Conversions and Substitutions
Basic kitchen conversions are essential for adjusting recipes, especially when you're working with different measuring units or need to scale a recipe up or down. It's a good idea to keep a set of measuring cups, spoons, and a kitchen scale on hand to help you measure and convert ingredients accurately.
Volume
| Measure | Equals |
|---|---|
| 1 tablespoon (tbsp) | 3 teaspoons (tsp) |
| 1 fluid ounce (fl oz) | 2 tablespoons |
| 1 cup (c) | 8 fluid ounces |
| 1 pint (pt) | 2 cups = 16 fluid ounces |
| 1 quart (qt) | 4 cups = 32 fluid ounces |
| 1 gallon (gal) | 4 quarts = 16 cups = 128 fluid ounces |
| 1 milliliter (ml) | 0.034 fluid ounces |
| 1 liter (L) | 1,000 milliliters = 33.8 fluid ounces |
| 1 cup of milk or water | 240 milliliters |
Weight
| Measure | Equals |
|---|---|
| 1 ounce (oz) | 28.35 grams (g) |
| 1 pound (lb) | 16 ounces = 453.59 grams |
Temperature
- Celsius to Fahrenheit: (°C × 9/5) + 32 = °F
- Fahrenheit to Celsius: (°F − 32) × 5/9 = °C
Ingredient Weights
| Ingredient | Amount | Weight |
|---|---|---|
| All-purpose flour | 1 cup | 120 to 125 g |
| Granulated sugar | 1 cup | 200 to 220 g |
| Brown sugar, packed | 1 cup | 200 to 220 g |
| Powdered sugar | 1 cup | 120 to 125 g |
| Butter | 1 cup (2 sticks) | 227 g |
| Butter | 1 stick (1/2 cup, 8 tbsp) | 113 g |
| Honey or syrup | 1 cup | 340 g |
| Rolled oats | 1 cup | 90 to 95 g |
| Cocoa powder | 1 cup | 85 to 90 g |
| Chocolate chips | 1 cup | 170 to 180 g |
| Chopped nuts | 1 cup | 125 to 140 g |
| Large egg, without shell | 1 egg | about 50 g |
| Baking powder | 1 tsp / 1 tbsp | 4 g / 12 g |
| Baking soda | 1 tsp / 1 tbsp | 6 g / 18 g |
| Cream of tartar | 1 tbsp | about 9 g |
| Powdered milk | 1 tbsp | 6 to 8 g |
| Table salt | 1 tbsp | about 18 g (kosher salt is lighter) |
My daughters tell me you measure chocolate chips with your heart. And I contend that I am not yet old enough to bake with nuts.
How Much Is a Pound?
One pound is 454 grams.
| Ingredient | Cups per pound |
|---|---|
| All-purpose flour | about 3.5 to 4 |
| Granulated sugar | about 2.25 to 2.5 |
| Brown sugar, packed | about 2.25 to 2.5 |
| Butter | about 2 (4 sticks) |
| Rolled oats | about 5 |
| Rice, long-grain | about 2.25 to 2.5 |
| Pasta, uncooked | about 4 to 4.5 |
| Almonds, whole | about 2.75 to 3 |
| Walnuts, halves | about 4 |
| Chocolate chips | about 2.75 to 3 |
Substitutions
Common kitchen substitutions can be a lifesaver when you're in the middle of cooking or baking and realize you're out of something. They work well in many recipes but may slightly change the flavor or texture, so consider what your recipe needs and who you're cooking for.
| Out of | Use instead |
|---|---|
| Baking powder, 1 tsp | 1/4 tsp baking soda + 1/2 tsp cream of tartar |
| Baking soda, 1 tsp | 3 tsp baking powder |
| Brown sugar, 1 cup | 1 cup granulated sugar + 1 to 2 tbsp molasses (adjust to taste) |
| Buttermilk, 1 cup | 1 cup milk + 1 tbsp vinegar or lemon juice. Let it sit a few minutes until it curdles. |
| Cornstarch (as a thickener), 1 tbsp | 2 tbsp all-purpose flour |
| Egg (as a binder), 1 | 1/4 cup unsweetened applesauce, mashed banana, or yogurt |
| Heavy cream, 1 cup | 2/3 cup whole milk + 1/3 cup melted butter |
| Honey, 1 cup | 1 1/4 cups granulated sugar + 1/4 cup water |
| Lemon juice, 1 tbsp | 1/2 tbsp white vinegar or apple cider vinegar |
| Maple syrup, 1 cup | 1 cup honey, or 3/4 cup granulated sugar + 1/4 cup water + 1/2 tsp maple extract (if available) |
| Red wine (for cooking), 1 cup | 1 cup beef or vegetable broth |
| Self-rising flour, 1 cup | 1 cup all-purpose flour + 1 1/2 tsp baking powder + 1/4 tsp salt |
| Sour cream, 1 cup | 1 cup Greek yogurt or 1 cup buttermilk |
| Unsalted butter, 1 cup | 1 cup salted butter, and reduce the salt in the recipe slightly |
| Vanilla extract, 1 tsp | 1/2 tsp almond extract or another flavored extract you have on hand |
| White wine (for cooking), 1 cup | 1 cup chicken or vegetable broth |