Cooking Measurement Converter

1. Enter your amount: Type any integer (e.g. 2), decimal (e.g. 0.75), simple fraction (e.g. 3/4), or mixed kitchen fraction (e.g. 1 1/2).
2. Select units: Choose your source unit (From) and target unit (To). Supported units include US Customary spoons, cups, and quarts, along with metric milliliters and liters.
3. Instant calculation: Your result updates automatically with both precise decimals and culinary fractions. Use the ⇄ Swap button to reverse the calculation instantly.

Not all measuring cups are created equal. In American cookbooks and baking resources, a US customary cup is defined as approximately 236.59 milliliters (236.588 mL, commonly rounded on commercial nutritional labels to 240 mL).

In contrast, a Metric cup holds exactly 250 milliliters (commonly used in Australia and New Zealand, and referenced in various international recipes).

Recipe publishers and regions may use different measurement conventions. For example, older British publications often relied on imperial measures (such as an imperial half-pint of approx. 284 mL) or weight-based grams, whereas Canadian cooks frequently navigate both US cups and metric measures. That 13.41 mL gap between a US customary cup (~236.59 mL) and a Metric cup (250 mL) represents a 5.66% volume difference—nearly a full tablespoon. In sensitive baking recipes, using a 250 mL cup instead of a US cup without adjusting can introduce noticeable batter imbalance.

Our tool lets you select either US customary cups or Metric cups explicitly, and conversions retain full internal precision to minimize rounding error across differing recipe traditions.

The foundational ratio of American kitchen spoons is remarkably straightforward:

Note for Australian bakers: A traditional Australian tablespoon is defined as 20 mL (holding 4 teaspoons), whereas the US and British tablespoon holds 15 mL (3 teaspoons). Our calculator uses the standard 14.79 mL US tablespoon.

Use Volume Cups when: Making soups, stews, casseroles, marinades, or dressings where slight volumetric variations will not impact chemical leavening or starch hydration.

Use Digital Gram Weights when: Baking delicate artisan bread, macarons, soufflés, layer cakes, or pie dough. Flour packs inconsistently—scooping a cup directly from the bag can weigh anywhere from 120g to 155g, altering your dough hydration by up to 30%.