Cooking Measurement Converter

1 cup = 16 tablespoons = 48 teaspoons = 8 fluid ounces = 236.6 ml. A tablespoon is 3 teaspoons = 14.8 ml. Half a cup = 8 tablespoons. Quarter cup = 4 tablespoons. These are US measurements — UK tablespoon = 15ml (vs 14.8ml US).

Cups to grams depends on the ingredient density. 1 cup of water = 236g. 1 cup of flour = ~120-130g (all-purpose, sifted). 1 cup of sugar = ~200g (granulated). 1 cup of butter = ~227g. For precise baking, use a kitchen scale — volume measurements for dry ingredients are not as accurate as weight.

US: cups (8 fl oz), tablespoons (0.5 fl oz), teaspoons (1/6 fl oz). Metric: milliliters (ml), liters. UK uses imperial measurements but tablespoon = 15ml vs US 14.8ml. Australia uses 20ml tablespoon. When following international recipes, note which system is used.

Multiply all ingredient quantities by the scaling factor. To double: multiply by 2. To halve: multiply by 0.5. For leavening agents (baking powder, soda) and salt, start with 75% of the scaled amount as they do not always scale linearly. Cooking time may also change when scaling pans.

Liquid measuring cups have a spout and are measured to the top markings (meniscus at the line). Dry measuring cups are filled to the brim and leveled off. Using liquid cups for dry ingredients (or vice versa) causes inaccuracies. For best baking results, use a scale for dry ingredients.