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Convert cooking units: cups, tablespoons, teaspoons, ml, grams, ounces for flour, sugar, butter and water.
Convert cooking units: cups, tablespoons, teaspoons, ml, grams, ounces for flour, sugar, butter and water.
Enter values above and click Calculate — results will appear here with the formula explained.
Cooking measures split into volume purists and weight purists, and converting between them hinges on ingredient density. A cup of flour settles lighter than a cup of sugar even though both are labeled one cup, and a tablespoon of salt varies by crystal type — table salt packs roughly twice as densely as flake kosher salt. The calculator uses USDA-tested density tables for common ingredients and falls back to water equivalence (1 ml equals 1 g) when a specific ingredient mapping is unavailable, making the conversion explicit rather than silently approximate.
For baking where ratios determine texture, weigh ingredients on a kitchen scale after converting once, then reuse the gram weights instead of repeated scoops. Scooping pressurizes flour unpredictably, whereas weight repeats perfectly; the converted grams displayed here are your true recipe after the first successful bake.
US versus metric versus imperial cups diverge enough to matter: US legal cup 240 ml, metric cup 250 ml (Australia, Canada), imperial cup 284 ml (older UK recipes). A recipe written in metric cups baked with US cups runs ~4% short on every ingredient — small per cup, compounding across flour, sugar and liquids into a dry or wet crumb.
Salt density deserves its own warning: Morton table salt (~10 g/tbsp), Diamond Crystal kosher (~6 g/tbsp) and Maldon flakes (~4 g/tbsp) differ 2×+ by crystal structure. Recipes specifying '1 tablespoon salt' without brand assume table salt; using the same spoon of flakes under-salts dramatically. Weigh salt for brines and baking (baker's percentages use weight precisely for this reason).
Butter conversions cross unit systems constantly: 1 US stick (113 g, 8 tbsp, ½ cup), European 250 g blocks, and tablespoon markings on wrappers that assume US sticks. Oil and melted-butter substitutions swap 1:1 by volume but change water content — butter is ~15% water, so pie crusts and laminated doughs notice the difference that cakes forgive.
Scaling recipes multiplies conversion error: doubling is safe, but halving thirds (⅓ cup → tablespoons) and scaling yeast, salt and leavening non-linearly breaks results. Convert everything to grams first, then scale the metric result; never scale in mixed cups and spoons.
Convert cooking units: cups, tablespoons, teaspoons, ml, grams, ounces for flour, sugar, butter and water. Formula: Convert via ml base: cups*240, tbsp*15, tsp*5, g via density (flour 0.53, sugar 0.85, butter 0.96), oz*28.35. Example: 2 cups flour ≈ 480ml, about 250g, about 8.8 oz.
Cooking measures split into volume purists and weight purists, and converting between them hinges on ingredient density. A cup of flour settles lighter than a cup of sugar even though both are labeled one cup, and a tablespoon of salt varies by crystal type — table salt packs roughly twice as densely as flake kosher salt. The calculator uses USDA-tested density tables for common ingredients and falls back to water equivalence (1 ml equals 1 g) when a specific ingredient mapping is unavailable, making the conversion explicit rather than silently approximate.
For baking where ratios determine texture, weigh ingredients on a kitchen scale after converting once, then reuse the gram weights instead of repeated scoops. Scooping pressurizes flour unpredictably, whereas weight repeats perfectly; the converted grams displayed here are your true recipe after the first successful bake.
US versus metric versus imperial cups diverge enough to matter: US legal cup 240 ml, metric cup 250 ml (Australia, Canada), imperial cup 284 ml (older UK recipes). A recipe written in metric cups baked with US cups runs ~4% short on every ingredient — small per cup, compounding across flour, sugar and liquids into a dry or wet crumb.
Salt density deserves its own warning: Morton table salt (~10 g/tbsp), Diamond Crystal kosher (~6 g/tbsp) and Maldon flakes (~4 g/tbsp) differ 2×+ by crystal structure. Recipes specifying '1 tablespoon salt' without brand assume table salt; using the same spoon of flakes under-salts dramatically. Weigh salt for brines and baking (baker's percentages use weight precisely for this reason).
Butter conversions cross unit systems constantly: 1 US stick (113 g, 8 tbsp, ½ cup), European 250 g blocks, and tablespoon markings on wrappers that assume US sticks. Oil and melted-butter substitutions swap 1:1 by volume but change water content — butter is ~15% water, so pie crusts and laminated doughs notice the difference that cakes forgive.
Scaling recipes multiplies conversion error: doubling is safe, but halving thirds (⅓ cup → tablespoons) and scaling yeast, salt and leavening non-linearly breaks results. Convert everything to grams first, then scale the metric result; never scale in mixed cups and spoons.
2 cups flour ≈ 480ml, about 250g, about 8.8 oz. Same 2 cups water is 480ml, 480g, 16.9 oz. A Diamond Crystal tablespoon of salt (~6 g) versus Morton (~10 g) shows why weighing beats spooning for brines.
Last reviewed: September 2026 · Report an error