About & Methodology

GramSpoon is a set of free, ingredient-aware kitchen converters. Every calculation runs in your browser — there is no account, no server call, and no record of what you convert.

It exists because the generic conversion tables that dominate search results are, for baking purposes, wrong. They report a tablespoon as 15 grams, which is true of water and of nothing else you are likely to be measuring.

Every figure on this site derives from a single anchor value per ingredient: its weight in grams per US cup. Tablespoons, teaspoons, millilitres and ounces are all computed from that one number at render time.

This is a deliberate architectural choice. Conversion sites that maintain each table by hand accumulate contradictions — the calculator says one thing, the chart on the same page says another. Deriving everything from one value makes that class of error impossible.

The anchor values are averages of figures published by major recipe-testing kitchens. Where sources genuinely disagree we take the more conservative number and state the disagreement on the page rather than hiding it.

All-purpose flour is the standard example. Published values range from 120 g to 125 g per cup depending on whether the flour is spooned into the cup or scooped with it. We use 120 g, the spooned-and-levelled figure, and say so wherever flour appears.

The units this site converts between are not matters of opinion — they are fixed by standards bodies, and the exact factors used here come from the primary sources below rather than from other conversion sites.

This is also where the 15-gram tablespoon comes from. US nutrition-labelling rules define a tablespoon as 15 millilitres of volume. That weighs 15 grams only for water, but the number gets copied into weight tables where it does not belong.

These are culinary reference values. They are accurate to within a percent or two, which is comfortably inside the tolerance of any home recipe, and they are not suitable for medical dosing, laboratory work, or anything where being wrong has consequences beyond a disappointing cake.

Real ingredients vary. Humidity changes how much water flour holds, brands mill to different fineness, and a bag opened three months ago behaves differently from a fresh one. If a result must be exact, weigh it.

GramSpoon is maintained by Ali Raza — developer & measurement researcher. Reference values are reviewed whenever a source we rely on publishes a revision, and the review date is shown at the foot of every page.

If you have found an error, or a value you think we have wrong, we would rather hear about it than not. Write to hello@gramspoon.com.