Cooking Conversion Tables

Convert those recipes with our cooking conversion tables. Our first recipe converter shows you the equivalents of teaspoons to cups and converting to milliliters.

Need help with weights? Our second chart will take you from common ounce measurements to show you the equivalents in grams.

Our last cooking converter table will help you with oven temperatures. Now you can easily convert from Fahrenheit to Celsius at a glance. Now recipe conversion is easy.

Cooking Measurements

1 tsp. = 5 ml
1 1 Tbs. = 15 ml
1/8 cup = 30 ml
1/4 cup = 60 ml
1/3 cup = 80 ml
1/2 cup = 120 ml
2/3 cup = 160 ml
3/4 cup = 180 ml
1 cup = 240 ml


American Standard Metric
1/2 ounce = 15 grams
1 ounce = 30 grams
2 ounces = 57 grams
3 ounces = 85 grams
4 ounces = 115 grams
6 ounces = 170 grams
8 ounces = 225 grams
12 ounces = 340 grams
16 ounces or 1 pound = 453 grams

Oven Temperature Conversions

Fahrenheit Celsius
200 = 93.3
225 = 107
250 = 121
275 = 135
300 = 149
325 = 163
350 = 177
375 = 190
400 = 204
425 = 218
450 = 323
475 = 246
500 = 260

Top of Cooking Conversion Tables

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New! Comments

Have your say about what you just read! Leave me a comment in the box below.


Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 

Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York

I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia

Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia

Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California

THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte

WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.

Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California