Convert between cups, tablespoons, grams, and milliliters — with real ingredient density so weight↔volume conversions stay accurate.
Densities are average reference values for common ingredients and vary with brand, moisture, packing, and grind (e.g., sifted vs. packed flour). For baking-critical recipes, measure by weight whenever possible.
A cup of flour can weigh anywhere from 120 g (sifted) to 150 g (packed) — that wide a swing is the top reason bakers go wrong. This converter uses average densities so a volume-to-weight swap stays close to what a recipe assumes. Same-unit conversions (cups→tbsp, g→oz) are exact; cross-to-weight and weight-to-volume depend on the ingredient you pick.
The same 1-cup volume holds very different weights depending on density: oil and butter sink into a cup heavier than flour, oats are the lightest, honey the heaviest (g per US cup).
A cookie recipe asks for 1 cup of all-purpose flour. Your kitchen scale shows grams.
Free cooking conversion calculator — convert cups, tbsp, tsp, fluid ounces, grams, ml, and liters with real ingredient density. Everything runs locally; nothing is uploaded.
FreeToolHub Cooking Converter is a free browser-based tool — free cooking conversion calculator — convert cups, tbsp, tsp, fluid ounces, grams, ml, and liters with real ingredient density. No signup, no upload; everything runs locally in your browser.
Free cooking conversion calculator — convert cups, tbsp, tsp, fluid ounces, grams, ml, and liters with real ingredient density. Accurate weight↔volume conversions for flour, sugar, butter, honey, and 20+ ingredients. 100% private.
This converter translates between the volume and weight units you actually meet in the kitchen — cups, tablespoons, teaspoons, fluid ounces, milliliters, and liters on the volume side; grams, kilograms, ounces, and pounds on the weight side — and, crucially, across the two when you select an ingredient. Unlike a generic unit converter that treats a "cup" as one fixed weight, it uses per-ingredient density so that a cup of flour and a cup of honey convert correctly and differently. A built-in quick reference shows the weight of one US cup for ten common pantry staples. Everything runs locally in your browser with no signup.
(1) Pick an ingredient from a library of densities derived from USDA FoodData Central and common baking references. (2) Enter an amount and choose your from-unit and to-unit. (3) Same-kind conversions (cups→tbsp, g→oz) are exact arithmetic. (4) For weight↔volume, the tool first normalizes to a base (milliliters for volume, grams for weight), then crosses using the ingredient's density (ml × density = g, or g ÷ density = ml). Because density varies with brand and packing, results are reliable averages rather than laboratory certainty — when precision matters, weigh.
A cup of flour weighs 120 grams; a cup of sugar weighs 200; a cup of chopped almonds weighs about 95. The same volume holds wildly different masses because density differs by ingredient — which is why the generic '1 cup = 240 grams' answer you find online is wrong for almost everything except water. This converter carries per-ingredient densities for the ingredients people actually bake with, so 1 cup of flour converts honestly to grams and a swapped unit converts back without drift. Two practical notes: spoon flour into the cup and level it rather than scooping (scooping packs up to 25% more flour into the same cup, and the density table assumes the spooned convention), and treat conversions for brown sugar as packed unless the recipe says otherwise.
About 125 g for all-purpose flour (a 236 ml cup at ~0.53 g/ml average density). Sifted flour is lighter and packed flour heavier, which is why weighing is the most reliable method for baking.
Density. A 236 ml US cup of honey weighs roughly 336 g (~1.42 g/ml) while the same cup of all-purpose flour weighs about 125 g (~0.53 g/ml). Both fill the same volume but pack very different mass.
No. Within the same unit kind (volume→volume or weight→weight) conversions are exact. Crossing between weight and volume depends on the ingredient's density, which varies with brand, moisture, packing, and grind — treat results as accurate averages, and weigh for baking-critical recipes.
About 120 grams for all-purpose flour, spooned and leveled. Bread flour runs slightly heavier (~127 g) and cake flour lighter (~114 g) — the ingredient selector accounts for these differences instead of using one number for everything.
The table assumes solid butter (the form most recipes measure in). Melted butter matches water's density closely, so melted conversions in volume units are nearly 1:1 with milliliters — but a recipe asking for '1 cup melted butter' needs about 227 grams of solid butter melted down.
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