Kitchen Converter

A cup is not one size. It holds 240 ml in the United States, 250 in Europe and Australia, 284 in Britain and 200 in Japan. An Australian tablespoon holds a third more than a European one.

Most converters pick the American cup and never mention it. Follow a European recipe with one and you are 6% short on every line, and a quarter short on any spoon of baking powder.

Kitchen Converter asks which kitchen you are in, then says so on screen while it works.

It also knows that a cup of flour and a cup of honey do not weigh the same. Forty-one ingredients carry their own density, from bread flour to kosher salt, which weighs half what table salt does for the same spoon.

Paste a whole ingredient list and every line converts at once. Anything that is not a measurement stays exactly as you wrote it, so the recipe still reads. Scale it while you are there, by half or by a factor you set, or by what is left in the packet.

It reads recipes the way they are written: 1 1/2 cups, 3/4 tsp, half a stick. It answers in fractions when a fraction is what you can measure, and in grams when grams is what your scale shows.

Changing tin, too. Tell it what the recipe wants and what you own, and it gives you the factor. Oven temperatures in Fahrenheit, Celsius and gas mark, rounded to a step an oven can actually hold.

Everything works offline. Nothing is collected.

PRO

Weigh your own flour once and every conversion uses your number instead of an average. Packed flour can be 20% heavier than sifted, and no published table knows how you fill a cup. Keep the recipes you convert, and find them on every device you cook with.