Converting between kitchen units
Most cooking conversions are a single multiply or divide by a fixed constant, and this tool wires up the ten pairs that actually come up at the stove: cups, tablespoons, and teaspoons against milliliters; ounces against grams; and Fahrenheit against Celsius. Pick a direction, type the amount, read the answer — no app, no sign-up, and no scrolling past an essay to reach the number.
The volume constants are the US customary ones. A US cup is 236.588 ml, a tablespoon is 14.787 ml, and a teaspoon is 4.929 ml — which is why 3 teaspoons make a tablespoon and 16 tablespoons make a cup. Those exact figures matter most at small volumes and when you're scaling a recipe up, where rounding a teaspoon to 5 ml a dozen times quietly drifts the total. The converter carries the full constant and rounds only the displayed result.
Weight is the conversion worth leaning on hardest. One ounce is 28.3495 grams, but the real win isn't the factor — it's that weighing sidesteps the ambiguity of volume entirely. A cup of flour and a cup of sugar weigh very different amounts, so a recipe given in grams is one you can reproduce exactly. When a recipe offers both, prefer the gram figure and use this only to check it.
Temperature is the odd one out: it's not a simple multiply, because the two scales don't share a zero. The formula is °C = (°F − 32) × 5 ÷ 9, and back the other way °F = °C × 9 ÷ 5 + 32. That offset of 32 is why you can't just halve or double a temperature the way you would a volume — water freezes at 32°F but 0°C, and the gap stays baked into every conversion.
Worked example
A recipe lists an oven step in Fahrenheit but your oven dial is in Celsius, and it calls for 425°F.
- °C = (°F − 32) × 5 ÷ 9
- °C = (425 − 32) × 5 ÷ 9 = 393 × 5 ÷ 9 ≈ 218.3
→ 425°F is about 218°C — set the dial to 220°C, the nearest common mark.