Kitchen Calculator
Free kitchen math for home cooks and bakers. Scale a recipe, convert cups to grams, find a substitution, swap pan sizes, and translate oven temperatures — all in your browser, no signup.
Free · No Signup · Runs in Your Browser
Kitchen work runs on numbers that don't behave. A cup of flour is not a cup of honey. A 9-inch round and a 9-inch square hold different amounts of batter. Scaling a recipe by 3x doesn't triple the baking powder. Kitchen Calculator exists to handle the math so you can focus on the cooking.
Every tool is a small, focused calculator backed by a real reference table or formula. Cup-to-gram weights come from a curated density table covering 60+ ingredients. Pan conversions use the ratio of pan areas. Substitutions come from a short, tested list rather than a long, risky one. Oven temperatures translate between Fahrenheit, Celsius, and UK gas marks, with a convection adjustment built in.
Quick reference
Two cheat sheets pulled from the same data the tools use. For the full ingredient list, use the cups to grams converter; for every common oven temperature, use the oven temperature converter.
Grams per cup (common ingredients)
| Ingredient | Grams per US cup |
|---|---|
| All-purpose flour | 125 |
| Granulated sugar | 200 |
| Brown sugar (packed) | 220 |
| Butter | 227 |
| Whole milk | 240 |
| Water | 240 |
| Honey | 340 |
| Cocoa powder | 125 |
Common oven temperatures
| Fahrenheit | Celsius | Gas mark |
|---|---|---|
| 300°F | 149°C | 2 |
| 325°F | 163°C | 3 |
| 350°F | 177°C | 4 |
| 375°F | 191°C | 5 |
| 400°F | 204°C | 6 |
| 425°F | 218°C | 7 |
Pick a tool
Recipe Rescaler
Scale a recipe by servings or multiplier, with leavening and egg handling.
Cups to Grams
Ingredient-aware volume to weight conversion for 60+ baking staples.
Substitution Finder
Out of an ingredient? Get a ratio-correct swap scaled to your batch.
Pan Size Converter
Move a recipe between round, square, rectangular, loaf, bundt, and tube pans.
Oven Temperature
Fahrenheit to Celsius to gas mark, with a convection adjustment.
How the numbers work
The tools are deliberately small and explain themselves. Each one shows how it calculates, gives a worked example, and lists the mistakes people actually make with that problem (scooping flour straight from the bag, scaling bake time with ingredient volume, swapping loaf and round pans one-for-one). The conversion math is standard; the trick is applying it to the ingredient or pan in front of you, which is why every tool carries its own reference table rather than a single generic formula.
Results are estimates for education, not a substitute for a tested recipe. Always verify doneness with a toothpick, thermometer, or your own judgement, and follow standard food-safety guidance when handling raw eggs, flour, dairy, or perishables. See the about page for the full disclaimer and the terms of use.
References
The data tables and formulas behind these tools draw on a small set of authoritative sources — federal nutrition data, land-grant university extension publications, and accredited culinary-school instruction. None of these sites need to be visited to use the tools; they're listed so you can verify the math yourself.
- USDA FoodData Centralfdc.nal.usda.govThe U.S. Department of Agriculture's canonical ingredient database. The source of the density values used by the cups-to-grams converter.
- University of Illinois Extension — Cooking Basicsextension.illinois.eduLand-grant university extension publication covering measurement conventions (cups, tablespoons, fluid ounces, grams) and proper measuring technique for dry, liquid, and spooned ingredients.
- NDSU Extension — Ingredient Substitutions (FN198)ndsu.eduNorth Dakota State University Extension publication on tested ingredient substitutions, including the trade-offs that come with each swap. The basis for the substitution finder.
- University of Nebraska–Lincoln — Reducing the Size of Recipesfood.unl.eduUNL Extension guide to halving and thirding recipes, including egg handling and pan-size guidance. The basis for the recipe rescaler's leavening and pan-handling logic.
- Institute of Culinary Education — All About Cake Mathice.eduAccredited culinary-school faculty instruction on the pan-volume math (round vs. rectangular, area ratios, depth assumptions) that the pan size converter implements.