Cooking Measurement Converter

How to convert cups, grams and spoons

1. Choose the ingredient. Flour, sugar and butter weigh very different amounts per cup, so this matters.
2. Enter the amount (decimals and fractions like 3/4 or 1 1/2 work) and pick the units to convert from and to.
3. Read the result, plus a quick reference table of teaspoons, tablespoons and cups in grams and ounces for that ingredient.

Why ingredient matters

Cups, tablespoons and millilitres measure volume; grams and ounces measure weight. Converting between them needs the ingredient's density. One US cup of water weighs about 237 g, but a cup of all-purpose flour weighs only about 120 g, granulated sugar 200 g, and honey 340 g. Volume-to-volume conversions (tablespoons to millilitres, cups to fluid ounces) and weight-to-weight conversions (grams to ounces) are exact and do not depend on the ingredient.

The weights here are typical values for ingredients that are spooned into the cup and levelled, as most recipe writers and baking references assume. Scooping flour straight from the bag packs it down and can add 20% or more, which is a common reason for dry cakes. For reliable baking, a kitchen scale is the best tool. Note the different cup sizes: a US cup is 236.6 ml, while recipes from Australia, New Zealand and Canada often use a 250 ml metric cup, and a US tablespoon is 14.8 ml (Australia uses 20 ml). All conversions run in your browser.