I get it, sometimes cooking feels like a math test. Cups, teaspoons, ounces, grams… it can get confusing! But don’t worry, I’ve got you covered. Here’s a simple guide to help you convert those measurements without breaking a sweat.

1. Cup to Ounce

  • 1 cup = 8 fluid ounces
    So when a recipe calls for 1 cup of liquid, it’s the same as 8 ounces. If you need to go smaller, just remember:

  • 1/2 cup = 4 ounces

  • 1/4 cup = 2 ounces

2. Tablespoon to Teaspoon

  • 1 tablespoon = 3 teaspoons
    This one’s pretty easy once you remember. If you only need a teaspoon but have a tablespoon on hand, just fill it up a third of the way.

3. Cup to Gram (For Dry Ingredients)

This can get a little tricky since different dry ingredients have different weights, but here are some rough conversions for common stuff:

  • 1 cup of flour = 120 grams

  • 1 cup of sugar = 200 grams

  • 1 cup of butter = 227 grams
    If you’re trying to be exact, a kitchen scale is your best friend.

4. Fahrenheit to Celsius

  • To convert from Fahrenheit to Celsius:
    (°F – 32) x 5/9 = °C
    So, if a recipe says 350°F, it’s about 175°C. Not bad, right?

5. Ounce to Gram (For Liquid Ingredients)

When you’re dealing with liquids, the conversion is simple:

  • 1 ounce = 29.5735 milliliters
    So if you need to convert fluid ounces to milliliters, just multiply by 29.6. It’s pretty straightforward once you get the hang of it.

6. Pounds to Kilograms

  • 1 pound = 0.453592 kilograms
    So if a recipe calls for 2 pounds of meat, you’re looking at about 0.91 kg. I usually round it to one decimal place to keep it easy.

7. Quart to Liter

  • 1 quart = 0.946353 liters
    If you have a recipe that calls for quarts but you only have a liter jug, just know that 1 quart is almost 1 liter.

8. Fluid Ounces to Milliliters

  • 1 fluid ounce = 29.5735 milliliters
    Pretty close, but remember, this is for liquid measurements, not dry ingredients.

9. Cooking Temperature Conversion

  • 350°F = 175°C

  • 375°F = 190°C

  • 400°F = 200°C
    I find these are the most common temperatures, so I’ve got them saved in my brain. It helps when I’m jumping between recipes in different measurement systems.

10. When All Else Fails, Use a Conversion App

If you’re cooking from a recipe in a different unit system (say, metric when you’re used to imperial), don’t stress. There are plenty of free conversion apps and websites that make it super easy. Just type in the number, and it does the work for you.

I hope this makes things a bit simpler when you’re tackling recipes with all kinds of measurements! If you need help with something specific or have a conversion that’s not listed here, just let me know.

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