Free cooking converter calculator
Enter an amount in cups, tablespoons, grams, or ounces and pick your ingredient — this cooking converter handles volume-to-weight and back using accurate ingredient densities, updated live, as you type.
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Volume-to-weight conversions are approximate and vary by ingredient brand, moisture, and packing method.
Results are estimates. Consult a professional.
How the cooking converter works
Cooking measurements fall into two categories: volume (cups, tablespoons, teaspoons, millilitres) and weight (grams, ounces, pounds). Converting within the same category is always exact and requires no ingredient-specific data. Converting between volume and weight requires one additional piece of information: the ingredient's density — how many grams are packed into one cup of that specific ingredient.
A common misconception is that all liquids weigh the same as water. Water is exactly 236.6 g per cup (1 g/mL by definition). Milk is about 3% heavier (244 g/cup), oil about 8% lighter (218 g/cup), and honey nearly 44% heavier (340 g/cup). Using water's density for these liquids introduces meaningful measurement errors in precision recipes.
USDA FoodData Central — nutrient database for common foods and ingredientsWorked example: converting ¾ cup of vegetable oil to grams
A recipe calls for ¾ cup of vegetable oil. You want to weigh it directly in your mixing bowl using a kitchen scale.
Ingredient densities: grams per cup, tablespoon, and teaspoon
These densities are the building blocks of any volume-to-weight conversion. Values reflect standard measuring conditions (room temperature, 'spoon and level' for dry goods). Multiply your volume by the g/cup factor, or divide grams by it to get cups.
| Ingredient | g / cup | g / tbsp | g / tsp |
|---|---|---|---|
| All-purpose flour | 125 g | 7.8 g | 2.6 g |
| Granulated sugar | 200 g | 12.5 g | 4.2 g |
| Brown sugar (packed) | 220 g | 13.8 g | 4.6 g |
| Butter (softened) | 227 g | 14.2 g | 4.7 g |
| Honey | 340 g | 21.3 g | 7.1 g |
| Milk (whole) | 244 g | 15.3 g | 5.1 g |
| Water | 237 g | 14.8 g | 4.9 g |
| Vegetable oil | 218 g | 13.6 g | 4.5 g |
| White rice (dry) | 185 g | 11.6 g | 3.9 g |
| Rolled oats | 90 g | 5.6 g | 1.9 g |
| Cocoa powder | 85 g | 5.3 g | 1.8 g |
| Cornstarch | 128 g | 8.0 g | 2.7 g |
Source: King Arthur Baking ingredient weight chart; USDA FoodData Central. Dry goods use spoon-and-level method.
Tips for accurate cooking conversions
Most conversion errors come not from bad maths but from inconsistent measuring technique. These habits close the gap between a recipe's intention and your result.
- Weigh, don't scoop — a kitchen scale eliminates the single biggest source of error in home baking. A digital scale accurate to 1 g costs under $15 and pays for itself in more consistent results immediately.
- Know which conversions are exact — volume-to-volume (½ cup = 8 tbsp) and weight-to-weight (100 g = 3.53 oz) are mathematically exact. Only volume-to-weight conversions depend on density and introduce measurement variability.
- Use the right density for your specific ingredient — 'flour' is not one thing. All-purpose flour (125 g/cup), bread flour (120 g/cup), and cake flour (114 g/cup) all convert differently. Select the correct ingredient in this calculator for an accurate result.
- Measure dry and liquid ingredients differently — use nested dry measuring cups (fill and level) for dry goods; use a transparent liquid measuring cup at eye level on a flat surface for liquids. Nesting cups in liquid or reading a dry cup like a liquid jug causes errors.
- Temperature matters for fats — softened butter (65°F) and melted butter both weigh 113.4 g/stick, but they occupy different volumes. Always measure butter by weight when precision is important, since its volume changes dramatically with temperature.
Accuracy and limitations
Volume-to-volume and weight-to-weight conversions in this calculator are mathematically exact (e.g., 1 cup = 236.588 mL, rounded to 236.6 mL). Volume-to-weight conversions use published density values accurate to ±5% for most ingredients under standard measuring conditions. Real-world variation — measuring technique, ingredient humidity, compaction, temperature — can push results outside this range.
This calculator is designed for culinary use, not food manufacturing or laboratory work. Ingredient densities are sourced from King Arthur Baking and USDA FoodData Central, which represent the most widely cited standards for US home and professional cooking. For industrial recipe scaling or nutritional label compliance, consult a certified food scientist and use lot-specific density measurements.
Cooking measurement terms defined
About this cooking converter
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