Free tool
Complete kitchen conversion chart with volume, weight, temperature, and ingredient-specific conversions. Quick-reference tables for cups, tablespoons, ounces, grams, and oven temperatures.
| tsp | tbsp | fl oz | cup | pint | quart | gallon | |
|---|---|---|---|---|---|---|---|
| 1 teaspoon | 1 | ⅓ | ⅙ | 1/48 | 1/96 | 1/192 | 1/768 |
| 1 tablespoon | 3 | 1 | ½ | 1/16 | 1/32 | 1/64 | 1/256 |
| 1 fluid ounce | 6 | 2 | 1 | ⅛ | 1/16 | 1/32 | 1/128 |
| 1 cup | 48 | 16 | 8 | 1 | ½ | ¼ | 1/16 |
| 1 pint | 96 | 32 | 16 | 2 | 1 | ½ | ⅛ |
| 1 quart | 192 | 64 | 32 | 4 | 2 | 1 | ¼ |
| 1 gallon | 768 | 256 | 128 | 16 | 8 | 4 | 1 |
All values are US customary measurements.
| US Measurement | Metric Equivalent |
|---|---|
| 1 teaspoon | 4.93 mL |
| 1 tablespoon | 14.79 mL |
| 1 fluid ounce | 29.57 mL |
| 1 cup | 236.59 mL |
| 1 pint | 473.18 mL |
| 1 quart | 946.35 mL |
| 1 gallon | 3,785.41 mL |
| 1 liter | 4.23 cups / 33.81 fl oz |
| Weight | Equivalent |
|---|---|
| 1 ounce | 28.35 grams |
| 1 pound | 453.59 grams / 16 ounces |
| 100 grams | 3.53 ounces |
| 1 kilogram | 2.205 pounds / 35.27 ounces |
A cup of flour does not weigh the same as a cup of sugar. Use this table for accurate volume-to-weight conversions.
| Ingredient | Grams | Ounces |
|---|---|---|
| All-Purpose Flour | 120g | 4.2 oz |
| Bread Flour | 127g | 4.5 oz |
| Cake Flour | 114g | 4.0 oz |
| Whole Wheat Flour | 128g | 4.5 oz |
| Cornstarch | 128g | 4.5 oz |
| Breadcrumbs (dry) | 108g | 3.8 oz |
| Ingredient | Grams | Ounces |
|---|---|---|
| Granulated Sugar | 200g | 7.1 oz |
| Brown Sugar (packed) | 220g | 7.8 oz |
| Powdered Sugar | 120g | 4.2 oz |
| Honey | 340g | 12.0 oz |
| Maple Syrup | 312g | 11.0 oz |
| Ingredient | Grams | Ounces |
|---|---|---|
| Butter | 227g | 8.0 oz |
| Vegetable Oil | 218g | 7.7 oz |
| Olive Oil | 216g | 7.6 oz |
| Ingredient | Grams | Ounces |
|---|---|---|
| Water | 237g | 8.4 oz |
| Milk (whole) | 244g | 8.6 oz |
| Heavy Cream | 238g | 8.4 oz |
| Cream Cheese | 232g | 8.2 oz |
| Sour Cream | 230g | 8.1 oz |
| Ingredient | Grams | Ounces |
|---|---|---|
| White Rice (uncooked) | 185g | 6.5 oz |
| Rolled Oats | 90g | 3.2 oz |
| Cocoa Powder | 86g | 3.0 oz |
| Salt (table) | 288g | 10.2 oz |
| Salt (kosher, Morton) | 241g | 8.5 oz |
| Baking Powder | 230g | 8.1 oz |
| Peanut Butter | 258g | 9.1 oz |
| Grated Parmesan | 100g | 3.5 oz |
| Chocolate Chips | 170g | 6.0 oz |
| Chopped Walnuts | 120g | 4.2 oz |
| Shredded Coconut | 93g | 3.3 oz |
Weights are approximate and based on the spoon-and-level measuring method. Scooping directly from the bag compacts dry ingredients and increases weight by 10-15%.
| Fahrenheit | Celsius | Gas Mark | Description |
|---|---|---|---|
| 225°F | 107°C | ¼ | Very low |
| 250°F | 121°C | ½ | Very low |
| 275°F | 135°C | 1 | Low |
| 300°F | 149°C | 2 | Low |
| 325°F | 163°C | 3 | Moderately low |
| 350°F | 177°C | 4 | Moderate |
| 375°F | 191°C | 5 | Moderate |
| 400°F | 204°C | 6 | Hot |
| 425°F | 218°C | 7 | Hot |
| 450°F | 232°C | 8 | Very hot |
| 475°F | 246°C | 9 | Very hot |
| 500°F | 260°C | 10 | Extremely hot |
Gas Mark is used on gas ovens in the UK. Formula: °F = (Gas Mark × 25) + 250.
How it works
Jump to the section you need: US volume, metric conversions, weight, ingredient weights per cup, or oven temperatures. Each table is a complete quick-reference.
Find your starting unit in the left column and read across to find the equivalent in your target unit. The volume grid shows every unit relationship in one place.
Need a specific number? Type any amount into the quick converter at the top of the page. For volume-to-weight conversions, select the ingredient for an accurate result.
Tips
FAQ
There are 16 tablespoons in 1 US cup. Here is the full breakdown:
1 cup = 16 tablespoons = 48 teaspoons = 8 fluid ounces = 236.6 mL
¾ cup = 12 tablespoons = 6 fluid ounces
½ cup = 8 tablespoons = 4 fluid ounces
⅓ cup = 5 tablespoons + 1 teaspoon
¼ cup = 4 tablespoons = 2 fluid ounces
These are US measurements. A UK tablespoon is 20 mL (vs 14.8 mL in the US), so a UK cup holds about 14 UK tablespoons, not 16.
There are 3 teaspoons in 1 tablespoon. This is universal across US, UK, and metric systems — one of the few measurements everyone agrees on.
Handy multiples: 2 tablespoons = 6 teaspoons = 1 fluid ounce. 1 tablespoon = 14.79 mL. When a recipe calls for ½ tablespoon, use 1½ teaspoons. For ¼ tablespoon, use ¾ teaspoon.
There are 8 fluid ounces in 1 US cup. But this measures volume, not weight. A cup of water weighs about 8.3 ounces (by weight). A cup of flour weighs only 4.2 ounces. A cup of honey weighs 12 ounces.
The full US volume ladder: 1 cup = 8 fl oz, 1 pint = 16 fl oz (2 cups), 1 quart = 32 fl oz (4 cups), 1 gallon = 128 fl oz (16 cups). For precise weight conversions by ingredient, use the ingredient weight table below or our recipe converter.
You need to know the ingredient. There is no single cups-to-grams number because each ingredient has a different density. Common conversions per US cup:
180°C = 356°F, which most people round to 350°F (the most common baking temperature). The formula is: (°C × 9/5) + 32 = °F.
Common oven temperatures:
150°C = 300°F (slow roasting)
160°C = 325°F (low baking)
180°C = 350°F (standard baking)
190°C = 375°F (cookies, casseroles)
200°C = 400°F (roasting vegetables)
220°C = 425°F (pizza, high-heat roasting)
230°C = 450°F (bread, searing)
If your oven uses Gas Mark (common in UK recipes), the temperature table on this page includes Gas Mark equivalents.
A US cup is a US cup — 236.6 mL — regardless of the measuring cup. The difference is in accuracy and technique, not the size of the unit.
Liquid measuring cups (glass, with a spout and markings on the side) let you fill to the line and pour. They are less accurate for dry ingredients because you cannot level them off.
Dry measuring cups (metal or plastic, flat rim) are designed to be filled and leveled with a straight edge. They are less practical for liquids because you will spill trying to carry a full one.
Using the wrong type does not change the volume, but it changes how accurately you measure. For professional kitchens, the answer is to skip cups entirely and weigh everything in grams. A $15 kitchen scale is more accurate than any measuring cup.
Convert each ingredient individually — do not apply a single multiplier to the whole recipe. For liquids, 1 cup = 236.6 mL works universally. For dry ingredients, convert by weight using ingredient-specific densities (see the ingredient table on this page).
Example: a recipe calls for 2 cups flour, 1 cup sugar, 1 cup milk. That is 240g flour (120g/cup), 200g sugar (200g/cup), and 237 mL milk. Notice how 2 cups of flour and 1 cup of sugar weigh roughly the same — that is why a single conversion factor does not work.
For converting and scaling full recipes at once, use the recipe converter. Accurate conversions are the first step toward reliable recipe costing -- see our guide on how to calculate food cost for the full workflow.
Gas Mark is the temperature scale used on gas ovens in the UK and some other countries. Each Gas Mark step is roughly 25°F (14°C).
Gas Mark 1 = 275°F / 135°C (very low)
Gas Mark 2 = 300°F / 150°C
Gas Mark 3 = 325°F / 165°C
Gas Mark 4 = 350°F / 180°C (moderate)
Gas Mark 5 = 375°F / 190°C
Gas Mark 6 = 400°F / 200°C (hot)
Gas Mark 7 = 425°F / 220°C
Gas Mark 8 = 450°F / 230°C (very hot)
Gas Mark 9 = 475°F / 245°C
If a UK recipe says "Gas Mark 4," set your oven to 350°F. The conversion is: °F = (Gas Mark × 25) + 250.
Related tools
Recipe Tools
Convert cooking measurements between units instantly. Cups to grams, ounces to milliliters, tablespoons to teaspoons — with ingredient-aware conversions for accurate volume-to-weight results.
Try it freeRecipe Tools
Enter your recipe ingredients, set your target servings, and instantly get scaled quantities. Handles unit conversions automatically — no more mental math when doubling a batch or halving a recipe.
Try it freeRecipe Tools
Enter your recipe ingredients with quantities and prices to instantly calculate total recipe cost, cost per serving, and suggested selling price. Includes waste factor and batch scaling.
Try it freeThis calculator gives you a snapshot. DishCost gives you the full picture — save every recipe, track ingredient prices over time, and get alerts when your costs change.
Start free with DishCost