Measure well. Cook your way.
Kitchen measurement guides
Short, sourced explanations of the decisions behind a good measurement. Every guide is written and checked by cookingconversion.co against the references it links to, and every number in them comes from the same engine as the converters.
Guides
From filling a cup to scaling a whole recipe.
How to Measure Flour
Why flour is the ingredient most sensitive to technique, and how to use the 120 g per cup reference.Start hereHow to Measure Ingredients
Read the preparation word, weigh when you can, match the cup system, and keep rounding for the end.SystemsUS, Metric and Australian Cup Sizes
236.59 ml, 240 ml or 250 ml? Which cup and spoon your recipe means and how to switch safely.ConceptsWeight vs Volume in Cooking
Grams and cups are not interchangeable. When a scale is the better tool and how references bridge the two.ScalingHow to Halve or Double a Recipe
Half of 1½ cups is ¾ cup. The tables, then the judgement calls about pans, eggs, seasoning and time.Changing appliances
How to adapt a recipe between ovens, air fryers, microwaves and slow or pressure cookers. These guides deliberately give no single time formula, because none applies to every food and model.
Oven to Air Fryer Conversion Guide
Moving an oven recipe to an air fryer: what to check, where the real instructions live, and why no single formula works.AppliancesConventional and Convection Oven Conversion
Conventional and fan ovens: why a unit conversion is not a fan adjustment, and how to use your manual.AppliancesPressure Cooker Recipe Conversion
Adapting a recipe for a pressure cooker: liquid, timing and the model instructions come first.AppliancesSlow Cooker High and Low Conversion
High and low settings, and why slow-cooker times depend on the model and the food.AppliancesMicrowave Wattage and Cooking Time
Why package times assume a wattage, and how to adapt sensibly for yours.The tools the guides refer to
The cooking converter handles weight and volume with the ingredient in view, the ingredient directory lists every reference weight with its source, the oven temperature tool converts Celsius and Fahrenheit, the recipe scaler multiplies a whole ingredient list, and the printable chart keeps the common numbers on the fridge. The methodology page explains how every number is calculated.
Put it into practice