US Cooking Measurement Converter
Convert US cooking measurements between cups, tablespoons, grams and millilitres. Includes ingredient weight conversions for baking and cooking.
Quick Reference - US Cooking Conversions
US Cups vs Other Measurements
US cups are 240 ml (vs UK 250 ml, Australian 250 ml). 1 US cup = 16 US tablespoons = 48 US teaspoons. 1 US tablespoon = 14.8 ml; 1 US teaspoon = 4.93 ml. The US tablespoon is slightly smaller than UK/AU (15 ml/20 ml respectively), creating subtle issues when adapting recipes between regions. Most recipes survive the difference, but precise baking can feel off.
Volume vs weight: US recipes traditionally use cups; European and Australian recipes increasingly use grams. A US cup of all-purpose flour weighs 120-128 grams (depending on whether it's sifted or scooped). A US cup of granulated sugar weighs 200 grams. The 'flour cup' problem - vague packing density - is why professional bakers prefer weight.
Common Conversion Pairs
1 US cup = 16 US tbsp = 8 US fl oz = 240 ml. 1 quart = 4 cups = 32 oz = 946 ml. 1 gallon = 4 quarts = 16 cups = 3.785 L. 1 pint = 2 cups = 16 fl oz = 473 ml. Note that US fluid ounces are slightly smaller than UK fluid ounces (29.57 ml vs 28.41 ml) - bizarrely the US fl oz is bigger.
Stick of butter: 1 stick = 1/2 cup = 8 tbsp = 113 grams. American butter packaging shows tablespoon markings on the wrapper. UK/EU butter typically sold in 250-gram blocks without easy 'stick' equivalents - you weigh the amount you need.
Adapting US to UK and Vice Versa
If converting a US recipe to UK kitchen: 1 US cup ≈ 240 ml (use a 250 ml measuring jug as close approximation). 1 US tbsp ≈ 1 UK tbsp (15 ml is close enough; 14.8 vs 15 ml difference is negligible). 1 US tsp = 1 UK tsp (5 ml standard).
If a US recipe says '2 cups of flour' use 240 grams (or 480 ml volume by sift-and-scoop). UK 'pints' are 568 ml; US pints are 473 ml - that's an 18% difference, big enough to ruin recipes. Always check whether 'pint' means UK or US in the original recipe. Use the [Recipe Unit Converter](/recipe-unit-converter) for ingredient-density-aware conversions.
Temperature Conversions
US recipes use Fahrenheit; most of the world uses Celsius. Conversion: °C = (°F - 32) × 5/9. Common cooking temps: 350°F = 175°C (most baking baseline), 375°F = 190°C, 400°F = 200°C, 450°F = 230°C. Roasting meats: 325°F = 165°C (low and slow), 425°F = 220°C (quick high heat).
Gas marks (UK ovens): Gas mark 4 = 350°F = 175°C. Each gas mark up adds 25°F. Modern UK ovens usually show °C; older ovens still show gas marks. Convection (fan) ovens typically need 25°F (15°C) reduction from conventional - or 1 gas mark down.
Frequently Asked Questions
Do US measuring cups work in other countries?
Yes, with the volume understanding noted (US cup = 240 ml). UK/AU measuring cups are 250 ml. The 4% difference rarely affects savory cooking. Baking is more sensitive, especially in chemistry-driven recipes (custards, soufflés).
Is liquid vs dry measurement different?
In US: dry measuring cups for dry ingredients (level off with knife edge), liquid measuring cups for liquids (spouted, marked at side). Same volume but the tools differ for accuracy. UK kitchens often use a single set of cups for both, rounded numbers don't match precisely as a result.
How do I convert imperial to metric in recipes?
Volume: cups × 240 = ml, ounces × 30 = ml (close approximation). Weight: ounces × 28.35 = grams, pounds × 454 = grams. Temperature: °F to °C = (F-32)×5/9. For weights of common ingredients, weight measurement (kitchen scale) is more reliable than volume conversion.
Why don't all recipes use grams?
American baking culture historically uses cups - tradition and cookbook conventions. Grams are objectively more accurate (no packing/scooping ambiguity), and professional bakers and growing home-baking culture in US is shifting toward weight measurement. Older cookbooks use cups; newer ones often provide both.