Recipes are written in whatever unit the author grew up with. Twenty-four calculators cover the measurements and substitutions that come up most in the kitchen — eighteen for baking and cooking (dry ingredients by weight, fats, cocoa and chocolate, oven heat, pan sizes and bake time, leavening, liquids, eggs, yeast, salt, honey, gelatin, turkey roasting time and meat doneness temperatures) and six for Thai ingredients that don't map neatly onto Western units — so you can follow any recipe with the tools you actually have on your counter.
Eighteen focused tools for the conversions that come up most while baking and cooking.
All-purpose, bread, cake, whole wheat and self-rising flour — grams, cups, tablespoons and ounces.
Open converter →Granulated, packed brown and powdered sugar — grams, cups and tablespoons.
Open converter →Grams, cups, tablespoons, ounces and US sticks, converted in either direction.
Open converter →Fahrenheit, Celsius and Gas Mark, plus the full reference table.
Open converter →Scale a recipe to fit the round or square pan you actually own.
Open converter →Millilitres, litres, US cups, tablespoons, teaspoons and fluid ounces.
Open converter →Grams, cups, tablespoons and ounces — separate figures for natural and Dutch-process cocoa.
Open converter →Grams to cups for regular, mini, mega/jumbo, dark and milk chocolate chips.
Open converter →Substitute one for the other with the correct ratio, plus the acid warning you need.
Open converter →How much milk and vinegar or lemon juice to mix for any amount of buttermilk substitute.
Open converter →Estimate a new bake time when you switch to a different pan size, based on the area ratio.
Open converter →Convert between Jumbo, Extra Large, Large, Medium, Small and Peewee eggs using the official USDA chart.
Open converter →Convert between fresh, active dry and instant yeast using Red Star's published ratios.
Open converter →Convert between table salt, Morton kosher and Diamond Crystal kosher by weight and by volume.
Open converter →Convert sugar to honey with the liquid, baking soda and oven temperature adjustments included.
Open converter →Powder to sheet gelatin, and between sheet grades — Titanium to Platinum, by count not weight.
Open converter →Roasting time by weight, stuffed or unstuffed, at 325°F or 350°F — using USDA's official guide.
Open calculator →USDA safe minimum temperatures for beef, pork, poultry, fish, ham and leftovers, plus chef doneness preferences.
Open guide →Six tools for Thai pantry staples that don't map neatly onto Western units — each with the sourcing caveats and ranges the ingredient actually deserves.
mL, grams, teaspoons and tablespoons, using fish sauce's real density (1.24 g/mL) instead of water's.
Open converter →Pick your exact can/carton size (US, UK, Australian, Thai, Aroy-D) and convert it to cups and tablespoons.
Open converter →Grams, cups and tablespoons for glutinous rice flour — a different ingredient from wheat flour.
Open converter →Chopped block vs. finely ground toggle, with an honest 150-220g/cup range and a weigh-it-instead warning.
Open converter →Convert between pulp/block, concentrate and paste using approximate, adjustable ratios.
Open converter →A Scoville-unit reference chart for Thai chilies compared to jalapeño, cayenne and habanero.
Open guide →Baking is one of the few everyday cooking tasks where the ratio of ingredients genuinely matters, which is why so many recipes measure dry ingredients by weight rather than volume. A cup of flour can weigh anywhere from 115g to 140g depending on how it was scooped, so a converter that assumes one fixed number per ingredient will quietly throw off a recipe's hydration or sugar ratio. Each calculator on this page uses the specific density of the ingredient variant you select — packed brown sugar is not the same as granulated, and bread flour is not the same as cake flour — rather than a single generic "flour" or "sugar" number.
Beyond weight-to-volume conversions, a few of these tools solve a different kind of problem: what to do when you're missing an ingredient entirely (buttermilk, or the right leavening agent), or when your pan doesn't match the recipe — both scaling the ingredients and, separately, estimating the new bake time. Each is built the same way: a specific, sourced number behind every calculation, not a generic rule of thumb.
The six Thai ingredient converters solve a related but different problem: several Thai pantry staples (palm sugar, tamarind) simply don't have one settled, universally agreed density or ratio the way manufactured baking ingredients do, so those tools are built around honest ranges and disclaimers rather than false precision, with a recommendation to weigh or taste-adjust when that matters more than a single number.
All twenty-four tools run entirely in your browser: nothing you type is sent anywhere, so they work offline once the page has loaded and stay fast on a phone in the kitchen with flour (or fish sauce) on your hands.