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Cooking Converter
Convert between cooking units: teaspoon, tablespoon, cup, ounce, pint, quart, gallon, milliliter, liter, and grams.
Cooking Converter
Free online cooking measurement converter — convert teaspoons, cups, ounces, grams and more with AI-powered insights.
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📚 In-Depth Guide
This calculator is part of a comprehensive guide
Cooking & Measurement Conversion Guide 2026: Cups to Grams, Tablespoons, Oven Temps, Recipe Scaling & Size Charts
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🍳 Cooking Converter — Complete Guide
Cooking Measurement Conversion Table
| Unit | US Equivalent | Metric | Notes |
|---|---|---|---|
| 1 teaspoon | ⅓ tablespoon | 4.93 ml | Smallest common measure |
| 1 tablespoon | 3 teaspoons | 14.79 ml | 1/16 cup |
| ¼ cup | 4 tablespoons | 59 ml | 60 ml in metric recipes |
| ⅓ cup | 5⅓ tablespoons | 79 ml | Common for dressings |
| ½ cup | 8 tablespoons | 118 ml | Standard half-cup |
| 1 cup | 16 tablespoons | 237 ml | 8 US fl oz |
| 1 pint | 2 cups | 473 ml | 16 fl oz |
| 1 quart | 4 cups | 946 ml | 32 fl oz |
| 1 gallon | 16 cups | 3.785 L | 128 fl oz |
Frequently Asked Questions
Why do baking recipes use weight instead of volume?›
Weight measurements are more accurate because ingredient density varies. 1 cup of flour can range from 120 g to 160 g depending on how it's scooped. Professional bakers use grams for consistent results — a 10% flour variation can mean the difference between tender and dense.
Are US and UK tablespoons the same?›
No. A US tablespoon = 14.79 ml. A UK/Australian tablespoon = 15 ml (close enough for most recipes). However, Australia uses a 20 ml tablespoon — a significant difference. Always check the recipe's country of origin when using tablespoon measurements.
What's the difference between fluid ounces and weight ounces?›
Fluid ounces measure volume (1 fl oz = 29.57 ml), weight ounces measure mass (1 oz = 28.35 g). Water is close: 1 fl oz ≈ 1 oz weight. But 1 fl oz of honey weighs ~1.5 oz because honey is denser than water.
How do I convert Celsius to Fahrenheit for oven temperatures?›
°F = (°C × 9/5) + 32. Common conversions: 150°C = 300°F (low/slow), 175°C = 350°F (moderate), 200°C = 400°F (hot), 230°C = 450°F (very hot). Fan/convection ovens run ~20°C (36°F) hotter — reduce temperatures accordingly.
What is a "dash" or "pinch" in cooking?›
A dash ≈ ⅛ teaspoon (0.6 ml). A pinch ≈ ¼ of a dash ≈ 1/16 tsp (a two-finger pinch of dry ingredient). A smidgen ≈ 1/32 tsp. These are imprecise by design — they're meant for seasoning to taste, not chemical precision.
How do I halve or double a recipe with odd measurements?›
Halve ¾ cup → ⅜ cup (6 tablespoons). Double ¾ cup → 1½ cups. For difficult fractions, convert to tablespoons or milliliters first: ¾ cup = 12 tablespoons → half = 6 tablespoons (¼ cup + 2 tbsp). Our converter handles these automatically.
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Cooking Converter — Complete Measurement Guide
Convert between cups, tablespoons, teaspoons, milliliters, fluid ounces, grams, and more for perfect recipes every time.
1 cup
= 236.588 mL
3 tsp
= 1 tablespoon
16 tbsp
= 1 cup
28.35 g
= 1 ounce
Understanding Cooking Measurements
Cooking measurement conversion is the process of translating recipe quantities between different measurement systems — U.S. customary (cups, tablespoons, teaspoons, fluid ounces), metric (milliliters, liters, grams, kilograms), and imperial (UK pints, imperial cups). Accurate conversions are essential for recipe success, especially when following recipes from different countries.
Most baking recipes require precision within ±5% to produce consistent results. A single tablespoon too much flour can make cookies crumbly, while an extra teaspoon of baking powder can cause muffins to collapse. Professional bakers worldwide prefer weight-based (gram) measurements over volume because ingredient densities vary — 1 cup of sifted flour weighs ~120 g, but 1 cup of packed flour weighs ~160 g.
The U.S. is one of only three countries (along with Liberia and Myanmar) that hasn't officially adopted the metric system. This means American cooks frequently need to convert between systems when using international recipes — and international cooks need to reverse-convert American recipes. Our converter handles all major unit systems instantly.
Cooking Conversion Formulas
Teaspoons → Tablespoons: tbsp = tsp ÷ 3 Tablespoons → Cups: cups = tbsp ÷ 16 Cups → Fluid Ounces: fl oz = cups × 8 Example: 10 tablespoons to cups 10 ÷ 16 = 0.625 cups = ⅝ cup (or ½ cup + 2 tbsp) Quick reference: 1 tsp = 4.929 mL 1 tbsp = 14.787 mL 1 cup = 236.588 mL 1 fl oz = 29.574 mL
US cups are 236.588 mL, different from the imperial cup (284.131 mL) and metric cup (250 mL). Always check which system a recipe uses.
Milliliters → Cups (US): cups = mL ÷ 236.588 Liters → Quarts: qt = L × 1.057 Milliliters → Tablespoons: tbsp = mL ÷ 14.787 Example: 500 mL to cups 500 ÷ 236.588 = 2.11 cups ≈ 2 cups + 2 tablespoons Metric cup (Australia, NZ): 1 metric cup = 250 mL 500 mL ÷ 250 = 2.0 metric cups Imperial cup (UK, Canada pre-1970s): 1 imperial cup = 284.131 mL 500 mL ÷ 284.131 = 1.76 imperial cups
Australian and New Zealand recipes use the metric cup (250 mL). Most modern UK recipes also use metric. Always note the recipe origin.
Weight = Volume × Density Flour (all-purpose, sifted): 1 cup = 120 g | 1 tbsp = 7.5 g Sugar (granulated): 1 cup = 200 g | 1 tbsp = 12.5 g Butter: 1 cup = 227 g | 1 tbsp = 14.2 g 1 stick = 113 g = ½ cup Milk (whole): 1 cup = 244 g | 1 tbsp = 15.3 g Honey: 1 cup = 340 g | 1 tbsp = 21.3 g Olive Oil: 1 cup = 216 g | 1 tbsp = 13.5 g Note: Densities are approximate. Always weigh for precision baking.
Weight varies by ingredient density! 1 cup of flour ≠ 1 cup of sugar by weight. Professional bakers always weigh ingredients.
Fahrenheit → Celsius: °C = (°F - 32) × 5/9 Celsius → Fahrenheit: °F = (°C × 9/5) + 32 Gas Mark → °F: °F = (Gas Mark × 25) + 250 Common Conversions: 250°F = 120°C = Gas 1 (Very slow) 300°F = 150°C = Gas 2 (Slow) 325°F = 165°C = Gas 3 350°F = 175°C = Gas 4 (Moderate) 375°F = 190°C = Gas 5 400°F = 200°C = Gas 6 (Hot) 425°F = 220°C = Gas 7 450°F = 230°C = Gas 8 (Very hot) 475°F = 245°C = Gas 9 500°F = 260°C = Gas 10 (Broil)
Gas marks are used primarily in the UK and some European countries. Most modern recipes specify °F (US) or °C (metric).
Volume Conversion Reference Table
| US Measure | Metric (mL) | Tablespoons | Teaspoons | Fluid Ounces |
|---|---|---|---|---|
| ⅛ teaspoon | 0.62 mL | — | ⅛ tsp | — |
| ¼ teaspoon | 1.23 mL | — | ¼ tsp | — |
| 1 teaspoon | 4.93 mL | ⅓ tbsp | 1 tsp | 0.17 fl oz |
| 1 tablespoon | 14.79 mL | 1 tbsp | 3 tsp | 0.50 fl oz |
| ¼ cup | 59.15 mL | 4 tbsp | 12 tsp | 2 fl oz |
| ⅓ cup | 78.86 mL | 5⅓ tbsp | 16 tsp | 2.67 fl oz |
| ½ cup | 118.29 mL | 8 tbsp | 24 tsp | 4 fl oz |
| ⅔ cup | 157.73 mL | 10⅔ tbsp | 32 tsp | 5.33 fl oz |
| ¾ cup | 177.44 mL | 12 tbsp | 36 tsp | 6 fl oz |
| 1 cup | 236.59 mL | 16 tbsp | 48 tsp | 8 fl oz |
| 1 pint | 473.18 mL | 32 tbsp | 96 tsp | 16 fl oz |
| 1 quart | 946.35 mL | 64 tbsp | 192 tsp | 32 fl oz |
| 1 gallon | 3,785.41 mL | 256 tbsp | 768 tsp | 128 fl oz |
Common Ingredient Weights (per 1 US Cup)
| Ingredient | Grams / Cup | Ounces / Cup | Notes |
|---|---|---|---|
| All-purpose flour | 120 g | 4.25 oz | Sifted; packed = 160 g |
| Bread flour | 127 g | 4.50 oz | Higher protein |
| Cake flour | 114 g | 4.00 oz | Fine-milled, light |
| Granulated sugar | 200 g | 7.05 oz | Consistent density |
| Brown sugar (packed) | 220 g | 7.75 oz | Pack firmly into cup |
| Powdered sugar | 120 g | 4.25 oz | Sifted; unsifted = 150 g |
| Butter | 227 g | 8.00 oz | 2 sticks = 1 cup |
| Milk (whole) | 244 g | 8.60 oz | Slightly denser than water |
| Heavy cream | 238 g | 8.40 oz | 36% fat content |
| Honey | 340 g | 12.00 oz | Very dense liquid |
| Olive oil | 216 g | 7.60 oz | Lighter than water |
| Rice (uncooked) | 185 g | 6.53 oz | Long-grain white |
Oven Temperature Conversion Chart
| Description | °F | °C | Gas Mark | Common Uses |
|---|---|---|---|---|
| Very slow | 250°F | 120°C | ½ | Meringues, drying herbs |
| Slow | 300°F | 150°C | 2 | Slow roast, casseroles |
| Moderately slow | 325°F | 165°C | 3 | Cheesecake, custard |
| Moderate | 350°F | 175°C | 4 | Cakes, cookies, muffins |
| Moderately hot | 375°F | 190°C | 5 | Pies, quiche |
| Hot | 400°F | 200°C | 6 | Roast chicken, bread |
| Very hot | 425°F | 220°C | 7 | Pizza, scones |
| Extremely hot | 450°F | 230°C | 8 | Thin-crust pizza, naan |
| Broil | 500°F | 260°C | 10 | Quick searing, broiling |
History of Cooking Measurements
~3000 BC
Ancient Egyptians and Mesopotamians measured ingredients by handfuls, pinches, and vessels of varying shapes — the earliest informal cooking units.
1790s
France adopts the metric system following the French Revolution, introducing the gram, liter, and meter as universal standards — eventually shaping global recipe writing.
1824
The British Imperial system is codified with the Weights and Measures Act, establishing the imperial gallon (4.546 L), imperial pint, and standardized cup measurements.
1896
Fannie Farmer publishes The Boston Cooking-School Cook Book, revolutionizing American recipes by insisting on level, standardized cup and spoon measurements instead of vague terms.
1970s
The United Kingdom officially adopts metric measurements for recipes and food labeling, though many British cooks still use imperial pints and ounces informally.
2000s–present
Digital kitchen scales become affordable worldwide. Professional bakers champion grams-based recipes for precision. Online cooking communities drive demand for instant unit converters.
Research & Industry Data
USDA FoodData Central
The USDA maintains the largest public food-composition database with standardized nutrient data per 100 g, providing definitive weight-per-volume references for thousands of foods.
Visit USDA FoodData Central →NIST Handbook 44 — Weights & Measures
U.S. National Institute of Standards and Technology defines legal measurement standards including cup, tablespoon, and fluid ounce capacities used in commerce and labeling.
Visit NIST Handbook 44 — Weights & Measures →King Arthur Baking — Ingredient Weight Chart
Comprehensive, test-kitchen-verified chart listing grams-per-cup for 200+ baking ingredients — the industry gold standard for volume-to-weight conversion.
Visit King Arthur Baking — Ingredient Weight Chart →Bureau International des Poids et Mesures (BIPM)
The international authority maintaining SI units (gram, liter, meter). Their definitions underpin all metric cooking measurements worldwide.
Visit Bureau International des Poids et Mesures (BIPM) →Common Cooking Measurement Myths vs Facts
MYTH
A cup is a cup everywhere in the world.
FACT
A US cup is 236.588 mL, a metric cup (Australia/NZ) is 250 mL, and an imperial cup (UK pre-metric) is 284.131 mL. Using the wrong cup can throw off recipes by 6-20%.
MYTH
You can substitute volume measurements equally between dry and liquid ingredients.
FACT
Volume measuring cups differ in design. Liquid cups have a pour spout and extra headroom; dry cups are meant to be leveled off. Using a liquid cup for flour can add 10-15% extra by weight.
MYTH
Digital kitchen scales are unnecessary — cups and spoons are accurate enough.
FACT
Studies show home cooks measuring flour by volume can vary by ±20%. A $15 kitchen scale measuring in grams gives 1-2% consistency — that's why professional bakeries worldwide use weight.
MYTH
A tablespoon of any ingredient weighs the same.
FACT
1 tablespoon of butter weighs ~14 g, honey weighs ~21 g, salt weighs ~18 g, and cinnamon weighs ~8 g. Density varies enormously — always convert to weight for precision.
MYTH
Metric recipes and US recipes are interchangeable if you just convert the numbers.
FACT
Beyond unit conversion, ingredient names and standards differ: UK 'plain flour' = US 'all-purpose flour', 'single cream' = 'light cream', 'caster sugar' = 'superfine sugar'. Always verify ingredient equivalents.
MYTH
350°F and 180°C are exactly the same temperature.
FACT
350°F = 176.67°C, not 180°C. Rounded conversions are close enough for most cooking, but candy-making and chocolate tempering demand precise temperatures. Always use a thermometer.
Frequently Asked Questions
How many tablespoons are in a cup?+
There are 16 tablespoons in 1 US cup (236.588 mL). This means 1 tablespoon equals exactly ¹⁄₁₆ of a cup, or about 14.79 mL.
How do I convert cups to grams?+
Multiply the number of cups by the ingredient's grams-per-cup density. For example, 2 cups of all-purpose flour = 2 × 120 g = 240 g. Every ingredient has a different conversion — flour (120 g), sugar (200 g), butter (227 g).
What is the difference between a US cup and a metric cup?+
A US cup = 236.588 mL. A metric cup (used in Australia, NZ) = 250 mL. That's a 5.7% difference — enough to affect baking outcomes if you use the wrong one.
How many teaspoons are in a tablespoon?+
There are exactly 3 teaspoons in 1 tablespoon. This is consistent across US, metric, and imperial systems. 1 tablespoon = 14.79 mL.
Is a fluid ounce the same as a dry ounce?+
No. A fluid ounce (fl oz) measures volume (29.574 mL). A dry ounce (oz) measures weight (28.35 g). They're only equal for water, which has a density of approximately 1 g/mL.
How do I convert oven temperatures from Fahrenheit to Celsius?+
Use the formula: °C = (°F − 32) × 5/9. For quick reference: 350°F ≈ 175°C, 400°F ≈ 200°C, 450°F ≈ 230°C. Most recipes allow ±5°C variance.
What is a 'stick' of butter in cups and grams?+
One US stick of butter = ½ cup = 8 tablespoons = 113 grams = 4 ounces. European butter blocks are typically 250 g.
Are measuring cups for liquids and dry ingredients different?+
Yes. Liquid measuring cups (glass/plastic with pour spout) allow you to measure at eye level. Dry measuring cups (metal/plastic) are filled and leveled off. Using the wrong type can introduce 5-15% error.
How do I measure sticky ingredients like honey or peanut butter?+
Spray the measuring cup/spoon with cooking spray first, or use weight. 1 tablespoon of honey = 21 g, 1 tablespoon of peanut butter ≈ 16 g. Weight measurement avoids residue waste.
What does 'a pinch' mean in cooking?+
A pinch is approximately ¹⁄₁₆ of a teaspoon (about 0.3 mL or 0.4 g of salt). A 'dash' (liquids) ≈ ⅛ teaspoon. These are informal measures — for precision, use ¹⁄₈ or ¹⁄₁₆ teaspoon measuring spoons.
How accurate are volume measurements compared to weight?+
Volume measurements can vary by ±20% depending on technique (scoop vs. spoon-and-level, sifted vs. packed). Weight measurements on a digital scale are consistent to within ±1-2%, making them far superior for baking.
How do I convert between gas marks and °F/°C?+
Gas marks are used mainly in UK ovens. Formula: °F = (Gas Mark × 25) + 250. Gas Mark 4 = 350°F = 175°C (moderate oven). Gas Mark 6 = 400°F = 200°C (hot oven).
References & Sources
- USDA FoodData Central. "Food Composition Databases." U.S. Department of Agriculture. fdc.nal.usda.gov
- NIST. "Handbook 44 — Specifications, Tolerances, and Other Technical Requirements for Weighing and Measuring Devices." National Institute of Standards and Technology. nist.gov
- Farmer, Fannie Merritt (1896). The Boston Cooking-School Cook Book. Little, Brown and Company. The first cookbook to standardize level cup and spoon measurements.
- Bureau International des Poids et Mesures. "The International System of Units (SI)." 9th edition, 2019. bipm.org
- King Arthur Baking Company. "Ingredient Weight Chart." kingarthurbaking.com
- British Standards Institution. "Weights and Measures Act 1985." Defining imperial and metric units for trade and consumer use in the UK.
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