About
Kitchen math, solved
CookingCalculator exists because converting a recipe should not require a spreadsheet, and because most conversion sites are wrong about flour.
The site started from a specific annoyance: American recipes measure dry ingredients by volume, most of the world measures them by weight, and the conversion between the two is different for every single ingredient. Search for "cups to grams" and you get a single number, which is wrong for almost everything you might want to convert.
So we built the version we wanted — 115 ingredients with individually sourced densities, 10 calculators covering the conversions people actually need mid-recipe, and 8 guides explaining the parts that a calculator cannot do for you, like how to fill a measuring cup properly in the first place.
How we build it
Six rules that decide what goes on the site and what does not.
The answer comes first
Every calculator sits at the top of its page and works immediately. No email gate, no cookie wall between you and a number you needed ten seconds ago.
Ingredient-specific, not generic
A cup of flour weighs 125 g and a cup of honey weighs 340 g. Any tool offering one "cups to grams" conversion for everything is guessing. We store a density per ingredient.
Show the working
Each result explains the density used and where that figure came from, so you can judge whether to trust it — or override it with the weight printed on your own packaging.
Honest about precision
Volume-to-weight conversion is approximate by nature. We say so, explain what moves the number, and tell you when it is worth getting a scale out instead.
Built for one hand
You are using this with flour on your fingers. Large tap targets, readable numbers, no hover-only controls, and nothing that needs a second hand or a desktop.
Fast and static
Pages are pre-rendered and the calculators run entirely in your browser. Nothing you type is sent anywhere, and there is no account to create.
A note on accuracy
Converting volume to weight can never be exact. The same cup of flour weighs differently depending on the brand, the grind, the humidity in your kitchen and whether you scooped or spooned it in. Our figures follow standard measuring conventions and land within a few percent of reality for most people.
For bread, pastry, macarons and anything else where ratios decide the outcome, use a scale. A conversion gets you a good starting point; a scale gets you the same result twice.
Found something wrong?
Corrections are the most useful message we get. If a figure here does not match your scale, tell us.
Start with these
Recipe Scaler
Double, halve or resize any recipe
Paste a full ingredient list and rescale every line at once — from 4 servings to 12, or from 12 back down to 2 — with sensible fractions and pan-size guidance.
Open calculatorRecipe to Metric
Turn a US recipe into grams and ml
Convert an entire American recipe into metric weights in one pass, matching each line to its ingredient density instead of using one generic cup factor.
Open calculatorOven to Air Fryer
Adjust temperature and time
Air fryers cook with fast-moving air, so recipes need a lower temperature and a shorter time. Get both numbers, plus shake-and-check timings.
Open calculator