Recipes
Scale a recipe up or down, swap one baking pan for another, and plan how much to cook for a crowd.
Recipe Scaling Calculator
Scale a recipe to more or fewer servings, with amounts written as kitchen fractions, tiny amounts moved to spoons, and eggs kept whole.
Baking Pan Conversion Calculator
Swap one baking pan for another: the new batter depth, how much to scale the recipe, and which way the bake time moves.
Serving Size Calculator
How much food to cook and buy for a crowd from your own amount per person, with extra for seconds and trim divided out properly, or how many portions you have.
Cooking Measurement Converter
Convert cups, spoons, millilitres, grams and ounces, with US, legal and imperial cups kept apart and cups to grams by ingredient from USDA weights.
Coffee Ratio Calculator
Work out how much water goes with your coffee, or how much coffee a given amount of water needs, at the brew ratio you choose.
Brine Calculator
Work out how much salt to weigh for a brine of the strength you choose, as a percentage of the water or of the finished brine.
ABV Calculator
Work out the alcohol content of a homebrew from its original and final gravity, by the common 131.25 rule and by Hall’s more detailed equation.
Cooked Weight Calculator
Convert between raw and cooked weight with a cooking yield, your own or a USDA figure, and split the batch into portions for food logging.
Curing Salt Calculator
Weigh the cure #1 (pink curing salt) for a batch of meat in grams, capped at the USDA’s nitrite limits for ground, dry-cured and brine-cured meat.
Most recipe arithmetic is multiplication, and the multiplication is the easy part. The hard part is what comes after: 4.5 eggs, 0.125 cups, a batter that fills a new pan twice as deep as the old one. The pages here do the arithmetic and then the job. Scaled amounts come back as the fractions a cook reads, switched to a smaller measure when a cup becomes spoonfuls, and whole ingredients are rounded with a note of what the rounding did. The pan page compares batter depth, not just volume, because depth is what changes the bake. The serving page divides by what survives trimming rather than multiplying by the waste, the mistake that leaves a party short. None of them stores a serving size or a pan table: you enter your own, because published figures disagree.