🍳 Cooking Unit Converter

Convert between kitchen measurements for perfect recipes. Professional tool for chefs, bakers, and cooking enthusiasts.

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Common Units
Formulas
Examples
Guide

🍳 Cooking Unit Converter

👨‍🍳 Recipe Helper

🔄 Double Recipe (×2)
🔄 Half Recipe (÷2)
🔄 1.5× Recipe
🔄 3/4 Recipe
🔄 Quarter Recipe (÷4)
🌍 Convert to Metric

⚡ Quick Kitchen Conversions

1 tbsp → tsp
1 cup → tbsp
1 cup → ml
1 oz → g
1 lb → g
250 ml → cup
1 pt → cup
1 qt → L

🍳 Common Cooking Conversions

📊 Essential Kitchen Measurements

🥄 Basic Volume Conversions

  • 1 tablespoon 3 teaspoons
  • 1 fluid ounce 2 tablespoons
  • 1/4 cup 4 tablespoons
  • 1/2 cup 8 tablespoons
  • 1 cup 16 tablespoons

🥛 Cup & Pint Measurements

  • 1 cup 240 ml = 8 fl oz
  • 1 pint 2 cups = 473 ml
  • 1 quart 2 pints = 4 cups
  • 1 gallon 4 quarts = 16 cups
  • 1 liter 4.23 cups = 1000 ml

⚖️ Weight Conversions

  • 1 ounce (weight) 28.35 grams
  • 1 pound 16 oz = 454 grams
  • 1 kilogram 2.2 pounds = 1000g
  • 100 grams 3.53 ounces
  • 500 grams 1.1 pounds

🌍 International Measurements

  • 1 US cup 240 ml
  • 1 metric cup 250 ml
  • 1 UK cup 284 ml
  • 1 UK tablespoon 17.76 ml
  • 1 US tablespoon 14.79 ml

🧮 Cooking Conversion Formulas

🍳 Kitchen Measurement Formulas

Basic Volume Conversions

tablespoons = teaspoons ÷ 3
cups = tablespoons ÷ 16
fluid_ounces = tablespoons ÷ 2
pints = cups ÷ 2
quarts = pints ÷ 2

Metric ↔ US Imperial

milliliters = teaspoons × 4.929
milliliters = tablespoons × 14.787
milliliters = cups × 236.588
liters = quarts × 0.946

Weight Conversions

grams = ounces × 28.35
grams = pounds × 453.592
kilograms = pounds × 0.454
pounds = kilograms × 2.205

Recipe Scaling

new_amount = original_amount × scale_factor
scale_factor = new_servings ÷ original_servings
ingredient_ratio = ingredient_amount ÷ total_recipe

Common Ingredient Densities (g/ml)

Water: 1.0 g/ml
Flour (all-purpose): 0.6 g/ml
Sugar (granulated): 0.8 g/ml
Butter: 0.91 g/ml
Honey: 1.4 g/ml

📋 Real-World Examples

👨‍🍳 Professional Cooking

Restaurant recipe scaling, batch cooking calculations, portion control management. Essential for chefs, restaurant managers, and culinary professionals working with large-scale food preparation.

🏠 Home Baking & Cooking

Recipe conversions from international cookbooks, ingredient substitutions, family recipe scaling. Important for home cooks adapting recipes for different serving sizes.

📚 Recipe Development

Creating standardized recipes, testing ingredient ratios, nutritional calculations. Critical for food bloggers, cookbook authors, and culinary researchers.

🥖 Commercial Baking

Large batch calculations, ingredient costing, production planning. Used by commercial bakers, pastry chefs, and food production managers.

🌍 International Cooking

Converting between US, UK, and metric measurements, understanding regional variations. Essential for international cuisine enthusiasts and multicultural cooking.

📏 Nutritional Analysis

Calculating nutritional information, portion size determination, dietary planning. Important for nutritionists, dietitians, and health-conscious cooks.

🧪 Food Science

Precise ingredient measurements, experimental cooking, molecular gastronomy. Used by food scientists, culinary students, and experimental chefs.

🍯 Specialty Ingredients

Converting measurements for unique ingredients, density calculations, ingredient substitutions. Essential for specialty cooking and dietary restrictions.

📖 Cooking Measurement Guide

Understanding Kitchen Measurements

Accurate measurements are crucial for successful cooking and baking. Different regions use various measurement systems, and understanding conversions helps achieve consistent results regardless of recipe origin.

US Customary System

Unit Abbreviation Equivalent Milliliters
Teaspoon tsp 1/3 tablespoon 4.93 ml
Tablespoon tbsp 3 teaspoons 14.79 ml
Fluid Ounce fl oz 2 tablespoons 29.57 ml
Cup cup 8 fl oz 236.6 ml
Pint pt 2 cups 473.2 ml

Metric System in Cooking

  • Milliliter (ml): Base unit for small liquid measurements
  • Liter (L): 1000 ml, used for larger quantities
  • Gram (g): Base unit for weight measurements
  • Kilogram (kg): 1000 g, used for large quantities

International Variations

  • US Cup: 236.6 ml (legal), 240 ml (nutrition labeling)
  • Metric Cup: 250 ml (Australia, New Zealand)
  • Imperial Cup: 284 ml (UK, Canada)
  • Japanese Cup: 200 ml (traditional)

Weight vs. Volume Measurements

  • Volume: Measures space occupied (cups, liters, tablespoons)
  • Weight: Measures actual mass (grams, ounces, pounds)
  • Accuracy: Weight measurements are more precise for baking
  • Density matters: 1 cup flour ≠ 1 cup water in weight

Essential Cooking Tips

  • Use proper measuring tools: Dry vs. liquid measuring cups
  • Level dry ingredients: Use a knife to level flour, sugar
  • Room temperature matters: Cold vs. warm ingredients can affect measurements
  • Sift when specified: Flour measurements can vary significantly
  • Read recipes carefully: Check if measurements are by weight or volume

Recipe Scaling Guidelines

  • Basic scaling: Multiply all ingredients by the same factor
  • Seasoning adjustments: Salt and spices may need less proportional increase
  • Leavening agents: Baking powder/soda ratios may need adjustment
  • Cooking times: May not scale linearly, especially for baking
  • Pan sizes: Consider equipment capacity when scaling

Common Ingredient Conversions

  • Flour (all-purpose): 1 cup = 125g
  • Sugar (granulated): 1 cup = 200g
  • Brown sugar (packed): 1 cup = 220g
  • Butter: 1 cup = 227g = 2 sticks
  • Honey: 1 cup = 340g
  • Milk: 1 cup = 240ml = 240g

Professional Kitchen Standards

  • Precision: Use scales for professional-level accuracy
  • Consistency: Standardize measurements across all recipes
  • Documentation: Keep detailed conversion notes
  • Quality control: Test recipes after scaling
  • Temperature considerations: Account for ingredient temperature effects