Kitchen Measurement Converter
Convert between cups, tablespoons, teaspoons, grams, ounces, and milliliters. Switch to Ingredient Mode for weight conversions that account for density — because 1 cup of flour doesn't weigh the same as 1 cup of sugar.
ℹ️ Quick Reference
Volume Conversions
- 3 tsp = 1 tbsp
- 2 tbsp = 1 fl oz
- 8 fl oz = 1 cup
- 16 tbsp = 1 cup
- 2 cups = 1 pint
- 2 pints = 1 quart
- 4 quarts = 1 gallon
- 1 cup ≈ 237 ml
Weight Conversions
- 16 oz = 1 lb
- 1 oz ≈ 28.35g
- 1 lb ≈ 453.6g
- 1 kg = 2.205 lb
- 100g ≈ 3.5 oz
- 500g ≈ 1.1 lb
Metric vs Imperial
The US uses imperial (cups, oz, lb) while most of the world uses metric (ml, g, kg). When following international recipes, use this converter for accurate measurements.
Why Cooking Measurements Are More Complicated Than They Look
Ask a baker how much a cup of flour weighs and you'll get a different answer depending on how they scoop it. Ask Google to convert 1 cup to grams and you'll get 236.59 — which is only correct for water.
That's the problem with every basic measurement converter online. They treat cups as a universal volume unit and spit out a single gram value. But cooking isn't chemistry lab work with standardized liquids. A cup of all-purpose flour weighs around 120 to 130 grams. A cup of granulated sugar? About 200 grams. A cup of honey weighs roughly 340 grams. Same cup, wildly different weights.
Quick-Reference: US Volume Conversions
| Measurement | Equivalent | Metric |
|---|---|---|
| 1 teaspoon | ⅓ tablespoon · ⅙ fl oz | 5 ml |
| 1 tablespoon | 3 teaspoons · 0.5 fl oz | 15 ml |
| 1 fluid ounce | 2 tablespoons · 6 teaspoons | 30 ml |
| ¼ cup | 4 tablespoons · 2 fl oz | 59 ml |
| ⅓ cup | 5⅓ tablespoons · 2.67 fl oz | 79 ml |
| ½ cup | 8 tablespoons · 4 fl oz | 118 ml |
| ⅔ cup | 10⅔ tablespoons · 5.33 fl oz | 158 ml |
| ¾ cup | 12 tablespoons · 6 fl oz | 177 ml |
| 1 cup | 16 tablespoons · 8 fl oz | 237 ml |
| 1 pint | 2 cups · 16 fl oz | 473 ml |
| 1 quart | 4 cups · 2 pints · 32 fl oz | 946 ml |
| 1 gallon | 4 quarts · 16 cups · 128 fl oz | 3.79 L |
| 1 liter | 4.23 cups · 33.8 fl oz | 1,000 ml |
Real-World Conversion Examples
See how cooks use measurement conversions in everyday kitchen situations — from translating European recipes to scaling American baking favorites.
Converting a European Bread Recipe to US Measurements
You found a French baguette recipe online that calls for 500g flour, 350g water, 10g salt, and 3g yeast. Your American measuring cups are all you have.
Recipe in grams:
- • All-purpose flour: 500g
- • Water: 350g
- • Salt: 10g
- • Instant yeast: 3g
Converted to US volume:
- • Flour: 500g ÷ 120g = 4⅙ cups (about 4 cups + 2 tbsp)
- • Water: 350g ÷ 237g = 1½ cups (approximately)
- • Salt: 10g ÷ 6g = 1⅔ teaspoons
- • Yeast: 3g ≈ 1 teaspoon
Pro tip: For bread, weight measurements matter more than most baking. If possible, borrow or buy a kitchen scale — cups can give you 20-30% variation in flour, which changes the hydration ratio significantly.
Halving a Cookie Recipe with Odd Measurements
Your chocolate chip cookie recipe makes 48 cookies, but you only want 24. Some measurements like "⅓ cup" become tricky when halved.
Original recipe (partial):
- • ⅔ cup butter (softened)
- • ¾ cup brown sugar
- • ⅓ cup granulated sugar
- • 2¼ cups flour
Halved with tablespoon conversions:
- • Butter: ⅔ cup ÷ 2 = ⅓ cup = 5⅓ tbsp
- • Brown sugar: ¾ cup ÷ 2 = 6 tablespoons
- • Granulated sugar: ⅓ cup ÷ 2 = 2 tbsp + 2 tsp
- • Flour: 2¼ cups ÷ 2 = 1 cup + 2 tablespoons
Pro tip: When halving recipes with eggs, one large egg ≈ 3 tablespoons. For half an egg, whisk the egg well and measure out 1½ tablespoons.
Following an Australian Recipe with Different Cup Sizes
You're making a pavlova from an Australian cookbook that calls for 1 cup caster sugar and 2 tablespoons cornstarch. Australian cups and tablespoons are different sizes than US measurements.
Australian measurements:
- • 1 Australian cup = 250 ml (vs US cup = 237 ml)
- • 1 Australian tablespoon = 20 ml (vs US tablespoon = 15 ml)
- • Recipe calls for: 1 cup caster sugar, 2 tbsp cornstarch
Converted to US measurements:
- • Caster sugar: 250 ml ÷ 237 ml = 1 cup + 1 tbsp US (or just use 1 cup — close enough)
- • Cornstarch: 40 ml ÷ 15 ml = 2 tbsp + 2 tsp US
Pro tip: For Australian recipes, add ~5% to cup measurements and ~33% to tablespoon measurements. The tablespoon difference is significant; ignore it and your baking ratios will be off.
Converting Weight to Volume for Grocery Shopping
Your sourdough recipe requires 500g bread flour and 100g whole wheat flour. You're at the store looking at 5-pound bags. How much do you need to buy?
Recipe requirements:
- • Bread flour: 500g
- • Whole wheat flour: 100g
- • Store sells: 5 lb bags (2,268g)
Conversion for shopping:
- • Bread flour: 500g = 1.1 lbs = about 3⅔ cups
- • Whole wheat flour: 100g = 0.22 lbs = about ¾ cup
- • Total flour needed: 600g = 1.32 lbs
- • 5 lb bag contains: 2,268g (enough for ~4 batches)
Pro tip: Store flour at room temperature for up to 6 months, or freeze for up to a year. Buying in bulk makes sense if you bake regularly — a 5 lb bag is typically 30% cheaper per ounce than a 2 lb bag.
Scaling a Cocktail Recipe for a Pitcher
Your margarita recipe makes one cocktail: 2 oz tequila, 1 oz lime juice, ¾ oz triple sec. You need to make a pitcher for 8 people and want to use cups for easier measuring.
Single cocktail recipe:
- • Tequila: 2 fl oz
- • Fresh lime juice: 1 fl oz
- • Triple sec: ¾ fl oz
Scaled to 8 servings (in cups):
- • Tequila: 2 oz × 8 = 16 oz = 2 cups
- • Lime juice: 1 oz × 8 = 8 oz = 1 cup
- • Triple sec: ¾ oz × 8 = 6 oz = ¾ cup
- • Total pitcher volume: 30 oz = 3¾ cups (before ice)
Pro tip: For batch cocktails, add ice to the pitcher just before serving to prevent over-dilution. Each drink will also need ice in the glass — the pitcher ice is for chilling, not serving.
Converting Butter Measurements Across Formats
Your pie crust recipe calls for 14 tablespoons of cold butter. You have butter sticks, but the recipe from your British grandmother lists it in grams. How much is 14 tablespoons?
Recipe calls for:
- • 14 tablespoons cold butter
- • US butter stick = 8 tablespoons = ½ cup = 113g
Converted across formats:
- • In sticks: 14 tbsp ÷ 8 = 1¾ sticks
- • In cups: 14 tbsp ÷ 16 = ⅞ cup
- • In grams: 14 × 14g = 196g (about 200g)
- • In ounces: 196g ÷ 28.35 = 7 oz
Pro tip: For pie crust, butter temperature matters more than precise measurement. Use butter cold enough that you can see chunks in the dough — they create the flaky layers as they melt in the oven. Use our butter converter for more conversions.
Ingredient-Specific Conversion Database
Every ingredient below has been measured using the "spoon and level" method — lightly spooning the ingredient into the cup and leveling off the top with a straight edge. Weights can vary 5-10% depending on humidity and packing.
Flours & Starches
| Ingredient | 1 Cup (grams) | 1 Tablespoon | Cups per 1 lb |
|---|---|---|---|
| All-purpose flour | 120g | 8g | 3.8 cups |
| Bread flour | 130g | 8g | 3.5 cups |
| Cake flour | 114g | 7g | 4.0 cups |
| Pastry flour | 106g | 7g | 4.3 cups |
| Whole wheat flour | 128g | 8g | 3.5 cups |
| Rye flour | 102g | 6g | 4.4 cups |
| Almond flour | 96g | 6g | 4.7 cups |
| Coconut flour | 112g | 7g | 4.0 cups |
| Oat flour | 92g | 6g | 4.9 cups |
| Cornstarch | 128g | 8g | 3.5 cups |
| Tapioca starch | 120g | 8g | 3.8 cups |
| Semolina | 167g | 10g | 2.7 cups |
Sugars & Sweeteners
| Ingredient | 1 Cup (grams) | 1 Tablespoon | Notes |
|---|---|---|---|
| Granulated sugar | 200g | 12.5g | Standard white sugar |
| Brown sugar (packed) | 220g | 14g | Press firmly into cup |
| Brown sugar (loose) | 145g | 9g | Spooned, not packed |
| Powdered/confectioners' sugar | 120g | 8g | Sifted, spooned |
| Caster/superfine sugar | 225g | 14g | Finer grind than granulated |
| Turbinado/raw sugar | 180g | 11g | Coarse crystals |
| Honey | 340g | 21g | Very dense |
| Maple syrup | 312g | 20g | Grade A or B |
| Corn syrup | 328g | 21g | Light or dark |
| Molasses | 340g | 21g | Unsulphured |
Fats & Oils
| Ingredient | 1 Cup (grams) | 1 Tablespoon | Notes |
|---|---|---|---|
| Butter | 227g | 14g | 2 sticks = 1 cup |
| Vegetable oil | 224g | 14g | Canola, sunflower, etc. |
| Olive oil | 216g | 13.5g | Slightly lighter |
| Coconut oil (solid) | 218g | 14g | Pack like shortening |
| Coconut oil (melted) | 224g | 14g | Measure as liquid |
| Shortening | 205g | 13g | Crisco-style |
| Lard | 205g | 13g | Rendered pork fat |
Dairy Products
| Ingredient | 1 Cup (grams) | 1 Tablespoon | Notes |
|---|---|---|---|
| Milk (whole) | 244g | 15g | ≈ same as water |
| Heavy cream | 238g | 15g | 36% fat |
| Sour cream | 230g | 14g | Full fat |
| Greek yogurt | 245g | 15g | Full fat |
| Cream cheese | 232g | 14.5g | Softened |
| Ricotta cheese | 246g | 15g | Whole milk |
| Parmesan (grated) | 100g | 6g | Finely grated |
| Cheddar (shredded) | 113g | 7g | Loosely packed |
Nuts, Seeds & Dried Fruit
| Ingredient | 1 Cup (grams) | Form | Notes |
|---|---|---|---|
| Almonds | 145g | Whole | Sliced = 92g |
| Walnuts | 117g | Halves | Chopped = 120g |
| Pecans | 109g | Halves | Chopped = 114g |
| Peanuts | 146g | Whole | Dry roasted |
| Peanut butter | 258g | Smooth | 1 tbsp = 16g |
| Sunflower seeds | 140g | Hulled | Raw |
| Raisins | 165g | Packed | Thompson seedless |
| Dried cranberries | 120g | Packed | Sweetened |
| Chocolate chips | 170g | Standard | Semi-sweet |
Common Baking Ingredients
| Ingredient | 1 Cup (grams) | 1 Tablespoon | 1 Teaspoon |
|---|---|---|---|
| Baking powder | 230g | 14g | 4.6g |
| Baking soda | 288g | 18g | 6g |
| Salt (table) | 292g | 18g | 6g |
| Salt (kosher - Morton) | 241g | 15g | 5g |
| Salt (kosher - Diamond) | 142g | 9g | 3g |
| Cocoa powder | 85g | 5g | 1.7g |
| Instant yeast | 150g | 9g | 3g |
| Rolled oats | 80g | 5g | — |
US vs. UK vs. Australian Measurements
Recipe origin matters. A cup in Australia is 6% larger than a US cup, and an Australian tablespoon is 33% larger. For baking, this difference is significant.
| Country | Cup Size | Tablespoon | Teaspoon |
|---|---|---|---|
| United States | 237 ml (8 fl oz) | 15 ml (3 tsp) | 5 ml |
| United Kingdom | 284 ml (10 fl oz) | 15 ml (3 tsp) | 5 ml |
| Australia | 250 ml (8.5 fl oz) | 20 ml (4 tsp) | 5 ml |
| Canada | 250 ml (8.5 fl oz) | 15 ml (3 tsp) | 5 ml |
| Japan | 200 ml (6.8 fl oz) | 15 ml (3 tsp) | 5 ml |
| Metric (standard) | 250 ml | 15 ml | 5 ml |
Frequently Asked Questions
How many ounces are in a cup?
A US cup contains 8 fluid ounces (volume). However, 8 fluid ounces of a given ingredient doesn't necessarily weigh 8 ounces. A cup of water weighs about 8.35 ounces, a cup of flour weighs about 4.25 ounces, and a cup of honey weighs about 12 ounces. This is why distinguishing between fluid ounces (volume) and weight ounces is important in cooking.
How many tablespoons in a cup?
There are 16 tablespoons in 1 US cup. Each tablespoon is 3 teaspoons, so a cup also equals 48 teaspoons. For quick reference: ¼ cup = 4 tablespoons, ⅓ cup = 5⅓ tablespoons, and ½ cup = 8 tablespoons.
How many cups in a quart?
There are 4 cups in 1 quart, 2 cups in 1 pint, and 16 cups in 1 gallon. One quart equals 32 fluid ounces or about 946 milliliters.
How many teaspoons in a tablespoon?
There are 3 teaspoons in 1 US tablespoon. In Australia, 1 tablespoon = 4 teaspoons (20 ml instead of 15 ml), so be careful when following Australian recipes.
Why does my cup of flour weigh different amounts on different days?
Humidity, packing method, and whether you've recently sifted the flour all affect the weight. On humid days, flour absorbs moisture and weighs more. This variability is the strongest argument for weighing ingredients with a kitchen scale instead of relying on volume measurements.
Should I buy a kitchen scale?
If you bake regularly, absolutely. A basic digital kitchen scale costs $10–15 and eliminates the guesswork from every recipe. It also makes cleanup easier — you can measure everything directly into the mixing bowl instead of dirtying multiple measuring cups. For cooking (soups, sauces, stir-fries), cup measurements are usually precise enough.
What's the difference between dry and liquid measuring cups?
Liquid measuring cups (glass with a pour spout) are designed to be filled to a line below the rim, so you can carry it without spilling. Dry measuring cups are filled to the brim and leveled off. Using the wrong type can give you slightly more or less of an ingredient. For most cooking, the difference is negligible — but for baking, use the right cup for the right ingredient.
How do I convert grams to cups?
Divide the gram amount by the ingredient's grams-per-cup value. For example, to convert 300 grams of sugar to cups: 300 ÷ 200 = 1.5 cups. You can't do this conversion without knowing the specific ingredient because every ingredient has a different density.
Why do European recipes use grams while American recipes use cups?
Historical convention. American home cooking developed with standardized cup measures in the late 1800s, while European cooking aligned with the metric system. Professional bakeries worldwide use weight measurements because they're more precise and scalable. Many American bakers now prefer grams for consistency.
How do I measure sticky ingredients like honey or peanut butter?
Spray your measuring cup or spoon with cooking spray first — the ingredient will slide right out. For weight measurements, place your bowl on a scale, tare it, then add the sticky ingredient directly. This is one of the strongest arguments for weighing rather than measuring by volume.
What is the 'spoon and level' method for measuring flour?
Use a spoon to lightly scoop flour into a dry measuring cup (don't pack it down), then level off the top with a straight edge like a knife. Scooping the cup directly into the flour bag compacts it, giving you up to 30% more flour than intended — enough to make cookies dense or cake dry.
How accurate are the gram weights in conversion charts?
Most charts (including ours) use average values based on the 'spoon and level' method. Real-world variance is typically ±5-10% depending on humidity, ingredient brand, and measuring technique. For baking where precision matters, always use a scale and weigh directly rather than relying on conversions.
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Measurement data referenced from King Arthur Baking, Serious Eats, Cook's Illustrated, and USDA FoodData Central