439
Cooking measurement lookups
Two live tools: convert any kitchen volume amount between tsp, tbsp, fl oz, cups, pints, quarts, gallons, ml and liters — and convert oven temperatures both ways between °F and °C. The full printable tables sit below.
REFERENCE · EVERYDAY · PRINTABLE
Cooking Measurement Conversion Chart: Cups to Grams 2026
One US cup is 236.588 ml — 16 tablespoons, 8 fluid ounces, about 120 g of flour but 200 g of sugar. Below: a 38-row volume table, a weight table (oz ↔ g, lb ↔ kg), a °F ↔ °C oven chart, and cup-to-gram rows for the ten ingredients you actually cook with. Two live lookups included — print it and stick it on the fridge.
The 60-second rule
1 cup = 16 tbsp = 8 fl oz = 236.588 ml. 1 tbsp = 3 tsp = 14.787 ml. °C = (°F − 32) × 5/9. At the defaults: 1 cup × 236.588 = 236.588 ml = 16 tbsp = 8 fl oz, and 350°F → (350 − 32) × 5/9 = 176.67°C. Remember the two traps: the metric cup is 250 ml (not 236.588), and a cup of flour weighs 120 g while a cup of sugar weighs 200 g — volume converts exactly, weight depends on the ingredient.
Volume conversion table
| Amount | Also equals | Milliliters |
|---|---|---|
| 1/8 tsp | 0.04 tbsp | 0.62 ml |
| 1/4 tsp | — | 1.23 ml |
| 1/2 tsp | — | 2.46 ml |
| 1 tsp | 1/3 tbsp | 4.93 ml |
| 2 tsp | 2/3 tbsp | 9.86 ml |
| 1 tbsp | 3 tsp = 1/2 fl oz | 14.79 ml |
| 2 tbsp | 6 tsp = 1 fl oz | 29.57 ml |
| 3 tbsp | 1.5 fl oz | 44.36 ml |
| 1/4 cup | 4 tbsp = 2 fl oz | 59.15 ml |
| 1/3 cup | 5 tbsp + 1 tsp = 2.67 fl oz | 78.86 ml |
| 1/2 cup | 8 tbsp = 4 fl oz | 118.29 ml |
| 2/3 cup | 10 tbsp + 2 tsp = 5.33 fl oz | 157.73 ml |
| 3/4 cup | 12 tbsp = 6 fl oz | 177.44 ml |
| 1 cup | 16 tbsp = 8 fl oz = 1/2 pint | 236.59 ml |
| 1 1/4 cups | 10 fl oz | 295.74 ml |
| 1 1/2 cups | 12 fl oz | 354.88 ml |
| 2 cups | 1 pint = 16 fl oz | 473.18 ml |
| 2 1/2 cups | 20 fl oz | 591.47 ml |
| 3 cups | 1 1/2 pints = 24 fl oz | 709.77 ml |
| 4 cups | 1 quart = 2 pints = 32 fl oz | 946.35 ml |
| 5 cups | 40 fl oz | 1182.94 ml |
| 6 cups | 1 1/2 quarts = 48 fl oz | 1419.53 ml |
| 8 cups | 1/2 gallon = 2 quarts = 64 fl oz | 1892.71 ml |
| 12 cups | 3 quarts = 96 fl oz | 2839.06 ml |
| 16 cups | 1 gallon = 4 quarts = 128 fl oz | 3785.41 ml |
| 1 ml | 0.20 tsp = 0.034 fl oz | 1 ml |
| 5 ml | 1 tsp | 5 ml |
| 15 ml | 1 tbsp = 0.51 fl oz | 15 ml |
| 30 ml | 2 tbsp = 1.01 fl oz | 30 ml |
| 60 ml | 1/4 cup = 2.03 fl oz | 60 ml |
| 100 ml | 6.76 tbsp = 3.38 fl oz | 100 ml |
| 125 ml | 1/2 cup + 1 tsp = 4.23 fl oz | 125 ml |
| 180 ml | 3/4 cup = 6.09 fl oz | 180 ml |
| 250 ml | 1 metric cup = 1.06 US cups = 8.45 fl oz | 250 ml |
| 375 ml | 1 1/2 cups + 1 tbsp = 12.68 fl oz | 375 ml |
| 500 ml | 2.11 cups = 16.91 fl oz | 500 ml |
| 750 ml | 3.17 cups = 25.36 fl oz | 750 ml |
| 1 liter | 4.23 cups = 33.81 fl oz = 2.11 pints | 1000 ml |
Weight conversion table
| Amount | Also equals | Grams |
|---|---|---|
| 1/4 oz | — | 7.09 g |
| 1/2 oz | — | 14.17 g |
| 1 oz | — | 28.35 g |
| 2 oz | — | 56.70 g |
| 3 oz | — | 85.05 g |
| 4 oz | 1/4 lb | 113.40 g |
| 8 oz | 1/2 lb | 226.80 g |
| 12 oz | 3/4 lb | 340.19 g |
| 16 oz | 1 lb | 453.59 g |
| 2 lb | 0.91 kg | 907.18 g |
| 100 g | 3.53 oz | 100 g |
| 250 g | 8.82 oz | 250 g |
| 500 g | 1.10 lb | 500 g |
| 1 kg | 2.20 lb = 35.27 oz | 1000 g |
Oven temperature chart (°F ↔ °C)
| °F | °C | Oven description |
|---|---|---|
| 200 | 93 | Very slow — dehydrating, keeping warm |
| 225 | 107 | Very slow — slow roasting |
| 250 | 121 | Slow — braising, meringues |
| 275 | 135 | Slow |
| 300 | 149 | Moderately slow — rich cakes, custards |
| 325 | 163 | Moderate — most cakes and quick breads |
| 350 | 177 | Moderate — the default baking temperature |
| 375 | 191 | Moderately hot — cookies, sheet pans |
| 400 | 204 | Hot — roasting vegetables |
| 425 | 218 | Hot — pizza, crisping |
| 450 | 232 | Very hot — bread, searing roasts |
| 475 | 246 | Very hot |
| 500 | 260 | Extremely hot — broiling range |
Cup-to-gram equivalents (1 cup each)
| Ingredient (1 cup) | Grams | Note |
|---|---|---|
| All-purpose flour | 120 g | Spooned and leveled; scooped straight from the bag it packs to 140–150 g |
| Granulated sugar | 200 g | Pours evenly — volume is fairly reliable here |
| Brown sugar, packed | 220 g | Press it into the cup; loose it’s much lighter |
| Butter | 227 g | 1 stick = 113 g = 1/2 cup = 8 tbsp |
| Honey | 340 g | Dense — grease the cup so it all slides out |
| Whole milk | 245 g | Essentially water-weight plus a little |
| Water | 240 g | Exact is 236.6 g; 240 g is the memorized kitchen anchor |
| Rolled oats | 100 g | Fluffy — volume varies a lot, weigh it |
| Cocoa powder | 85 g | Light and airy; sifted vs packed differs wildly |
| Chopped nuts | 110 g | Depends on the chop — a rough guide |
Output · formula · meaning
| Output | Formula | What it means |
|---|---|---|
| Volume conversion | amount × (ml per from-unit) ÷ (ml per to-unit) | 1 cup → 236.588 ml at the defaults — the core kitchen conversion, exact to three decimals. |
| Quick equivalents | result ÷ ml-per-unit for tbsp, fl oz, ml | 2 cups = 473.18 ml = 16 fl oz = 32 tbsp — the three forms you’ll actually reach for. |
| Temperature conversion | °C = (°F − 32) × 5/9 · °F = °C × 9/5 + 32 | 350°F → 176.67°C at the defaults — the world’s most common oven setting, translated. |
Who uses this
- The baker following a European recipe: converts 250 g flour against the cup-to-gram row, realizes it’s just over 2 cups, and stops guessing — or better, buys the $12 scale and never converts again.
- The cook halving a recipe: looks up 2/3 cup → 10 tbsp + 2 tsp, halves it cleanly to 5 tbsp + 1 tsp, and the sauce comes out right the first time.
- The renter with a metric oven dial: types 425°F into the temperature lookup, gets 218.33°C, and roasts the vegetables at the right heat instead of incinerating them.
- The meal-prepper scaling up: checks that 8 cups = 1/2 gallon = 1892.71 ml before doubling the stock recipe into the big pot.
Accuracy & limitations
Volume conversions here are exact by definition — 1 US cup is legally 236.5882365 ml, so the math can’t be wrong. Weight equivalents are the fuzzy part: a cup of flour weighs 120 g spooned and leveled but up to 150 g scooped straight from the bag, which is why the FAQ says weigh, don’t scoop. Ingredient gram values are standard kitchen equivalents (King Arthur–style) — brand, grind, and humidity shift them a few percent. The tablespoon trap: the US/UK tablespoon is 15 ml but the Australian tablespoon is 20 ml — an Australian recipe’s “1 tbsp” is a third bigger. Temperature conversions are exact math, but ovens lie — most run 15–25°F off, so an oven thermometer beats any chart.
Cite this calculatorBright Side Kit. “Cooking Measurement Conversion Chart: Cups to Grams 2026.” brightoolbox.com, 2026.
Bright Side Kit. "Cooking Measurement Conversion Chart: Cups to Grams 2026." https://brightoolbox.com/cooking-measurement-conversion-chart/ Accessed October 23, 2026.Data sources- US customary volume definitions — 1 cup = 236.588 ml, 1 tbsp = 14.787 ml, 1 fl oz = 29.574 ml (NIST Handbook 44).
- Standard kitchen equivalents — cup-to-gram values in the King Arthur Baking style (flour 120 g, sugar 200 g, butter 227 g per cup).
Frequently asked questions
Is a metric cup the same as a US cup?
No. The metric cup is 250 ml; the US customary cup is 236.588 ml — about 5.7% smaller. Australian and many international recipes use the 250 ml cup. If a recipe says “1 cup” and comes from outside the US, assume 250 ml unless it says otherwise.
How many grams are in a cup of flour?
120 g — spooned into the cup and leveled off. Scoop straight from the bag and the same cup packs down to 140–150 g, a 25% swing that’s enough to wreck a cake. That’s why your flour never matches the recipe: spoon, level — or better, weigh it. Volume measures space; baking needs mass.
What’s the difference between “1 cup flour, sifted” and “1 cup sifted flour”?
The order changes the weight by ~30%. “1 cup flour, sifted” means measure the cup first, then sift it — about 140 g. “1 cup sifted flour” means sift first, then spoon the airy result into the cup — about 100–110 g. Same words in a different order, very different cake. Yet another reason recipes that give grams win.
Why is weighing better than using cups?
Because 120 g of flour is always 120 g, but a “cup” of flour isn’t. Weight doesn’t care how you filled the container, how humid the kitchen is, or whether the ingredient is fluffy (oats: 100 g/cup) or dense (honey: 340 g/cup). Professional bakers use grams exclusively — the cup is a convenience, not a precision instrument.
Is a tablespoon 15 ml or 20 ml?
Both — it depends on the country. The US and UK tablespoon is 15 ml (3 tsp). The Australian tablespoon is 20 ml (4 tsp) — a third larger. An Australian recipe calling for 2 tbsp of baking powder gives you 40 ml where a US cook measures 30 ml. When in doubt, check the recipe’s origin.
How much is a stick of butter?
One US stick = 113 g = 1/2 cup = 8 tablespoons. Butter wrappers are marked in tablespoons for exactly this reason — cut on the lines. Two sticks make a full cup (227 g).
Why do recipes list both cups and grams?
Because cups are fast and grams are right. Cups work fine for soups, stews, and anything forgiving. Grams win for baking, where flour’s 120-vs-150 g scoop variance decides between tender and tough. Good recipes give both: cups for speed, grams for the result.