Convert cups, grams, tablespoons and more, with the right weight for each ingredient.
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Shop measuring cups & kitchen scales →Recipes mix volume (cups, tablespoons, millilitres) and weight (grams, ounces), and converting between them is where cooks get tripped up, because a cup of a light ingredient like flour weighs far less than a cup of a dense one like sugar or honey. The calculator above converts common units, but for baking the reliable approach is to weigh ingredients in grams rather than measuring by volume.
Which cup and spoon this uses. A 240 ml cup, a 15 ml tablespoon and a 5 ml teaspoon, which is the US legal cup and the tablespoon used in the US, the UK, Canada and New Zealand. Australia is the exception on both: a metric cup there is 250 ml and a tablespoon is 20 ml, so an Australian recipe's cup is about 4% larger than this one and its tablespoon is a third larger. If you are cooking from an Australian recipe, use 250 and 20. Why weight beats volume for baking. A "cup" of flour can vary by 20% or more depending on how it is scooped and settled, which is enough to change a cake. Weighing removes that error, which is why professional and European recipes use grams. If a recipe gives cups, converting to weight per ingredient gives far more consistent results than a single volume-to-volume conversion.
Temperatures and the rest. Oven temperatures convert between Fahrenheit, Celsius and gas marks, and fan (convection) ovens usually run about 20°C / 25°F cooler than the stated conventional temperature, so drop the setting accordingly. Keep a few staples in mind, such as a tablespoon being three teaspoons, and use the calculator for the rest.