Ingredient Conversion Directory

Find exact weight-to-volume conversions, densities, and quick reference cup tables for 49 common baking and cooking ingredients.

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All Ingredients

All-Purpose FlourFlour

Almond ButterIngredient

Almond FlourFlour

AlmondsIngredient

Baking PowderIngredient

Baking SodaIngredient

Bread FlourFlour

BreadcrumbsIngredient

Brown SugarSugar

Buckwheat FlourFlour

ButterDairy / Fat

ButtermilkLiquid

Cake FlourFlour

CashewsIngredient

Caster SugarSugar

Chocolate ChipsIngredient

Cocoa PowderIngredient

Coconut FlourFlour

Coconut OilDairy / Fat

Coconut SugarSugar

Corn SyrupSugar

CornstarchFlour

Cream CheeseDairy / Fat

Dried Coconut (Shredded)Ingredient

Granulated SugarSugar

Heavy CreamLiquid

LardDairy / Fat

Lemon JuiceLiquid

Maple SyrupSugar

Olive OilDairy / Fat

Peanut ButterIngredient

PistachiosIngredient

Powdered SugarSugar

RaisinsIngredient

Rice FlourFlour

Rolled OatsGrain

Self-Rising FlourFlour

Sesame SeedsIngredient

ShorteningDairy / Fat

Sour CreamLiquid

Tapioca Starch / FlourFlour

Vegetable OilDairy / Fat

WalnutsIngredient

Whole Wheat FlourFlour

Related Guides

Related Guides

Brown Sugar vs. White Sugar

Discover how swapping brown and white sugar changes your cookies' spread, chewiness, moisture, and weight.

Bread Flour vs. All-Purpose Flour

Learn about protein content, liquid absorption, and weight conversions between these two flours.

Almond Flour vs. All-Purpose Flour

Not exactly 1:1. Start with ¾ cup almond flour per 1 cup all-purpose flour, plus extra eggs and less liquid.