Cooking Conversion Calculator
Convert between cups, tablespoons, teaspoons, ml, and other cooking measurements.
Kitchen Measurement Conversions
Essential conversions: 1 cup = 16 tablespoons = 48 teaspoons = 237 mL. 1 tablespoon = 3 teaspoons = 15 mL. 1 fluid ounce = 2 tablespoons = 30 mL. 1 US pint = 2 cups = 473 mL. 1 US quart = 4 cups = 946 mL.
Weight conversions: 1 oz = 28.35 g. 1 lb = 453.6 g = 16 oz. 1 kg = 2.205 lbs. For baking accuracy, weight measurements (grams) are far more reliable than volume (cups).
Why Baking by Weight is More Accurate
A cup of flour can weigh anywhere from 120g to 180g depending on how you scoop it. Professional bakers always weigh ingredients because small variations in flour can ruin a recipe. General guideline: 1 cup all-purpose flour ≈ 125g (spooned and leveled) or 140g (scooped).
Volume works fine for liquids (1 cup water always weighs 237g). For dry ingredients — especially flour, sugar, and cocoa — a kitchen scale is the single best investment for consistent baking results.
Temperature Conversions for Cooking
Oven temperatures: 350°F = 175°C (standard baking). 375°F = 190°C. 400°F = 200°C. 425°F = 220°C. 450°F = 230°C. Quick formula: °C = (°F − 32) × 5/9.
Key food safety temperatures (internal): Chicken: 165°F / 74°C. Ground beef: 160°F / 71°C. Pork: 145°F / 63°C. Fish: 145°F / 63°C. Medium-rare steak: 130°F / 54°C.
Frequently Asked Questions
How many grams in a cup of sugar?
Granulated white sugar: ~200g per cup. Brown sugar (packed): ~220g per cup. Powdered/confectioners sugar: ~120g per cup. These are approximate — always weigh for precision in baking.
How do I halve or double a recipe?
Multiply or divide all ingredients by the same factor. Tricky measurements: half of 3/4 cup = 6 tablespoons. Half of 1/3 cup = 2 tablespoons + 2 teaspoons. For baking, avoid scaling more than 2x without adjusting bake time and pan size.
What is the difference between dry and liquid measuring cups?
Liquid cups have a spout and are meant to be filled to a line. Dry cups are meant to be filled and leveled with a straight edge. Using the wrong type can result in inaccurate measurements — up to 10% difference for flour.