How many grams is 1 cup of flour, sugar, and butter?

1 cup all-purpose flour = 120g (King Arthur standard, spoon-and-level method). 1 cup granulated sugar = 200g. 1 cup butter = 227g (2 sticks). 1 cup brown sugar (packed) = 220g. 1 cup honey = 340g. Weigh ingredients for baking accuracy — volume measurements can vary 20–30%.

What is my EU shoe size if I wear US size 10 (men) or 8 (women)?

US men's 10 ≈ EU 43. US men's 9 ≈ EU 42. US women's 8 ≈ EU 39. US women's 7 ≈ EU 38. Formula: Men's EU = US size + 33; Women's EU = US size + 31 (approximate — verify with brand chart).

🛠️ Everyday UtilitiesLast updated May 3, 2026

Cooking & Measurement Conversion Guide 2026: Cups to Grams, Tablespoons, Oven Temps, Recipe Scaling & Size Charts

Convert any recipe measurement, scale recipes perfectly, and navigate international sizing systems

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Free Converters

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40+

Ingredients Charted

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80+

Units Covered

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14 min

Read Time

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Key Takeaways

Volume hierarchy: 1 gallon = 4 quarts = 8 pints = 16 cups = 128 fl oz = 256 tablespoons = 768 teaspoons. 1 cup = 16 tablespoons = 48 teaspoons = 236.6 mL = 8 fl oz. Memorize this chain for all recipe scaling.
Grams beat volume for baking accuracy: 1 cup of all-purpose flour = 120–130g depending on scooping method. King Arthur standard: 120g/cup. 1 cup granulated sugar = 200g. 1 cup butter = 227g (2 sticks). Volume measurements can vary 20–30% — always weigh for baking.
Oven temperature conversions: 325°F = 165°C (slow/low). 350°F = 177°C (moderate). 375°F = 190°C (moderately hot). 400°F = 204°C (hot). 425°F = 218°C (very hot). 450°F = 232°C (extremely hot). Convection/fan: reduce by 25°F (14°C).
Recipe scaling formula: new amount = original amount × scale factor. Scale factor = desired servings ÷ original servings. Baking powder and salt: scale exactly, but taste-adjust salt. Baking time: add 20–25% for doubled recipes; use the toothpick/thermometer test.
Small measures: 1 tablespoon = 3 teaspoons = 14.79 mL. 1 dash = 1/8 teaspoon. 1 pinch = 1/16 teaspoon (~0.3g). 1 smidgen = 1/32 teaspoon. 1 drop = 1/64 teaspoon. These are critical for spices, leaveners, and cocktail measurements.
Metric-Imperial liquid: 1 liter = 4.227 cups = 33.81 fl oz = 1.0567 quarts = 67.63 tablespoons. 100 mL = 6.76 tablespoons = 0.423 cups. 1 fl oz = 29.57 mL = 2 tablespoons.
Dry weight conversions: 1 oz = 28.35g. 1 lb = 453.6g = 16 oz. 100g = 3.527 oz. Common baking: 1 cup AP flour ≈ 4.23 oz (120g); 1 cup sugar ≈ 7.05 oz (200g); 1 cup honey ≈ 12 oz (340g); 1 stick butter = 4 oz = 113g = 8 tbsp = ½cup.
US shoe size to EU: Men’s EU = US men’s size + 33 (approx). US 9M ≈ EU 42. Women’s EU = US women’s size + 31 (approx). US 8W ≈ EU 39. UK to US men’s: US = UK + 1. UK 9 ≈ US 10M. Always verify with brand-specific size charts — variance up to half a size.
Baking pan substitution: 9×13” pan = 117 sq in. Two 9” round pans = 127 sq in (close equivalent). One 9” round = 64 sq in. 8” round = 50 sq in. Switching to a deeper/smaller pan: increase baking time 10–25% and reduce temp by 25°F. Use a thermometer (cake: 200–210°F internal).
Flour measurement accuracy: the scoop-and-sweep method packs 30% more flour than the spoon-and-level method. Spoon flour into a measuring cup, then sweep with a straight edge. Or use weight: 120g = 1 cup King Arthur standard. Over-measuring flour is the single most common baking mistake.

Measurement errors are the #1 cause of failed recipes — a misread unit or imprecise scoop can turn a perfect cake into a dense brick. This 2026 guide, grounded in standards from NIST, King Arthur Baking, FDA Nutrition Labeling guidelines, and international sizing bodies, covers the complete conversion ecosystem: cups-to-grams by ingredient, tablespoons-to-mL, Fahrenheit-to-Celsius oven temperatures, recipe scaling formulas, metric vs. imperial volume, dry weight, baking pan substitutions, small measures, and international shoe size charts — plus our free cooking converter and shoe size converter.

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The Complete Kitchen Volume Hierarchy: Teaspoons to Gallons

US Customary volume chain (largest to smallest): 1 gallon = 4 quarts = 8 pints = 16 cups = 32 gills = 128 fl oz = 256 tablespoons = 768 teaspoons. 1 cup breakdown: 1 cup = 16 tablespoons = 48 teaspoons = 8 fl oz = 236.6 mL. Sub-tablespoon conversions: 1 tablespoon = 3 teaspoons = 14.79 mL. 1 teaspoon = 1/3 tablespoon = 4.93 mL. Fractional cups in tablespoons: 3/4 cup = 12 tbsp; 2/3 cup = 10 tbsp + 2 tsp; 1/2 cup = 8 tbsp; 1/3 cup = 5 tbsp + 1 tsp; 1/4 cup = 4 tbsp; 1/8 cup = 2 tbsp. Imperial (UK) vs US: 1 UK cup = 284 mL (imperial pint); 1 Metric cup (Australia/Canada) = 250 mL. Always confirm which cup system a recipe uses — British recipes in mL/grams are safest to follow precisely. Use our cooking converter for instant any-to-any conversions.

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Cups to Grams: Reference Chart for 40+ Common Baking Ingredients

Why grams beat cups: Volume measurements are sensitive to how ingredients are packed. Scooping flour from a bag packs 30–50% more than spoon-and-level. Use a kitchen scale for reproducible results. Grams per 1 US cup (spoon-and-level / loosely packed): All-purpose flour: 120g. Bread flour: 120g. Cake flour: 100g. Whole wheat flour: 113g. Almond flour: 96g. Cornstarch: 120g. Cocoa powder: 85g. Granulated white sugar: 200g. Brown sugar (packed): 220g. Powdered sugar (unsifted): 130g. Rolled oats: 90g. Butter (melted): 227g. Vegetable oil: 218g. Honey: 340g. Maple syrup: 322g. Water: 237g. Whole milk: 244g. Heavy cream: 238g. Sour cream: 240g. Cream cheese: 225g. Cream of tartar: 150g. Baking soda: 220g. Peanut butter: 258g. Chocolate chips: 170g. Raisins: 165g. Chopped walnuts: 120g. Reference: King Arthur Baking ingredient weight chart, updated 2025.

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Tablespoons, Teaspoons & Small Measure Conversions

Standard conversions: 1 tablespoon (tbsp) = 3 teaspoons (tsp) = 14.79 mL ≈ 15 mL. 1 teaspoon = 4.93 mL ≈ 5 mL. 1/2 teaspoon = 2.5 mL. 1/4 teaspoon = 1.25 mL. Sub-teaspoon measures used in specialty recipes and bartending: 1 dash = 1/8 teaspoon = 0.6 mL. 1 pinch = 1/16 teaspoon ≈ 0.3g (what you can pick up between 3 fingers). 1 smidgen = 1/32 teaspoon. 1 drop = 1/64 teaspoon. Weight equivalents (salt): 1 teaspoon table salt = 6g; 1 teaspoon kosher salt (Diamond Crystal) = 3g; Morton kosher = 4.8g — critical for bread recipes. Dry measuring spoons: Always level with a straight edge. Do not measure over the mixing bowl (excess falls in). Use the correct type: dry measuring cups for dry ingredients, liquid measuring cups (with pour spout) for liquids.

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Oven Temperature Conversion: Fahrenheit, Celsius & Gas Mark

Formula: C = (F − 32) × 5/9 | F = (C × 9/5) + 32. Complete reference chart: Very Low: 250°F = 121°C = Gas Mark 1/2 (meringue, slow roast). Low: 300°F = 149°C = Gas Mark 2 (custard, cheesecake). Moderately Low: 325°F = 163°C = Gas Mark 3 (quick breads, pound cake). Moderate: 350°F = 177°C = Gas Mark 4 (most cookies, cakes, muffins). Moderately Hot: 375°F = 191°C = Gas Mark 5 (pies, casseroles). Hot: 400°F = 204°C = Gas Mark 6 (pizza, roasted veg, focaccia). Very Hot: 425°F = 218°C = Gas Mark 7 (croissants, artisan bread). Extremely Hot: 450°F = 232°C = Gas Mark 8 (high-heat pizza, steaks). Broil: 500°F+ = 260°C+. Convection/fan oven: Subtract 25°F (14°C) from any conventional setting, or reduce cooking time by 20%. Oven thermometers are essential — most home ovens are 25–50°F off from displayed temperature.

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Metric to Imperial Volume: Liters, mL, Cups & Fluid Ounces

Key conversions: 1 liter = 1,000 mL = 4.227 cups = 33.81 fl oz = 1.0567 quarts = 67.63 tablespoons. 1 US cup = 236.6 mL = 8 fl oz = 16 tablespoons. 1 fl oz = 29.57 mL = 2 tablespoons. Common recipe amounts: 50 mL = 3.4 tbsp ≈ 1/4 cup. 100 mL = 6.8 tbsp ≈ 0.42 cup. 200 mL = 13.5 tbsp ≈ 0.85 cup. 250 mL = 1.06 cups (metric cup = 1 cup + 1 tbsp). 300 mL = 1.27 cups. 500 mL = 2.11 cups. 750 mL = 3.17 cups. International recipe note: Australian tbsp = 20 mL (4 tsp); US/UK tbsp = 15 mL (3 tsp). Australian recipes need adjustment: 1 AU tbsp = 1.33 US tbsp. Always check the country of origin for cookbook measurements.

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Dry Weight: Grams, Ounces & Pounds for Baking and Cooking

Core conversions: 1 ounce (oz) = 28.35 grams (g). 1 pound (lb) = 16 oz = 453.6g. 1 kilogram (kg) = 1,000g = 2.205 lb = 35.27 oz. 100g = 3.527 oz. Key baking weights: 1 stick butter = 4 oz = 113g = 8 tbsp. 1 cup butter = 8 oz = 227g = 2 sticks. 1 cup sugar = 7.05 oz = 200g. 1 cup AP flour = 4.23 oz = 120g. 1 cup honey = 12 oz = 340g. 1 cup water = 8.3 oz = 237g. Chocolate: 1 oz dark chocolate = 28g; 1 standard chocolate bar (US) = 1.55–3.5 oz. Produce: 1 medium apple ≈ 182g; 1 large egg ≈ 50g; 1 large egg white ≈ 30g; 1 large egg yolk ≈ 20g. Weighing eggs matters in high-ratio cakes. Kitchen scale tips: Use “tare” function between each ingredient, weigh directly into mixing bowl, and confirm scale reads in both grams and ounces.

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Recipe Scaling: How to Double, Halve, or Multiply Any Recipe

Scale factor formula: Scale factor = Desired servings ÷ Original servings. New amount = Original amount × Scale factor. Examples: Doubling (×2): 1/2 cup → 1 cup; 2 tsp → 4 tsp. Halving (×0.5): 1 cup → 1/2 cup; 3 tbsp → 1 tbsp + 1.5 tsp. Scaling exceptions: (1) Baking powder/soda: scale exactly. (2) Salt: scale exactly for baking (critical), adjust by taste for cooking. (3) Eggs: scale, but for fractions: use beaten egg and measure by weight (50g per large egg). (4) Yeast: scale exactly — do NOT over-scale. (5) Pan size: area must scale with volume — use same depth pan or adjust time. (6) Baking time: NEVER scales linearly. Doubling a recipe: increase time 20–25%. Test doneness with thermometer or toothpick every 5 minutes after minimum time. High-altitude baking (above 3,500 ft): Reduce baking powder by 1/8–1/4 tsp per tsp. Reduce sugar by 1–3 tbsp per cup. Increase liquid by 2–4 tbsp per cup. Increase oven temp by 15–25°F.

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Baking Pan Sizes, Areas & Substitution Guide

Pan areas (for substitution calculations): 9×13” rectangular: 117 sq in. 10×15” jelly roll: 150 sq in. 8×8” square: 64 sq in. 9×9” square: 81 sq in. 9” round: 63.6 sq in. 8” round: 50.3 sq in. 6” round: 28.3 sq in. 12-cup bundt: ~128 sq in equivalent. 10-inch springform: 78.5 sq in. 9×5” loaf: 45 sq in. Substitution rules: 9×13” ≈ two 9” rounds (within 10% volume). 8” square ≈ 9” round (within 5%). 9” square ≈ 10” round. Switching to deeper/narrower pan: batter is deeper → increase bake time by 10–25%, reduce temp by 25°F, test doneness at min time + 15 min. Fill rule: Fill cake pans 1/2 to 2/3 full. Fill muffin tins 2/3 full. Bread pans: 2/3 full for proper rise. Cake doneness temps: Layer cake: 200–210°F. Quick bread: 190–200°F. Cheesecake: 150–155°F at center. Use an instant-read thermometer for reliability.

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International Shoe Size Conversion: US, EU, UK, Japan, Korea

Men’s shoe size chart: US 6 = EU 39 = UK 5.5 = JP 24cm. US 7 = EU 40 = UK 6.5 = JP 25cm. US 8 = EU 41 = UK 7.5 = JP 26cm. US 9 = EU 42 = UK 8.5 = JP 27cm. US 10 = EU 43 = UK 9.5 = JP 28cm. US 11 = EU 44 = UK 10.5 = JP 29cm. US 12 = EU 46 = UK 11.5 = JP 30cm. Women’s shoe size chart: US 5 = EU 35/36 = UK 3 = JP 22cm. US 6 = EU 37 = UK 4 = JP 23cm. US 7 = EU 38 = UK 5 = JP 24cm. US 8 = EU 39 = UK 6 = JP 25cm. US 9 = EU 40 = UK 7 = JP 26cm. US 10 = EU 41 = UK 8 = JP 27cm. Foot measurement guide: Measure in the evening (feet swell during the day). Stand on paper, trace foot, measure heel-to-longest-toe. EU size ≈ foot length (cm) × 1.5 + 2. Always check brand-specific size charts — Adidas, Nike, New Balance, and European luxury brands all fit differently. Use our shoe size converter for precise conversions.

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Dash, Pinch, Smidgen & Drop: Tiny Measures Explained

Standardized small measures (US): 1 tablespoon = 3 teaspoons = 14.79 mL. 1 teaspoon = 4.93 mL. 1/2 teaspoon = 2.46 mL. 1/4 teaspoon = 1.23 mL. 1/8 teaspoon = 0.62 mL = 1 dash. 1/16 teaspoon = 0.31 mL = 1 pinch. 1/32 teaspoon = 0.15 mL = 1 smidgen. 1/64 teaspoon = 0.08 mL = 1 drop. Practical spice/salt equivalents: 1 pinch table salt ≈ 0.3g. 1 teaspoon table salt ≈ 6g. 1 pinch ground cinnamon ≈ 0.2g. 1 dash cayenne ≈ 0.15g. Cocktail measures (US): 1 dash bitters = 0.6 mL (standard dasher bottle). 1 jigger = 1.5 fl oz = 44 mL. 1 pony = 1 fl oz = 30 mL. 1 splash = ~1/2 fl oz = 15 mL. Why these matter: Leaveners like baking soda are potent — a 1/4 tsp vs 1/2 tsp difference can change texture dramatically. Invest in a set of small measuring spoons (1/8, 1/16, 1/32 tsp) for reliable results.

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Complete size charts, foot measurement guide, and brand-specific fit tips for shopping internationally.

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Frequently Asked Questions

How many grams in a cup (by ingredient)?

Grams per cup varies significantly: All-purpose flour: 120g (King Arthur), 125–130g (other sources). Bread flour: 120g. Cake flour: 100g. Whole wheat flour: 113g. Granulated white sugar: 200g. Brown sugar (packed): 220g. Powdered sugar (sifted): 120g. Butter: 227g (2 sticks). Honey: 340g. Water/milk: ~240g. Oats (rolled): 90g. Cocoa powder: 85g. This is why professional bakers always weigh — use our cooking converter for any ingredient.

How many tablespoons are in a cup and common fractions?

1 cup = 16 tablespoons = 48 teaspoons = 236.6 mL. Fractional breakdown: 3/4 cup = 12 tbsp. 2/3 cup = 10 tbsp + 2 tsp. 1/2 cup = 8 tbsp. 1/3 cup = 5 tbsp + 1 tsp. 1/4 cup = 4 tbsp. 1/8 cup = 2 tbsp. 1/16 cup = 1 tbsp. These fractions are the most common conversions when halving or quartering recipes.

How do I convert Fahrenheit to Celsius for oven temperatures?

Formula: C = (F − 32) × 5 ÷ 9. Reverse: F = (C × 9 ÷ 5) + 32. Quick reference: 300°F = 149°C (very low). 325°F = 163°C (low). 350°F = 177°C (moderate — most cakes/cookies). 375°F = 191°C. 400°F = 204°C (hot — pizza, roasted veg). 425°F = 218°C. 450°F = 232°C (very hot — bread, steak). Fan/convection ovens: reduce by 25°F (14°C) from conventional setting.

How do I correctly double or halve a recipe?

Doubling: multiply every ingredient by 2. Halving: multiply by 0.5. Important exceptions: (1) Leaveners (baking soda/powder): scale linearly for up to 2×; for 3×+, use slightly less than proportional. (2) Salt: scale linearly but taste and adjust. (3) Spices: scale linearly but taste — they can overpower at high multiples. (4) Pan size: bigger batter needs a larger pan or multiple pans. (5) Bake time: does NOT double — add 20–25% and test doneness with thermometer or toothpick.

What is the difference between fluid ounces and weight ounces?

Fluid ounces (fl oz) measure volume; weight ounces (oz) measure mass. They are NOT interchangeable except for water (1 fl oz water ≈ 1 oz by weight). 1 fl oz = 29.57 mL = 2 tablespoons. Examples: 8 fl oz water = 8 oz (237g). But 8 fl oz flour = ~4 oz (113g) — very different! Always note which ounces a recipe uses. US liquid measuring cups measure fl oz; kitchen scales measure oz/grams.

How do I convert US shoe size to European (EU) size?

Men's EU size ≈ US men's size + 33. Examples: US 7M = EU 40, US 8M = EU 41, US 9M = EU 42, US 10M = EU 43, US 11M = EU 44, US 12M = EU 45. Women's EU size ≈ US women's size + 31. Examples: US 6W = EU 37, US 7W = EU 38, US 8W = EU 39, US 9W = EU 40, US 10W = EU 41. Note: these are approximations — actual fit varies by brand. When in doubt, measure foot length in cm (EU size ≈ foot cm × 1.5 + 2).

How many teaspoons are in a tablespoon?

1 tablespoon = 3 teaspoons = 14.79 mL = 0.5 fl oz. Half tablespoon = 1.5 teaspoons. Quarter tablespoon = 3/4 teaspoon. This is the most-looked-up conversion in cooking. For consistency: use measuring spoons, not flatware spoons (which vary by 20–40%). A level teaspoon of salt = ~6g; a heaped teaspoon = up to 9g.

How many mL is 1 cup?

1 US legal cup (used in nutrition labeling) = 240 mL exactly. 1 US customary cup = 236.588 mL (≈ 236.6 mL). In practice, both round to 240 mL for liquid measuring. 1/2 cup = 120 mL. 1/3 cup = 79 mL. 1/4 cup = 60 mL. 1 tablespoon = 14.8 mL ≈ 15 mL. For cooking (not baking), the difference between 236 mL and 240 mL is negligible.

What is the correct way to measure flour to avoid using too much?

The spoon-and-level method: (1) Fluff the flour in its container with a fork. (2) Spoon flour lightly into the measuring cup (do NOT scoop directly from bag). (3) Level off with a straight edge. This gives ~120g per cup. The scoop-and-sweep method packs 30–50% more (145–160g). Too much flour makes bread dense, cookies dry, and cakes crumbly. For consistent results, weigh: 120g = 1 cup (King Arthur standard); 130g = 1 cup (many other baking books).

How do I convert milliliters to cups for liquid recipe measurements?

Divide mL by 236.6 to get US cups. Formula: cups = mL ÷ 236.6. Common conversions: 50 mL = 0.21 cups (3.4 tbsp). 100 mL = 0.42 cups (6.8 tbsp). 200 mL = 0.85 cups. 250 mL = 1.06 cups (~1 cup + 1 tbsp). 300 mL = 1.27 cups. 400 mL = 1.69 cups. 500 mL = 2.11 cups. 750 mL = 3.17 cups. 1,000 mL (1 L) = 4.23 cups. Our cooking converter handles mL ↔ cups ↔ tablespoons ↔ fl oz instantly.

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