Ingredient hub
Granulated sugar
Granulated sugar is the most common sweetener in cooking and baking, essential for its ability to add sweetness, promote browning, and create texture in baked goods.
Ideal for cakes, cookies, and sweetening beverages. Its crystalline structure helps incorporate air into batters.
Quick convert
- US cup = 236.588 mL
- 1 tbsp = 14.787 mL
- 1 tsp = 4.929 mL
Baking Conversion Chart
Exact cup-to-gram weights for flour, sugar, cocoa, and every baking ingredient. Print it, stick it up, bake with precision.
Sugars: packed vs loose
Sugars are hygroscopic and crystal size varies by brand. A packed cup can overshoot by 20%, collapsing cakes or making cookies spread. Weight guarantees the chemistry (Maillard, creaming) behaves as intended.
- Brown sugar is typically packed; white/granulated should be loose unless stated.
- Switch to weight for consistent sweetness across batches.
Storage & tools
- Store in a cool, dry pantry (under 21 °C / 70 °F) away from direct sunlight.
- Use airtight containers to keep humidity out — dry ingredients gain 1–2 % mass in humid air.
- Rotate stock: first in, first out, even when the product looks unchanged.
- Check best-by dates; potency can fade before the product looks old.
Store in an airtight container in a cool, dry place to prevent clumping. It has an indefinite shelf life.
FAQ
- Can I substitute brown sugar for granulated sugar?
- Yes, you can substitute it one-for-one, but expect a moister texture and a slight caramel flavor due to the molasses in brown sugar.