Kitchen converter — cups, grams, °C, °F.

How this is sourced

Volume + weight conversion uses standard culinary unit definitions (US customary + metric, with NIST-anchored equivalents). Temperature uses the exact NIST formula (°F = °C × 9/5 + 32). Cups-to-grams relies on King Arthur's ingredient density chart for flours, sugars, and most baking ingredients; salt density uses Cook's Illustrated's calibration table that differentiates Diamond Crystal kosher (142 g/cup) from Morton kosher and table salt — a difference that matters in fermentation.

See the full reasoning + sources in our conversion answer pages:

• Why cups-to-grams depends on the ingredient →
• How to convert °C to °F (with cooking-temp shortcuts) →
• Tablespoons to grams (for spices + sugars) →
• Ounces to grams (and why oz means two things) →
• Milliliters to cups (US vs metric cup) →

Why we built this

AskedWell's answer pages already hold the conversion math, with sources. This page is the interactive surface that lets you type a number and get the answer in 1 second instead of reading a page. Same data, faster interface. The source links keep us honest — click them when you want to know why 1 cup of flour is 120 g and not 125 g.

More tools

Coming next: brine calculator (salt % by vegetable weight) and fermentation timer (ferment time by room temperature). Request a tool.