Cooking Measurement Converter

The Cooking Measurement Converter is a two-in-one kitchen tool. In Converter mode, select an ingredient (water, all-purpose flour, granulated sugar, butter, milk, brown sugar, powdered sugar, honey, rice, cocoa powder, oats, and more), type an amount, and instantly see the result in any volume or weight unit along with a full equivalents grid. Because 1 cup of flour weighs a very different amount than 1 cup of sugar, ingredient-aware conversions give you the accuracy baking demands. In Recipe Scaler mode, enter the original serving count, your desired servings, and a list of ingredients — the tool multiplies every quantity proportionally and rounds to practical kitchen measurements. Whether you are halving a cookie recipe, converting a European recipe from grams to cups, or tripling a soup for a dinner party, this converter does the math so you can focus on cooking.

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Quick Reference

Volume Equivalents

  • 1 cup = 16 tbsp = 48 tsp = 236.6 mL
  • 1 tbsp = 3 tsp = 14.79 mL
  • 1 fl oz = 2 tbsp = 29.57 mL
  • 1 pint = 2 cups = 473.2 mL
  • 1 quart = 4 cups = 946.4 mL
  • 1 gallon = 16 cups = 3,785 mL

Common Weights per Cup

  • Flour (AP) = 125 g / cup
  • Sugar = 200 g / cup
  • Butter = 227 g / cup (2 sticks)
  • Brown sugar = 200 g / cup (packed)
  • Honey = 336 g / cup
  • Rolled oats = 92 g / cup

tips_and_updates Tips

  • • Flour should be spooned into the cup and leveled, not scooped — scooping can pack an extra 30 g per cup.
  • • 1 US cup = 16 tablespoons = 48 teaspoons = 236.6 mL — memorize this ladder for quick mental math.
  • • Butter is easy: 1 US stick = ½ cup = 8 tbsp = 113 g = 4 oz.
  • • For liquids like water and milk, 1 mL ≈ 1 g, so volume and weight are nearly interchangeable.
  • • Brown sugar should be firmly packed when measuring by cup — our converter assumes packed brown sugar (~200 g/cup).
  • • When scaling recipes, scale by weight (grams) rather than volume for best accuracy in baking.
  • • Salt, baking powder, and spices do not scale linearly — when doubling a recipe, use 1.5× for leaveners and season to taste.
  • • European and Australian cups differ from US cups: Australian cup = 250 mL, UK/metric cup = 250 mL, US cup = 236.6 mL.

How to Use This Calculator

1

Choose a mode

Use Volume/Weight Converter for single ingredient conversions, or Recipe Scaler to adjust an entire recipe.

2

Select an ingredient

Pick the ingredient you are measuring. Different ingredients have different densities, so this matters for cups-to-grams accuracy.

3

Enter amount and units

Type the amount and select From and To units. The result updates instantly, along with a grid of all common equivalents.

4

Scale a recipe (optional)

Switch to Recipe Scaler, enter original and desired servings, add ingredient rows, and get proportionally scaled quantities.

The Formula

Volume-to-volume conversions use mL as the base. Volume-to-weight conversions multiply the mL value by the ingredient's density (g/mL). Recipe scaling multiplies each ingredient quantity by the ratio of desired to original servings.

weight (g) = volume (mL) × density (g/mL) | scaled = original × (desired servings / original servings)

lightbulb Variables Explained

  • mL Millilitres — base volume unit for conversion
  • g Grams — base weight unit for conversion
  • density Ingredient density in g/mL (e.g. flour ≈ 0.529, sugar ≈ 0.845)
  • 1 cup US cup = 236.588 mL (customary) used in this converter
  • 1 tbsp US tablespoon = 14.787 mL
  • 1 tsp US teaspoon = 4.929 mL
  • 1 fl oz US fluid ounce = 29.574 mL

tips_and_updates Pro Tips

1

Flour should be spooned into the cup and leveled, not scooped — scooping can pack an extra 30 g per cup.

2

1 US cup = 16 tablespoons = 48 teaspoons = 236.6 mL — memorize this ladder for quick mental math.

3

Butter is easy: 1 US stick = ½ cup = 8 tbsp = 113 g = 4 oz.

4

For liquids like water and milk, 1 mL ≈ 1 g, so volume and weight are nearly interchangeable.

5

Brown sugar should be firmly packed when measuring by cup — our converter assumes packed brown sugar (~200 g/cup).

6

When scaling recipes, scale by weight (grams) rather than volume for best accuracy in baking.

7

Salt, baking powder, and spices do not scale linearly — when doubling a recipe, use 1.5× for leaveners and season to taste.

8

European and Australian cups differ from US cups: Australian cup = 250 mL, UK/metric cup = 250 mL, US cup = 236.6 mL.

A US cup is a volume measurement (236.6 mL), but baking recipes often require weight for precision. Because flour, sugar, and butter have very different densities, 1 cup of each weighs a different amount: flour ~125 g, sugar ~200 g, butter ~227 g. Our converter stores the density of 12+ common ingredients so every conversion is accurate. Professional bakers almost always measure by weight (grams) because it eliminates the variability of how tightly an ingredient is packed into a cup.

The US customary kitchen ladder: 1 gallon = 4 quarts = 8 pints = 16 cups = 128 fluid ounces. Within a cup: 1 cup = 16 tablespoons = 48 teaspoons. 1 tablespoon = 3 teaspoons = 14.79 mL. 1 stick of butter = ½ cup = 8 tablespoons = 113 g. These relationships are exact by US definition and never change between ingredients — they are pure volume equivalents.

When scaling recipes, multiply every ingredient by the same factor (desired servings / original servings). However, some ingredients need special attention: leavening agents (baking powder, baking soda, yeast) should be scaled conservatively — if doubling, try 1.5× first. Salt and spices are best adjusted to taste. Cooking times may also change: larger volumes of batter need longer baking at slightly lower temperatures. Our Recipe Scaler handles the multiplication, but always use your judgment for seasoning and bake times.

Frequently Asked Questions

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cooking measurement converter cooking unit converter recipe converter kitchen measurement converter cups to grams converter tablespoon to ml ounces to cups teaspoon to tablespoon
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Data sourced from trusted institutions

All formulas verified against official standards.

USDA FoodData Central open_in_new King Arthur Baking — Ingredient Weight Chart open_in_new NIST Handbook 44 — Units and Systems of Measurement open_in_new