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Convert cups, grams, tablespoons and more, with the right weight for each ingredient.
Recipes mix volume (cups, tablespoons, millilitres) and weight (grams, ounces), and converting between them is where cooks get tripped up, because a cup of a light ingredient like flour weighs far less than a cup of a dense one like sugar or honey. The calculator above converts common units, but for baking the reliable approach is to weigh ingredients in grams rather than measuring by volume.
Why weight beats volume for baking. A "cup" of flour can vary by 20% or more depending on how it is scooped and settled, which is enough to change a cake. Weighing removes that error, which is why professional and European recipes use grams. If a recipe gives cups, converting to weight per ingredient gives far more consistent results than a single volume-to-volume conversion.
Temperatures and the rest. Oven temperatures convert between Fahrenheit, Celsius and gas marks, and fan (convection) ovens usually run about 20°C / 25°F cooler than the stated conventional temperature, so drop the setting accordingly. Keep a few staples in mind, such as a tablespoon being three teaspoons, and use the calculator for the rest.