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Perhaps you're following a European recipe that uses grams while your measuring tools are calibrated in cups.</p> <p>These measurement mismatches aren't just inconvenient—they can derail your cooking entirely. A cake that doesn't rise, cookies that spread too thin, or bread that won't proof properly can often be traced back to measurement errors. This comprehensive kitchen conversion chart will become your essential reference guide, helping you navigate between measurement systems with confidence.</p> <h2 id="why-conversions-matter">Why Kitchen Conversions Matter</h2> <p>Understanding kitchen conversions isn't just about following recipes—it's about becoming a more versatile and confident cook. When you can seamlessly convert between measurement systems, you unlock access to recipes from around the world without hesitation.</p> <p>The stakes are particularly high in baking, where precision matters significantly more than in general cooking. While you can often adjust seasoning or liquid in a soup to taste, baking is fundamentally a chemical process. The ratio of flour to liquid, the proportion of leavening agents, and the balance of fats all determine whether your baked goods succeed or fail.</p> <p>Consider this: a cup of all-purpose flour can weigh anywhere from 120 to 150 grams depending on how you measure it. If you scoop directly from the bag, you'll pack more flour into the cup than if you spoon it in lightly. This 25% variation can mean the difference between tender cake and dense, dry disappointment.</p> <div style="background:var(--bg-secondary);border:1px solid var(--border);border-radius:8px;padding:1.25rem;margin:1.5rem 0"><p style="margin:0"><strong>Pro tip:</strong> Professional bakers and serious home cooks prefer weight measurements (grams and ounces) over volume measurements (cups and tablespoons) because they're more accurate and consistent. If you're serious about baking, investing in a digital kitchen scale is one of the best decisions you can make.</p></div> <h2 id="volume-conversions">Volume Conversions: Cups, Milliliters, and Ounces</h2> <p>Volume measurements are the most common in American recipes, while metric measurements dominate in most other countries. Understanding how these systems relate to each other is fundamental to cooking internationally.</p> <p>The US customary cup holds 237 milliliters (often rounded to 240ml for convenience), while a fluid ounce contains approximately 30 milliliters. These conversions form the foundation of most recipe adaptations.</p> <h3>Complete Volume Conversion Table</h3> <table> <thead> <tr> <th>US Measurement</th> <th>Milliliters (ml)</th> <th>Fluid Ounces (fl oz)</th> <th>Tablespoons</th> </tr> </thead> <tbody> <tr> <td>1/8 cup</td> <td>30 ml</td> <td>1 fl oz</td> <td>2 tbsp</td> </tr> <tr> <td>1/4 cup</td> <td>59 ml</td> <td>2 fl oz</td> <td>4 tbsp</td> </tr> <tr> <td>1/3 cup</td> <td>79 ml</td> <td>2.7 fl oz</td> <td>5.3 tbsp</td> </tr> <tr> <td>1/2 cup</td> <td>118 ml</td> <td>4 fl oz</td> <td>8 tbsp</td> </tr> <tr> <td>2/3 cup</td> <td>158 ml</td> <td>5.3 fl oz</td> <td>10.6 tbsp</td> </tr> <tr> <td>3/4 cup</td> <td>177 ml</td> <td>6 fl oz</td> <td>12 tbsp</td> </tr> <tr> <td>1 cup</td> <td>237 ml</td> <td>8 fl oz</td> <td>16 tbsp</td> </tr> <tr> <td>2 cups (1 pint)</td> <td>473 ml</td> <td>16 fl oz</td> <td>32 tbsp</td> </tr> <tr> <td>4 cups (1 quart)</td> <td>946 ml</td> <td>32 fl oz</td> <td>64 tbsp</td> </tr> <tr> <td>16 cups (1 gallon)</td> <td>3785 ml</td> <td>128 fl oz</td> <td>256 tbsp</td> </tr> </tbody> </table> <p>When working with liquids, these conversions are straightforward. However, remember that volume measurements for dry ingredients can vary significantly based on how the ingredient is packed into the measuring cup.</p> <p>For quick mental math, remember these approximations: 1 cup is roughly 250ml, 1/2 cup is about 125ml, and 1/4 cup is approximately 60ml. While not perfectly precise, these rounded numbers work well for most cooking applications.</p> <h2 id="teaspoons-tablespoons">Teaspoons and Tablespoons Explained</h2> <p>Small measurements are where many cooks get confused, especially when scaling recipes up or down. The relationship between teaspoons and tablespoons is consistent across most measurement systems, making it easier to remember.</p> <p>The fundamental relationship is simple: <strong>3 teaspoons equal 1 tablespoon</strong>. This ratio holds true in both US and metric systems, though the actual volumes differ slightly.</p> <h3>Small Measurement Conversions</h3> <ul> <li><strong>1 teaspoon (tsp)</strong> = 5 milliliters = 1/3 tablespoon</li> <li><strong>1 tablespoon (tbsp)</strong> = 15 milliliters = 3 teaspoons = 1/2 fluid ounce</li> <li><strong>2 tablespoons</strong> = 30 milliliters = 1 fluid ounce = 1/8 cup</li> <li><strong>4 tablespoons</strong> = 60 milliliters = 2 fluid ounces = 1/4 cup</li> <li><strong>8 tablespoons</strong> = 120 milliliters = 4 fluid ounces = 1/2 cup</li> </ul> <p>These small measurements are particularly important for ingredients that have a powerful impact on your dish—baking powder, baking soda, salt, vanilla extract, and spices. Getting these wrong can dramatically affect your results.</p> <div style="background:var(--bg-secondary);border:1px solid var(--border);border-radius:8px;padding:1.25rem;margin:1.5rem 0"><p style="margin:0"><strong>Quick tip:</strong> When a recipe calls for "a pinch" or "a dash," these aren't official measurements but generally mean: a pinch is about 1/16 teaspoon (what you can hold between thumb and forefinger), while a dash is about 1/8 teaspoon (a quick shake from a bottle).</p></div> <p>For liquid ingredients like vanilla extract or lemon juice, these measurements are straightforward. For dry spices, make sure to level off your measuring spoon with a straight edge rather than heaping it, unless the recipe specifically calls for a "heaping" measurement.</p> <h2 id="weight-conversions">Weight Conversions for Baking Precision</h2> <p>Weight measurements eliminate the variability inherent in volume measurements. A gram of flour is always a gram of flour, regardless of how it's packed, sifted, or settled. This is why professional bakers and most international recipes rely on weight.</p> <p>The challenge for American home cooks is that most US recipes use volume measurements, while a kitchen scale measures weight. Understanding how to convert between these systems opens up a world of reliable baking.</p> <h3>Essential Baking Ingredient Weights</h3> <table> <thead> <tr> <th>Ingredient</th> <th>1 Cup Volume</th> <th>Weight (Grams)</th> <th>Weight (Ounces)</th> </tr> </thead> <tbody> <tr> <td>All-purpose flour (unsifted)</td> <td>1 cup</td> <td>125g</td> <td>4.4 oz</td> </tr> <tr> <td>All-purpose flour (sifted)</td> <td>1 cup</td> <td>115g</td> <td>4 oz</td> </tr> <tr> <td>Bread flour</td> <td>1 cup</td> <td>130g</td> <td>4.6 oz</td> </tr> <tr> <td>Cake flour (sifted)</td> <td>1 cup</td> <td>115g</td> <td>4 oz</td> </tr> <tr> <td>Whole wheat flour</td> <td>1 cup</td> <td>120g</td> <td>4.2 oz</td> </tr> <tr> <td>Granulated sugar</td> <td>1 cup</td> <td>200g</td> <td>7 oz</td> </tr> <tr> <td>Brown sugar (packed)</td> <td>1 cup</td> <td>220g</td> <td>7.75 oz</td> </tr> <tr> <td>Powdered sugar (unsifted)</td> <td>1 cup</td> <td>120g</td> <td>4.2 oz</td> </tr> <tr> <td>Butter</td> <td>1 cup (2 sticks)</td> <td>227g</td> <td>8 oz</td> </tr> <tr> <td>Cocoa powder (unsifted)</td> <td>1 cup</td> <td>85g</td> <td>3 oz</td> </tr> <tr> <td>Rolled oats</td> <td>1 cup</td> <td>90g</td> <td>3.2 oz</td> </tr> <tr> <td>Honey</td> <td>1 cup</td> <td>340g</td> <td>12 oz</td> </tr> <tr> <td>Vegetable oil</td> <td>1 cup</td> <td>220g</td> <td>7.75 oz</td> </tr> <tr> <td>Milk</td> <td>1 cup</td> <td>245g</td> <td>8.6 oz</td> </tr> </tbody> </table> <p>Notice how dramatically these weights vary. A cup of flour weighs 125g while a cup of sugar weighs 200g—that's a 60% difference! This is why volume measurements can be problematic for baking.</p> <p>When converting recipes from volume to weight, always look up the specific ingredient. Don't assume all powders weigh the same or all liquids have identical density. Honey, for instance, is much denser than water or milk.</p> <div style="background:var(--bg-secondary);border:1px solid var(--border);border-radius:8px;padding:1.25rem;margin:1.5rem 0"><p style="margin:0"><strong>Pro tip:</strong> When measuring flour by volume, use the "spoon and level" method: spoon flour into your measuring cup until it's overflowing, then level it off with a straight edge. Never scoop directly from the bag or tap the cup to settle the flour, as both methods pack in more flour than the recipe intends.</p></div> <h2 id="temperature-conversions">Oven Temperature Conversions</h2> <p>Oven temperature is another area where international recipes can cause confusion. The United States uses Fahrenheit, while most of the world uses Celsius. Additionally, some recipes (particularly older British ones) use gas mark numbers.</p> <p>Understanding these conversions ensures your baked goods cook at the right temperature, which is crucial for proper rising, browning, and texture development.</p> <h3>Complete Temperature Conversion Chart</h3> <table> <thead> <tr> <th>Description</th> <th>Fahrenheit (°F)</th> <th>Celsius (°C)</th> <th>Gas Mark</th> </tr> </thead> <tbody> <tr> <td>Very Low/Slow</td> <td>250°F</td> <td>120°C</td> <td>1/2</td> </tr> <tr> <td>Low</td> <td>300°F</td> <td>150°C</td> <td>2</td> </tr> <tr> <td>Moderately Low</td> <td>325°F</td> <td>165°C</td> <td>3</td> </tr> <tr> <td>Moderate</td> <td>350°F</td> <td>175°C</td> <td>4</td> </tr> <tr> <td>Moderately Hot</td> <td>375°F</td> <td>190°C</td> <td>5</td> </tr> <tr> <td>Hot</td> <td>400°F</td> <td>200°C</td> <td>6</td> </tr> <tr> <td>Very Hot</td> <td>425°F</td> <td>220°C</td> <td>7</td> </tr> <tr> <td>Extremely Hot</td> <td>450°F</td> <td>230°C</td> <td>8</td> </tr> <tr> <td>Maximum</td> <td>475°F</td> <td>245°C</td> <td>9</td> </tr> <tr> <td>Broil</td> <td>500°F+</td> <td>260°C+</td> <td>10</td> </tr> </tbody> </table> <p>The mathematical formula for converting between Fahrenheit and Celsius is: <strong>°C = (°F - 32) × 5/9</strong> or <strong>°F = (°C × 9/5) + 32</strong>. However, for cooking purposes, the rounded numbers in the chart above work perfectly well.</p> <p>Most modern ovens have some temperature variation, typically running 10-25 degrees hotter or cooler than the set temperature. An oven thermometer is an inexpensive tool that helps you understand your oven's true temperature, allowing you to adjust accordingly.</p> <div style="background:var(--bg-secondary);border:1px solid var(--border);border-radius:8px;padding:1.25rem;margin:1.5rem 0"><p style="margin:0"><strong>Quick tip:</strong> When converting recipes between Celsius and Fahrenheit, you can use our <a href="/tools/fahrenheit-to-celsius/">Fahrenheit to Celsius converter</a> for instant, accurate results. This is especially helpful when you're working with multiple recipes at once.</p></div> <h2 id="metric-imperial">Understanding Metric vs Imperial Systems</h2> <p>The fundamental difference between metric and imperial measurements lies in their structure. The metric system is decimal-based, making conversions straightforward (1000 milliliters = 1 liter, 1000 grams = 1 kilogram). The imperial system uses more arbitrary relationships (16 ounces = 1 pound, 8 fluid ounces = 1 cup).</p> <p>For cooking purposes, you'll primarily encounter these metric units:</p> <ul> <li><strong>Milliliters (ml)</strong> for small liquid volumes</li> <li><strong>Liters (L)</strong> for large liquid volumes (1L = 1000ml)</li> <li><strong>Grams (g)</strong> for weight measurements</li> <li><strong>Kilograms (kg)</strong> for larger weights (1kg = 1000g)</li> </ul> <p>And these imperial/US customary units:</p> <ul> <li><strong>Teaspoons and tablespoons</strong> for small volumes</li> <li><strong>Cups</strong> for medium volumes</li> <li><strong>Pints, quarts, and gallons</strong> for large volumes</li> <li><strong>Ounces (oz)</strong> for weight</li> <li><strong>Pounds (lb)</strong> for larger weights (1lb = 16oz)</li> </ul> <p>One source of confusion is that "ounces" can refer to either weight (ounces) or volume (fluid ounces). These are completely different measurements. Eight fluid ounces of water weighs approximately 8 ounces, but this relationship doesn't hold for other ingredients. Eight fluid ounces of honey, for example, weighs about 12 ounces.</p> <h2 id="common-substitutions">Common Measurement Substitutions</h2> <p>Sometimes you don't have the exact measuring tool a recipe calls for. Understanding equivalent measurements and visual approximations can save your cooking session when you're missing a specific measuring cup or spoon.</p> <h3>When You Don't Have Measuring Spoons</h3> <p>These visual guides can help you estimate measurements in a pinch:</p> <ul> <li><strong>1 tablespoon</strong> ≈ the size of your thumb from tip to first knuckle</li> <li><strong>1 teaspoon</strong> ≈ the size of your fingertip (from the tip to the first joint)</li> <li><strong>1/2 teaspoon</strong> ≈ a rounded mound in your palm about the size of a quarter</li> <li><strong>1/4 teaspoon</strong> ≈ a small mound in your palm about the size of a nickel</li> </ul> <p>For larger volumes without measuring cups:</p> <ul> <li><strong>1 cup</strong> ≈ the size of a baseball or your closed fist</li> <li><strong>1/2 cup</strong> ≈ the size of a tennis ball or a small handful</li> <li><strong>1/4 cup</strong> ≈ the size of a golf ball or a large egg</li> </ul> <div style="background:var(--bg-secondary);border:1px solid var(--border);border-radius:8px;padding:1.25rem;margin:1.5rem 0"><p style="margin:0"><strong>Pro tip:</strong> While these visual approximations work in a pinch, they're not precise enough for baking. Use them for cooking applications where exact measurements are less critical—soups, stews, marinades, and sauces can tolerate more variation than cakes and breads.</p></div> <h3>Equivalent Measurements for Quick Substitutions</h3> <p>When you need to substitute one measuring tool for another:</p> <ul> <li>No 1/3 cup? Use <strong>5 tablespoons + 1 teaspoon</strong></li> <li>No 3/4 cup? Use <strong>12 tablespoons or 3/4 of your 1-cup measure</strong></li> <li>No 2/3 cup? Use <strong>10 tablespoons + 2 teaspoons</strong></li> <li>No tablespoon? Use <strong>3 teaspoons</strong></li> <li>No 1/8 cup? Use <strong>2 tablespoons</strong></li> </ul> <p>These substitutions are mathematically exact and work perfectly for any recipe.</p> <h2 id="international-differences">International Recipe Differences</h2> <p>Not all measurement systems are created equal, even within countries that use similar units. These regional variations can trip up even experienced cooks when trying recipes from different parts of the world.</p> <h3>Australian Measurements</h3> <p>Australian recipes present a unique challenge because they use metric measurements but with one crucial difference: <strong>Australian tablespoons are 20ml instead of the standard 15ml</strong> used in the US, UK, and most other countries.</p> <p>This means if you're following an Australian recipe using standard measuring spoons, you'll need to adjust:</p> <ul> <li>1 Australian tablespoon = 4 teaspoons (not 3)</li> <li>1 Australian tablespoon = 20ml (not 15ml)</li> <li>To convert: multiply Australian tablespoons by 1.33 to get standard tablespoons</li> </ul> <p>Australian cups, however, are standard at 250ml, making them slightly larger than US cups (237ml) but close enough for most cooking purposes.</p> <h3>Japanese Measurements</h3> <p>Japanese recipes traditionally use different cup sizes:</p> <ul> <li><strong>1 Japanese cup (gō)</strong> = 200ml = 0.84 US cups</li> <li>This measurement is particularly important for rice cooking</li> <li>Many Japanese rice cookers come with a measuring cup that holds 180ml (one gō of uncooked rice)</li> </ul> <p>When following Japanese recipes, always check whether they're using traditional Japanese cups or have been converted to Western measurements.</p> <h3>UK Imperial Measurements</h3> <p>British recipes can use imperial measurements that differ from US customary measurements:</p> <ul> <li><strong>1 UK cup</strong> = 284ml (based on imperial measurements)</li> <li><strong>1 UK pint</strong> = 568ml (compared to 473ml for a US pint)</li> <li><strong>1 UK fluid ounce</strong> = 28.4ml (compared to 29.6ml for a US fluid ounce)</li> </ul> <p>However, most modern British recipes have switched to metric measurements (milliliters and grams), which eliminates this confusion.</p> <div style="background:var(--bg-secondary);border:1px solid var(--border);border-radius:8px;padding:1.25rem;margin:1.5rem 0"><p style="margin:0"><strong>Quick tip:</strong> When you find a recipe online, check the source country and look for clues about which measurement system it uses. Recipe websites often include a country flag or mention the measurement system in the introduction. When in doubt, look at the oven temperatures—Celsius indicates metric measurements, while Fahrenheit suggests US measurements.</p></div> <h2 id="conversion-tips">Pro Tips for Accurate Conversions</h2> <p>Mastering kitchen conversions goes beyond memorizing charts. These practical tips will help you achieve consistent, reliable results every time you cook or bake.</p> <h3>Invest in the Right Tools</h3> <p>Having proper measuring equipment makes conversions easier and results more reliable:</p> <ul> <li><strong>Digital kitchen scale</strong>: Choose one that measures in both grams and ounces, with at least 1-gram precision. A tare function (which zeros out the weight of your bowl) is essential.</li> <li><strong>Nested measuring cups</strong>: Get a set for dry ingredients (1/4, 1/3, 1/2, and 1 cup) and a separate liquid measuring cup with a spout.</li> <li><strong>Measuring spoons</strong>: A set including 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon, and 1 tablespoon covers most needs.</li> <li><strong>Oven thermometer</strong>: Ensures your oven temperature matches what you set.</li> </ul> <h3>Understand When Precision Matters</h3> <p>Not all recipes require the same level of measurement accuracy:</p> <p><strong>High precision needed:</strong></p> <ul> <li>Baking (cakes, cookies, breads, pastries)</li> <li>Candy making</li> <li>Recipes with leavening agents (baking powder, baking soda, yeast)</li> <li>Delicate sauces and emulsions</li> </ul> <p><strong>Moderate precision acceptable:</strong></p> <ul> <li>Most cooking (soups, stews, braises)</li> <li>Marinades and dressings</li> <li>Seasoning and spices (adjust to taste)</li> <li>Vegetables and proteins (slight variations won't ruin the dish)</li> </ul> <h3>Master the Conversion Math</h3> <p>For quick mental conversions, remember these key relationships:</p> <ul> <li>To convert cups to tablespoons: multiply by 16</li> <li>To convert tablespoons to teaspoons: multiply by 3</li> <li>To convert cups to milliliters: multiply by 237 (or 240 for easy math)</li> <li>To convert ounces to grams: multiply by 28</li> <li>To convert pounds to grams: multiply by 454</li> </ul> <p>For temperature: subtract 32 from Fahrenheit, multiply by 5, then divide by 9 to get Celsius. Or use our <a href="/tools/fahrenheit-to-celsius/">temperature converter tool</a> for instant results.</p> <h3>Account for Ingredient Variations</h3> <p>Remember that not all ingredients behave the same way:</p> <ul> <li><strong>Flour</strong> can compact significantly—always use the spoon-and-level method or weigh it</li> <li><strong>Brown sugar</strong> should be packed firmly into the measuring cup unless specified otherwise</li> <li><strong>Powdered sugar</strong> should be sifted before measuring if the recipe calls for "sifted powdered sugar"</li> <li><strong>Butter</strong> measurements are easier with the markings on the wrapper (1 stick = 1/2 cup = 8 tablespoons = 113g)</li> <li><strong>Sticky ingredients</strong> like honey or molasses measure more accurately by weight</li> </ul> <h2 id="tools-resources">Digital Tools and Resources</h2> <p>While understanding conversions is valuable, digital tools can speed up your cooking workflow and eliminate calculation errors. Modern technology offers several ways to handle kitchen conversions instantly.</p> <h3>Online Conversion Tools</h3> <p>For quick, accurate conversions while cooking, these specialized tools can help:</p> <ul> <li><strong><a href="/tools/ml-to-oz/">ML to Oz Converter</a></strong>: Perfect for converting liquid measurements from metric to imperial</li> <li><strong><a href="/tools/cups-to-ml/">Cups to ML Converter</a></strong>: Essential when adapting American recipes to metric measurements</li> <li><strong><a href="/tools/tsp-to-ml/">Tsp to ML Converter</a></strong>: Helpful for precise small-volume conversions</li> <li><strong><a href="/tools/fahrenheit-to-celsius/">Fahrenheit to Celsius Converter</a></strong>: Quickly convert oven temperatures between systems</li> </ul> <p>These tools are particularly useful when you're working with multiple recipes simultaneously or need to scale recipes up or down.</p> <h3>Recipe Scaling</h3> <p>When you need to double a recipe or cut it in half, conversions become more complex. Here's how to handle common scaling scenarios:</p> <p><strong>Doubling recipes:</strong> Most ingredients can be doubled directly, but be cautious with:</p> <ul> <li>Salt and spices (start with 1.5x and adjust to taste)</li> <li>Leavening agents (sometimes less than double is needed)</li> <li>Cooking times (may not double—check for doneness earlier)</li> </ul> <p><strong>Halving recipes:</strong> This is trickier with odd measurements:</p> <ul> <li>Half of 1/3 cup = 2 tablespoons + 2 teaspoons</li> <li>Half of 1/4 cup = 2 tablespoons</li> <li>Half of 3/4 cup = 6 tablespoons</li> <li>Half of 1 tablespoon = 1.5 teaspoons</li> </ul> <h3>Mobile Apps and Smart Kitchen Devices</h3> <p>Several smartphone apps offer conversion calculators, recipe scaling, and measurement references. Many modern kitchen scales also connect to apps that can store recipes and automatically convert measurements.</p> <p>Smart displays in the kitchen can show conversion charts hands-free, which is particularly helpful when your hands are covered in flour or dough.</p> <h2 id="faq">Frequently Asked Questions</h2> <details style="border:1px solid var(--border);border-radius:8px;padding:1rem;margin:0.75rem 0"> <summary style="cursor:pointer;font-weight:600">How many grams are in a cup of flour?</summary> <p style="margin-top:0.75rem">A cup of all-purpose flour weighs approximately 125 grams when measured using the spoon-and-level method. However, this can vary from 120-150 grams depending on how the flour is measured. Scooping directly from the bag packs more flour into the cup, while sifted flour weighs less (about 115g per cup). For the most accurate results, always weigh flour rather than measuring by volume, especially for baking.</p> </details> <details style="border: </article> </main> <footer class="site-footer"> <div class="container"> <div class="footer-grid"> <div class="footer-col"><h4>Data</h4><a href="/tools/json-to-csv/">Json To Csv</a><a href="/tools/csv-to-json/">Csv To Json</a><a href="/tools/xml-to-json/">Xml To Json</a><a href="/tools/json-to-xml/">Json To Xml</a><a href="/tools/csv-to-xml/">Csv To Xml</a></div> <div class="footer-col"><h4>Config</h4><a href="/tools/yaml-to-json/">Yaml To Json</a><a href="/tools/json-to-yaml/">Json To Yaml</a><a href="/tools/xml-to-yaml/">Xml To Yaml</a><a href="/tools/json-to-typescript/">Json To Typescript</a></div> <div class="footer-col"><h4>Text</h4><a href="/tools/markdown-to-html/">Markdown To Html</a><a href="/tools/html-to-markdown/">Html To Markdown</a><a href="/tools/markdown-to-text/">Markdown To Text</a><a href="/tools/text-case-converter/">Text Case Converter</a></div> <div class="footer-col"><h4>Units</h4><a href="/tools/kg-to-lbs/">Kg To Lbs</a><a href="/tools/celsius-to-fahrenheit/">Celsius To Fahrenh…</a><a href="/tools/miles-to-km/">Miles To Km</a><a href="/tools/cm-to-inches/">Cm To Inches</a><a href="/tools/ml-to-oz/">Ml To Oz</a></div> <div class="footer-col"><h4>Company</h4><a href="/about.html">About</a><a href="/blog/">Blog</a><a href="/contact.html">Contact</a><a href="/sitemap.xml">Sitemap</a></div> </div> <div class="footer-bottom"> <span>© 2026 ConvKit. 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