Weight converter
Convert grams, kilograms, ounces and pounds without confusing fluid ounces with weight ounces.
6. Butter converter
US butter sticks are a packaging convention: one standard stick is ½ US cup, 8 tablespoons or approximately 113.4 g.
Quick cooking reference
| Kitchen measure | Equivalent | Important detail |
|---|---|---|
| 1 US cup | 16 US tablespoons; 236.588 mL | Not the same as a 250 mL metric cup |
| 1 US tablespoon | 3 US teaspoons; 14.787 mL | Australian tablespoon may be 20 mL |
| 1 US fluid ounce | 29.574 mL | Volume, not mass |
| 1 pound | 453.59237 grams | Weight, not fluid volume |
| 1 cup all-purpose flour | About 120 g | Spooned and leveled; packing changes weight |
| 1 cup granulated sugar | About 198 g | Reference value; recipe source may differ |
Why kitchen conversions sometimes disagree
A recipe written for an American audience may use US cups, while a recipe from another country may use metric cups. Although both are called cups, their capacities differ. Even within one country, flour can settle in a container, and scooping it can compress the flour. The calculator cannot detect these conditions, so it displays ingredient-specific reference weights rather than pretending that every cup has a universal gram value.
For a dough or delicate cake, weigh the ingredients when possible. For soups and sauces, volume approximations are often sufficient. If a recipe supplies its own ingredient weights, those values take priority over any general chart.
Explore our detailed conversion guide, worked examples, and calculation methodology before making major recipe changes.