Cooking Measurement Conversions
US recipes use volume (cups, tablespoons), UK recipes often use weight (grams), and professional baking always uses weight for accuracy. Converting between systems is a daily need for cooks worldwide.
Volume Conversions
1 cup (US) = 240 mL = 16 tbsp = 48 tsp
1 tbsp = 15 mL = 3 tsp
1 tsp = 5 mL
1 fl oz (US) = 29.57 mL
1 cup (UK) = 284 mL (use 240 mL US cup for recipes)
1 pint (US) = 473 mL = 2 cups
1 pint (UK) = 568 mL (= 20 fl oz, not 16)Volume to Weight (ingredient-specific)
1 cup of:
All-purpose flour: 125g (sifted: ~120g)
Bread flour: 130g
Sugar (granulated): 200g
Brown sugar: 220g (packed)
Butter: 227g (= 2 sticks US)
Honey: 340g
Water/milk: 240g
Rice (uncooked): 185g
Oats (rolled): 90gSmall Measurement Quick Reference
- ¼ tsp = 1.25 mL | ½ tsp = 2.5 mL | 1 tsp = 5 mL
- 1 tbsp = 15 mL | ¼ cup = 60 mL | ½ cup = 120 mL
- 1 stick of US butter = 113g = ½ cup = 8 tbsp
- 1 oz = 28.35g | 1 lb = 453.6g
Convert cooking measurements: Free Cooking Converter
Cooking Measurement Conversion Quick-Reference Table
| Unit | mL | US cups | US fl oz | tbsp | tsp |
|---|---|---|---|---|---|
| 1 tsp | 4.93 | 0.021 | 0.167 | 0.333 | 1 |
| 1 tbsp | 14.79 | 0.063 | 0.5 | 1 | 3 |
| ¼ cup | 59.1 | 0.25 | 2 | 4 | 12 |
| ½ cup | 118.3 | 0.5 | 4 | 8 | 24 |
| 1 cup | 236.6 | 1 | 8 | 16 | 48 |
| 1 pint (US) | 473.2 | 2 | 16 | 32 | 96 |
| 1 quart (US) | 946.4 | 4 | 32 | 64 | 192 |
| 1 litre | 1,000 | 4.227 | 33.81 | 67.63 | 202.9 |
How Cooking Measurement Conversion Works
Cooking measurements fall into two categories: volume (cups, tablespoons, teaspoons, millilitres) and weight (grams, ounces). Volume measures are convenient but imprecise for dense ingredients — 1 cup of flour can range from 120–160 g depending on how it was scooped (sifted vs. packed). Weight measurement (a kitchen scale) is more accurate and preferred in professional baking. The rule "1 cup = 240 mL" is approximate; the US legal cup = 240 mL, but some recipes use 236.6 mL (the US customary cup).
US vs. UK measures differ: 1 UK tablespoon = 15 mL (same as US); 1 UK fluid ounce = 28.4 mL vs. US 29.6 mL; 1 UK pint = 568 mL vs. US 473 mL. Temperature conversion: Fahrenheit = (Celsius × 9/5) + 32; Celsius = (Fahrenheit − 32) × 5/9. Fan (convection) oven temperatures are typically 20°C/36°F lower than conventional oven settings for equivalent results.
Common Mistakes
- Measuring flour by volume without levelling: Scooping flour directly from the bag into a cup compacts it — giving 20–30% more flour than intended. The correct technique: spoon flour into the measuring cup and level with a straight edge. Better still: use a kitchen scale.
- Confusing dry and liquid measuring cups: Dry measuring cups (designed to be levelled off) are not equal to liquid measuring cups (designed to be read at the meniscus). They hold the same volume but using a liquid cup for flour and filling to the line (rather than levelling) gives a slightly different amount.
- Assuming US and UK recipes share measurement systems: A British recipe's "tablespoon" of salt and a US recipe's "tablespoon" are the same (15 mL). But a UK recipe calling for "a cup" likely means a teacup (~284 mL), not the standardised US cup (240 mL) — a recipe-ruining 20% difference.
Frequently Asked Questions
Volume is affected by how an ingredient is packed — fluffed vs. compressed flour can differ by 25–30% by weight in the same measuring cup. Humidity affects how much cocoa powder fits in a cup. A kitchen scale eliminates all these variables: 200 g of flour is always exactly 200 g. Professional recipes specify weights precisely because small variations in flour, butter, and liquid ratios significantly affect baked goods texture and rise. For cooking (soups, stir-fries), volume measurement is fine; for baking, weight is essential for consistent results.
Both are 15 mL — the tablespoon is one of the few measurements that aligned perfectly in the 1970s international standardisation. The teaspoon is 5 mL in both systems. The discrepancy arises with cups: US cup = 240 mL, Australian cup = 250 mL (making an Australian recipe's "cup" 4% larger). For most cooking this doesn't matter; for baking a large batch, the accumulated difference can be significant.
F = (C × 9/5) + 32. Common conversions: 160°C = 320°F (slow, for casseroles); 180°C = 356°F (moderate, for cakes); 200°C = 392°F (hot, for roasting); 220°C = 428°F (very hot, for bread crusts). Fan/convection ovens cook about 20°C hotter than conventional — if your oven is convection, reduce the recipe temperature by 20°C (or ~35°F) or reduce baking time by ~10 minutes.