Cooking & Baking Ingredients Directory
Explore our database of 28 standard cooking and baking ingredients. Every entry provides verified bulk density, grams per cup, tablespoon and teaspoon weights, measurement conditions, and documented sources.
About This Ingredient Database
In professional baking and recipe development, dry and liquid ingredients cannot be converted using a single conversion factor. Every ingredient occupies volume differently based on its crystal size, particle aeration, and moisture content.
Master Ingredient Density Chart
Comprehensive listing of all 28 ingredients sorted by category:
| Ingredient | Category | 1 US Cup | 1 Tbsp | 1 Tsp | Bulk Density | Condition | Source | Hub |
|---|---|---|---|---|---|---|---|---|
| All-Purpose Flour | flour | 120g | 7.5g | 2.5g | 0.500 g/mL | Spooned and leveled (do not scoop directly from the bag) | USDA FoodData Central / King Arthur Baking Standard | Convert → |
| Granulated White Sugar | sugar | 200g | 12.5g | 4.2g | 0.833 g/mL | Poured or scooped and leveled | USDA FoodData Central Standard Reference | Convert → |
| Butter (Unsalted or Salted) | dairy | 227g | 14.2g | 4.7g | 0.946 g/mL | Solid stick form (2 sticks = 1 cup = 8 oz = 227g) | USDA Agricultural Handbook 8 | Convert → |
| Brown Sugar (Light or Dark) | sugar | 220g | 13.75g | 4.6g | 0.917 g/mL | Firmly packed into the cup | USDA Standard Reference / Domino Sugar Guide | Convert → |
| Powdered Sugar (Confectioners) | sugar | 120g | 7.5g | 2.5g | 0.500 g/mL | Unsifted, spooned and leveled | USDA FoodData Central / C&H Sugar Standards | Convert → |
| White Rice (Long or Medium Grain, Uncooked) | grain | 185g | 11.5g | 3.8g | 0.771 g/mL | Dry, uncooked grains | FAO Food Composition Tables | Convert → |
| Rolled Oats (Old Fashioned) | grain | 90g | 5.6g | 1.9g | 0.375 g/mL | Dry flakes, uncompressed | Quaker Oats Commercial Standard & USDA | Convert → |
| Cocoa Powder (Unsweetened / Dutch Process) | baking-essential | 85g | 5.3g | 1.8g | 0.354 g/mL | Spooned and leveled | Hershey Food Technical Data / King Arthur | Convert → |
| Honey (Pure Liquid) | spread | 340g | 21.25g | 7.1g | 1.417 g/mL | Liquid room temperature (70°F / 21°C) | National Honey Board Specifications | Convert → |
| Whole Milk (Cow) | liquid | 245g | 15.3g | 5.1g | 1.021 g/mL | Liquid volume at 40°F - 68°F | USDA Dairy Product Standards | Convert → |
| Water (Pure) | liquid | 240g | 15g | 5g | 1.000 g/mL | Liquid at room temperature (1g = 1mL) | International System of Units (SI) | Convert → |
| Peanut Butter (Smooth / Creamy) | spread | 250g | 15.6g | 5.2g | 1.042 g/mL | Stirred and packed into cup | USDA FoodData Central | Convert → |
| Plain Yogurt (Regular) | dairy | 245g | 15.3g | 5.1g | 1.021 g/mL | Stirred, smooth | USDA Food Composition Tables | Convert → |
| Greek Yogurt (Strained) | dairy | 285g | 17.8g | 5.9g | 1.188 g/mL | Strained, thick consistency | USDA Nutrient Database | Convert → |
| Bread Flour (High Protein) | flour | 127g | 7.9g | 2.6g | 0.529 g/mL | Spooned and leveled | King Arthur Flour Specification Sheets | Convert → |
| Almond Flour (Blanched Superfine) | flour | 96g | 6g | 2g | 0.400 g/mL | Lightly stirred, spooned and leveled | Blue Diamond Almond Product Manual | Convert → |
| Cake Flour (Low Protein / Chlorinated) | flour | 114g | 7.1g | 2.4g | 0.475 g/mL | Spooned and leveled | Swan Down & USDA FoodData | Convert → |
| Whole Wheat Flour | flour | 120g | 7.5g | 2.5g | 0.500 g/mL | Spooned and leveled | USDA Standard Reference | Convert → |
| Oat Flour (Whole Grain) | flour | 92g | 5.75g | 1.9g | 0.383 g/mL | Spooned and leveled | USDA FoodData Central | Convert → |
| Cream Cheese (Block Style) | dairy | 225g | 14.1g | 4.7g | 0.938 g/mL | Standard 8 oz brick package = 227g = ~1 cup | Philadelphia / Kraft Heinz Standard Data | Standard |
| Chocolate Chips (Semi-Sweet Regular) | baking-essential | 170g | 10.6g | 3.5g | 0.708 g/mL | Whole chips, level cup | Nestle Toll House Commercial Packaging | Standard |
| Cornstarch (Corn Flour) | baking-essential | 128g | 8g | 2.7g | 0.533 g/mL | Spooned and leveled | Argo Corn Starch Standard Spec | Standard |
| Baking Powder (Double Acting) | leavener | 192g | 12g | 4g | 0.800 g/mL | Level teaspoon/tablespoon measurement | Clabber Girl Technical Specs | Standard |
| Baking Soda (Sodium Bicarbonate) | leavener | 288g | 18g | 6g | 1.200 g/mL | Level teaspoon/tablespoon measurement | Arm & Hammer Specifications | Standard |
| Table Salt (Fine Granulated) | baking-essential | 288g | 18g | 6g | 1.200 g/mL | Fine granulated iodized or plain table salt | Morton Salt Standard Reference | Standard |
| Heavy Cream / Heavy Whipping Cream | dairy | 238g | 14.9g | 5g | 0.992 g/mL | Liquid chilled (36% to 40% milkfat) | USDA Dairy Product Tables | Standard |
| Olive Oil (Extra Virgin) | fat | 216g | 13.5g | 4.5g | 0.900 g/mL | Liquid at room temperature | International Olive Council Standard | Standard |
| Sourdough Starter (100% Hydration) | leavener | 240g | 15g | 5g | 1.000 g/mL | Stirred down / active liquid levain | Baking Science Reference | Standard |
Flours & Meals
Wheat, grain, and nut flours with varying aeration and gluten protein densities.
The standard wheat flour used in most home baking and cooking recipes. Scooping directly compresses the flour, packing up to 150g per cup.
Hard spring wheat flour containing 12-14% protein for exceptional gluten development and chewy bread crumb.
Finely ground skinless blanched almonds essential for French macarons and gluten-free baking.
Soft wheat flour with low 7-9% protein, finely milled for delicate, tender crumb in sponge cakes and cupcakes.
Stone-ground wheat retaining the entire grain: bran, germ, and endosperm.
Milled whole oats providing a sweet, nutty flavor in pancakes and quick breads.
Sugars & Sweeteners
Granulated, crystalline, powdered, and molasses-coated sweeteners.
Standard refined cane or beet table sugar with consistent crystal density.
Cane sugar blended with molasses for moisture and caramel flavor notes.
Finely milled granulated sugar mixed with a small amount of cornstarch to prevent clumping. Sifted powdered sugar weighs ~100g per cup.
Dairy & Fats
Solid fats, butter sticks, oils, and cultured dairy products.
Standard dairy butter. In the US, 1 stick equals 1/2 cup (113.4g) or 8 tablespoons.
Cultured milk with creamy consistency and clean acidity.
Triple-strained yogurt with significantly reduced whey and higher protein density.
Firm fresh cow cheese with at least 33% milkfat and maximum 55% moisture.
High-fat dairy cream that whips into stable peaks and enriches pastry fillings and ganaches.
Cold-pressed natural olive oil with density of ~0.90 to 0.92 g/mL.
Liquids & Syrups
Viscous syrups, honey, milk, and water solutions.
Viscous natural sweetener with high density (~1.42 g/mL).
Whole cow milk with 3.25% butterfat. Slightly denser than pure water (1.02 g/mL).
The baseline reference liquid for metric cooking measurements. In US Legal Cups, 1 cup = 240 mL = 240 g.
Dense emulsified roasted peanut paste.
Grains & Oats
Whole and rolled cereal grains with loose bulk packing factors.
Standard uncooked white rice. Expands to approximately 3 cups cooked volume.
Steamed and rolled whole oat groats. Quick oats weigh slightly more per cup (~100g) due to smaller flake size.
Baking Essentials & Leaveners
Chemical leaveners, starches, and essential salts.
Pure unsweetened cocoa solids. Very light and prone to aerating or settling in containers.
Drop-shaped chocolate morsels formulated with less cocoa butter so they hold shape when baked.
Pure carbohydrate extracted from the endosperm of corn, used as a powerful thickening agent.
Chemical leavener containing sodium bicarbonate, an acid salt, and a starch buffer.
Pure alkaline leavening agent that requires an acidic ingredient (buttermilk, lemon, brown sugar) to activate.
Fine sodium chloride crystals. Note: Kosher salt crystals are much larger; 1 tsp Diamond Crystal kosher salt is only ~3g.
Equal weights of flour and water fermented with wild yeasts and lactic acid bacteria.