Guides
Recipe conversion
guides.
Practical answers to the most common kitchen conversion questions — grams to cups, scaling for crowds, UK to US, baking science, and more.
Recipe measurements don't translate neatly across countries, cooking traditions, or kitchen equipment. A US recipe using cups is written to a different standard than a UK recipe using grams or an Australian recipe using a 250 ml cup and a 20 ml tablespoon. A recipe designed for a 9×13 pan requires a specific adjustment to work in an 8×8. Leavening agents like baking powder don't double cleanly when you double a recipe — they need to be held back or the bake collapses. These guides cover the most common conversion questions in depth, so you have the context to make confident decisions in the kitchen rather than just looking up a number.
Volume measures for flour and sugar are affected by how densely the ingredient sits in the cup. These guides give exact gram weights for every common ingredient so you can measure by weight instead.
Most ingredients scale linearly — multiply by the factor and you're done. A few don't: leavening, eggs at half-units, and bake times in deeper pans all need special handling. These guides explain the exceptions.
UK pints are larger than US pints. Australian tablespoons are 20 ml, not 15 ml. UK recipes give temperatures in Celsius; US in Fahrenheit. These guides map every practical difference.
Why does leavening need to be reduced when scaling up? Why does bread dough rise faster at altitude? These guides explain the chemistry so you can adapt recipes intelligently rather than guessing.
Pan substitutions require adjusting ingredient quantities by the ratio of the pan areas. These guides show the math and give reference tables for the most common pan swaps.
Quick reference for teaspoons, tablespoons, cups, and millilitres — the units you reach for most in everyday cooking and the fractions that come up when scaling small amounts.