Cooking Converter
Cups, spoons, millilitres, grams and ounces — per ingredient, because density differs.
Convert Cooking Measurements Correctly
A cup is a measure of volume, a gram is a measure of mass, and the conversion between them depends entirely on what is in the cup. A cup of flour is about 120 g; a cup of granulated sugar is 200 g; a cup of honey is 340 g. Any converter offering a single cups-to-grams number is wrong for almost everything.
This converter carries a density for each of fifteen common ingredients, so the answer reflects what you are actually measuring rather than an average of everything. Volumes are US customary — the measure American recipes use, and the one most cup measurements online assume.
Key features
- Fifteen ingredient densities — plain and bread flour, granulated, brown and icing sugar, butter, oil, honey, milk, water, rice, oats, cocoa, salt and cornflour.
- Eight volume measures — US cup, tablespoon, teaspoon, fluid ounce, millilitre, litre, pint and quart.
- Grams, ounces and millilitres at once — so you can use whichever your scales speak, without a second conversion.
- Brown sugar is packed — measured the way recipes mean it, which is a third heavier than loose.
- Nothing is uploaded — it is arithmetic in the page, and it works with the kitchen offline.
This tool does its work inside your browser using native Web APIs. The files and text you give it are processed on your device and are not uploaded to our servers.
How to use: Cooking Converter
- Enter the amount
Whatever the recipe says — two cups, three tablespoons, 250 ml. - Choose the measure
US cup, spoon, fluid ounce, millilitre, litre, pint or quart. - Pick your ingredient
This is the step that matters most: density varies by nearly three times across common ingredients. - Read the weight
Grams, ounces and millilitres appear together, so you can use whichever your scales speak.
Technical specifications
| Processing location | Entirely in your browser — no server round trip |
|---|---|
| Data uploaded | None. Files and text never leave your device |
| Price | Free — no account, no trial, no usage cap |
| Category | Converters |
| Works offline | Yes, once the page has loaded |
| Browser support | Chrome 90+, Edge 90+, Firefox 90+, Safari 15+ |
| Interface languages | English, 中文, हिन्दी, Español, العربية |
Frequently asked questions
Why does a cup of flour vary so much between sources?
Because flour compacts. Scooped straight from the bag a cup can hold 150 g; spooned in and levelled it is about 120 g. That 25% spread is exactly why bakers weigh — and why a digital scale improves results more than any technique.
Which cup does this use?
The US customary cup, 236.6 ml, which is what American recipes mean. A US legal cup is 240 ml, a metric cup 250 ml and an imperial cup 284 ml — nearly 50 ml of spread on a single cup, which matters in baking.
Which tablespoon does this use?
The US tablespoon, 14.8 ml — the same one the US cup measure assumes. A metric tablespoon is 15 ml, close enough to ignore; an Australian one is 20 ml, which is not, so scale accordingly if that is what is in your drawer.
Should I weigh or measure by volume?
Weigh, whenever you can. Mass is unambiguous and compaction-proof. Volume is convenient for liquids and unreliable for anything powdery.