Cooking conversions, done right
Conversions by ingredient
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Generic converters assume every ingredient has the density of water. That is wrong for flour, brown sugar, butter, honey, and most things you actually cook with. KitchenMath.io uses ingredient-specific densities from King Arthur, USDA, and other primary references.
Popular conversions
- Flour: cups to grams
- Sugar: cups to grams
- Butter: cups to grams
- Brown sugar: cups to grams
- Honey: cups to grams
- Cocoa: cups to grams
- Milk: cups to grams
- Salt: tablespoons to grams
- Flour: grams to cups
- Sugar: grams to cups
- Butter: tablespoons to grams
- Powdered sugar: cups to grams
- Rolled oats: cups to grams
- Flour: cups to ounces
- Olive oil: cups to milliliters
- Maple syrup: cups to grams
Why ingredient density matters
One US cup of water weighs 237 grams. One US cup of all-purpose flour weighs 120 grams. One US cup of honey weighs 339 grams. The same volume of three different liquids and powders ranges across nearly a three-fold spread in weight, because each ingredient has its own density.
Using a generic converter that assumes water density introduces errors of 25 to 60 percent on common baking ingredients. KitchenMath sources every density value from a verifiable primary reference, cites it on the page, and shows the variance when sources disagree.