Convert between spoons, cups, millilitres and grams for cooking and baking. Because a cup of flour and a cup of sugar weigh differently, conversions account for each ingredient's density.
By volume, one tablespoon is about 15 ml, one teaspoon about 5 ml, and a standard cup is about 240 ml (slightly less for some countries' measuring cups).
A cup is a unit of volume. How much it weighs depends entirely on the ingredient's density.
One US cup (240ml) holds roughly: water 240g, flour 120g, sugar 200g, honey 340g, oil 220g.
So substituting "a cup of flour" with "a cup of sugar" changes the weight completely.
This is why baking recipes insist on grams. Cooking tolerates volume measures; baking does not.
A cup is 240ml in the US, 200ml in Japan and Korea, 250ml in Australia, and 284ml in the old imperial measure.
A tablespoon is 15ml in most countries but 20ml in Australia. Treating an Australian tablespoon as 15ml leaves you 25% short.
A teaspoon is 5ml essentially everywhere.
A fluid ounce is 29.57ml in the US and 28.41ml imperial. Close, but the gap compounds at volume.
When a recipe's origin is unclear, look for weights instead of units.
°C = (°F − 32) × 5/9. 350°F is 177°C, universally rounded to 180°C in practice.
Gas marks — 1 ≈ 140°C, 3 ≈ 160°C, 4 ≈ 180°C, 6 ≈ 200°C, 7 ≈ 220°C.
Fan (convection) ovens run 20°C lower. Circulating air transfers heat faster, so a 180°C conventional recipe becomes 160°C fan.
Domestic ovens commonly read 10–20°C off their actual temperature. An oven thermometer resolves a lot of "I followed the recipe and it didn't work".
A pinch is what you can hold between thumb and forefinger, about 1/16 teaspoon.
A dash is a quick shake of a liquid, about 1/8 teaspoon.
"To taste" genuinely means taste and decide, and is used mostly for salt and pepper.
These belong only to seasoning ingredients. A recipe that says "flour, to taste" is not one to trust.
1 cup = 16 tablespoons = 48 teaspoons (US).
1 tablespoon = 3 teaspoons, true nearly everywhere.
1 pound = 453.6g, 1 ounce = 28.35g.
1 inch = 2.54cm — needed for pan sizes. A 9-inch pan is about 23cm.
US recipes measure butter in sticks: 1 stick = ½ cup = 113g.
In baking, the ratio of flour, leavening and salt determines the outcome. Weigh it.
In pickling and fermentation, salt concentration is a safety control, not a seasoning choice. "About right" is genuinely risky here.
With candy and syrup, temperature and concentration define the result, and a few degrees change it entirely.
Stir-fries, soups and stews are forgiving, because you can taste and adjust as you go.
A standard tablespoon is about 15 ml and a teaspoon about 5 ml, though this tool lets you convert exact amounts for your recipe.
Volume-to-weight depends on density. The same cup holds a different mass of flour, sugar or water, so the converter uses each ingredient's density for accurate grams.
Regular spoons vary a lot in size compared to a standard 15 ml measuring tablespoon, so results can be off by quite a bit — a heaping regular spoonful can be closer to 1.5 measuring tablespoons.
What this tool bases its numbers on, and how far those numbers go.
Volume units use the labelling conventions: 1 tablespoon = 15 ml, 1 teaspoon = 5 ml, 1 cup = 240 ml. Weight is volume multiplied by a stored density for the chosen ingredient, so grams = millilitres × grams per millilitre.One tablespoon is 15 ml. Flour at about 0.53 g/ml gives 15 × 0.53 ≈ 8 g, while granulated sugar at about 0.85 g/ml gives 15 × 0.85 ≈ 12.75 g — the same spoon, different weights.