Paste any recipe and scale every quantity up or down — by a simple multiplier or by target servings — with clean, kitchen-friendly fractions.
🔒 Runs entirely in your browser — nothing is sent anywhere.
Handles "1/2", "1 1/2", and unicode fractions like "½" — not just plain whole numbers.
Know the original serving count? Enter it and your target, and the multiplier is worked out for you.
Results round to fractions your measuring cups and spoons actually have — eighths, thirds, halves — not awkward decimals.
Most ingredients scale proportionally, and for the bulk of a recipe simple multiplication is correct. The exceptions are consistent and worth knowing, because they are where scaled recipes fail.
Salt and strong seasonings often scale sub-linearly, since perception of saltiness is not strictly proportional to concentration and larger dishes tolerate slightly less per unit. Spices, particularly hot and aromatic ones, intensify more than expected when multiplied — doubling chilli or clove frequently overshoots. Season conservatively when scaling up and adjust at the end, which is possible in a way that removing salt is not.
Leavening is the most consequential exception. Baking powder and bicarbonate of soda do not scale linearly at large multiples, because gas production must match the batter's ability to hold it. Alcohol reduces less in a larger volume, and thickeners behave differently as the ratio of surface area to volume changes.
Doubling a recipe does not mean doubling cooking time, and treating it that way ruins food. What actually determines cooking time is thickness and heat transfer, not total quantity. A cake batter doubled into a pan twice the area but the same depth cooks in nearly the same time; the same batter in a pan of the same size but twice the depth takes substantially longer and will likely burn outside before setting inside.
Pan area is what to match, and it scales with the square of linear dimensions. A 20 cm round tin has an area of about 314 cm² and a 25 cm one about 491 cm² — roughly 1.6 times, not 1.25. Scaling a recipe by two and moving from a 20 cm to a 25 cm tin therefore leaves the batter deeper than before.
For roasting and stovetop cooking, crowding is the practical limit. Doubling the contents of a pan without increasing its area causes food to steam rather than brown, because moisture cannot escape fast enough. Two pans is usually the right answer where one would be crowded, even though it feels like extra work.
Scaling down has a floor. A recipe using one egg cannot be halved cleanly, and beating an egg and using half by weight is the workable approach — a large egg is roughly 50 grams without shell, so 25 grams is half. Very small quantities also become hard to measure accurately, and a quarter teaspoon of baking powder measured carelessly is a large proportional error.
Scaling up runs into equipment before it runs into arithmetic. Mixer capacity, pan area, oven space and burner output all cap what is practical, and a recipe multiplied by six may simply not fit or may cook unevenly. Cooking two batches usually gives better results than one overloaded one.
Baking is where precision matters most, because it depends on ratios rather than on judgement — which is why baking by weight and thinking in baker's percentages, expressing every ingredient relative to flour, makes scaling reliable. Savoury cooking is far more forgiving and tolerates adjustment by taste. For converting the units themselves, the cooking converter covers the differences between measurement systems.
It looks at the start of each line for a quantity — whole number, decimal, fraction, mixed number, or unicode fraction — and scales it. The rest of the line stays untouched.
Yes — enter the recipe's original servings and your target, and the multiplier is calculated automatically.
Results round to the nearest common kitchen fraction (eighths, thirds, halves), since that's what measuring cups and spoons actually support.
No. Cooking time depends on thickness and heat transfer, not total quantity. Doubled batter in a pan of twice the area at the same depth cooks in nearly the same time; the same depth doubled takes much longer.
Salt and strong spices intensify more than expected, leavening agents do not scale linearly at large multiples, and alcohol reduces less in larger volumes. Season conservatively when scaling up and adjust at the end.