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 runs entirely inside your browser using native Web APIs. Your files and text are never uploaded to a server, never logged and never shared with third parties.
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.