Cooking unit converter

Convert cups, tablespoons and other volumes to grams by ingredient, convert weight units, convert oven temperature, and adjust a recipe for high altitude baking.

Converted amount

Weight

Enter an amount to see the weight.

Teaspoons: -
Tablespoons: -
Cups: -
Milliliters: -
Liters: -
Fluid ounces: -

Convert by weight

Grams: -
Kilograms: -
Ounces: -
Pounds: -

With the ingredient selected above, this is about - cups.

Oven temperature

Fahrenheit: -
Celsius: -
Gas mark: -
Oven setting: -

High altitude baking adjustment

Oven temperature: -
Sugar: -
Liquid: -
Baking powder: -
Flour: -
Water boils at: -

How it works

Cooking unit conversion translates between volume-based US measurements, cups, tablespoons and teaspoons, and weight-based metric measurements in grams, accounting for ingredient density since 1 cup of flour is about 125 g but 1 cup of water is 236 g.

Pick an ingredient
Density varies a lot: flour, sugar and butter each pack differently into a cup.
Enter an amount and unit
Volume or weight, whichever your recipe gives.
Check the oven and altitude tools
Convert the oven temperature, and adjust for baking above 3,000 ft.

Why weight is more reliable than volume

A cup of flour, spooned and leveled, weighs about 120 to 130 g, commonly cited as 125 g. Scooped directly from the bag, the same cup can pack to 150 to 160 g, a difference large enough to noticeably change a baking recipe. Weighing ingredients removes this variation, which is why professional and European recipes usually give weights instead of cup measures.

Useful volume equivalents

1 cup equals 16 tablespoons, 48 teaspoons, or 237 mL.
1 tablespoon equals 3 teaspoons, or 15 mL.
1 fluid ounce equals 2 tablespoons, or about 29.6 mL.
1 stick of butter equals 8 tablespoons, or about 113 g, half a cup.

A fluid ounce is not a weight ounce

A fluid ounce measures volume, 1 US fl oz equals 29.574 mL, while a weight ounce measures mass, 1 oz equals 28.35 g. For water they are nearly equal, but for other ingredients they differ: 1 fl oz of honey weighs about 42 g. Recipes that just say "oz" usually mean weight unless a liquid ingredient makes volume obvious.

Frequently asked questions

How many grams is 1 cup of flour?

1 US cup of all-purpose flour, spooned and leveled, is about 120 to 130 g, commonly cited as 125 g. Scooped directly from the bag, a cup can pack to 150 to 160 g, which is why weight measurements give more consistent baking results than cup measurements. For comparison, 1 cup of sugar is about 200 g, and 1 cup of butter is about 227 g, two sticks.

How many tablespoons are in a cup and a half cup?

1 US cup equals 16 tablespoons. Half a cup is 8 tablespoons, and a quarter cup is 4 tablespoons. A third of a cup is 5 tablespoons plus 1 teaspoon. Also useful: 1 tablespoon equals 3 teaspoons, or 15 mL, and 1 cup equals 48 teaspoons, or 237 mL. These ratios stay the same across the US customary system.

What is 350°F in Celsius and what gas mark is that?

350°F converts to about 177°C, and is gas mark 4. This is the most common baking temperature for cakes, cookies and many casseroles, sometimes called a moderate oven. Other common oven temperatures: 325°F is 163°C, gas 3; 375°F is 191°C, gas 5; 400°F is 204°C, gas 6; and 425°F is 218°C, gas 7.

What is the difference between a fluid ounce and a weight ounce in recipes?

A fluid ounce is a volume measurement, 1 US fl oz equals 29.574 mL, or 2 tablespoons. A weight ounce is a mass measurement, 1 oz equals 28.35 g. For water they are nearly equal, since 1 fl oz of water weighs about 29.57 g, but for other ingredients they differ: 1 fl oz of honey weighs about 42 g. Context, whether the recipe means volume or weight, usually makes clear which is meant.

Why do baking recipes need adjustment at high altitude?

Above about 3,000 ft, 900 m, lower atmospheric pressure makes baked goods rise faster and liquids evaporate more quickly, which can leave a sunken center or a dry texture. Typical adjustments include raising the oven temperature by 15 to 25°F, reducing baking powder by an eighth to a quarter teaspoon per teaspoon, adding 2 to 4 extra tablespoons of liquid per cup, and reducing sugar slightly. Water also boils below 212°F, which affects cooking and boiling times.