Cooking Converter — Cups to Grams, Tbsp to ml, by Ingredient

Convert cooking measurements between cups, tablespoons, teaspoons, millilitres, fluid ounces, grams, ounces and pounds — per ingredient. Volume-to-volume conversions are exact; volume-to-weight uses the density of the ingredient you pick, so 1 cup of flour gives 125 g and 1 cup of honey 340 g. US, metric, UK and Australian cup and spoon sizes are all here, along with an oven temperature chart with fan and gas-mark equivalents.

How to use Cooking Measurement Converter

Enter the amount and unit from the recipe.
Pick the ingredient. It only matters when converting between volume and weight, but it matters a lot.
Read the equivalents. The six common units are shown first; "all units" has the rest.

Why one number cannot convert cups to grams

A cup is a volume; a gram is a weight. Between them sits density, and kitchen ingredients vary enormously: a US cup of water weighs 237 g, of all-purpose flour about 125 g, of granulated sugar 200 g, of honey 340 g. A converter that says "1 cup = 240 g" for everything will ruin your bread. That is why the ingredient list is the heart of this tool, and why serious baking recipes give weights in the first place.

Which cup?

US customary cup: 236.6 ml. What American recipes mean.
US legal cup: 240 ml, used on nutrition labels — close enough to customary for cooking.
Metric cup: 250 ml. Australia, New Zealand, Canada (officially) and most of the rest of the world.
UK cup: 284 ml (half an imperial pint) in older British books; modern UK recipes use grams and millilitres and rarely cups.
Spoons: a US tablespoon is 14.8 ml, a metric one 15 ml, an Australian one 20 ml — the one that really trips people up. Teaspoons are 5 ml almost everywhere.

Flour: spooned or scooped?

The single biggest variable in baking by volume. Spoon flour into the cup and level it: about 125 g. Dip the cup into the bag and pack it: 150 g or more — 20% extra flour and a dry, dense result. American recipes usually assume spooned and levelled; if a recipe consistently comes out heavy, this is why. Both are listed so you can match the method. Brown sugar is the opposite case: recipes assume it is packed firmly.

Oven temperatures

Fan (convection) ovens circulate hot air and cook faster, so the convention is to set them about 20 °C (or 25 °F) lower than a conventional oven — 180 °C conventional is 160 °C fan, and British gas mark 4. The chart below the converter lists the standard steps.

For general unit conversions beyond the kitchen, see the unit converter; for temperatures alone, Celsius to Fahrenheit.

Frequently asked questions

How many grams is a cup of flour?

About 125 g for all-purpose flour spooned into the cup and levelled; 150 g or more if you scoop and pack it. Bread flour is a little heavier, cake flour lighter. This spread is why bakers weigh flour.

How many tablespoons in a cup?

16 US tablespoons in a US cup (and 3 teaspoons in a tablespoon). A metric cup is 250 ml, about 16.7 metric tablespoons; an Australian tablespoon is 20 ml, so 12.5 to the metric cup.

Why do my cups-to-grams results differ from another site?

Densities are averages and the cup size varies (236.6 ml US, 250 ml metric, 284 ml UK). Small differences are normal; large ones usually mean a different cup or a packed versus spooned assumption. For anything sensitive — bread, macarons — weigh.

Is a fluid ounce the same as an ounce?

No. A fluid ounce is volume (29.6 ml US); an ounce is weight (28.35 g). They coincide roughly for water and not for much else — a fluid ounce of honey weighs about 1.4 oz.

What is 180 °C in a fan oven and in gas mark?

160 °C fan, 350 °F conventional, gas mark 4. The general rule is to set a fan oven about 20 °C lower than a conventional recipe temperature.