Cooking Unit Converter
Convert cooking measurements: cups, tablespoons, teaspoons, ml, grams, ounces. US, UK, and metric systems. Ingredient-aware conversions for flour, sugar, butter and more.
Cooking Unit Converter
Volume Converter (liquids)
Mass / Weight Converter
Ingredient Converter (volume ↔ weight)
How to use the Cooking Unit Converter
Pick the right converter for your unit pair
Three independent converters: Volume for liquid measurements (mL, cups, tbsp, tsp, fl oz, pints) — works for any liquid since 1 mL = 1 mL regardless of what's in it. Mass for weight (g, kg, oz, lb) — pure unit conversion, ingredient-independent. Ingredient converter for volume ↔ weight transitions (cup ↔ grams) — requires knowing what the ingredient is, since 1 cup of flour and 1 cup of honey weigh very different amounts.
Match the cup size to the source recipe's country
"1 cup" doesn't mean the same thing everywhere. US customary cup = 236.6 mL (8 US fluid ounces, NIST Handbook 44). US nutrition-label cup = 240 mL (21 CFR 101.9). Metric cup = 250 mL. UK imperial cup = 284 mL. Japanese measuring cup = 200 mL, and the cup that comes with a Japanese rice cooker is a different, smaller 180 mL measure (1 gō). Pick the cup your source used: a US cup in place of a UK one is about 17% short, and a metric cup in place of a US one is about 6% over.
Use the ingredient converter for baking precision
The weights here are King Arthur Baking's ingredient weight chart, which assumes flour is spooned into the cup and levelled off, and USDA FoodData Central for raw ingredients King Arthur does not list. A cup filled a different way, scooped straight from the bag or sifted first, weighs differently, so for baking, convert to grams once and weigh from then on.
For salts and leavening, double-check the brand
Salt is the trickiest ingredient. King Arthur's chart gives Diamond Crystal kosher salt at 8 g per tablespoon (128 g per cup), Morton's kosher at 16 g (256 g per cup) and table salt at 18 g (288 g per cup). So "1 tsp salt" can mean about 2.7 g, 5.3 g or 6.0 g depending on which salt the writer used. The ingredient converter's "kosher" option is Diamond Crystal; if your recipe names Morton's, it is twice as salty by volume.
Cooking math — why a "cup" isn't a cup everywhere
The volume of "one cup" depends on which country wrote the recipe. The US customary cup is 8 US fluid ounces, 236.6 mL (NIST Handbook 44); US nutrition labels round it to 240 mL (21 CFR 101.9). The metric cup used in Australia, New Zealand, Singapore and Malaysia is 250 mL, the UK imperial cup is 284 mL, the Japanese measuring cup is 200 mL, and the rice-cooker cup is 180 mL. That is a 58% spread under one word. A 250 mL cup used where a US cup was intended adds about 6% more; a US cup used for a UK imperial recipe falls about 17% short.
Why weight beats volume for any precision baking
King Arthur's chart, which this tool follows, assumes flour is spooned into the cup and levelled: 120 g for all-purpose flour. Scoop the cup straight into the bag and it packs more in; sift first and it holds less. The cup itself is fine — the problem is that it measures space, not flour. A gram of flour is always a gram, which is why weighing removes the variability. This tool's ingredient converter is there to help you make that switch one recipe at a time.
A cup measures space, not flour. King Arthur weighs a spooned-and-levelled cup of all-purpose flour at 120 g; scoop or sift and it changes. A gram of flour is always a gram.
The salt minefield
Salt is the single trickiest ingredient to convert because crystal size and shape change how much fits in a spoon. King Arthur's chart puts Diamond Crystal kosher salt, with its light, hollow flakes, at 8 g per tablespoon; Morton's kosher salt at 16 g, twice as much; and fine table salt at 18 g. So a recipe that says "1 tsp salt" can mean anything from about 2.7 g to 6 g depending on the salt the writer used. When a recipe gives salt in grams, use the grams. The ingredient converter's kosher option is Diamond Crystal; adjust if your recipe names Morton's.
The ASEAN kitchen-measurement angle
Cooks in Singapore and Malaysia often work from recipes written in three systems at once: metric recipes with the 250 mL cup, older British recipes in imperial measures, and American recipes and blogs in US cups. Australian cookbooks add a fourth wrinkle, a 20 mL tablespoon. Rice is the one place a Japanese measure still matters at home: the plastic cup that comes with a Japanese rice cooker is 180 mL (1 gō), and the cooker's water lines assume it. The ingredient converter turns "1 cup flour" from any of these into grams you can weigh.
Cups that disagree, kosher salt density, and the 180 mL rice cup
"1 cup" means different things in different countries: Japanese rice cup 180 mL, Japanese kitchen cup 200 mL, US 237 mL, US nutrition label 240 mL, metric (AU/NZ/SG/MY) 250 mL, UK 284 mL. Same word, a 58% spread.
1 tablespoon = 3 teaspoons almost everywhere — except Australia, where it is four (20 mL, not 15). Australian cookbooks are common in Malaysian and Singaporean kitchens, and the error lands hardest on raising agents and spices.
King Arthur's chart: a cup of all-purpose flour, spooned and levelled, is 120 g. Scooped or sifted, it is not.
Diamond Crystal kosher salt is half the density of Morton's kosher: 8 g against 16 g per tablespoon (King Arthur).
1 US fluid ounce = 29.6 mL; 1 UK fluid ounce = 28.4 mL. Close but not identical — UK fl oz is ~4% smaller.
Japanese rice cookers use a 180 mL "rice cup", not the kitchen 200 mL cup. The plastic measure that comes with the rice cooker is the right one.
1 stick of butter (US) = 113g = 1/2 cup = 8 tbsp. The wrappers are pre-marked at tablespoon intervals to make cutting easy.
US nutrition labels use a 240 mL cup and a 15 mL tablespoon (21 CFR 101.9).
Honey is about 40% denser than water — 1 cup honey = 336 g (King Arthur, 21 g per tablespoon) against 237 g of water.
Brown sugar is measured "packed" by convention — pressed firmly into the cup — while white sugar is spooned in loose. King Arthur gives a packed cup of brown sugar as 213 g and a cup of granulated as 198 g.
Frequently Asked Questions
-
Because different countries defined it differently. The US customary cup is 8 US fluid ounces, 236.6 mL (NIST Handbook 44), and US nutrition labels use 240 mL (21 CFR 101.9). The metric cup is 250 mL, the UK imperial cup 284 mL, the Japanese measuring cup 200 mL and the Japanese rice-cooker cup 180 mL. The biggest is 58% larger than the smallest, so check which country your recipe came from before measuring.
-
For baking, weigh wherever you can. A cup measures space, and how much flour, sugar or cocoa fits in it depends on how you fill it; King Arthur's figures assume spooned and levelled. A gram is a gram whichever way you fill the bowl. For stews, soups and stir-fries that you season to taste, cups and spoons are fine.
-
Crystal size and shape. King Arthur's chart puts Diamond Crystal kosher salt, with its hollow, flaky crystals, at 8 g per tablespoon; Morton's kosher salt at 16 g; and fine table salt at 18 g. Same chemical, but the same spoon holds twice as much Morton's as Diamond Crystal. When a recipe gives salt by weight, use the weight; when it gives a volume, it needs to say which salt.
-
How densely the flour is packed in the cup. Spooned and levelled — spooned into the cup, then levelled off — is what King Arthur's chart assumes, and it gives 120 g for all-purpose flour. Scooped, dipping the cup into the bag, packs more flour in; sifted flour is airier and weighs less. The ingredient converter assumes spooned and levelled. For consistent results, weigh.
-
°C = (°F − 32) × 5/9, so 350°F is 176.7°C, which recipes converted from US originals often round to 175°C or 180°C. Gas marks and fan-oven adjustments vary by oven, so follow your recipe and your oven's manual for those. This tool focuses on volume and mass; for oven temperatures see our Temperature Converter.
-
Brown sugar is measured "packed" by convention — pressed firmly into the cup until level — while white sugar is spooned in loose. King Arthur's chart gives a packed cup of brown sugar as 213 g and a cup of granulated sugar as 198 g. When a recipe says "brown sugar", assume packed unless it says otherwise; this calculator uses those conventional values.
-
1 US tablespoon = 14.79 mL (half a US fluid ounce). 1 UK imperial tablespoon = 17.76 mL. In Australia the tablespoon is 20 mL — four teaspoons, not three — so "1 tbsp" in an Australian recipe is about 35% more than a US one. US nutrition labels round the tablespoon to 15 mL (21 CFR 101.9). For exact conversion, use the volume converter and pick the right tablespoon; for baking, use weight.
-
No. All conversions run entirely in your browser via JavaScript. There's no server roundtrip — open DevTools → Network and confirm zero outbound requests. Your conversion data stays on your device. Safe for proprietary recipe scaling, restaurant menu math, or culinary IP that shouldn't leave your machine.
-
It does — pick "Butter" in the ingredient converter. King Arthur's chart gives 8 tablespoons (1/2 cup, one US stick) as 113 g, so "2 sticks" is 1 cup, 226 g. Outside the US butter is sold in blocks by weight, so enter grams directly.
-
Each figure comes from a named source: King Arthur Baking's ingredient weight chart for baking ingredients, and USDA FoodData Central portion weights for raw ingredients such as rice, rice flour and coconut milk. Both assume a particular way of filling the cup (King Arthur's is spooned and levelled), so your own scoop, brand or grind can differ by a few percent. For production baking, weigh each ingredient on a calibrated scale.
Method & sources
How it computes
Volume and mass by exact unit factors; ingredient conversions via grams per US cup (236.588 mL). All factors from KitchenPetKernel.cooking (VOL_ML, MASS_G, CUP_G), shared with the cooking measurement converter and tested.
What this tool implements
- Kernel corrected against King Arthur's chart: rolled oats 89 g/cup (was KA's own-brand 113), Diamond Crystal kosher salt 128 g/cup (was 144). The page's salt figures followed: Morton's kosher is 256 g/cup, not 240; teaspoon weights about 2.7, 5.3 and 6.0 g, not 3.0, 5.1 and 6.1.
- Prose contradictions fixed: the page twice called the 200 mL Japanese measuring cup the rice-cooker cup while its own fact card (and the kernel) gave the 180 mL go; its FAQ gave brown and white sugar as 220 g and 200 g against the 213 g and 198 g on its fact card (King Arthur). Removed as unsourced: sifted/scooped flour at 100/140 g with 0.83/1.17 factors, the 1880s pinch/dash/smidgen standard, a gas-mark table and 'fan ovens 20C lower', 'within 5-10% of King Arthur, Joy of Cooking, Modernist Cuisine', and the 250 g European butter pack.
Sources
- King Arthur Baking. Ingredient Weight Chart: salt per tablespoon (Diamond Crystal kosher 8 g, Morton's kosher 16 g, table 18 g), butter 113 g per 1/2 cup, brown sugar packed 213 g and granulated 198 g per cup. https://www.kingarthurbaking.com/learn/ingredient-weight-chart
- U.S. Department of Agriculture, FoodData Central (SR Legacy) cup portion weights: rice, white, long-grain, raw (fdcId 168877) 185 g; rice flour, white (169714) 158 g; coconut milk, canned (170173) 226 g. https://fdc.nal.usda.gov/
- 21 CFR 101.9(b)(5)(viii): for nutrition labelling a teaspoon is 5 mL, a tablespoon 15 mL, a cup 240 mL, 1 fl oz 30 mL. https://www.law.cornell.edu/cfr/text/21/101.9
- NIST Handbook 44 (2026), Appendix C, General Tables of Units of Measurement: US gallon 231 in3 = 3,785.411784 mL, measuring cup 8 fl oz, avoirdupois ounce 28.349523125 g, pound 453.59237 g. https://doi.org/10.6028/NIST.HB.44-2026
Pick up where you left off
Stored only in this browser — never sent to our servers.