Cooking Unit Converter

Grams per 1 cup for common ingredients:

Standard unit converters treat all ingredients the same, but a cup of flour weighs far less than a cup of honey. This converter uses ingredient-specific densities so volume-to-weight conversions are accurate for each ingredient.

Conversion Method

1. Volume to volume (e.g., cups to tablespoons) uses fixed ratios: 1 cup = 16 tbsp = 48 tsp = 236.588 ml = 8 fl oz
2. Weight to weight (e.g., grams to ounces) uses fixed ratios: 1 oz = 28.3495 g, 1 lb = 453.592 g
3. Volume to weight (e.g., cups to grams) uses the ingredient's density—the number of grams that fit in one cup of that ingredient

Why Density Matters

Ingredient	1 cup =
All-purpose flour	120 g
Granulated sugar	200 g
Butter	227 g
Honey	340 g

Using the wrong density can throw off a recipe by 50% or more. Always select the correct ingredient for accurate results.

US Customary System

• Teaspoon (tsp): 1/6 fluid ounce = 4.92892 mL (traditional) or 5 mL (FDA)
• Tablespoon (tbsp): 1/2 fluid ounce = 14.78676 mL (traditional) or 15 mL (FDA)
• Fluid Ounce (fl oz): 1/128 gallon = 29.5735 mL
• Cup: 8 fluid ounces = 236.588 mL
• Pint (liquid): 16 fluid ounces = 473.176 mL
• Quart (liquid): 32 fluid ounces = 946.353 mL
• Gallon (liquid): 128 fluid ounces = 3.78541 L

UK/Imperial System

The UK imperial system is based on different volume definitions than the US system:

• Fluid Ounce (fl oz): 1/160 gallon = 28.4131 mL (slightly smaller than US)
• Gill: 5 fluid ounces = 142.065 mL
• Pint: 20 fluid ounces = 568.261 mL (20% larger than US pint)
• Quart: 40 fluid ounces = 1.13652 L
• Gallon: 160 fluid ounces = 4.54609 L (20% larger than US gallon)

Note: UK recipes often use weight (grams) rather than volume for dry ingredients, which is more accurate for baking.

Metric System

• Milliliter (mL): Basic unit for small volumes
• Centiliter (cL): 10 mL (common in some European countries)
• Deciliter (dL): 100 mL (common in Scandinavia)
• Liter (L): 1000 mL (basic unit for large volumes)

US Dry vs Liquid Measurements

The US system has separate dry and liquid measurements, though they're rarely distinguished in home cooking:

• Dry Pint: 550.610 mL (16% larger than liquid pint)
• Dry Quart: 1.10122 L
• Dry Gallon: 4.40488 L

These are primarily used for agricultural commodities (fruits, grains) rather than home cooking.

FDA Standardized Measurements

For nutrition labeling in the US, the FDA defines:

• Teaspoon: Exactly 5 mL
• Tablespoon: Exactly 15 mL

These rounded metric values differ slightly from traditional US measurements but are easier to use internationally.

Traditional Small Measurements

• Drop (gtt): Medical/pharmaceutical unit ≈ 0.05 mL (20 drops ≈ 1 mL)
• Dash: Informal measure ≈ 1/8 teaspoon (what comes out in one quick shake)
• Pinch: Amount you can pinch between thumb and finger ≈ 1/16 teaspoon
• Smidgen: Half a pinch ≈ 1/32 teaspoon

US vs UK Differences

• US cup: 236.59 mL vs UK cup (uncommon): 284.13 mL
• US fluid ounce: 29.57 mL vs UK fluid ounce: 28.41 mL
• US pint: 473.18 mL vs UK pint: 568.26 mL (20% larger!)
• US gallon: 3.785 L vs UK gallon: 4.546 L (20% larger!)

Tips for Recipe Conversion

• Always check the country of origin for recipes to know which system is being used
• For baking, use weight (grams/ounces) when possible for better accuracy
• Level off dry ingredients when using volume measurements (don't pack unless specified)
• Brown sugar and shortening should be packed firmly into measuring cups
• Liquids should be measured in clear measuring cups at eye level
• When scaling recipes, not all ingredients scale linearly (especially leavening agents and spices)