Scale, convert
&substitute
any recipe.
A free, no-fuss tool for the cooking math no one teaches you, paste a recipe, choose your servings, and get clean quantities you can actually measure.
Pick a tool.
Four calculators, one ingredient set. Each opens in place, nothing to install, nothing to log in to.
Recipe ingredient scaler
Paste your ingredient list, set original and desired servings, and scale instantly.
For people who sell
what they bake
or cook
Every calculator on this page is free and stays free. IngredientCalculator Pro is for the cottage baker, the market stall, the caterer and the meal-prep seller who need the numbers to hold: what a batch costs, what to charge for it, and how much to buy for an order of fifty.
Recipe costing and pricing
Price every ingredient from the pack you buy it in. Read the cost per batch and per serving, set a target food-cost percentage, and get the selling price and margin. Prices are remembered in your browser, and the result exports to CSV.
Recipe library and batch scaling
Save recipes in the browser, import and export them as JSON, and scale up to 50 saved recipes in one pass.
Merged shopping list and print cards
One CSV shopping list across every recipe, with like ingredients merged on the density table, and clean recipe cards for the printer.
The Kitchen Pack offline
Nine files that run with the connection off: a ten page printable PDF reference, five single file HTML tools, and the ingredient data as CSV and JSON.
The arithmetic
no recipe
ever shows you.
Doubling a family recipe, halving a sheet of cookies, or turning a European bake into something your imperial measuring cups can handle. The math is fiddly. We do it so you don't have to.
Up, down, sideways
Parses fractions, decimals, and unicode glyphs. Returns readable fractions back.
Cups ⇄ grams ⇄ °C
Volume, weight, and temperature, with a quick-reference for the things you forget at 7 am.
For when you're out
17 staple ingredients, several swaps each, with ratios and editor notes on which is which.
Quick macro math
USDA per-100g averages for 25+ ingredients. A sanity-check, not a meal plan.
What each calculator does with your numbers
Every tool on this page runs in your browser. Nothing you type is sent anywhere. Here is the arithmetic behind each one, so you can check a result by hand.
Recipe scaler
The scaler divides the servings you want by the servings the recipe makes. It multiplies the amount at the start of each line by that factor. It reads whole numbers, decimals, fractions such as 3/4 and mixed numbers such as 1 1/2. Units and ingredient names pass through unchanged, and a line with no amount is left as it is.
scaled amount = original amount × (desired servings ÷ original servings)
Answers come back as kitchen fractions. The scaler picks the closest half, third, quarter or eighth when one is within 0.03 of the exact value, and shows a decimal when none is. This table shows the sample recipe in the scaler at four factors.
| Original, 4 servings | ×0.5 (2 servings) | ×1.5 (6 servings) | ×2 (8 servings) | ×3 (12 servings) |
|---|---|---|---|---|
| 2 cups all-purpose flour | 1 | 3 | 4 | 6 |
| 1 cup sugar | ½ | 1 ½ | 2 | 3 |
| ½ tsp salt | ¼ | ¾ | 1 | 1 ½ |
| 3 large eggs | 1 ½ | 4 ½ | 6 | 9 |
| 1 ½ cups milk | ¾ | 2 ¼ | 3 | 4 ½ |
| ¼ cup butter, melted | ⅛ | ⅜ | ½ | ¾ |
| 1 tsp vanilla extract | ½ | 1 ½ | 2 | 3 |
The scaler treats every line the same way. Salt, spices and leaveners do not always follow the factor in a big batch, and half an egg has to be weighed. The guide on how to scale recipes explains what to adjust. For a guest count and party amounts, use the serving size calculator.
Unit converter
The converter holds one size for each unit, in milliliters for volume and in grams for weight. It multiplies by the size of the unit you have and divides by the size of the unit you want. All cups, spoons, pints and quarts are US customary units.
| Volume unit | Milliliters | Weight unit | Grams |
|---|---|---|---|
| Cups | 236.588 | Kilograms | 1000 |
| Tablespoons | 14.787 | Ounces | 28.3495 |
| Teaspoons | 4.929 | Pounds | 453.592 |
| Fluid Ounces | 29.5735 | ||
| Liters | 1000 | ||
| Pints (US) | 473.176 | ||
| Quarts (US) | 946.353 |
Temperature uses °C = (°F − 32) × 5 ÷ 9. Gas marks are placed 14 °C apart with Gas 1 at 135 °C, which is the usual approximation. The converter does not turn cups into grams, because that depends on the ingredient. The cups to grams converter does that for 35 ingredients.
Substitutions
The substitution tool is a lookup table. Pick the ingredient you are out of and it lists the swaps with the amount to use and a note on where each one works. A swap changes texture and flavor, so the notes say which swaps suit baking and which suit sauces. For allergies, the allergen substitute guide and the egg substitute calculator go further.
Nutrition estimator
The estimator stores calories, protein, carbohydrate and fat for 100 g of each ingredient. It converts your amount to grams, divides by 100 and multiplies. Cups are converted with the weight of one cup of that ingredient where the tool has it, and with 200 g per cup where it does not, so grams give the better estimate. The percentages under the bar use 4 calories per gram of protein and carbohydrate and 9 per gram of fat.
calories = calories per 100 g × grams ÷ 100
The figures are averages for generic ingredients. A brand, a variety or a cooking method will move them. Use the result as a rough check, not as a nutrition label and not as medical advice.
A cup is
not a cup.
Volume measurements lie. The same cup holds anywhere from 90 grams of rolled oats to 340 grams of honey, almost four times the weight. It's why your grandmother's recipe never tastes the same twice, and why bakeries weigh.
lightest cup
scoop and sift
tuned conversions