Printable Cooking & Baking Conversion Charts
Quick-reference charts for common cooking and baking measurements, weights, temperatures, and ingredient conversions.
Volume Conversion Chart
Liquid and dry volume equivalents derived from the US Customary standard (1 cup = 236.588 mL / 8 fl oz / 16 tbsp / 48 tsp).
| Measurement | Cups | Tablespoons | Teaspoons | Fluid Ounces | Milliliters (mL) |
|---|---|---|---|---|---|
| 1 Teaspoon | 1/48 cup (~0.02 cup) | 1/3 tbsp | 1 tsp | 0.17 fl oz | 4.93 mL |
| 1 Tablespoon | 1/16 cup (~0.06 cup) | 1 tbsp | 3 tsp | 0.5 fl oz | 14.79 mL |
| 1/8 Cup | 1/8 cup | 2 tbsp | 6 tsp | 1 fl oz | 29.57 mL |
| 1/4 Cup | 1/4 cup | 4 tbsp | 12 tsp | 2 fl oz | 59.15 mL |
| 1/3 Cup | 1/3 cup | 5 tbsp + 1 tsp (5.33) | 16 tsp | 2.67 fl oz | 78.86 mL |
| 1/2 Cup | 1/2 cup | 8 tbsp | 24 tsp | 4 fl oz | 118.29 mL |
| 2/3 Cup | 2/3 cup | 10 tbsp + 2 tsp (10.67) | 32 tsp | 5.33 fl oz | 157.73 mL |
| 3/4 Cup | 3/4 cup | 12 tbsp | 36 tsp | 6 fl oz | 177.44 mL |
| 1 Cup | 1 cup | 16 tbsp | 48 tsp | 8 fl oz | 236.59 mL |
| 1 Pint (2 Cups) | 2 cups | 32 tbsp | 96 tsp | 16 fl oz | 473.18 mL |
| 1 Quart (4 Cups) | 4 cups | 64 tbsp | 192 tsp | 32 fl oz | 946.35 mL |
| 1 Gallon (16 Cups) | 16 cups | 256 tbsp | 768 tsp | 128 fl oz | 3,785.41 mL |
Weight Conversion Chart
Everyday culinary weight conversions between avoirdupois ounces, metric grams, and pounds (1 oz = 28.3495 g, 1 lb = 453.592 g).
| Weight | Grams | Pounds | Practical Culinary Reference |
|---|---|---|---|
| 1 oz | 28.35 g | 0.0625 lb (1/16 lb) | ~3 packets active dry yeast or small spice tin |
| 2 oz | 56.70 g | 0.125 lb (1/8 lb) | 1/2 stick butter (4 tbsp) or 1 chocolate square |
| 4 oz | 113.40 g | 0.25 lb (1/4 lb) | 1 stick butter (8 tbsp) or 1 standard burger patty |
| 8 oz | 226.80 g | 0.50 lb (1/2 lb) | 1 brick cream cheese / 2 sticks butter / ~1 cup sugar |
| 12 oz | 340.19 g | 0.75 lb (3/4 lb) | Standard package chocolate chips (approx. 2 cups) |
| 16 oz (1 lb) | 453.59 g | 1.00 lb | 1 block/package butter (4 sticks) or standard bread loaf |
| 32 oz (2 lb) | 907.18 g | 2.00 lb | Standard 2-lb retail bag of brown or powdered sugar |
| 1 kg (35.27 oz) | 1,000.00 g | 2.205 lb | Standard metric package of European flour or sugar |
Oven Temperature Conversion Chart
Accurate conversions between Fahrenheit (°F), Celsius (°C), UK Gas Marks, and culinary baking descriptions.
| Fahrenheit (°F) | Celsius (°C) | Gas Mark | Culinary Description |
|---|---|---|---|
| 250°F | 121°C | Gas Mark 1/2 | Very Low: slow braising, meringues & delicate drying |
| 300°F | 149°C | Gas Mark 2 | Low: delicate custards, fruitcakes & French macarons |
| 325°F | 163°C | Gas Mark 3 | Moderate Low: dense quick breads, cheesecakes & slow roasts |
| 350°F | 177°C | Gas Mark 4 | Moderate: universal standard for cookies, layer cakes & muffins |
| 375°F | 191°C | Gas Mark 5 | Moderate High: fruit pies, puff pastry, dinner rolls & chicken |
| 400°F | 204°C | Gas Mark 6 | Moderately Hot: roasted root vegetables, drop biscuits & sheet pans |
| 425°F | 218°C | Gas Mark 7 | Hot: crusty artisan sourdough, roasted meats & flaky pastry |
| 450°F | 232°C | Gas Mark 8 | Very Hot: Dutch oven bread, skillet cornbread & flatbreads |
| 475°F | 246°C | Gas Mark 9 | Ultra Hot: crispy thin-crust pizza & high-heat roasting |
| 500°F | 260°C | Gas Mark 10 | Maximum Home Heat: Neapolitan-style pizza & flash broiling |
Note on Convection / Fan-Forced Ovens: Fan ovens circulate heated air, requiring an approximate 20°C (approx. 25°F) reduction compared to standard static ovens. For example, 350°F (177°C) converts to approximately 155°C–160°C in a fan oven. See our Oven Temperature Guide for details.
Butter Conversion Chart
Consistent butter conversions calculated from the site's standardized dairy density: 1 cup butter = 2 sticks = 16 tablespoons = 8 ounces ≈ 227 grams.
| Butter Amount | US Sticks | Tablespoons | Cups | Grams |
|---|---|---|---|---|
| 1 tablespoon | 1/8 stick | 1 tbsp | 1/16 cup (0.06) | 14.2 g |
| 2 tablespoons (1 oz) | 1/4 stick | 2 tbsp | 1/8 cup (0.125) | 28.4 g |
| 4 tablespoons (2 oz) | 1/2 stick | 4 tbsp | 1/4 cup (0.25) | 56.7 g |
| 8 tablespoons (4 oz) | 1 stick | 8 tbsp | 1/2 cup (0.5) | 113.4 g |
| 12 tablespoons (6 oz) | 1.5 sticks | 12 tbsp | 3/4 cup (0.75) | 170.1 g |
| 16 tablespoons (8 oz / 1 cup) | 2 sticks | 16 tbsp | 1.0 cup | 226.8 g (~227 g) |
| 32 tablespoons (16 oz / 1 lb) | 4 sticks | 32 tbsp | 2.0 cups | 453.6 g |
European Butter Note: European butter blocks are typically sold in 250 g portions (~1.1 cups / ~2.2 US sticks), rather than 4 oz (113.4 g) sticks. Use our dedicated Butter Converter for custom portion calculations.
Grams to Cups Chart
Calculated using real ingredient bulk densities from our database via: cups = grams / gramsPerCup (US Customary cup: 236.588 mL).
| Ingredient | 50 g | 100 g | 125 g | 150 g | 200 g |
|---|---|---|---|---|---|
| All-Purpose Flour Spooned and leveled (fluffed with a fork, gently spooned into cup, and leveled) | ⅜ cup (0.40) | 0.80 cup | 1 cup (1.00) | 1.20 cup | 1⅝ cup (1.60) |
| Bread Flour (High Protein) Spooned and leveled | ⅜ cup (0.39) | ¾ cup (0.79) | 1 cup (0.98) | 1.18 cup | 1.57 cup |
| Cake Flour Spooned and leveled (unsifted) | 0.44 cup | ⅞ cup (0.88) | 1⅛ cup (1.10) | 1⅓ cup (1.32) | 1¾ cup (1.75) |
| Whole Wheat Flour Spooned and leveled | 0.42 cup | 0.83 cup | 1.04 cup | 1¼ cup (1.25) | 1⅔ cup (1.67) |
| Almond Flour (Blanched) Gently stirred, spooned, and leveled (not packed) | ½ cup (0.52) | 1.04 cup | 1⅓ cup (1.30) | 1.56 cup | 2.08 cup |
| Granulated White Sugar Poured or scooped and leveled | ¼ cup (0.25) | ½ cup (0.50) | ⅝ cup (0.63) | ¾ cup (0.75) | 1 cup (1.00) |
| Brown Sugar (Light / Golden) Firmly packed (compressed until holding cup shape when inverted) | ¼ cup (0.23) | 0.45 cup | 0.57 cup | ⅔ cup (0.68) | ⅞ cup (0.91) |
| Powdered Sugar (Confectioners / Icing Sugar) Spooned and leveled (unsifted) | 0.42 cup | 0.83 cup | 1.04 cup | 1¼ cup (1.25) | 1⅔ cup (1.67) |
| Butter (Unsalted or Salted) Solid stick form at cool room temperature (65°F / 18°C) | ¼ cup (0.22) | 0.44 cup | 0.55 cup | ⅔ cup (0.66) | ⅞ cup (0.88) |
| Whole Milk (3.25% Milkfat) Liquid chilled (38°F–40°F / 3°C–4°C) | 0.20 cup | ⅜ cup (0.41) | ½ cup (0.51) | ⅝ cup (0.61) | 0.82 cup |
| Water (Pure) Liquid at room temperature (68°F / 20°C) | ¼ cup (0.21) | 0.42 cup | ½ cup (0.53) | ⅝ cup (0.63) | ⅞ cup (0.85) |
| Cocoa Powder (Natural Unsweetened) Spooned and leveled (unsifted) | ⅝ cup (0.59) | 1.18 cup | 1½ cup (1.47) | 1¾ cup (1.76) | 2⅓ cup (2.35) |
| White Rice (Long Grain Uncooked) Raw dry uncooked grains poured and leveled | ¼ cup (0.27) | 0.54 cup | ⅔ cup (0.68) | 0.81 cup | 1.08 cup |
| Rolled Oats (Old Fashioned) Gently scooped and leveled (not packed) | ⅝ cup (0.63) | 1¼ cup (1.25) | 1.56 cup | 1⅞ cup (1.88) | 2½ cup (2.50) |
| Honey (Pure Liquid) Poured liquid at room temperature (70°F / 21°C) | ⅛ cup (0.15) | ⅓ cup (0.29) | ⅜ cup (0.37) | 0.44 cup | ⅝ cup (0.59) |
Ingredient weights vary by density and measurement method. Use the ingredient-specific conversion rather than applying a single grams-per-cup value to every food.
Cups to Grams Chart
Calculated using real ingredient bulk densities via: grams = cups × gramsPerCup (US Customary cup: 236.588 mL).
| Ingredient | 1/4 Cup | 1/2 Cup | 1 Cup | 2 Cups |
|---|---|---|---|---|
| All-Purpose Flour Spooned and leveled (fluffed with a fork, gently spooned into cup, and leveled) | 31 g | 63 g | 125 g | 250 g |
| Bread Flour (High Protein) Spooned and leveled | 32 g | 64 g | 127 g | 254 g |
| Cake Flour Spooned and leveled (unsifted) | 29 g | 57 g | 114 g | 228 g |
| Whole Wheat Flour Spooned and leveled | 30 g | 60 g | 120 g | 240 g |
| Almond Flour (Blanched) Gently stirred, spooned, and leveled (not packed) | 24 g | 48 g | 96 g | 192 g |
| Granulated White Sugar Poured or scooped and leveled | 50 g | 100 g | 200 g | 400 g |
| Brown Sugar (Light / Golden) Firmly packed (compressed until holding cup shape when inverted) | 55 g | 110 g | 220 g | 440 g |
| Powdered Sugar (Confectioners / Icing Sugar) Spooned and leveled (unsifted) | 30 g | 60 g | 120 g | 240 g |
| Butter (Unsalted or Salted) Solid stick form at cool room temperature (65°F / 18°C) | 57 g | 114 g | 227 g | 454 g |
| Whole Milk (3.25% Milkfat) Liquid chilled (38°F–40°F / 3°C–4°C) | 61 g | 123 g | 245 g | 490 g |
| Water (Pure) Liquid at room temperature (68°F / 20°C) | 59 g | 118 g | 237 g | 473 g |
| Cocoa Powder (Natural Unsweetened) Spooned and leveled (unsifted) | 21 g | 43 g | 85 g | 170 g |
| White Rice (Long Grain Uncooked) Raw dry uncooked grains poured and leveled | 46 g | 93 g | 185 g | 370 g |
| Rolled Oats (Old Fashioned) Gently scooped and leveled (not packed) | 20 g | 40 g | 80 g | 160 g |
| Honey (Pure Liquid) Poured liquid at room temperature (70°F / 21°C) | 85 g | 170 g | 340 g | 680 g |
How to Use These Kitchen Conversion Charts
Choose Measurement Type
Determine whether your recipe calls for volume (cups, tbsp, fl oz), mass (grams, ounces, pounds), or oven temperatures.
Locate Matching Amount
Find your starting quantity in the reference chart to read direct conversions into tablespoons, milliliters, or grams.
Match Specific Ingredient
For ingredient conversions, always locate the exact ingredient row. Never assume flour, granulated sugar, and butter weigh the same per cup.
Check Measurement Conditions
Ensure your preparation matches the condition note (e.g. spooned and leveled for flour, firmly packed for brown sugar).
Verify Regional Standards
These charts use the default US Customary cup (236.588 mL). If cooking with Australian or UK recipes (250 mL metric cups), see our methodology.
Common Kitchen Measurement Mistakes
Confusing Fluid Ounces with Weight Ounces
Fluid ounces measure volume (1 fl oz ≈ 29.57 mL), while dry ounces measure mass (1 oz = 28.35 g). They are not interchangeable for every ingredient except water.
Assuming One Cup Weighs the Same for All Foods
Bulk density varies radically across culinary ingredients. 1 cup of honey weighs 340 grams, whereas 1 cup of cocoa powder weighs only 85 grams — a 400% difference!
Treating All Measuring Cups as Identical
US Customary cups are 236.588 mL, US Legal cups are 240 mL, Metric cups are 250 mL, and UK Imperial cups are 284.1 mL. Using the wrong cup skews recipe hydration.
Scooping Flour Directly with the Cup
Dipping a cup directly into a flour container compacts the grains, packing 140g–150g per cup instead of the standard 125g spooned-and-leveled weight. This creates dry baked goods.
Packing Dry Ingredients When Not Specified
Brown sugar requires firm packing to eliminate air pockets, but flour, cornstarch, and cocoa powder must be fluffed and gently leveled to remain accurate.
Rounding Small Quantities Aggressively
Rounding 7 grams of active dry yeast or fine salt by even 2 grams alters yeast dough fermentation rate and flavor balance noticeably.
Worked Culinary Example
Scenario: You are preparing a French crepe batter and the recipe asks for 1/4 cup of melted butter, but you only have tablespoon measuring spoons and a digital kitchen scale.
- Volume conversion: 1/4 cup = 4 tablespoons = 12 teaspoons = 2 fluid ounces.
- Milliliter calculation: Using the US Customary cup standard of 236.588 mL:
236.588 mL ÷ 4 = 59.15 mL. - Weight calculation: 1 stick of butter weighs 113.4 grams (1/2 cup). Half of one stick (1/4 cup or 4 tablespoons) weighs exactly
113.4 g ÷ 2 = 56.7 grams.
Need an Exact Ingredient Conversion?
Ingredient weights vary by density, so there is no single grams-per-cup value that works for every food. Choose an ingredient to see its specific grams-to-cups and cups-to-grams conversions.