Cooking Measurement Converter

How to Convert Cooking Measurements?

Cooking measurement conversion is essential for following recipes from different countries, scaling recipes up or down, and substituting between volume and weight measurements. US recipes use cups, tablespoons, and teaspoons. European and professional recipes typically use grams and milliliters. Knowing that 1 cup equals 240 ml, 1 tablespoon equals 15 ml, and 1 teaspoon equals 5 ml bridges the gap between measuring systems. Enter any cooking measurement in the converter above for instant conversion across all common units.

Volume Conversions for Cooking

1 cup = 16 tablespoons = 48 teaspoons = 240 ml = 8 fluid ounces. 1 tablespoon = 3 teaspoons = 15 ml = 0.5 fluid ounces. 1 teaspoon = 5 ml. 1 quart = 4 cups = 946 ml. 1 pint = 2 cups = 473 ml. 1 gallon = 4 quarts = 16 cups = 3,785 ml. These US customary measurements differ from Imperial (UK) measurements: a UK tablespoon is 17.7 ml (not 15), and a UK cup is 284 ml (not 240). Australian tablespoons are 20 ml. When following recipes from other countries, check which measurement standard they use.

Weight Conversions for Cooking

1 ounce = 28.35 grams. 1 pound = 16 ounces = 453.6 grams. 1 kilogram = 2.205 pounds = 35.27 ounces. Professional bakers strongly prefer weight measurements because they are more precise than volume. A cup of flour can weigh anywhere from 120 to 150 grams depending on how it is scooped and packed. A cup of brown sugar can vary by 50 grams depending on packing density. Weight eliminates this variability: 150 grams of flour is always exactly 150 grams, no matter how you scoop it.

Common Ingredient Volume-to-Weight Conversions

Different ingredients have different densities, so a cup of one ingredient weighs differently from a cup of another. 1 cup all-purpose flour = 125-130 grams. 1 cup granulated sugar = 200 grams. 1 cup brown sugar (packed) = 220 grams. 1 cup butter = 227 grams = 2 sticks. 1 cup water = 240 grams. 1 cup milk = 245 grams. 1 cup honey = 340 grams. 1 cup olive oil = 216 grams. 1 cup rice (uncooked) = 185 grams. 1 cup cocoa powder = 85 grams. These conversions are approximate because ingredient brands and conditions vary slightly.

How to Scale Recipes?

To double a recipe, multiply all ingredients by 2. To halve, divide by 2. For other scaling factors, multiply each ingredient by the ratio of desired servings to original servings. A recipe for 6 servings scaled to 10 servings: multiply each ingredient by 10/6 = 1.667. Scaling introduces practical challenges: oven temperatures stay the same, but baking times change (roughly proportional to the square root of the volume change). Spices and salt should be scaled conservatively (use less than the mathematical amount and adjust to taste). Leavening agents (baking powder, yeast) do not always scale linearly for very large batches.

Temperature Conversions for Cooking

Oven temperatures need conversion between Fahrenheit (US) and Celsius (rest of world). 250F = 120C (very low). 300F = 150C (low). 325F = 165C (low-moderate). 350F = 175C (moderate, most common baking temperature). 375F = 190C (moderate-high). 400F = 205C (high). 425F = 220C (very high). 450F = 230C (extremely high). Gas mark conversions: Gas 3 = 325F = 165C, Gas 4 = 350F = 175C, Gas 5 = 375F = 190C, Gas 6 = 400F = 205C. The formula is: Celsius = (Fahrenheit - 32) times 5/9.

Metric vs US Cups: Why It Matters

A US customary cup is 236.6 ml (often rounded to 240 ml). A metric cup (used in Australia, New Zealand, Canada) is exactly 250 ml. A UK cup is 284 ml. A Japanese cup is 200 ml. Using the wrong cup standard can throw off a recipe by 5-20%, which is noticeable in baking where precision matters. When a recipe says "1 cup" without specifying the country, assume US customary (240 ml) unless the recipe source is clearly Australian (250 ml) or British (284 ml). For maximum reliability, use recipes that specify ingredients by weight in grams. Professional kitchens worldwide use metric weight as the default, and this approach is gradually gaining popularity among home bakers who discover the consistency advantage.

Frequently asked questions