Quick kitchen conversions — cups, tablespoons, grams, ounces & millilitres, plus common ingredient weights and oven temperatures. ✓ US & metric
US customary volume measures and their metric equivalents.
| Measure | Tablespoons | Fluid oz | Millilitres |
|---|---|---|---|
| 1 teaspoon | ⅓ tbsp | — | 5 ml |
| 1 tablespoon | 1 tbsp | 0.5 oz | 15 ml |
| ¼ cup | 4 tbsp | 2 oz | 60 ml |
| ⅓ cup | 5⅓ tbsp | 2.7 oz | 79 ml |
| ½ cup | 8 tbsp | 4 oz | 120 ml |
| 1 cup | 16 tbsp | 8 oz | 240 ml |
| 1 pint (2 cups) | 32 tbsp | 16 oz | 473 ml |
| 1 quart (4 cups) | 64 tbsp | 32 oz | 946 ml |
| 1 gallon | 256 tbsp | 128 oz | 3,785 ml |
Because a cup is a volume, grams differ by ingredient. Weigh for the most accurate baking.
| Ingredient | 1 cup (grams) | 1 tbsp (grams) |
|---|---|---|
| Water | 240 g | 15 g |
| All-purpose flour | 125 g | 8 g |
| Granulated sugar | 200 g | 12.5 g |
| Brown sugar (packed) | 220 g | 14 g |
| Butter | 227 g | 14 g |
| Milk | 245 g | 15 g |
| Honey | 340 g | 21 g |
| Rice (uncooked) | 185 g | 12 g |
| Rolled oats | 90 g | 6 g |
| Cocoa powder | 100 g | 6 g |
Fahrenheit, Celsius and UK gas mark.
| Description | Fahrenheit | Celsius | Gas Mark |
|---|---|---|---|
| Very slow | 275 °F | 140 °C | 1 |
| Slow | 325 °F | 160 °C | 3 |
| Moderate | 350 °F | 180 °C | 4 |
| Mod. hot | 375 °F | 190 °C | 5 |
| Hot | 425 °F | 220 °C | 7 |
| Very hot | 475 °F | 240 °C | 9 |
Recipes travel across borders, and units don't always match. American recipes use cups, tablespoons and ounces, while UK, Australian, Canadian and European recipes usually use grams and millilitres. This chart bridges the two so you can cook any recipe without guesswork. Remember that a cup is a measure of volume, so the same cup weighs a different number of grams depending on the ingredient.
For the most reliable baking, weigh dry ingredients in grams with a kitchen scale. For quick swaps, keep these numbers handy: 1 cup = 240 ml = 16 tablespoons, 1 tablespoon = 3 teaspoons = 15 ml, and 1 fluid ounce = 2 tablespoons. Need a different conversion? Try our cooking converter or volume converter.
Watch out for cup sizes: a US cup is 240 ml, a metric cup (Australia, Canada, UK) is 250 ml, and the older UK imperial cup differs again. The difference is small for cooking but matters in precise baking — when in doubt, weigh in grams.
Volume measures are convenient and imprecise, and the imprecision is largest exactly where it matters most. A cup of flour can vary by 20% or more depending on whether it was scooped or spooned and whether the flour was compacted, which is enough to change a bread dough noticeably. A cup of water does not vary at all.
That is why baking recipes from professional sources are written in grams. Weight removes the packing problem entirely, and it also makes scaling trivial: doubling 250 g is unambiguous in a way that doubling "a heaped cup" is not.
The cross-border traps are worth knowing. A US cup is about 237 mL against the metric cup's 250 mL, and an Australian tablespoon is 20 mL where the US and UK use 15 mL — a 33% difference in a measure often used for leavening agents, where it matters. Oven temperatures add another layer, since gas marks map onto Fahrenheit in steps of 25 degrees and most ovens run several degrees away from their dial in any case.