Scale a recipe, get the ratio right, cook it to temperature
Good cooking is mostly measuring and timing, and both are easy to get wrong when a recipe is written for a different crowd, a different pan or a different country’s units. These free cooking tools fix that at the counter. The recipe scaler rewrites every ingredient for the number of servings you want, keeping fractions sensible; the cake pan converter adjusts a recipe when you only have a different-sized or different-shaped tin; and the cooking converter switches cups, grams, millilitres, ounces and spoons for common ingredients, using each ingredient’s own density rather than a single blanket figure.
Ratios matter as much as amounts. The baker’s percentage calculator expresses a bread formula relative to flour weight so you can scale or compare doughs and work out hydration, the rice-to-water ratio calculator gives the right water for basmati, jasmine, brown or sushi rice by the cooking method, and the coffee ratio calculator tells you grams of coffee and water for pour-over, French press, AeroPress or espresso at the strength you like.
Everything runs in your browser on a phone propped against the kettle, with no account and no ads between you and the answer. Home cooks, bakers, students in a first kitchen and small cafés use these pages because they give one clear number, show how it was reached, and remember your last settings on your own device.
Temperatures and timing
- Sous vide. The sous vide calculator gives time and bath temperature for meat, fish, eggs and vegetables by thickness and the doneness you want, including the minimum time for pasteurisation.
- Doneness. The meat doneness chart lists internal temperatures for beef, lamb, pork, chicken and fish from rare to well done, with the resting rise and the food-safety minimums for each.
- Oven and fridge. The temperature converter turns Fahrenheit, Celsius and gas marks into one another, and the countdown timer runs several timers side by side for a roast, the potatoes and the gravy.
Substitutions, cost and nutrition
- Sugar. The sugar substitute converter gives the equivalent amount of honey, maple syrup, stevia, erythritol or other sweeteners for a quantity of sugar, and notes the liquid and baking adjustments each one needs.
- Price per unit. The unit price calculator compares pack sizes so you can see which bag of flour or box of tea is cheaper per 100 g.
- Calories. The calorie calculator estimates your daily energy needs, useful when you are scaling recipes for a meal plan.
- Metric or cups? Weighing is more accurate than volume for flour, sugar and butter. If a recipe gives cups, convert once to grams with the cooking converter and bake by weight from then on.
Food & Cooking: frequently asked questions
How does the recipe scaler handle eggs and awkward fractions?
It rounds to practical kitchen amounts (a quarter teaspoon, half an egg becomes a beaten egg measured by weight) and shows the exact figure beside the rounded one. For large scale-ups it warns where baking times and seasoning do not scale in proportion.
Are cups to grams conversions the same for every ingredient?
No. A cup of flour weighs about 120 g, a cup of sugar about 200 g and a cup of water 240 g. The cooking converter uses a density table for over a hundred ingredients rather than a single figure.
What is baker’s percentage?
A way of writing bread recipes where flour is 100 percent and every other ingredient is a percentage of the flour weight. It makes any formula easy to scale and shows the hydration at a glance; the calculator converts both ways.
Are the meat temperatures safe?
The chart shows both the chef’s doneness temperatures and the food-safety minimums published by national food agencies, which are higher for poultry and minced meat. Use a probe thermometer and let roasts rest.
Do the tools work offline in the kitchen?
Once a page has loaded it keeps working if the connection drops, because all the calculations run in your browser. Nothing you type is sent anywhere.