Methodology — how our conversions work

All conversions pivot through SI units: volumes to milliliters, weights to grams, with the ingredient's density (g/ml) as the bridge between the two. Results are then rounded to kitchen-sensible values — whole grams above 10 g, half-grams below, usual cup fractions (¼, ⅓, ½).

Temperatures are discrete lookup tables, not formulas: French thermostat and British gas mark correspond to ranges, so we map to the nearest published tier rather than inventing false precision.

Every ingredient page displays its confidence level and sources. « Verified » means two independent references agree; « cross-checked » means reference data plus a sanity check; « measured » means our own repeated kitchen measurements.