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Guides
- All guides
- How to halve a recipe without ruining it
- How to double a recipe: what scales and what doesn't
- Half of ¾ cup — and every other awkward measurement
- How to halve an egg (yes, really)
- Cups to grams: the conversion chart we actually use
- Salt, spice & leavening: the three nonlinear ingredients
- Why cooking time doesn't scale with your recipe
- Scaling baking vs. cooking: two different games
- Tablespoons, teaspoons & cups: the US volume ladder
- US cups vs metric cups vs UK measures
- Recipe yield vs. servings: scaling by what you actually need
Blog
- All blog posts
- How to scale a cookie recipe from 24 to 12, 36 or 48 cookies
- How to halve a cake recipe and choose the right pan
- Half of 1 1/2 cups, 2/3 cup, 3/4 cup and other awkward fractions
- How to scale a recipe from 4 servings to 6, 8, 10 or 12
- How to double soup, stew or sauce without over-salting it
- How to halve a recipe with 3 eggs
- Cups to grams for 20 common ingredients when scaling recipes
- Can you double jam, jelly or canning recipes? Usually, don't
- How to triple a recipe without overflowing the pot
- How to scale pancake batter for two people or a crowd
- How to scale muffins and cupcakes by count
- Why you should convert a recipe to grams before scaling it
- How to scale yeast dough without guessing rise time
- How to scale frosting, glaze and ganache
- How to scale marinades without over-salting the meat
- How to scale recipes for meal prep containers