Kitchen math, done right
Scale any recipe to any batch size
Paste your ingredient list, turn the dial, and get the whole recipe rewritten in measures you can actually scoop — not 0.375 cups, but ¼ cup + 2 tbsp, with gram weights where they matter.
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Fraction-smart output.Awkward results are rewritten as spoon-and-cup combos a measuring set can handle.
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Grams built in.Flour, sugar, butter and 25+ pantry staples show a weight you can verify on a scale.
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Nothing leaves your browser.Your recipe is parsed locally on this page. No upload, no account, no tracking of what you cook.
Quantity · unit · ingredient
Scale dial
No floating-point soup
How the scaling pot works
Three steps, all on this page, all documented on the methodology page.
Parse the line
1 ¾ cups brown sugar becomes a quantity, a unit and an ingredient — mixed numbers, unicode fractions, ranges like 1–2 tsp and “pinch of” lines all count.
Multiply exactly
Quantities are scaled as exact fractions, never decimals — so ⅓ cup tripled is exactly 1 cup, not 0.99999 cups. Your factor can be a dial preset, a custom number, or a servings pair.
Round to real spoons
Results snap to measures that exist in a drawer — quarter teaspoons, tablespoon combos, cup fractions — and add gram weights for 30 pantry staples so a scale can settle arguments.
Reference
The conversions behind every answer
The same tables the calculator uses, in the open. Values follow our house standard: 1 US cup = 240 ml, flour spooned and leveled, cup weights rounded to the nearest 5 g.
| Measure | Equals | Millilitres |
|---|---|---|
| 1 tablespoon | 3 tsp | 15 ml |
| ¼ cup | 4 tbsp | 60 ml |
| ⅓ cup | 5 tbsp + 1 tsp | 80 ml |
| ½ cup | 8 tbsp | 120 ml |
| ⅔ cup | 10 tbsp + 2 tsp | 160 ml |
| ¾ cup | 12 tbsp | 180 ml |
| 1 cup | 16 tbsp | 240 ml |
| 1 pint | 2 cups | 480 ml |
| 1 quart | 4 cups | 960 ml |
| Half of… | Is |
|---|---|
| ¾ cup | 6 tbsp |
| ⅔ cup | ⅓ cup |
| ½ cup | ¼ cup |
| ⅓ cup | 2 tbsp + 2 tsp |
| ¼ cup | 2 tbsp |
| 1 tbsp | 1½ tsp |
| 1 tsp | ½ tsp |
| ½ tsp | ¼ tsp |
| ⅓ tbsp | ½ tsp |
| Item | Volume | Weight |
|---|---|---|
| 1 stick butter | ½ cup · 8 tbsp | 113 g |
| ½ stick butter | ¼ cup · 4 tbsp | 57 g |
| 1 cup butter | 2 sticks | 227 g |
| 1 large egg | ≈ 3¼ tbsp beaten | ≈ 50 g |
| 1 large egg white | ≈ 2 tbsp | ≈ 30 g |
| 1 large egg yolk | ≈ 1 tbsp | ≈ 18 g |
| 1 medium egg | — | ≈ 44 g |
| Salt / leavening | Grams per tsp |
|---|---|
| Table salt | 6 g |
| Fine sea salt | 5 g |
| Morton kosher salt | 4.8 g |
| Diamond Crystal kosher salt | 3 g |
| Baking powder | 4 g |
| Baking soda | 4.8 g |
| Instant / active dry yeast | 3.1 g |
| Ingredient | g / cup |
|---|---|
| All-purpose flour | 120 g |
| Whole-wheat flour | 115 g |
| Cake flour | 110 g |
| Granulated sugar | 200 g |
| Brown sugar, packed | 215 g |
| Powdered sugar | 120 g |
| Unsweetened cocoa | 85 g |
| Cornstarch | 125 g |
| Rolled oats | 90 g |
| Long-grain white rice | 185 g |
| Ingredient | g / cup |
|---|---|
| Water | 240 g |
| Milk | 240 g |
| Heavy cream | 240 g |
| Vegetable oil | 220 g |
| Olive oil | 215 g |
| Honey | 340 g |
| Maple syrup | 320 g |
| Greek yogurt | 245 g |
| Peanut butter | 255 g |
| Chocolate chips | 170 g |
The honest part
What doesn’t scale in a straight line
Multiplying the numbers is the easy 90%. These four are the other 10% — the calculator flags them automatically when they appear in your list.
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1 large egg ≈ 50 g
Eggs come in integers
Half a recipe with 3 eggs needs 1½ eggs. Whisk one until uniform, weigh out 25 g, and it stops being a problem. How to halve an egg
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start at 75%, taste up
Salt & chile run ahead of taste
Doubled stew with doubled salt usually tastes over-seasoned: evaporation, surface area and perception don’t double with it. Start at ~75% and finish by tasting. The seasoning rule
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linear to 2×, then split pans
Leavening hits geometry limits
Baking powder scales cleanly to about 2×. Past that, the limiting factor is pan depth, not chemistry — split the batter across original-size pans instead. Why 2× is the line
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check at the original time
Time follows the pan, not the batch
Two same-size pans of doubled batter bake in the original time. One deeper pan doesn’t. On the stove, bigger volumes heat and reduce slower. Cooking time when scaling
Field guides
Kitchen math, written down
Short, specific guides with worked examples — the same rules the calculator applies, explained so you could do them on paper. Browse all guides
- 01 How to halve a recipe without ruining itThe five-minute method, plus the four ingredients that need special handling.
- 02 How to double a recipe: what scales and what doesn’tPots, pans, browning and why 2× is a bigger jump than it looks.
- 03 Half of ¾ cup — and every other awkward measurementA complete halving and thirding chart for US cups and spoons.
- 04 How to halve an egg (yes, really)Whisk, weigh, done — with the gram numbers for whites and yolks.
- 05 Cups to grams: the conversion chart we actually use30 pantry staples, one house standard, and why “a cup of flour” spans 110–150 g.
- 06 Salt, spice & leavening: the three nonlinear ingredientsWhere straight multiplication fails and what to do instead.
Does the calculator change oven temperature or baking time?
No — and that’s deliberate. Time and temperature follow your pan size and depth, not the amount of batter. If you keep the same pan size (or use more pans of the same size), bake at the same temperature and start checking at the original time. See cooking time when scaling.
Is my recipe uploaded anywhere when I paste it?
No. Parsing and scaling run entirely in your browser on this page. The text you paste is never sent to a server, stored, or logged.
What cup size do you use?
The US cup at 240 ml, the size printed on US measuring cups sold today. Metric cups are 250 ml and old UK recipes may use imperial pints — if your recipe comes from outside the US, read US cups vs metric cups first.
Why does the result say “¼ cup + 2 tbsp” instead of “0.375 cups”?
Because no measuring cup in your drawer says 0.375. The calculator rewrites every scaled amount as the nearest combination of real measures — cup fractions, tablespoons, quarter-teaspoons — and tells you the gram weight when it knows the ingredient’s density.
Can I scale a recipe by servings instead of a multiplier?
Yes. Enter the servings your recipe makes and the servings you need (say 4 → 10) and the dial computes the exact factor (×2½ in that case) for every ingredient.