Cooking & Recipe Calculators

Scale a recipe up or down — multiply every ingredient by the ratio of target servings to original servings.

Convert a recipe between any two serving sizes with examples for common ingredients.

Recipe yields N items but you want M — find the batch multiplier.

Convert a home-recipe yield (typically 4 entrée servings) to restaurant-portion counts (typically 5-6 oz mains).

Halve a recipe — apply 0.5× to every ingredient, with notes for items that don't halve cleanly.

Double a recipe — multiply every ingredient by 2, with notes on leavening, salt, and bake time.

Quarter a recipe — divide everything by 4, with notes for fractional eggs and small-batch limits.

When swapping an ingredient for another, how much of the substitute do you use? Common ratios for sweeteners, fats, flours.

Recipe expects a full package of ingredient X but you only have a partial — find what fraction of the recipe to make.

Recipe yielded N servings; you have S left. Compute the leftover percentage and meals remaining.

Cups → grams for flour, sugar, butter, oil, milk, water, brown sugar, oats, cocoa, and more — ingredient density matters.

Tablespoons → grams for common ingredients. 1 tbsp = ~14.8 mL volume; mass varies by density.

Weight ounces ↔ grams. 1 oz = 28.3495 g exactly. Bidirectional.

1 stick = ½ cup = 8 tbsp = 4 oz = 113 g. Convert any of those to the others.

Standard US can sizes: #303 = 16 oz, #2 = 20 oz, #2.5 = 28 oz, #10 = 109 oz. Convert by weight, cups, mL.

Recipe says "1 lemon" or "1 medium onion"? Convert between count and tablespoons / cups.

Recipe calls for X large eggs but you have medium / jumbo / extra-large? Convert by total egg-mass.

Bidirectional °C ↔ °F conversion with common oven preset labels (low / medium / hot / very hot).

Fan-forced (convection) ovens cook ~25 °F (~14 °C) hotter than conventional. Convert in either direction.

Gas Mark 1 = 275 °F = 135 °C. Each mark adds ~25 °F (~14 °C). Modern UK ovens still use this scale.

Stovetop simmer time ≈ Instant Pot time × 3-4 (depending on the cut/category). Doesn't include IP pressurization time.

Slow-cooker hours → Instant Pot minutes. Typical compression 6-12×.

Flour = 100%; every other ingredient as a % of flour by weight. Universal scaling for breads and doughs.

X:Y:Z ratio starter:flour:water. Standard 1:1:1 for daily; 1:5:5 for slower fridge schedule.

Total dough = flour × (1 + sum of all percentages). Plan flour purchase from desired final dough weight.

Convert between round, square, rectangular pans by surface area. Same depth implied.

Pan volume (cups + mL) from dimensions. Use for batter capacity (typical fill 2/3).

Cookies = dough weight / per-cookie weight. Plan batch + sheet pans.

Cups of frosting needed = (cake top area + side area) × frosting depth, with overhead for piping.

8" sq vs. 9" sq vs. 9×13: scaling factor + bake-time delta. Same depth assumed.

Dough ball weight = π × (radius)² × thickness factor. NY thin ~0.10 g/cm² × area; pan ~0.18.

Single vs. double crust × pie diameter → flour, butter, water needed (3:2:1 by weight standard).

Recipe total calories / number of servings = kcal per serving.

Protein / carbs / fat per serving from recipe totals; verifies kcal sum (P×4 + C×4 + F×9).

Sum ingredient costs / servings = cost per serving. Critical for meal-prep budgeting and food businesses.

Total protein / servings = grams per serving. Compare to body-weight-based daily target.

Total fiber / servings. Compare to FDA daily reference (25 g women, 38 g men).

Total added + natural sugars / servings. Compare to AHA daily limit (25g women, 36g men).

Total sodium mg / servings. Compare to FDA upper limit (2,300 mg/day).

Total carb / servings + net carbs (carbs − fiber). Critical for keto, diabetes management.

Estimate roast / turkey / chicken / ham cook time per USDA weight × min/lb table.

Wet brine: ~1 hr per lb (max 8 hr poultry). Dry brine: 12-24 hr regardless of size.

Recommended marinade time by protein. Acid-heavy marinades penetrate and toughen quickly.

Time depends on thickness; temp on doneness. Pasteurization minimum factored in.

Pork shoulder / brisket / ribs at 225°F: 60-90 min/lb depending on cut.

Fridge: ~5 hr per lb. Cold water: 30 min per lb (change water every 30 min). Microwave: not recommended.

First rise: 1-2 hr at 78°F. Cooler kitchen = longer rise. Sourdough = 1.5-2× yeast time.

Sauerkraut, kimchi, kombucha, sourdough: time depends on temperature; Q10 rule applies.

Pan-cool 10-15 min, then rack-cool 1-2 hr depending on size. Frosting too early = melt + slide.

Total time = prep + cook + rest, with a 20% real-world buffer (most recipes underestimate).

1 tbsp = 3 tsp = 14.79 mL (US). Plus UK/AU 20 mL tbsp variant.

Above 3000 ft: bake 5-10°F hotter, reduce time 5-10%, add 1-2 tbsp liquid.

1 egg ≈ ¼ cup applesauce, ¼ cup mashed banana, 1 tbsp ground flax + 3 tbsp water, etc.

1 cup butter (227 g) ≈ ¾ cup oil, 1 cup vegan butter, 1 cup applesauce (lower-fat).

1:1 swap with rule of thumb on which non-dairy works best for which application.

Standard GF blend: 70% rice flour + 20% starch + 10% binder (xanthan gum).

Hydration % = water weight / flour weight. Including starter's flour + water content.

Scale a recipe to new servings AND convert a cup amount to grams (or vice-versa) for common baking ingredients.

Convert cooking measurements between cups, tablespoons, teaspoons, fluid ounces, millilitres, grams, and ounces — with ingredient-aware volume-to-weight.

Convert oven temperatures between Fahrenheit, Celsius, and UK Gas Mark, with a plain-language description (low, moderate, hot).

Compute dough hydration percentage from flour and water weights, or work backwards to find the water needed for a target hydration, using baker's percentages.

Per-serving calories, protein, carbs, and fat from a recipe of common ingredients (USDA FoodData Central values).

Monthly grocery cost projection by family size and USDA Food Plan tier (Thrifty / Low-Cost / Moderate / Liberal), 2025-2026 figures.

Flour weight + water weight → hydration % with style classification (Neapolitan / NY / Roman / Detroit / etc.).

Brew method + cups → recommended coffee grams and water ml, with SCA Golden Cup ratios.

Dose grams + style → target yield grams and shot time. Ristretto, normale, lungo brewing ratios.

Tea type → optimal water temperature and steep time, with grams per cup guidance.

Food type → suggested wine styles with reasoning (acid / tannin / body match).

Convert between jiggers, dashes, barspoons, ounces, ml, and teaspoons — the seven measurements behind every bar recipe.

End-of-shift tip pool + support-staff splits (bar back, busser, food runner, host) → each role's take-home.

Common smoothie ingredients + grams/ml → total calories and macro split (P / C / F).

Total recipe kcal + macros + number of portions → per-portion kcal and macros, with daily-target check.

Scale a recipe to a target calorie count while preserving the protein/carb/fat ratio.