THE INTERNETS #1 FREE KITCHEN TOOL

Cooking Measurement Converter

Instantly convert between common cooking and baking measurements with precision.

Conversion from g to cups

LEFT ZONE — INPUT

CUPS

cups

swap

RIGHT ZONE — RESULT OUTPUT

GRAMS

250

grams

1 cup ≈ 125 grams (all-purpose flour) · Results may vary by ingredient

Common Conversions

CUPS		GRAMS		INGREDIENT

Baking Tip

Gram measurements vary by ingredient density. A kitchen scale is the most accurate baking tool.

PRO TIP

Spoon flour into your measuring cup rather than scooping for more accurate volume measurements.

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DISCOVER YOUR INNER CHEF

Kitchen Measurement Tool

Instantly Convert Cups, Grams, Ounces & More With Accuracy That Actually Matters

Whether you’re scaling a sourdough recipe or figuring out how many tablespoons are hiding in a quarter cup, getting your measurements right is what separates a decent dish from a great one. This free kitchen measurements converter handles the math so your hands stay flour dusted and your mind stays focused on the food.

From cups to grams, tablespoons to teaspoons, ounces to milliliters and even Fahrenheit to Celsius for those international recipes. Every conversion here is built on verified culinary standards used by professional bakers and chefs worldwide.

BAKING SCIENCE

Why Getting Your Measurements Right Changes Everything

Baking isn’t like cooking – you can’t always eyeball it and hope for the best. Flour, butter, sugar and leavening agents all interact through precise chemical reactions. Too much flour tightens gluten structure and dries out your crumb. Too little baking soda and your cake won’t rise properly. The science is real and the margin for error is smaller than most people think.

That’s why professional pastry kitchens almost universally weigh ingredients by the gram rather than scooping by the cup. Volume measurements like cups and tablespoons are prone to human error. A packed cup of all-purpose flour can weigh anywhere from 120g to 165g depending on how it’s scooped. Spooning flour into your measuring cup and leveling it off gives you roughly 125g, which is the standard most recipe developers use. This converter is built on that same standard.

For cooking (as opposed to baking) a little more flexibility is fine. But even then knowing the correct conversion between units saves time, reduces waste and helps you confidently work with recipes from anywhere in the world. Whether they’re written in metric, imperial or a mix of both.

GETTING STARTED

How to Use the Kitchen Measurement Tool

Using this tool is pretty straightforward. Select the type of conversion you need from the menu at the top – options include Tablespoons to Cups, Ounces to Cups, Cups to Grams, Grams to Ounces, Cups to Milliliters, Oz to Milliliters, Tsp to Milliliters, Tbsp to Tsp and °Fahrenheit to °Celsius.

Once you’ve picked your conversion type, type in your starting amount on the left. The result appears instantly on the right. Hit the swap button in the center to flip the direction of the conversion. So if you want to go from grams back to cups, one tap does it! If you’re working from a recipe that needs to be doubled or halved entirely, the Recipe Scaler App handles all your ingredient scaling in one go.

PRO TIP

For Cups to Grams conversions specifically, remember that grams measure weight while cups measure volume. Because ingredients have different densities, 1 cup of sugar (200g) and 1 cup of flour (125g) are very different amounts by weight. Always check the ingredient when converting.

REFERENCE GUIDE

Quick Reference: Common Kitchen Conversions

Here are the most frequently needed conversions in cooking and baking, based on standard culinary measurement systems:

Volume Conversions

1 cup16 tbsp / 48 tsp / 236.6 ml

½ cup8 tbsp / 118.3 ml

¼ cup4 tbsp / 59.1 ml

1 tbsp3 tsp / 14.8 ml

1 fluid ounce2 tbsp / 29.6 ml

Cups to Grams - by Ingredient

Ingredient	1 Cup	½ Cup	¼ Cup
All-Purpose Flour	125g	63g	31g
Granulated Sugar	200g	100g	50g
Brown Sugar (packed)	220g	110g	55g
Butter	227g	113g	57g
Water / Milk	240g	120g	60g
Rolled Oats	90g	45g	23g
Honey	340g	170g	85g
Cocoa Powder	100g	50g	25g

Oven Temperature Reference

Celsius	Fahrenheit	Common Use
160°C	320°F	Low bake (custards, slow cakes)
175–180°C	350°F	Standard bake temperature
190°C	375°F	Cookies, muffins
200°C	392°F	Bread, roasting
220°C	428°F	High heat roasting, pizza

The Big Question

Grams vs. Cups: Which Should You Use?

This is one of the most genuinely useful discussions in home baking and the short answer is: grams win for accuracy, cups win for convenience.

Cups are a volume measurement – they tell you how much space something takes up. Grams are a weight measurement – they tell you exactly how much of something you have. For dense heavy ingredients like butter or sugar the difference is manageable. For lighter compressible ingredients like flour, cocoa or oats, the gap can be significant enough to affect the final result. For a deeper breakdown by ingredient the Ingredient Volume to Weight Converter lets you look up precise gram weights for lots of specific ingredients.

Professional baking recipes from reputable sources – think King Arthur Flour, Serious Eats or most culinary school curricula are typically developed by weight in grams precisely because it removes the human variable from the equation. If you bake regularly then a digital kitchen scale that reads in 1 gram increments is the single most useful tool upgrade you can make.

That said, cups and tablespoons aren’t going anywhere. They’re embedded in decades of home cooking tradition and for many savoury dishes and simple baked goods they work perfectly fine. This converter bridges both worlds so whatever your recipe expects, we got you covered.

High Altitude Note

At elevations above 3,000 feet (~915m) water boils at a lower temperature and leavening gases expand faster. The measurement conversions here remain accurate at any altitude but the recipe itself may need a little adjustment if you’re baking high up.

The Big Question

Cooking Across Borders: US, UK & Metric Measurements

One of the trickier parts of cooking from international recipes is navigating different measurement systems. Here’s a quick overview.

The United States primarily uses imperial – cups, tablespoons, teaspoons, fluid ounces and Fahrenheit. This is the standard our converter defaults to. The United Kingdom and Australia use metric for most modern recipes (grams, milliliters, Celsius) though older British recipes sometimes use a 284ml imperial cup. Most of continental Europe and Canada uses the 250ml metric cup standard.

When following a recipe, identifying which system it was written in is the first step. A recipe calling for “1 cup flour” from a US source vs. an older UK source differs by roughly 12% in volume – minor for most cookies but meaningful for bread or pastry. This converter uses US standard measurements throughout. That includes herb measurements too so if a recipe calls for fresh herbs and you only have dried, the Fresh to Dry Herb Converter translates the quantities for you.

Common Questions

Frequently Asked Questions About Kitchen Measurements

How many tablespoons are in a cup?

There are 16 tablespoons in 1 US cup. That breaks down to 8 tablespoons per half cup and 4 tablespoons per quarter cup.

How many teaspoons are in a tablespoon?

1 tablespoon equals exactly 3 teaspoons. This is one of the most consistently forgotten kitchen conversions, worth remembering.

How many grams is 1 cup of flour?

Using the spoon-and-level method 1 cup of all purpose flour weighs approximately 125 grams. Bread flour runs slightly heavier at around 130g per cup due to its higher protein content and finer milling.

How do I convert Fahrenheit to Celsius for baking?

The formula is: °C = (°F − 32) × 5/9. For the most common baking temperature: 350°F = 176.7°C, typically rounded to 175°C or 180°C on oven dials. Use the converter above for any other value.

Is 1 cup the same in every country?

No. The US cup is 236.6ml. The metric cup used in Australia, Canada and New Zealand is 250ml – a difference of about 5.5%. Minor for most recipes but worth knowing when baking precisely from international sources.

How many grams is 1 cup of sugar?

1 cup of granulated white sugar weighs approximately 200g. Brown sugar when packed firmly comes in at around 220g per cup. Powdered (icing) sugar is lighter at roughly 120g per cup due to its fine texture and air content.

Why does my baking turn out differently even when I follow the recipe?

Volume measurements introduce variability. Sifted flour weighs less per cup than unsifted flour and humidity can affect how ingredients pack. Weighing ingredients with a kitchen scale is the most reliable way to get consistent results every time.