Culinary math, solved
Kitchen
Cups to grams, air fryer conversions, recipe scaling and baking temperatures with tested culinary datasets.
Cups to Grams Calculator
Convert cups to grams and grams to cups for 28 baking ingredients.
Air Fryer Calculator
Convert conventional oven cooking times and temperatures to air fryer settings.
Recipe Scaler Calculator
Scale recipe servings and convert cake baking pan dimensions.
Spoons to Cup Converter
Convert tablespoons and teaspoons to cup fractions and milliliters.
Oven Temperature Calculator
Convert oven temperatures between Fahrenheit, Celsius, Gas Mark and Fan.
What this covers
Cups-to-grams weights for 28 baking staples, spoon-and-level measured in a US 240 ml cup, and oven-to-air-fryer conversions for 30 dishes that lower the oven temperature by about 15°C and the cooking time by about 20%. Every figure names the method that produced it.
Which tool to use
Use the cups-to-grams converter when the recipe gives cups and your scale reads grams — pick the ingredient first, because density decides the weight. Use the air fryer converter when the recipe is written for an oven: it lowers the temperature by 15°C and the time by 20%, with 30 calibrated presets.
Frequently asked questions
Why does 1 cup of flour weigh 120 g while 1 cup of sugar weighs 200 g?
Because a cup measures volume, not weight, and each ingredient packs differently: granulated sugar is a dense crystal at 200 g per cup, while spoon-and-level flour holds air at about 120 g. Swapping them cup-for-cup can be off by two-thirds, which is why the converter works ingredient by ingredient.
How do I convert an oven recipe to an air fryer?
Lower the oven temperature by about 15°C and shorten the cooking time by about 20%, then check early — an air fryer circulates hot air fast in a compact basket. Each air fryer preset gives the calibrated time and temperature for its dish, so you are not guessing from the oven figure.
Can I substitute one ingredient for another cup-for-cup?
Only when their weights per cup are close. By volume, all-purpose flour at 120 g per cup and cake flour at 115 g interchange safely, but honey (340 g) or cocoa powder (100 g) would ruin the recipe. Weigh both ingredients in grams before substituting, and treat the swap as an approximation.