Cooking Measurement Converter
Convert cooking measurement with our free cooking calculator. Get accurate measurements, scaling, and recipe adjustments instantly.
Reviewed by Daniel Agrici, Founder & Lead Developer
Formula
Volume (mL) = Amount × Unit Factor | Weight (g) = Volume (mL) × Density
Volume conversions use fixed ratios between units. For weight conversions, the ingredient's density is needed because different ingredients have different weights per volume. For example, 1 cup of flour weighs about 125g while 1 cup of sugar weighs about 200g.
Worked Examples
Example 1: Converting Flour from Cups to Grams
Problem:A recipe calls for 2.5 cups of all-purpose flour. Convert to grams for more accurate measurement.
Solution:1 US cup = 236.588 mL\n2.5 cups = 591.47 mL\nFlour density ≈ 0.528 g/mL\nWeight = 591.47 × 0.528 = 312.3 grams\nAlternatively: 1 cup flour ≈ 125g, so 2.5 × 125 = 312.5g
Result:2.5 cups all-purpose flour ≈ 312 grams
Example 2: Scaling a Recipe from mL to US Cups
Problem:A European recipe calls for 375 mL of whole milk. Convert to US cups and tablespoons.
Solution:1 US cup = 236.588 mL\n375 ÷ 236.588 = 1.585 cups\nFractional part: 0.585 × 16 tablespoons = 9.36 tbsp\nSo approximately 1 cup + 9 tablespoons + 1 teaspoon
Result:375 mL milk ≈ 1 cup + 9 tbsp + 1 tsp (≈ 1.59 cups)
Frequently Asked Questions
How do I convert between metric and imperial cooking measurements?
The most common metric-to-imperial cooking conversions are: 1 cup equals approximately 240 mL, 1 tablespoon equals about 15 mL, 1 teaspoon equals about 5 mL, 1 fluid ounce equals approximately 30 mL, and 1 liter is about 4.23 cups. For weight conversions: 1 ounce equals approximately 28.35 grams, 1 pound equals about 453.6 grams, and 1 kilogram equals roughly 2.2 pounds. Note that UK and Australian measurements differ slightly from US measurements — for instance, an Australian tablespoon is 20 mL versus the US 15 mL, and an Imperial cup is about 284 mL versus the US 237 mL.
References
Reviewed by Daniel Agrici, Founder & Lead Developer · Editorial policy