Cup
A standard unit of volume measurement in US recipes, equivalent to 16 tablespoons or approximately 237 milliliters.
1 US Cup = 16 Tbsp • 1 US Cup = 236.6 mL • 1 Metric Cup = 250 mL
The cup is the cornerstone of American home baking and cooking volume measurements. In the United States customary system, a standard cup is defined as exactly 8 fluid ounces, which translates to 16 level tablespoons or 48 teaspoons. However, a major point of confusion arises because the US legal cup, used strictly for nutritional labeling by the FDA, is rounded up to exactly 240 milliliters. Meanwhile, in countries like Australia, New Zealand, Canada, and the United Kingdom, the metric cup is standard and measures exactly 250 milliliters. This 5.6% volume difference might seem negligible, but it can easily ruin delicate, chemistry-sensitive baked goods like soufflés, macarons, or sponge cakes if not adjusted correctly.
Furthermore, measuring dry ingredients by volume is highly inaccurate because density varies dramatically based on how the ingredient is packed into the cup. For instance, a cup of sifted all-purpose flour can weigh as little as 110 grams, whereas a cup of flour scooped directly from a bag can weigh up to 150 grams or more. To ensure consistent results, professional bakers convert volume recipes to weight in grams, using the cup measurement only as a rough estimate for non-critical ingredients or quick, rustic recipes.
Scooping flour directly from the bag with a measuring cup. This compresses the flour, adding up to 30% more weight than required, which results in dry, dense, and heavy baked goods.
US customary cups are 236.6 mL, US legal cups are 240 mL, and metric cups (UK, AU, CA, NZ) are 250 mL. Older British recipes may refer to the Imperial cup, which is 284 mL.
Use volume cups for liquid ingredients like water or milk, and for non-critical dry ingredients where precision is less important, such as chocolate chips, chopped nuts, or oats.
1 cup = 16 tablespoons = 48 teaspoons = 8 fluid ounces = 236.6 milliliters.
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