Recipe Converter Calculator

One US cup of all-purpose flour weighs approximately 120 grams (4.25 oz). This can vary by 10-15% depending on how you scoop — spooning flour into the cup gives about 120g, while scooping directly from the bag compacts it to around 140g. Professional bakers always weigh flour for consistency.

Other common flour conversions: bread flour = 127g/cup, cake flour = 114g/cup, whole wheat flour = 128g/cup. For precise ingredient-specific conversions, use the ingredient selector in this calculator.

You cannot use a single conversion factor because each ingredient has a different density. Common conversions per US cup:

• All-purpose flour: 120g
• Granulated sugar: 200g
• Brown sugar (packed): 220g
• Butter: 227g
• Rice (uncooked): 185g
• Honey: 340g

Use this calculator with the ingredient selector for accurate results on any ingredient. If you are scaling a recipe for restaurant use, convert everything to weight first, then use our recipe scaler for consistent batch production.

Volume measures how much space something takes up (cups, tablespoons, liters). Weight measures how heavy it is (grams, ounces, pounds). For liquids like water, 1 mL equals roughly 1 gram. For dry ingredients, the relationship depends on density — which is why recipes in grams are more accurate than recipes in cups.

This matters for recipe costing too. Suppliers sell by weight, but many recipes use volume. If your recipe calls for "2 cups of walnuts" and you are paying $8/lb, you need to know that 2 cups of walnut halves weigh about 200g (0.44 lb) to calculate the real cost of $3.52. For more on how unit conversions affect your margins, see our guide on the food cost percentage formula.

There are 16 tablespoons in 1 US cup. Full reference:

1 tablespoon = 3 teaspoons = 14.8 mL
1 cup = 16 tablespoons = 48 teaspoons = 8 fluid ounces = 236.6 mL
1 pint = 2 cups = 16 fluid ounces
1 quart = 4 cups = 32 fluid ounces
1 gallon = 16 cups = 128 fluid ounces

These are US measurements. UK/Imperial cups are about 20% larger (284 mL vs 236 mL), so always verify which system your recipe uses.

Weight (grams or ounces) is more accurate and consistent, especially for baking and professional kitchen work. Volume (cups, tablespoons) is faster for casual home cooking. If a recipe provides both, use weight.

For restaurants, weight is non-negotiable. A "cup" of flour can vary by 10-15% between two cooks. That inconsistency compounds across a menu — your food cost percentage drifts and portion sizes become unpredictable. Convert your standardized recipe cards to weight measurements once, and every cook will produce the same result.

F to C: subtract 32, then multiply by 5/9. C to F: multiply by 9/5, then add 32.

Common oven temperatures:
325°F = 163°C (slow baking)
350°F = 177°C (standard baking)
375°F = 191°C (cookies, casseroles)
400°F = 204°C (roasting vegetables)
425°F = 218°C (pizza, high-heat roasting)
450°F = 232°C (bread, searing)
500°F = 260°C (pizza stone, broiling)

Fluid ounces (fl oz) measure volume. Ounces (oz) measure weight. They are not interchangeable. 8 fluid ounces of water weighs about 8.3 ounces — close enough for water, but not for denser or lighter ingredients.

8 fl oz of honey weighs about 12 oz. 8 fl oz of vegetable oil weighs about 7.5 oz. Confusing the two in a recipe — or when costing ingredients — leads to errors. Suppliers sell by weight ounces, recipes often call for fluid ounces. This calculator handles both and flags the difference.

Start with the largest units and work down. Key conversions: 1 liter = 4.23 cups, 1 kg = 2.2 lbs, 100g = 3.53 oz, 1 cm = 0.39 inches.

For the best results, keep metric recipes in metric — especially for baking. Converting 250g of flour to "about 2 cups" introduces the same scooping variability you were avoiding by using grams. If you must convert, round to practical measurements (nearest tablespoon or quarter cup) and note the original metric amount on your recipe card for reference.