Cooking & Baking Converter
Convert volumes, weights, temperatures, and ingredient-specific measurements.
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Notes on Cooking Conversions
Ingredient Density Matters!
When converting between volume (like cups or mL) and weight (like grams or oz), the density of the ingredient is crucial. A cup of feathers weighs much less than a cup of rocks! This converter uses average densities for common ingredients.
- Flour: Can vary significantly based on type (all-purpose, bread, cake) and how it's packed (sifted, scooped, spooned). Our values are for "scooped and leveled" all-purpose flour unless specified.
- Sugar: Granulated, powdered, and brown sugar all have different densities. Brown sugar density also depends on how firmly it's packed.
- Liquids: Most water-based liquids (water, milk, juice) are close to 1 gram per milliliter. Oils are slightly less dense.
Temperature Systems
- Celsius (°C) & Fahrenheit (°F): Standard scientific and common scales.
- Gas Mark (GM): Used in some UK and European ovens. It's not a direct linear scale and can vary slightly by oven manufacturer. This converter provides common equivalents.
Tips for Accuracy
- Use a Kitchen Scale: For baking, measuring dry ingredients by weight (grams or ounces) is generally more accurate than by volume.
- Standardized Spoons/Cups: Ensure your measuring spoons and cups are standard sizes.
- Level Off Dry Ingredients: When measuring by volume, gently spoon the ingredient into the cup/spoon and level off the excess with a straight edge (don't pack down unless the recipe specifies, like for brown sugar).