Cooking conversion chart

The printable cups-to-grams-to-millilitres table, by ingredient.

Volume equivalents

Measure	Millilitres	Tablespoons	Cups
1 teaspoon	4.93	⅓ tbsp	1/48 cup
1 tablespoon	14.79	1 tbsp	1/16 cup
1 fluid ounce	29.57	2 tbsp	⅛ cup
¼ cup	59.15	4 tbsp	¼ cup
⅓ cup	78.86	5⅓ tbsp	⅓ cup
½ cup	118.29	8 tbsp	½ cup
¾ cup	177.44	12 tbsp	¾ cup
1 cup	236.59	16 tbsp	1 cup
1 pint	473.18	32 tbsp	2 cups
1 quart	946.35	64 tbsp	4 cups
1 gallon	3785.41	256 tbsp	16 cups

US customary measures. 3 teaspoons = 1 tablespoon; 16 tablespoons = 1 cup.

Cups by ingredient

The table that matters most. Grams per US cup (236.6 mL), so a cup of flour and a cup of sugar are correctly different.

Flour & grain

Ingredient	1 cup	½ cup	⅓ cup	¼ cup	1 tbsp
All-purpose flour	120 g	60 g	40 g	30 g	7.5 g
Bread flour	127 g	64 g	42 g	32 g	7.9 g
Cake flour	113 g	57 g	38 g	28 g	7.1 g
Whole wheat flour	113 g	57 g	38 g	28 g	7.1 g
Almond flour	96 g	48 g	32 g	24 g	6 g
Cornstarch / cornflour	113 g	57 g	38 g	28 g	7.1 g
Cornmeal	138 g	69 g	46 g	35 g	8.6 g
Rolled oats	89 g	45 g	30 g	22 g	5.6 g
White rice, uncooked	185 g	93 g	62 g	46 g	11.6 g
White rice, cooked	158 g	79 g	53 g	40 g	9.9 g
Breadcrumbs, dry	108 g	54 g	36 g	27 g	6.8 g
Quinoa, uncooked	170 g	85 g	57 g	43 g	10.6 g

Sugar & sweetener

Ingredient	1 cup	½ cup	⅓ cup	¼ cup	1 tbsp
Granulated sugar	200 g	100 g	67 g	50 g	12.5 g
Brown sugar, packed	213 g	107 g	71 g	53 g	13.3 g
Powdered / icing sugar	113 g	57 g	38 g	28 g	7.1 g
Honey	340 g	170 g	113 g	85 g	21.3 g
Maple syrup	322 g	161 g	107 g	81 g	20.1 g
Molasses	340 g	170 g	113 g	85 g	21.3 g
Corn syrup	340 g	170 g	113 g	85 g	21.3 g

Fat & dairy

Ingredient	1 cup	½ cup	⅓ cup	¼ cup	1 tbsp
Butter	227 g	114 g	76 g	57 g	14.2 g
Vegetable oil	218 g	109 g	73 g	55 g	13.6 g
Olive oil	216 g	108 g	72 g	54 g	13.5 g
Shortening	191 g	96 g	64 g	48 g	11.9 g
Milk, whole	242 g	121 g	81 g	61 g	15.1 g
Buttermilk	245 g	123 g	82 g	61 g	15.3 g
Heavy cream	238 g	119 g	79 g	60 g	14.9 g
Yogurt, plain	245 g	123 g	82 g	61 g	15.3 g
Sour cream	227 g	114 g	76 g	57 g	14.2 g
Cream cheese	227 g	114 g	76 g	57 g	14.2 g
Cheddar, shredded	113 g	57 g	38 g	28 g	7.1 g
Parmesan, grated	100 g	50 g	33 g	25 g	6.3 g

Liquid

Ingredient	1 cup	½ cup	⅓ cup	¼ cup	1 tbsp
Water	237 g	119 g	79 g	59 g	14.8 g
Stock / broth	240 g	120 g	80 g	60 g	15 g

Baking

Ingredient	1 cup	½ cup	⅓ cup	¼ cup	1 tbsp
Cocoa powder, unsweetened	85 g	43 g	28 g	21 g	5.3 g
Chocolate chips	170 g	85 g	57 g	43 g	10.6 g
Peanut butter	270 g	135 g	90 g	68 g	16.9 g
Table salt	273 g	137 g	91 g	68 g	17.1 g
Kosher salt (Diamond Crystal)	140 g	70 g	47 g	35 g	8.8 g
Baking powder	192 g	96 g	64 g	48 g	12 g
Baking soda	220 g	110 g	73 g	55 g	13.8 g
Instant yeast	150 g	75 g	50 g	38 g	9.4 g

Nuts & produce

Ingredient	1 cup	½ cup	⅓ cup	¼ cup	1 tbsp
Almonds, whole	143 g	72 g	48 g	36 g	8.9 g
Walnuts, chopped	117 g	59 g	39 g	29 g	7.3 g
Raisins	145 g	73 g	48 g	36 g	9.1 g
Onion, chopped	160 g	80 g	53 g	40 g	10 g
Carrot, grated	110 g	55 g	37 g	28 g	6.9 g
Tomato, diced	180 g	90 g	60 g	45 g	11.3 g
Berries, fresh	145 g	73 g	48 g	36 g	9.1 g
Banana, mashed	225 g	113 g	75 g	56 g	14.1 g

Oven temperatures

Fahrenheit	Celsius	Fan / convection	Gas mark
250 °F	120 °C	100 °C	½
275 °F	140 °C	120 °C	1
300 °F	150 °C	130 °C	2
325 °F	160 °C	140 °C	3
350 °F	180 °C	160 °C	4
375 °F	190 °C	170 °C	5
400 °F	200 °C	180 °C	6
425 °F	220 °C	200 °C	7
450 °F	230 °C	210 °C	8
475 °F	245 °C	225 °C	9

“One cup” around the world

Where	Millilitres	Difference from a US cup
United States (customary)	236.59 mL	—
United States (legal / nutrition labels)	240 mL	+1.4%
Metric — Australia, NZ, Canada	250 mL	+5.7%
Imperial — older UK recipes	284.13 mL	+20.1%
Japan (gō-based cup)	200 mL	-15.5%

A recipe that says “1 cup” without specifying can be off by 20%. When it matters, weigh.

Safe internal temperatures

Food	°F	°C	Note
Poultry, all cuts	165	74
Ground meats	160	71
Beef, pork, lamb — steaks, chops, roasts	145	63	Plus a 3-minute rest
Fish and shellfish	145	63
Leftovers and casseroles	165	74
Egg dishes	160	71

USDA minimums, measured with a thermometer in the thickest part, away from bone.

How it works

Kept on one page so it can be printed and stuck inside a cupboard door. Everything here is static — no calculation, no interaction needed.

Weigh, do not scoop

The single biggest source of inconsistency in home baking is measuring flour by volume. The same cup can hold 120 g or 145 g depending on whether you spooned it in or scooped it from the bag — a 20% swing that ruins a cake. Every gram figure in the table above assumes the spoon-and-level method.

The teaspoon–tablespoon–cup ladder

3 teaspoons make a tablespoon, 16 tablespoons make a cup. Those two facts cover most kitchen arithmetic. Australian tablespoons are the exception: they hold 20 mL — four teaspoons, not three — so an Australian recipe's tablespoon is a third larger than an American one.

Sources

Ingredient weights follow King Arthur Baking's published ingredient weight chart and USDA FoodData Central. Internal temperatures are USDA Food Safety and Inspection Service minimums. Volume equivalents are exact by definition of the US customary units.