Cooking Conversion Calculator

There are 16 tablespoons in 1 US cup. Other common conversions: 1 cup = 48 teaspoons, 1 tablespoon = 3 teaspoons. For smaller amounts: 1/4 cup = 4 tablespoons, 1/3 cup = 5 tablespoons + 1 teaspoon, 1/2 cup = 8 tablespoons. These measurements are essential for scaling recipes up or down accurately.

Cup to gram conversions depend on the ingredient's density. Common conversions: All-purpose flour: 1 cup = 125g. Sugar (granulated): 1 cup = 200g. Brown sugar (packed): 1 cup = 220g. Butter: 1 cup = 227g. Milk/water: 1 cup = 240g. For precise baking, weighing ingredients in grams is more accurate than measuring by volume, as cup measurements can vary based on how ingredients are packed.

Use the formula: °C = (°F - 32) × 5/9 or °F = (°C × 9/5) + 32. Common baking temperatures: 325°F = 165°C (slow oven), 350°F = 175°C (moderate—most common), 375°F = 190°C, 400°F = 200°C, 425°F = 220°C (hot oven), 450°F = 230°C. Gas mark conversions: 350°F = Gas Mark 4, 400°F = Gas Mark 6.

Fluid ounces (fl oz) measure volume, while ounces (oz) measure weight. They're not interchangeable! 1 fluid ounce of water weighs approximately 1 ounce, but this varies by ingredient. For example, 1 fl oz of honey weighs about 1.5 oz because honey is denser than water. 1 fl oz of flour weighs only about 0.5 oz because flour is less dense. Always check whether a recipe specifies fluid ounces or weight ounces.

Use standard cup and spoon measurements as estimates. Volume equivalents: 1 cup = 16 tbsp = 48 tsp = 8 fl oz = 237 ml. Weight estimates for common ingredients: 1 large egg ≈ 50g, 1 stick of butter = 1/2 cup = 113g, 1 cup flour ≈ 125g scooped and leveled. Tips: Spoon flour into cups (don't scoop from bag), level off dry ingredients with a knife, and use liquid measuring cups for liquids at eye level.