Cooking Converter
Convert between cooking measurements. Cups, tablespoons, teaspoons, milliliters, grams, ounces and more.
Key features
- Volume conversions
- Weight conversions
- Common kitchen units
- Precise calculations
Guide
Cooking measurements vary by country, recipe source, and ingredient type. Converting between cups, tablespoons, teaspoons, milliliters, liters, ounces, grams, and pounds is a constant task for anyone who follows recipes from multiple sources. This guide covers the measurement systems used in cooking, exact conversion factors, and the practical knowledge that makes conversions accurate. The United States customary system uses cups, tablespoons, teaspoons, fluid ounces, and pounds. Most American recipes specify ingredients in these units. One cup equals 16 tablespoons, which equals 48 teaspoons, which equals 8 fluid ounces. These relationships are exact and do not depend on the ingredient. One cup of water, one cup of flour, and one cup of sugar all occupy the same volume, though they weigh different amounts. The metric system uses milliliters (mL), liters (L), grams (g), and kilograms (kg). Most countries outside the United States use metric measurements in recipes. The conversions from US customary to metric are: 1 teaspoon equals 4.93 mL (commonly rounded to 5 mL), 1 tablespoon equals 14.79 mL (rounded to 15 mL), 1 cup equals 236.59 mL (often rounded to 240 mL), and 1 fluid ounce equals 29.57 mL (rounded to 30 mL). These rounded values are standard in cooking and do not affect recipe outcomes. Imperial measurements (used in the UK and some Commonwealth countries) differ from US customary measurements despite sharing some names. The UK tablespoon is 15 mL (same as metric). The UK fluid ounce is 28.41 mL (versus 29.57 mL for US). The UK pint is 568 mL (versus 473 mL for US), nearly 20% larger. The UK cup is not widely used in modern British recipes, which tend to specify grams and milliliters. When following a British recipe, be aware of these differences, particularly for pints and fluid ounces. Australian measurements add another variation. The Australian tablespoon is 20 mL, not 15 mL like in the US, UK, and metric standard. Australian recipes from books and websites use this larger tablespoon. If an Australian recipe calls for 2 tablespoons of soy sauce, that is 40 mL, not 30 mL. This 33% difference can noticeably affect flavor in recipes where tablespoon quantities of strong ingredients are specified. Australian cups are 250 mL (versus 236.59 mL for US), a smaller difference but still worth noting for precision baking. Japanese recipes use the go (approximately 180 mL) as a traditional cup measurement, particularly for rice. One go of uncooked rice serves approximately one person. The standard Japanese rice cooker cup holds one go. This is smaller than both the US cup (236 mL) and the metric cup (250 mL). Using a US measuring cup to measure rice for a Japanese recipe will produce too much rice per serving. Volume-to-weight conversions depend on the ingredient because different ingredients have different densities. One cup of water weighs 236 grams. One cup of all-purpose flour weighs approximately 120 to 130 grams (depending on how it is measured). One cup of bread flour weighs about 130 grams. One cup of cake flour weighs about 115 grams. One cup of granulated sugar weighs approximately 200 grams. One cup of packed brown sugar weighs about 220 grams. One cup of powdered sugar weighs about 120 grams. One cup of butter weighs 227 grams (two standard sticks). One cup of honey weighs approximately 340 grams. One cup of vegetable oil weighs about 218 grams. Using volume measurements for dry ingredients introduces variability because how tightly the ingredient is packed changes the weight. Professional bakers measure by weight, not volume, because weight is precise and repeatable. A recipe calling for 500 grams of flour gives the exact same amount every time. A recipe calling for 4 cups of flour can vary by 50 grams or more depending on whether the cook scoops directly from the bag (compressing the flour), spoons flour into the cup (lighter), or sifts first (lightest). For baking, where ratios matter significantly, using a kitchen scale and weight measurements produces consistently better results. Baker's percentages express every ingredient as a percentage of the flour weight, making scaling recipes trivially easy. The scoop-and-level method is the standard American technique for measuring dry ingredients with cups. Scoop the measuring cup into the ingredient (or spoon the ingredient into the cup until overflowing), then level the top with a straight edge like a knife. Do not tap or shake the cup to settle the contents. Do not pack the ingredient down (except for brown sugar, which is traditionally measured packed). This method gives reasonably consistent results when a scale is not available. Liquid measurements use different tools than dry measurements. Liquid measuring cups are glass or plastic pitchers with a spout, with measurement lines on the side. Read the measurement at the bottom of the meniscus (the curved surface of the liquid) at eye level. Dry measuring cups are flat-topped metal or plastic cups designed to be filled and leveled. Using a dry measuring cup for liquids or a liquid measuring cup for dry ingredients introduces small but unnecessary measurement errors. Common conversion equivalents worth memorizing: 3 teaspoons equal 1 tablespoon. 2 tablespoons equal 1 fluid ounce. 4 tablespoons equal 1/4 cup. 5 tablespoons plus 1 teaspoon equal 1/3 cup. 8 tablespoons equal 1/2 cup. 16 tablespoons equal 1 cup. 2 cups equal 1 pint. 2 pints equal 1 quart. 4 quarts equal 1 gallon. 1 stick of butter equals 1/2 cup, which equals 8 tablespoons, which equals 4 ounces, which equals 113 grams. 1 pound equals 16 ounces, which equals 453.6 grams. These conversions cover the majority of recipe adjustments you will encounter. Fluid ounces and weight ounces are different measurements that share a name. A fluid ounce is a unit of volume (29.57 mL). A weight ounce (avoirdupois ounce) is a unit of mass (28.35 grams). For water, one fluid ounce weighs almost exactly one weight ounce, which is convenient but misleading. For other ingredients, the two can differ significantly. Eight fluid ounces of honey weighs about 12 weight ounces because honey is denser than water. Always check whether a recipe means fluid ounces or weight ounces when the ingredient is not water. Scaling recipes up or down requires converting all ingredient quantities proportionally. To double a recipe, multiply every ingredient by 2. To halve it, divide by 2. To make 1.5 times the recipe, multiply by 1.5. The math is straightforward but the results sometimes produce awkward measurements like 3/8 cup. In those cases, convert to tablespoons (3/8 cup equals 6 tablespoons) or use the nearest practical amount. For baking, maintain exact proportions. For cooking (soups, stews, sauces), small approximations are usually fine. Seasoning does not always scale linearly. When doubling a recipe, start with 1.5 times the salt and spices and adjust to taste. Egg quantities do not scale neatly. A recipe calling for 1 egg does not halve to 1/2 egg conveniently. Beat the egg, measure its volume (a large egg is about 3 tablespoons total, with roughly 1 tablespoon yolk and 2 tablespoons white), and use half. For scaling up, large eggs are the standard in recipe development. If your eggs are medium or extra-large, the volume difference per egg is about 1 tablespoon, which matters in recipes with many eggs. A large egg weighs about 50 grams without the shell (roughly 30 grams white, 20 grams yolk). Temperature conversions between Fahrenheit and Celsius come up when following recipes from different countries. The formula is: Celsius equals (Fahrenheit minus 32) times 5/9. Common baking temperatures: 325F equals 163C (rounded to 160C), 350F equals 177C (often rounded to 180C), 375F equals 190C, 400F equals 204C (rounded to 200C), 425F equals 218C (rounded to 220C), 450F equals 232C (rounded to 230C). Gas mark conversions (used in UK recipes): Gas Mark 3 is 325F/160C, Gas Mark 4 is 350F/180C, Gas Mark 5 is 375F/190C, Gas Mark 6 is 400F/200C, Gas Mark 7 is 425F/220C. Altitude affects cooking and baking. Water boils at lower temperatures at higher altitudes (about 203F/95C at 5,000 feet instead of 212F/100C at sea level). This means foods take longer to cook by boiling, and baked goods need adjustments. At high altitude, reduce leavening (baking powder, baking soda) by 25%, increase liquid by 2 to 4 tablespoons per cup of flour, increase sugar by 2 to 3 tablespoons per cup, and increase oven temperature by 15 to 25 degrees Fahrenheit. These adjustments are separate from unit conversions but are important for recipe success. Ingredient substitution often requires conversion knowledge. Replacing butter with oil in baking: use 3/4 the amount of oil as the butter called for (1 cup butter = 3/4 cup oil) because butter is about 80% fat while oil is 100% fat. Replacing buttermilk: 1 cup milk plus 1 tablespoon lemon juice or vinegar, let stand 5 minutes. Replacing fresh herbs with dried: use 1/3 the amount (1 tablespoon fresh equals 1 teaspoon dried) because dried herbs are more concentrated. Replacing self-rising flour: 1 cup all-purpose flour plus 1.5 teaspoons baking powder plus 1/4 teaspoon salt. Replacing corn syrup: 1 cup sugar dissolved in 1/4 cup hot water. Yeast conversions between types: 1 packet of active dry yeast equals 2 and 1/4 teaspoons, which equals 7 grams. One packet of active dry yeast is equivalent to about 21 grams (3/4 ounce) of fresh (cake) yeast. Instant yeast (also called rapid-rise or bread machine yeast) can be used in the same quantity as active dry yeast but does not need to be proofed (dissolved in warm water first). When substituting instant for active dry, you can reduce the amount by about 25% since instant yeast is more potent. These conversions matter when a recipe specifies one type and you have another. Chocolate measurements: 1 ounce of chocolate equals 28 grams. A standard chocolate chip bag (12 ounces) equals about 2 cups of chips. Cocoa powder substitution for baking chocolate: 3 tablespoons cocoa powder plus 1 tablespoon butter or oil equals 1 ounce of unsweetened baking chocolate. White chocolate is not technically chocolate (it contains no cocoa solids), so cocoa powder cannot substitute for it. Gelatin conversions: 1 packet of powdered gelatin equals about 2.5 teaspoons, which equals 7 grams. One packet sets about 2 cups of liquid. Sheet gelatin varies by grade (bronze, silver, gold, platinum), with different bloom strengths. As a general rule, 1 packet of powdered gelatin equals about 4 sheets of silver-grade sheet gelatin. Always bloom gelatin in cold liquid before using. The WebRecast cooking converter handles volume-to-volume conversions (cups to milliliters, tablespoons to teaspoons, fluid ounces to liters) and weight-to-weight conversions (grams to ounces, pounds to kilograms). It covers US customary, metric, and imperial units. Enter a quantity in any supported unit and see the equivalent in all other units. This eliminates the need to memorize conversion factors or search for conversion charts while cooking. Pan sizes affect recipe conversions. A recipe designed for a 9-inch round cake pan contains more batter than a recipe for an 8-inch pan. The area of a 9-inch circle is about 64 square inches, while an 8-inch circle is about 50 square inches. That is 28% more area. If you only have an 8-inch pan, reduce the recipe to about 78% of the original quantities. Going from a 9x13-inch pan to a 9-inch square pan means reducing to about 70% (81 vs. 117 square inches). For layer cakes, doubling a recipe for two 9-inch rounds requires different math than doubling for a single 9x13 pan. Slow cooker conversions from stovetop or oven recipes follow general guidelines. Liquids can be reduced by about one-third since slow cookers retain moisture. Cooking on low for 8 hours roughly equals cooking on high for 4 hours. Dairy products (cream, milk, sour cream) should be added during the last 30 minutes to prevent curdling. Pasta should be added during the last 30 to 60 minutes to prevent mushiness. Root vegetables take longer to cook in a slow cooker than meat, so place them at the bottom closest to the heat source. Canning and preserving recipes must not be modified without understanding the safety implications. The acid-to-food ratio, sugar concentration, and processing times in canning recipes are calibrated to prevent botulism. Reducing sugar in a jam recipe, substituting vinegar for lemon juice, or changing proportions of vegetables in a relish can create unsafe conditions. Only use tested recipes from reliable sources (USDA, Ball, National Center for Home Food Preservation) for canning. Measurement accuracy is a food safety requirement, not just a quality issue. Spice and seasoning conversions between whole and ground forms: 1 teaspoon of ground spice roughly equals 1 tablespoon of the fresh herb or whole spice (for most herbs). Whole nutmeg, when grated, yields about 2 to 3 teaspoons per nut. A cinnamon stick equals about 1/2 teaspoon ground cinnamon. Star anise pods: 1 whole pod equals about 1/2 teaspoon ground. Whole peppercorns: 1 teaspoon whole equals about 1.5 teaspoons ground. Fresh ginger: 1 tablespoon fresh grated equals 1/4 teaspoon ground. Gluten-free baking conversions are not straightforward cup-for-cup substitutions. Gluten-free flour blends vary significantly in density and protein content. A cup of all-purpose wheat flour weighs 120 to 130 grams, while a cup of rice flour weighs about 160 grams, and a cup of almond flour weighs about 96 grams. Weighing ingredients by grams is especially important in gluten-free baking. Most gluten-free recipes require additional binding agents (xanthan gum, psyllium husk) and different liquid ratios than their wheat-based counterparts. Metric recipes from professional pastry chefs often use weight exclusively, even for liquids. Water, milk, and other liquids with a density close to water can be measured as 1 mL equals 1 gram. Oils are about 0.92 grams per mL, so 100 mL of oil weighs about 92 grams. Honey and syrups are denser at about 1.4 grams per mL, so 100 mL of honey weighs about 140 grams. Weighing liquids on a scale instead of measuring by volume eliminates the parallax error from reading meniscus lines. Meal prep and batch cooking multiply the conversion challenge. A recipe that serves 4 needs to be scaled to 20 servings for a week of family meal prep. Multiply every ingredient by 5. Check that your cookware can handle the volume. A recipe that calls for a 3-quart pot scaled by 5 needs a 15-quart stockpot or multiple batches. Seasoning, as noted earlier, does not scale linearly. Start with 3 to 4 times the seasoning when making 5 times the recipe, then adjust to taste. International grocery shopping requires reading labels in different measurement systems. A European recipe calling for 250g of cheese means you need to buy about 9 ounces at an American grocery store. A Japanese recipe calling for 200mL of dashi means about 3/4 cup plus 1 tablespoon. Having a quick converter available on your phone while shopping prevents buying the wrong quantity and either running short or wasting excess ingredients. Cooking for dietary restrictions requires precise measurement conversions. Low-sodium diets limit salt to specific gram amounts per day. Diabetic meal planning counts carbohydrates in grams per serving. Renal diets restrict potassium and phosphorus measured in milligrams. Converting between volume and weight measurements for these nutrients requires knowing the ingredient's composition, not just its density. A tablespoon of soy sauce contains about 879 mg of sodium. Substituting reduced-sodium soy sauce (about 533 mg per tablespoon) and adjusting the volume to hit a target sodium level requires both conversion skills and nutritional data. Cocktail recipes use a unique measurement system. A jigger is 1.5 fluid ounces (44 mL). A pony is 1 fluid ounce (30 mL). A dash is about 1/32 of an ounce (roughly 1 mL). A splash is about 1/2 ounce (15 mL). A finger is the width of a finger of liquor in a glass, roughly 3/4 ounce. A float is a small amount poured on top. These informal measurements work for bartending because cocktail recipes are forgiving of small variations, but converting them for large batch punch bowls requires standard unit equivalents. For the best results in the kitchen, invest in a digital kitchen scale (available for $10 to $30) and a set of measuring cups and spoons. Use the scale for baking and the volume measures for cooking. When converting recipes from other countries, check which measurement system they use and convert before starting. Having the conversions calculated before you begin prevents mid-recipe scrambling with flour-covered hands.
Frequently asked questions
What units?
Cup, tbsp, tsp, ml, L, fl oz for volume; g, kg, oz, lb for weight.
