Convert any kitchen measurement instantly: volumes (cups, tablespoons, teaspoons, ml), weights (g, oz, lb), oven temperatures (°C, °F, gas mark) and cup-to-gram conversions for 40 common ingredients. No sign-up required.
| Measure | = | Equivalent |
|---|---|---|
| 1 cup | = | 16 tbsp / 48 tsp / 240 ml |
| 1 tablespoon | = | 3 tsp / 15 ml |
| 1 teaspoon | = | 5 ml |
| ¾ cup | = | 12 tbsp / 180 ml |
| ½ cup | = | 8 tbsp / 120 ml |
| ¼ cup | = | 4 tbsp / 60 ml |
| 1 US pint | = | 2 cups / 473 ml |
| 1 stick of butter | = | ½ cup / 113 g / 8 tbsp |
| 500 g flour | ≈ | 4 cups |
| 500 g sugar | ≈ | 2.5 cups |
Pick the tab that matches your task. Volume converts liquids and cup measures (ml, litres, teaspoons, tablespoons, cups, pints). Weight converts grams, kilograms, ounces and pounds. Temperature converts between °C, °F and gas mark for your oven. Spoons & Cups shows a ready-made equivalence chart, and Ingredient Converter turns a volume into a weight (or back) using the real density of the ingredient you choose.
Enter the amount, choose the unit you have and the unit you want, then click Convert. Results are rounded to a precision that makes sense in the kitchen.
American recipes usually measure dry ingredients by volume (cups and spoons), while most of the world weighs them in grams. The catch is that the same volume weighs very different amounts depending on the ingredient: a 240 ml cup holds about 120–125 g of all-purpose flour, roughly 200 g of white sugar and around 340 g of honey. Converting a cup to grams as if it were water (240 g) would throw a recipe off badly.
That's why the Ingredient Converter uses a specific density for each product. For baking, where ratios matter, weighing is still the most reliable method — a kitchen scale is far more consistent than a cup that may be packed loosely or tightly.