Cooking & Recipe Tools
Free cooking calculators that scale recipes, convert measurements, and size dough. Everything runs in your browser — no recipe pop-ups, no email signups.
Recipe Scaler
Scaled ingredients
How it works
Each line is parsed for a leading number (whole, decimal, or simple fraction like 1/2), then multiplied by the new-to-old serving ratio. Results round to clean fractions when possible (1/4, 1/3, 1/2, 2/3, 3/4) and to two decimals otherwise.
When to use it
Cooking for a crowd, halving a recipe for two, or adapting a yield-of-12 cookie recipe to fit a yield-of-8 cookie sheet.
Common mistakes
Baking does not scale linearly past about 2× or 0.5×. Pan size, leavening, and bake time all need adjustment for big jumps. Eggs especially — you can't usefully scale "1 egg" to "0.5 egg" without modifying the rest of the recipe.
Cooking Measurement Converter
Equivalent measurements
How it works
All conversions use US customary measurements (1 cup = 16 tbsp = 48 tsp = 8 fl oz = 236.59 ml). UK and Australian "cup" measurements are slightly different — UK cup = 250 ml, Australian cup = 250 ml — so check your recipe's source if precision matters.
When to use it
Following a recipe written in metric when you only have US measuring cups, halving an awkward measurement (e.g., "what is half of 3 tbsp?"), or converting a "1 fluid ounce" call into teaspoons because you don't own a jigger.
Common mistakes
Confusing fluid ounces (volume) with weight ounces (mass). 1 fl oz of flour weighs about 0.6 oz; 1 fl oz of honey weighs about 1.4 oz. Use a kitchen scale for baking — volume measurements are inherently imprecise.
Oven Temperature Converter
Equivalent temperatures
How it works
Standard formulas: °C = (°F − 32) × 5/9. Gas Mark uses a UK convention starting at Gas Mark 1 = 275°F (140°C) and increasing in 25°F (15°C) steps. Descriptions follow common cookbook usage (Cool, Warm, Moderate, Hot, Very Hot).
When to use it
Following British or European recipes that list temperatures in Celsius or Gas Marks, or converting an old US cookbook for a friend in metric land.
Common mistakes
Convection ovens run about 25°F (15°C) hotter than conventional. If your recipe says 350°F conventional and you're using convection, set it to 325°F or reduce the bake time by ~25%.
Pizza Dough Calculator
Recipe
How it works
Uses baker's percentages — every ingredient is expressed as a percentage of the flour weight. Dough weight per pizza is calculated from the surface area (π × r²) times a thickness factor (g/cm²): 0.08 for cracker, 0.10 for Neapolitan/NY, 0.12 for standard, 0.16 for pan/deep dish.
When to use it
Scaling pizza night for any number of guests, dialing in a hydration level for a new flour, or converting an old cup-based recipe to gram weights for repeatability.
Common mistakes
Eyeballing flour by volume — even a confident baker varies by 10-15% scoop to scoop. Weigh everything for pizza. Also: too much yeast for a long cold ferment. For a 24-72 hour cold rise, drop yeast to 0.1-0.3%.