Free conversion charts and cooking guides every home cook needs
| 1 cup | = | 16 tbsp · 48 tsp · 240 ml · 8 fl oz |
| ¾ cup | = | 12 tbsp · 180 ml · 6 fl oz |
| ⅔ cup | = | 10⅔ tbsp · 160 ml |
| ½ cup | = | 8 tbsp · 120 ml · 4 fl oz |
| ⅓ cup | = | 5⅓ tbsp · 80 ml |
| ¼ cup | = | 4 tbsp · 60 ml · 2 fl oz |
| ⅛ cup | = | 2 tbsp · 30 ml · 1 fl oz |
| 1 tbsp | = | 3 tsp · 15 ml · ½ fl oz |
| 1 tsp | = | 5 ml |
| ½ tsp | = | 2.5 ml |
| ¼ tsp | = | 1.25 ml |
| 1 pinch | = | ⅛ tsp |
| 1 gallon | = | 4 quarts · 16 cups · 3.78 liters |
| 1 quart | = | 4 cups · 32 fl oz · 0.95 liters |
| 1 pint | = | 2 cups · 16 fl oz · 473 ml |
| 1 liter | = | 4.2 cups · 33.8 fl oz |
| 1 lb | = | 16 oz · 454 g · 0.45 kg |
| ½ lb | = | 8 oz · 227 g |
| ¼ lb | = | 4 oz · 113 g |
| 1 oz | = | 28 g |
| 1 kg | = | 2.2 lb · 35 oz · 1000 g |
| 500 g | = | 1.1 lb · 17.6 oz |
| 250 g | = | 8.8 oz · ½ lb |
| 100 g | = | 3.5 oz |
| 1 stick | = | ½ cup · 8 tbsp · 113 g · 4 oz |
| ½ stick | = | ¼ cup · 4 tbsp · 57 g |
| 1 cup | = | 2 sticks · 16 tbsp · 227 g |
| 1 cup | = | 120 g · 4.25 oz |
| ½ cup | = | 60 g · 2.1 oz |
| ¼ cup | = | 30 g · 1 oz |
| 1 cup | = | 200 g · 7 oz |
| ½ cup | = | 100 g · 3.5 oz |
| ¼ cup | = | 50 g · 1.75 oz |
| 1 cup | = | 220 g · 7.75 oz |
| 1 cup | = | 336 g · 12 oz |
| Very Low | 250°F | 120°C · Gas 1 |
| Low | 275°F | 135°C · Gas 1-2 |
| Slow | 300°F | 150°C · Gas 2 |
| Moderate | 325-350°F | 160-180°C · Gas 3-4 |
| Hot | 375-400°F | 190-200°C · Gas 5-6 |
| Very Hot | 425-450°F | 220-230°C · Gas 7-8 |
| Extremely Hot | 475-500°F | 245-260°C · Gas 9-10 |
USDA-recommended internal temperatures for food safety. Always use an instant-read thermometer in the thickest part, not touching bone.
| Rare | 125°F | 52°C | Cool red center |
| Medium-Rare | 135°F | 57°C | Warm red center |
| Medium | 145°F | 63°C | Warm pink center · USDA safe |
| Medium-Well | 150°F | 66°C | Slightly pink |
| Well-Done | 160°F+ | 71°C+ | No pink |
💡 Rest meat for 3 minutes after cooking for juicier results
| All cuts | 165°F | 74°C | Whole bird, parts, ground |
💡 Check thigh (not touching bone) for whole birds
| Chops, Roasts, Steaks | 145°F | 63°C | Then rest 3 minutes |
| Ground Pork | 160°F | 71°C | No rest needed |
| Ham (fresh) | 145°F | 63°C | Then rest 3 minutes |
| Ham (precooked, reheating) | 140°F | 60°C |
| Ground Beef, Pork, Lamb | 160°F | 71°C | No pink center |
| Ground Poultry | 165°F | 74°C | No pink center |
| Fish (fillets, steaks) | 145°F | 63°C | Flakes with fork, opaque |
| Shrimp, Lobster, Crab | 145°F | 63°C | Opaque and firm |
| Scallops | 145°F | 63°C | Milky white, firm |
| Clams, Oysters, Mussels | — | — | Cook until shells open |
| Eggs | 160°F | 71°C | Yolk and white firm |
| Egg Dishes (casseroles) | 160°F | 71°C | |
| Leftovers (reheated) | 165°F | 74°C | All leftovers |
| Stuffing | 165°F | 74°C | Inside or out of bird |