Kitchen charts that answer the question in front of you.
Four charts, each with its own tabs: conversions, cooking, substitutions and shelf life. They give the number you need and the reason it is that number, and the first column stays put while you scroll.
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Cups to grams, ounces to milliliters, and back again.
Liquid volumes · Weights · Oven temperatures · Baking weights · Pan sizes
What a cup actually weighs
Ingredient by ingredient, because a cup of flour and a cup of honey are nowhere near the same. The figures follow King Arthur Baking's published weights, the table most American recipes are written against.
| Ingredient | Per cup | Ounces |
|---|---|---|
| Flour, all-purpose | 120 g | 4.25 oz |
| Sugar, granulated | 200 g | 7 oz |
| Sugar, brown (packed) | 213 g | 7.5 oz |
| Butter | 227 g | 8 oz |
| Honey, syrup, molasses | 340 g | 12 oz |
| Cocoa powder | 85 g | 3 oz |
| Oats, rolled | 89 g | 3.1 oz |
| Water | 236 g | 8.3 oz |
Spoon flour into the cup and level it. Scooping packs in up to 20% more.
Oven temperatures in three scales
Fahrenheit, Celsius and gas mark, as the numbers a dial actually has. 350°F is 176.7°C, and every oven in the world is marked 180.
| Fahrenheit | Celsius | Gas |
|---|---|---|
| 325°F | 165°C | 3 |
| 350°F | 180°C | 4 |
| 375°F | 190°C | 5 |
| 400°F | 200°C | 6 |
| 425°F | 220°C | 7 |
| 450°F | 230°C | 8 |
Pans by what they hold
Volume is the only honest basis for a swap: two pans that hold the same amount take the same batter, and matching the width tells you nothing.
| Pan | Holds | Swap for |
|---|---|---|
| 8 in round | 6 cups / 1.4 l | 8x4 in loaf |
| 9 in round | 8 cups / 1.9 l | 8 in square, 9x5 in loaf |
| 9x13 in rectangle | 14 - 15 cups / 3.4 l | Two 9 in rounds |
| 9 in springform | 10 cups / 2.4 l | 9 in square |
Safe temperatures for every cut, and what done looks like.
Meats · Seafood · Fish & bones · Vegetables
Safe internal temperatures with the distinction that matters spelled out: a whole steak and ground beef are not the same number, and blade-tenderized beef is a third. Resting times, where to put the thermometer, and photographs of meat at every stage of doneness. Vegetables and seafood come with what "done" actually looks like, and a chart sorts fish by their bones, which matters when you are cooking for children.
| Steak, whole cut | Inside temperature |
|---|---|
| Rare | 120 - 125°F / 49 - 52°C |
| Medium rare | 130 - 135°F / 54 - 57°C |
| Medium | 140 - 145°F / 60 - 63°C |
| Medium well | 150 - 155°F / 66 - 68°C |
| Well done | 160°F / 71°C and up |
Swaps that admit their limits.
Cooking · Baking
Every swap comes with the amount and with the recipes it will not work in. Oil for butter is fine in a quick bread and wrong in pastry, and the chart says so.
| Don't have | Use this | How much | Not for |
|---|---|---|---|
| Butter | Oil | 1 cup butter = 3/4 cup oil | Anything creamed, or pastry - you need the solid fat |
| Buttermilk | Milk + lemon juice or vinegar | 1 cup milk + 1 tbsp acid, stand 5 min | Nothing much - this one is a genuine replacement |
| Fresh herbs | Dried herbs | 1 tbsp fresh = 1 tsp dried | Garnish, or anything raw. Dried basil in a salad tastes of dust |
| Cornstarch | Flour | 1 tbsp cornstarch = 2 tbsp flour | Clear glazes and pie fillings - flour clouds them |
| 1 egg | Ground flaxseed + water | 1 tbsp flax + 3 tbsp water, stand 5 min | Meringue, custard, or anything egg-leavened |
How long food keeps, and how much opening it changes.
Meats & seafood · Fruits & vegetables · Dairy · Breads & pastries
On the counter, in the fridge and in the freezer, and how much of that changes the moment the packet is opened. The notes say why: the fridge stales bread faster than the counter, and potatoes do not belong in it at all.
| Food | Counter | Fridge | Freezer | Opened |
|---|---|---|---|---|
| Chicken, raw | 2 hours | 1 - 2 days | 9 - 12 months | · |
| Deli meat | 2 hours | 2 weeks unopened | 1 - 2 months | 3 - 5 days |
| Cheese, hard | 4 hours | 3 - 6 months | 6 months | 3 - 4 weeks |
| Tomatoes | 3 - 5 days | Kills the flavour | 2 months whole | · |
| Bread, store-bought | 5 - 7 days | 1 - 2 weeks | 3 months | · |
The charts live in the app, so they work in a basement kitchen, a cabin or a plane.
Put any chart, or a single tab of one, on the Home Screen as a widget or on the app icon's press-and-hold menu. Widgets and shortcuts
Every chart reads in English, German, French, Spanish and Italian, units included.
The charts are guidance, not a food-safety authority. Cooking temperatures and times vary with equipment, altitude and the size of the food: use a food thermometer and follow your local food-safety guidance. See the Terms of Use.
Every chart is free.
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