Cooking Measurement Converter

How to Use the Cooking Measurement Converter

The Cooking Measurement Converter translates between all kitchen measurement units and scales recipes to any serving size. Whether you are converting a European recipe from metric to imperial, halving a batch, or figuring out how many tablespoons are in 3/4 cup, this tool has you covered.

Volume Conversions

Convert between teaspoons (tsp), tablespoons (tbsp), fluid ounces (fl oz), cups, pints, quarts, gallons, milliliters (mL), and liters (L). Key relationships: 3 tsp = 1 tbsp. 2 tbsp = 1 fl oz. 8 fl oz = 1 cup. 2 cups = 1 pint. 4 cups = 1 quart. 4 quarts = 1 gallon. 1 cup ≈ 237 mL.

Weight Conversions

For baking accuracy, convert between grams, ounces, pounds, and kilograms. Weight measurements are more precise than volume for dry ingredients. 1 ounce = 28.35 grams. 1 pound = 453.6 grams. Professional bakers always measure by weight.

Ingredient-Specific Conversions

A cup of flour does not weigh the same as a cup of sugar. The converter includes ingredient-specific conversions: 1 cup all-purpose flour = 120-130 g, 1 cup granulated sugar = 200 g, 1 cup butter = 227 g, 1 cup honey = 340 g, 1 cup rice = 185 g, 1 cup oats = 90 g. Always specify the ingredient for accurate weight conversions.

Recipe Scaling

Enter the original serving count and your desired serving count. The calculator multiplies all ingredients proportionally. Scaling a recipe from 4 servings to 6 multiplies everything by 1.5. Half a cup becomes 3/4 cup. Two teaspoons become three teaspoons. The tool handles fractions naturally.

Temperature Conversions for Cooking

Common oven temperatures: 325°F = 165°C (slow oven), 350°F = 175°C (moderate), 375°F = 190°C (moderate-hot), 400°F = 205°C (hot), 425°F = 220°C (hot), 450°F = 230°C (very hot). Gas mark equivalents are also included for UK recipes.

Frequently Asked Questions

Q: Why do bakers prefer weight over volume measurements?

A: Volume measurements for dry ingredients are inconsistent. A scooped cup of flour can vary from 120g to 160g depending on how tightly packed it is. Weight eliminates this variability. Professional bakers achieve consistent results by weighing all ingredients in grams with a kitchen scale.

Q: How do I convert recipes between US cups and metric?

A: For liquids, 1 US cup = 237 mL (round to 240 mL). For dry ingredients, convert using the ingredient-specific gram weights. A recipe calling for 2 cups flour needs about 260 g. Always use ingredient-specific conversions rather than a single universal cup-to-gram ratio.

Q: Can I double a baking recipe exactly?

A: Most baking recipes double well, but not all. Yeast breads, cakes, and cookies generally scale linearly. However, some recipes (especially those relying on egg foam or delicate chemistry) may need slight adjustments. Leavening agents sometimes need less than double. Baking time may also increase slightly for larger batches.