Cooking & Baking Unit Converters
Cups, tablespoons, ounces, grams, and Fahrenheit — the measurements US home cooks and professional bakers live by, converted with exact NIST factors.
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Kitchen converters
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Frequently Asked Questions
Why do American recipes use cups and ounces?
US recipes are written in volume: cups, tablespoons, teaspoons, and fluid ounces. Metric kitchens use grams and milliliters. Converting correctly is the difference between a good bake and a failed one.
Are US cups the same everywhere?
A US legal cup is exactly 240 mL (236.588 mL for the customary cup). The UK and Australia use different cup and tablespoon sizes, so always use the US cup for American recipes.
Should I weigh or measure ingredients?
Professional bakers weigh flour and sugar in grams because volume varies with packing and humidity. These converters make it easy to switch between the two.
Sources & accuracy
Volume-to-weight ingredient values follow reference densities published by USDA FoodData Central and the King Arthur Baking ingredient weight chart. Cup measures are spooned, not packed.
Unit factors follow exact definitions from NIST and the BIPM SI Brochure.
Full, citable source list: UnitFig Sources & Standards →