I’m the person behind KitchenUnits, and honestly, this site exists because I got tired of guessing.
A few years ago I was baking through a stack of recipes from different sources — some American, some European, a couple translated from other languages entirely. Every one of them used cups. None of them agreed with each other. “1 cup of flour” meant something different depending on who wrote the recipe, how they scooped it, and whether they’d ever weighed it on a scale.
So I started weighing things myself. Flour, sugar, butter, honey, cocoa powder — one ingredient at a time, multiple times, to get a real average instead of a textbook number. That turned into a spreadsheet. The spreadsheet turned into this site.
KitchenUnits isn’t trying to be clever. It’s a converter that uses the actual density of each ingredient instead of pretending every cup of every ingredient weighs the same amount, because it doesn’t — a cup of honey weighs almost three times what a cup of flour weighs. Generic “1 cup = X grams” charts you find elsewhere usually just use water’s weight for everything, which is close enough for water and wrong for almost everything else.
Everything on this site — the converter, the ingredient notes, the recipes — comes from actually testing ingredients in my own kitchen, not pulling numbers from somewhere else and hoping they’re right.
If you bake and you’ve ever had a recipe fail for no obvious reason, there’s a decent chance the measurement was the problem, not your technique. That’s what this tool is for.
Got an ingredient you want added, or think one of my numbers is off? Use the contact form on the homepage — I read every message and I’m always adding to the database.