Cooking Converter

One US cup of all-purpose flour weighs about 120 grams. Because flour is light and airy, this differs from denser ingredients — one cup of sugar is about 200 grams and one cup of butter is about 227 grams.

There are 16 tablespoons in one US cup. That also means 1 cup = 48 teaspoons, since each tablespoon holds 3 teaspoons.

There are exactly 3 teaspoons in 1 tablespoon. So 1/3 tablespoon equals 1 teaspoon.

Different ingredients have different densities — how much mass fits in a given volume. Flour is light and full of air (≈120 g/cup) while granulated sugar packs more tightly (≈200 g/cup), so the same cup measure gives very different weights.

Volume measures how much space an ingredient takes up (cups, tablespoons, millilitres). Weight measures how heavy it is (grams, ounces). Converting between them requires the ingredient’s density, which this tool handles automatically.

Weighing in grams is far more accurate and repeatable than scooping cups, because a "cup" of flour can vary by 20% depending on how it is packed. Gram measurements remove that guesswork, giving consistent results every time.

No. A US customary cup is about 236.6 ml, while a UK/Commonwealth metric cup is 250 ml. This converter uses the US cup. Always check which standard a recipe uses.

Unit-to-unit conversions are mathematically exact. Ingredient weight conversions use standard published baking densities (for example flour ≈120 g/cup), which match how recipes are written. Real ingredients vary slightly with humidity, brand and packing.

Yes. You can type fractions (1/2, 3/4), mixed numbers (1 1/2, 2 1/4) or decimals (0.25, 1.75). The converter parses them all and can display results as friendly fractions too.

Choose the ingredient (flour, sugar, butter, honey and more), set the "from" unit to cups and the "to" unit to grams, then type your amount. The converter uses that ingredient’s density for an accurate weight.

Use the Recipe Scaler: enter the original number of servings and the number you want, list the ingredients, and every amount is multiplied by the scale factor automatically. You can also use batch presets for 10, 50, 100 or 500 servings.

Use the Oven module. For example, 180°C equals 356°F and gas mark 4; 200°C equals 400°F and gas mark 6. The tool converts between Celsius, Fahrenheit and gas mark instantly.

As a rule of thumb, lower the oven temperature by about 25°F (15°C) and reduce the cooking time by around 20%, then check for doneness early. The Air Fryer module does this calculation for you.

Recipes scale by pan area, not diameter. Moving from an 8-inch to a 10-inch round pan increases the area by about 1.56×, so multiply ingredient amounts by roughly 1.5. The Pan Converter computes the exact factor.

One US stick of butter is 1/2 cup, which weighs about 113 grams (4 ounces). A full cup of butter is two sticks, about 227 grams.

One US cup is about 237 millilitres (236.6 ml). A tablespoon is about 15 ml and a teaspoon about 5 ml.

One cup of granulated sugar weighs about 200 grams. Packed brown sugar is heavier at about 220 grams per cup, and powdered (icing) sugar is lighter at about 120 grams per cup.

A fluid ounce measures volume (about 29.6 ml) while an ounce measures weight (about 28.35 g). They are only equal for water; for other ingredients you need the density to convert.

For volume, spoon flour into the cup and level it off — do not scoop, which compacts it and adds up to 20% more. For best accuracy, weigh it: 1 cup of all-purpose flour is about 120 grams.

Yes. Star any conversion or ingredient to pin it to your Favorites, and your recent conversions are kept in history — all stored locally in your browser, never uploaded.

Yes. It freely converts between metric (grams, millilitres, Celsius) and imperial/US units (cups, ounces, Fahrenheit, gas mark), which is ideal for using international recipes.

One pound of all-purpose flour is about 3.6 cups (since 1 pound ≈ 454 g and 1 cup ≈ 120 g). For sugar it is about 2.25 cups per pound.

Yes, it is completely free with no sign-up and no limits. Everything runs in your browser, so it is private and even works offline once loaded.

Yes. You can copy results, print them, and download as TXT, CSV or PDF — handy for shopping lists, scaled recipes and kitchen reference.

One tablespoon of butter is about 14 grams (1/2 ounce). Eight tablespoons make one stick (½ cup, ≈113 g).

Baking is chemistry — the ratio of flour, fat, sugar and leavening determines texture and rise, so small errors show up. Weighing ingredients in grams gives the precision that reliable baking needs.

A cup is the same volume either way (≈237 ml). The difference is technique: liquids are read at eye level in a clear measuring cup, while dry ingredients are spooned and levelled in a dry measuring cup.

Use the Nutrition module: pick an ingredient and enter the weight in grams, and it estimates calories plus protein, carbs and fat from per-100-gram values. These are approximations for guidance.

There are 3 teaspoons in a tablespoon for any ingredient, including salt. By weight, a tablespoon of table salt is about 18 grams and a teaspoon about 6 grams.

Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it stand for 5 minutes. The Substitutions module lists many more common swaps.

Pressure cooking is much faster — often about one third of the conventional time — but it varies by food. The Instant Pot module gives a rough estimate plus a reference table for common foods.

Slightly. Flour and sugar absorb moisture, so a cup can weigh a little more in humid conditions. This is one more reason bakers prefer weighing, but the standard densities used here are accurate for everyday recipes.