Cooking & Kitchen Calculators
Cups to grams with real ingredient densities, butter sticks decoded, oven temperatures, recipe scaling: kitchen math that respects both the recipe and the person holding the whisk.
- BBQ Meat CalculatorHow much meat to buy for a BBQ, in raw pounds, after the cook takes its half.
- Butter ConverterSticks, cups, tablespoons, ounces, grams: convert butter any direction, fractions included.
- Cake Serving CalculatorA real serving count for any cake, in both the wedding and party slice standards.
- Cooking Measurement ConverterCups, tablespoons, teaspoons, fl oz, ml, liters: any unit to any other.
- Cups to Grams ConverterCups to grams, by ingredient: flour, sugar, butter, honey and more.
- Oven Temperature ConverterFahrenheit, Celsius, gas mark, and the fan adjustment, all from one number.
- Pan Size ConverterSwap baking pans and know exactly how the batter and bake time change.
- Recipe ScalerResize a recipe to any serving count, with kitchen-friendly fractions.
- Turkey Cooking Time CalculatorRoasting time, plus the thawing days nobody plans for.
Which kitchen converter do you need?
- A recipe gives cups and you own a scale. Use cups to grams. It asks which ingredient first, because a cup of flour and a cup of honey weigh very different amounts.
- Butter, in any unit. The butter converter moves between sticks, cups, tablespoons, ounces, and grams, including half sticks.
- Teaspoons, tablespoons, cups, millilitres. The cooking measurement converter handles the volume-to-volume conversions, and ml to oz covers liquids specifically.
- A recipe in Celsius and an oven in Fahrenheit, or a gas mark. The oven temperature converter keeps the exact conversion separate from the gas mark convention, which is rounded by tradition rather than by arithmetic.
- Cooking for a different number of people. The recipe scaler multiplies the quantities and is honest about what does not scale linearly.
- The pan you own is not the pan in the recipe. The pan size converter compares by area, which is what actually determines batter depth.
Why weight beats volume for baking
A cup is a measure of space, not of substance. How much flour fits in one depends on whether you spooned it in or scooped it straight from the bag, and the gap is not small: a scooped cup commonly runs about 150 grams against the 120 grams most recipes mean. That is a 25 percent overdose of flour, and it is the usual reason a cake comes out dense and dry when you followed the recipe exactly.
This is why serious bakers weigh. A scale removes the technique from the measurement, and you wash one bowl instead of a set of cups. Our ingredient densities follow the spooned-and-levelled convention that US baking references use, and each one is listed so you can see what we assumed rather than guessing.
What does not scale
Doubling a recipe does not mean doubling everything. Leavening, salt, and strong spices scale sub-linearly, and pushing them straight up can make a large batch taste harsh or rise strangely. Eggs come in whole units, so a 1.5x batch needs a judgement call. Baking time barely scales at all, because it is governed by how heat reaches the middle of the pan, which depends on depth rather than volume. The recipe scaler flags each of these instead of quietly multiplying and leaving you to find out in the oven.
Frequently asked questions
How many grams are in a cup of flour?
A cup of all-purpose flour is 120 grams using the spooned-and-levelled convention this site follows, and bread flour matches at 120 while cake flour is lighter at about 114. Scooping the cup into the bag packs it down and commonly lands nearer 150 grams, which is why the same recipe can behave differently in two kitchens.
Why does a cup of one ingredient weigh more than a cup of another?
Because a cup measures volume, not mass. Flour is full of air between the particles, so a cup weighs 120 grams. Honey is dense and air-free, so a cup weighs about 340 grams, nearly three times as much. Same scoop, very different substance inside it, which is why any cups-to-grams conversion has to ask which ingredient first.
Can I just double everything to double a recipe?
For the main ingredients, mostly yes. For leavening, salt, and strong spices, no: those scale sub-linearly and doubling them can overwhelm a larger batch. Baking time is governed by depth rather than total volume, so it barely changes. Use the recipe scaler, which states which quantities it is confident about and which need your judgement.
Do gas marks convert exactly to Fahrenheit?
Not exactly. Gas mark numbers map to conventional round temperatures rather than to arithmetic conversions, so gas mark 4 is quoted as 350F even though the exact Celsius conversion is not a round number. Our oven temperature converter keeps the exact F to C conversion separate from the gas mark convention so you can see both.