Frequently asked questions

For the 36 ingredients in the unit converter, yes, using each ingredient's real density. Flour, sugar, butter, and liquids all weigh different amounts per cup, so the converter looks up the specific ingredient instead of applying one flat number. If your ingredient isn't listed, pick the closest match by texture, for example another fine powder or another granulated sugar.

Yes. Online Recipe Converter is free, with no account and no sign-up. The recipe scaler, ingredient unit converter, oven temperature converter, calorie counter, and pan size guide all run in your browser, and nothing you paste is sent to a server.

Open the recipe scaler, paste your ingredient list, and choose a multiplier (2 to double, 0.5 to halve) or enter your original and desired servings. The tool scales every line, including ranges like "3 to 4 cups," and rounds results to fractions you can measure, such as eighths and thirds, instead of decimals.

Enter the Fahrenheit value into the oven temperature converter and the Celsius and gas mark fields update automatically. The formula is (F − 32) × 5 ⁄ 9, and the tool also shows the fan/convection setting if your oven is fan-assisted.

Yes. Use the unit converter to switch grams and kilograms to cups, tablespoons, and teaspoons (or the other way around), and the oven temperature converter to switch Celsius or gas mark to Fahrenheit. Run each ingredient line through the converter to rebuild the full recipe in imperial units.

Yes. In the recipe scaler, set the multiplier to 2 and every ingredient quantity doubles at once, including mixed fractions and ranges like "3 to 4 eggs."

Yes. Switch the recipe scaler to "By servings," enter your recipe's original serving count and the servings you want, and it calculates the multiplier and scales the ingredient list for you.

A standard chart lists a unit next to its equivalent in another system, for example 1 cup of flour next to 120 g, or 350°F next to 180°C. The catch is that volume-to-weight equivalents change by ingredient, so a chart built for flour will be wrong for butter or sugar. The unit converter replaces the single chart with a per-ingredient lookup.

Divide milliliters by 29.5735 to get fluid ounces (1 fl oz = 29.5735 ml). The unit converter does this automatically and can also convert directly to grams or pounds if you need a weight instead of a volume.

Grams per tablespoon depend on what you're measuring: a tablespoon of flour weighs about 8 g, a tablespoon of butter about 14 g. Pick your ingredient in the unit converter and enter the tablespoon amount to get an accurate gram figure.

Pick the tool for what you need: the scaler to change a recipe's yield, the unit converter to switch between volume and weight, the oven temperature converter for Fahrenheit, Celsius, or gas mark, the calorie counter for nutrition per serving, and the pan size guide to compare pan sizes on screen. Enter or paste your numbers and the result updates immediately, with a shareable link if you want to save or send the conversion.

Open the recipe scaler, paste the ingredient list, and set the multiplier to 0.5. Every quantity is cut in half and rounded to a fraction you can actually measure, so 3/4 cup becomes 6 tablespoons instead of a decimal.

Gas mark converts through a standardized UK table rather than a formula. The oven temperature converter enters the mark, looks up its Celsius equivalent (gas mark 4 is 180°C), and converts that to Fahrenheit.

Paste one ingredient per line into the recipe scaler, quantity first, for example "1 1/2 cups flour" or "3 to 4 eggs." Choose a multiplier or a servings target, and every line scales together, including ranges.