Cups to grams, tablespoons to milliliters, ounces to anything — converted instantly. Pick an ingredient so cup-to-gram conversions come out right, because flour and honey don't weigh the same.
Cup, tablespoon, and teaspoon use US measures. Volume-to-weight depends on the ingredient — that's why the ingredient picker matters.
I'll send you the one-page printable I keep on my own fridge — cups, grams, and oven temps at a glance.
For the longest time I cooked the way a lot of us do: a cup of this, a tablespoon of that, eyeballing the rest. That works fine until you hit a recipe written in grams, or a baking project where being a little off actually matters. That's exactly why I put this cooking measurement converter together. I wanted something simple I could pull up to turn cups into grams, tablespoons into milliliters, ounces into something I could actually measure, without digging through a dozen browser tabs.
The thing nobody tells you when you're starting out is that converting cooking measurements isn't always a tidy, fixed number. Sometimes it is, and sometimes it depends entirely on what you're scooping. Let me walk you through how I think about it.
Here's the part that tripped me up early on: a cup is a measure of volume (how much space something takes up), while a gram is a measure of weight (how heavy it is). So "1 cup = X grams" changes depending on the ingredient, because different things have different densities.
A cup of all-purpose flour is light and fluffy, so it weighs around 120 grams. A cup of granulated sugar is denser and heavier, closer to 200 grams. A cup of honey is heavier still, since it's a thick liquid that packs in tightly. So if you tried to use one single "cup to gram" number for everything, you'd be wrong most of the time.
This is why my converter asks what you're measuring instead of pretending one number fits all. It's a small thing that saves a lot of flat cakes and dense loaves.
Volume-to-volume conversions are the easy, reliable ones, because you're not crossing over into weight. These stay the same no matter what ingredient you're using:
When I'm following a recipe from a Korean cookbook or scaling down a sauce, these are the conversions I lean on constantly. A splash of fish sauce written in milliliters becomes a teaspoon or two, and suddenly the recipe feels approachable again.
One trap worth knowing about: there are two kinds of ounces. A fluid ounce measures volume, and a regular ounce measures weight. They are not the same thing, even though they share a name. Sixteen fluid ounces make a pint; sixteen weight ounces make a pound. When a recipe says "8 oz cream cheese," that's weight. When it says "8 oz milk," that's usually volume. Context tells you which, and when in doubt, weight is the safer read for solid ingredients.
Metric recipes (grams and milliliters) tend to be more precise overall, which is one reason serious baking recipes love them. I've come to appreciate that precision the deeper I get into sourdough.
Honestly, if you bake at all, yes. A cheap digital scale is the single best tool I've added to my kitchen. Measuring flour by cups is wildly inconsistent because how you scoop changes how much you pack in. Two people measuring "one cup of flour" can be 30 or 40 grams apart, which is enough to change how a loaf turns out. Weighing in grams skips all that guesswork. You set your bowl on the scale, hit tare to zero it out, and pour until you hit the number. Fewer dishes, more consistent results.
That said, this converter exists for all the times you don't have a scale handy, or the recipe is in units you don't own measuring tools for. Use whichever gets dinner on the table.
I reach for this converter constantly when a recipe and my measuring cups don't speak the same language. European baking blogs in grams, American recipes in cups, a sauce written in milliliters when all I have is tablespoons. I plug in the amount, tell it the ingredient, and get a number I can work with.
If you want to see what I'm actually cooking with all these conversions, take a look at my recipes for sourdough, kimchi, and the dishes I make for my family. And if you found this handy, I've built a few more like it. Browse my other free tools whenever you need them. They're all free, no sign-up, just open and use.
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