Cooking Conversions

Start with the unit written in the recipe and the markings on your measuring tool. Use the same standard when reducing a sauce, dividing batter or measuring a small amount of seasoning.

Choose a kitchen conversion

Match the standard and measurement type

Read the recipe’s definitions first. A US customary cup, a 250 mL metric cup and an Imperial cup hold different amounts. The FDA label cup is specific to US nutrition labeling. A Japanese rice cup supplied with a cooker is smaller than a Japanese cooking cup. Check the cup-size guide when the recipe’s origin and your equipment suggest different standards.

fl oz indicates a liquid volume and can be converted to mL. oz on a kitchen scale indicates mass and can be converted to grams. When a dry ingredient is given in cups, the ingredient directory can help you match a specific portion before estimating its mass.

Work with recipe fractions

The tools accept common forms such as 3/4, ¾ and 1 1/2. For half a batch of dressing, halve the recipe amount first and then convert it to the cup or spoon you have. Keep the measured quantity with its unit when copying a result.

Use a marked measure

For a liquid, set a graduated jug on a level surface and read the marking at eye level. For a dry ingredient, use a dedicated measuring cup and follow the recipe’s instructions for leveling or packing. A level measuring spoon is more reproducible than a spoon from the cutlery drawer. For flour, see how to fill and level the cup.

Browse the cooking guides or open all published converters.

For a liquid measurement in fl oz, open US fluid ounces to tablespoons. For an ounce shown on a scale, select the ingredient and use its measured source portion.