A useful ingredient conversion starts with the right food and the right portion. Pick the record that matches your recipe.
All-purpose flour
Use the spoon-and-level method for this source portion.
Granulated sugar
Weigh a portion of granulated white sugar.
Butter
See how the published half-cup portion scales.
Whole milk
Check the food description and the documented serving.
Powdered sugar
Match the sugar and its sifting instructions.
Active dry yeast
Use the named yeast and its documented spoon portion.
Potatoes
Compare the preparation on the record with your cut.
Shredded cheese
Match the cheese type and shredded form.
Garlic
Check the source’s cup, teaspoon or clove portion for raw garlic.
Blueberries
Use the berry portion that matches your recipe.
Blackberries
Check the form and serving for these berries.
Why these results are estimates
The current records give weights for source portions, but their cup capacities are not confirmed in milliliters. The tools scale those portions without inventing a precise density or converting them into another standard cup.
Use the gram amount in your recipe when it supplies one. If a food is not listed here, we do not substitute water or a similarly named ingredient.
Open the full ingredient converter, read our method, or inspect the sources.