Cooking Measurement Converter

How it works

Cooking measurement conversions translate between US customary kitchen units (teaspoons, tablespoons, cups, fluid ounces, pints, quarts, gallons) and metric (mL, L). The most common kitchen conversions: 1 cup = 16 tablespoons = 48 teaspoons = 8 fl oz ≈ 237 mL. 1 tbsp = 3 tsp = 0.5 fl oz ≈ 14.8 mL.

Different countries use slightly different "cup" sizes. The US legal cup is 240 mL (used on nutrition labels); the US customary cup is 236.6 mL. The UK "metric cup" is 250 mL. Australia uses 250 mL cups but 20 mL tablespoons. Japan uses 200 mL cups. For most recipes the difference is small enough not to matter, but for precision baking it can.

Recipe scaling. To double a recipe, multiply every ingredient by 2 — including spices, but not necessarily salt, baking powder, or yeast (they don't always scale linearly because of fermentation/leavening kinetics). To halve, divide. For unusual scale factors (3.5×, 0.7×), use the conversion calculator and a kitchen scale for accuracy.

Why weight is more accurate than volume. A cup of flour can weigh anywhere from 110 g (sifted, lightly packed) to 150 g (scooped, packed) — a 35% range. Pro bakers always weigh ingredients. If a recipe gives weight in grams, follow it; if it gives volumes, convert to weight using a reference table for that ingredient (1 cup of all-purpose flour = 120–125 g is a common standard).

Density variations also affect dry vs. liquid. A "cup" of water = 240 g (because water is 1 g/mL). A cup of oil = ~220 g. A cup of brown sugar (packed) = ~220 g. A cup of butter = 227 g. These are all the same volume but very different weights.