Convert cooking measurements, scale recipes, and convert oven temperatures.
Cooking calculators solve the practical math problems that come up in the kitchen — converting between measurement systems, scaling ingredient quantities up or down for any serving size, and translating oven temperatures between Fahrenheit, Celsius, and Gas Mark. Whether you are halving a recipe for a solo dinner or doubling a batch for a crowd, these tools handle the arithmetic instantly and accurately.
Convert cups, tablespoons, teaspoons, ml, and grams for any recipe.
Open calculator →Scale recipe ingredients up or down for any serving count.
Open calculator →Convert oven temperatures between °F, °C, Gas Mark, and fan oven settings.
Open calculator →Following a recipe that uses milliliters, grams, or metric cups: Cooking Measurement Converter. Making more or fewer servings than a recipe specifies: Recipe Scaling Calculator. Recipe uses °F but your oven displays °C or Gas Mark (common in UK and European recipes): Oven Temperature Converter.
US recipes use cups, tablespoons, and teaspoons as their primary volume units. Most of the rest of the world — including the UK, Australia, and all of Europe — uses milliliters and grams. One US cup equals 236.6 milliliters; one tablespoon equals 14.8 milliliters; one teaspoon equals 4.9 milliliters. Note that Australia uses a metric cup of 250 ml, slightly larger than the US cup — this matters for precision baking. When accuracy is important, especially in baking, weighing ingredients in grams is more reliable than measuring by volume. A cup of flour can weigh anywhere from 120 to 160 grams depending on how it is scooped.
Most ingredients scale linearly using a simple multiplier: desired servings divided by original servings. If a recipe serves 4 and you need 10, multiply every ingredient by 2.5. This works reliably for main ingredients, liquids, and most fats. However, leavening agents — baking powder, baking soda, and yeast — do not always scale perfectly for very large batches. A common guideline is to use only 75% of the calculated amount for baking powder and baking soda when scaling up more than 2×. Spices and salt should be scaled proportionally but adjusted to taste, as intensity can concentrate differently at larger volumes. Pan size and baking time both need adjustment for significantly scaled batches.
US recipes use Fahrenheit. UK, European, and Australian recipes use Celsius. Older British recipes often use Gas Mark. The most common 'standard baking temperature' — used for cakes, cookies, and many casseroles — is 350°F, which equals 177°C (usually rounded to 180°C) and Gas Mark 4. Fan-assisted or convection ovens circulate hot air and cook more efficiently; reduce the temperature by about 20°C (or 25°F) compared to a conventional oven setting, or reduce cooking time by roughly 10–15%. Oven calibration varies, so an oven thermometer is the most reliable way to verify your actual oven temperature.
Quick reference for the most frequently needed conversions: 3 teaspoons = 1 tablespoon. 16 tablespoons = 1 US cup. 1 US cup = 236.6 ml. 2 cups = 1 pint. 2 pints = 1 quart. 4 quarts = 1 gallon. 1 fluid ounce = 29.6 ml. 1 liter = approximately 4.2 US cups. For dry ingredients by weight: 1 cup of all-purpose flour ≈ 125 grams. 1 cup of granulated sugar ≈ 200 grams. 1 cup of butter ≈ 227 grams (2 sticks). 1 cup of rolled oats ≈ 90 grams.