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Cooking & Kitchen

Kitchen converters — recipe scaling, cups to grams, oven temperatures, and more.

12 tools

Recipe Scaler

Scale recipe ingredients up or down by a factor or new serving size.

Cooking Measurement Converter

Convert between teaspoons, tablespoons, cups, millilitres, and ounces.

Oven Temperature Converter

Convert oven temperatures between Fahrenheit, Celsius, and gas mark.

Cups to Grams Converter

Convert cups to grams for flour, sugar, butter, and more.

Butter Converter

Convert butter between sticks, tablespoons, cups, grams, and ounces.

Air Fryer Converter

Adjust oven time and temperature for an air fryer.
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Baker’s Percentage Calculator

Ingredients as a percentage of flour, plus dough hydration.
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Ingredient Substitutions

Searchable common cooking and baking substitutions with ratios.
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Yeast Converter

Convert between instant, active dry, and fresh yeast by weight.
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Coffee Ratio Calculator

Coffee-to-water ratio from the golden ratio, by strength.
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Brine Calculator

Salt for a wet or dry brine, by weight of water or meat.
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Meat Doneness Temperatures

USDA safe internal temperatures and steak doneness, °F and °C.

About cooking & kitchen tools

Everyday kitchen maths for students cooking far from home — scale a recipe up or down, convert cups to grams, switch oven temperatures between °F, °C, and gas marks, and measure butter. Ingredient weights are typical values and vary a little by brand and how you pack them.

When to use these tools

Common cooking & kitchen tasks and the tool that handles each one.

Frequently asked questions

Common questions about cooking & kitchen — the concepts behind the tools above.

Why isn’t one cup always the same in grams?
A cup measures volume, but grams measure weight, and different ingredients have different densities. One cup of water is about 240 g, but a cup of all-purpose flour is roughly 120–125 g and a cup of granulated sugar around 200 g — so conversions must be ingredient-specific.
How do oven temperatures convert between °F, °C, and gas marks?
To convert Fahrenheit to Celsius, subtract 32 and multiply by 5/9. Common baking points are 350 °F ≈ 177 °C ≈ gas mark 4, and 400 °F ≈ 200 °C ≈ gas mark 6; gas marks each step up roughly 25 °F (about 14 °C).
Why is weighing ingredients more reliable than measuring by volume?
Volume measures vary with how you pack or scoop — a “cup” of flour can differ by 20% or more depending on whether it is sifted or compressed. Weight in grams is unaffected by packing, which makes it far more consistent, especially in baking where ratios matter.
How do you scale a recipe up or down?
Find a scaling factor by dividing your desired yield by the original yield, then multiply every ingredient by it — doubling a recipe uses a factor of 2, halving uses 0.5. Cooking times, pan sizes, and seasonings often do not scale linearly, so adjust those by taste and observation.

Other subjects

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