Cooking & Baking Converters

Convert grams to cups for 14 ingredients — a gram of honey and a gram of oats are nothing like the same volume.

Convert cups of all-purpose flour to grams — the ingredient where weighing matters most.

Convert grams of all-purpose flour to cups at 120 g a cup — the direction a metric recipe leaves you in.

Convert cups of granulated sugar to grams — the one ingredient volume measures reliably.

Convert grams of granulated sugar to cups at 200 g a cup — the one ingredient that packs the same every time.

Convert cups of packed brown sugar to grams — and what “packed” actually means.

Convert grams of packed brown sugar to cups at 213 g a cup — the figure assumes you pack it.

Convert cups of unsifted powdered sugar to grams — sifting drops the weight about 20%.

Convert grams of unsifted powdered sugar to cups at 113 g a cup — sifting changes the answer, not the weight.

Convert cups of butter to grams — and the US stick system (1 stick = ½ cup = 113 g).

Convert grams of butter to cups at 226.8 g a cup — and to sticks, which is what the wrapper is marked in.

Convert cups of honey to grams — where weighing beats wrestling a sticky measuring cup.

Convert grams of honey to cups at 340 g a cup — the densest thing in the table, and the messiest to measure.

Convert cups of rolled oats to grams — and why rolled, quick, and steel-cut differ.

Convert grams of rolled oats to cups at 90 g a cup — the lightest ingredient on the shelf by volume.

Convert cups of uncooked white rice to grams — and the cooked-vs-uncooked trap.

Convert grams of uncooked white rice to cups at 185 g a cup — uncooked, which is where most of the confusion starts.

Convert oven temperatures between °F and °C — with the fan/convection adjustment and gas-mark notes.

Scale every quantity in a recipe to the number of servings you actually want.

Swap one pan for another by area and volume, and know what it does to the bake.

Sticks, tablespoons, cups, grams and ounces of butter, all from one figure.

An estimated roasting time from weight, next to the internal temperature that actually decides it.

Active dry, instant and fresh yeast swapped for one another, with what changes in the method.