Recipe Scaler & Converter
Type in each ingredient amount exactly as the recipe lists it — fractions like “1 1/2” work fine — choose a scale factor, and get back kitchen-friendly amounts rounded to the nearest eighth.
What scales linearly — and what doesn’t
Flour, liquids, vegetables, meat, sugar: these scale in direct proportion and the calculator handles them perfectly. A handful of things behave non-linearly:
- Salt and heat: perception is not linear. Scale to about 75% of the mathematical amount, then season to taste.
- Leaveners: when tripling or more, use about 80–90% of the scaled baking powder/soda to avoid a metallic taste and over-rising.
- Aromatics: garlic, fresh herbs, and citrus zest intensify in big batches; scale conservatively.
- Cooking time: depends on thickness and pan, not total quantity. A doubled soup takes only slightly longer; a doubled cake in a deeper pan takes noticeably longer at the same temperature.
Handy equivalents while scaling
| This amount | Equals |
|---|---|
| 1 tablespoon | 3 teaspoons |
| 1/4 cup | 4 tablespoons |
| 1/3 cup | 5 tablespoons + 1 teaspoon |
| 1/2 cup | 8 tablespoons |
| 1 cup | 16 tablespoons · 8 fl oz · 240 ml |
| 1 pint | 2 cups |
| 1 quart | 4 cups |
Working in weight instead? The cups-to-grams converter turns any scaled volume into grams for a scale-accurate bake.
Frequently asked questions
How do I halve a recipe that calls for 3/4 cup?
Half of 3/4 cup is 3/8 cup, which is 6 tablespoons. The scaler outputs kitchen-friendly fractions (rounded to the nearest 1/8), so you get measurements you can actually scoop.
Can I just double everything in a recipe?
For most ingredients, yes. Exceptions: salt, strong spices, and leaveners (baking soda, baking powder, yeast) often need slightly less than double — start with 1.5× and adjust to taste. Cooking time does not double either; a doubled casserole usually needs only 15–30% more time.
Does scaling work for baking recipes?
Scaling ingredient amounts is safe for baking, but pan size and bake time must change too. If you double a cake, use a pan with about twice the area — our pan size converter tells you exactly which one.
How do I scale a recipe by servings?
Divide the servings you want by the servings the recipe makes — that is your scale factor. A 4-serving recipe cooked for 10 people needs a factor of 10 ÷ 4 = 2.5, which you can enter as a custom factor below.
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