Field guides
Kitchen math, written down
Every guide answers one scaling question with worked numbers, real charts and no padding — the same rules the calculator applies automatically, explained so you could run them on paper.
- 01 How to halve a recipe without ruining itCutting a recipe in half is mostly arithmetic — except for the three or four lines where it isn't.
- 02 How to double a recipe: what scales and what doesn'tTwice the ingredients is the easy part.
- 03 Half of ¾ cup — and every other awkward measurementThe answer is 6 tablespoons.
- 04 How to halve an egg (yes, really)Recipes with 1 or 3 eggs don't halve politely.
- 05 Cups to grams: the conversion chart we actually useEvery site's gram chart disagrees a little, because a cup of flour is a technique, not a fact.
- 06 Salt, spice & leavening: the three nonlinear ingredientsMultiplication works perfectly on flour.
- 07 Why cooking time doesn't scale with your recipeThe clock follows the shape of the food, not the amount of it.
- 08 Scaling baking vs. cooking: two different gamesThe same ×2 looks effortless in a soup pot and risky in a cake pan.
- 09 Tablespoons, teaspoons & cups: the US volume ladderEvery scaled recipe eventually climbs up or down this ladder.
- 10 US cups vs metric cups vs UK measuresRecipes travel the internet freely; their measuring systems don't.
- 11 Recipe yield vs. servings: scaling by what you actually needThe dial on a scaling calculator is just a ratio.