Dry and solid ingredients
Weights for flours, sugars, nuts, dairy, spreads and similar ingredients follow the King Arthur Baking ingredient weight chart. Where the chart lists a weight for a half cup or a quarter cup, we scale it to one cup. Figures are rounded to the nearest gram. We last reviewed our weights against the chart in November 2026.
Water, milk, cream, yogurt and oils
Liquids and oils use standard densities, for example about 237 g for a cup of water. Charts that round every cup to 8 oz, about 227 g, give a slightly different number, so you may see small differences between sites. Each page says which method it uses.
Ingredients not in the chart
A few ingredients, such as dry lentils, are not in the King Arthur chart. For those, we use a commonly quoted approximation and say so on the page.
Conversion maths
A US cup is 236.588 ml. A tablespoon is one sixteenth of a cup and a teaspoon one third of a tablespoon. Ounces use 28.35 g and pounds 453.6 g. Oven temperatures use the formula Celsius equals Fahrenheit minus 32, times 5, divided by 9, and then show the setting recipes commonly use. A fan oven setting is the conventional setting minus 20 C.
Limits
Real ingredients vary with brand, moisture, packing and measuring method, so every cup figure is an estimate. For anything that must be exact, weigh your ingredients. Nothing on this site is medical or dietary advice.
Spotted a mistake?
If a number looks wrong, tell us through the contact page with the page address and the figure you expected, and we will check it against the source.