7 Free Calculators
Scale recipes, convert measurements, calculate portions, and nail cooking times. 7 AI-powered cooking calculators — instant results, no sign-up.
Doubling a recipe is rarely as simple as doubling every number, and the reason is that not everything in cooking scales linearly. Ingredients do. Time, seasoning, and equipment do not.
Salt and strong spices scale sub-linearly — doubling a stew and doubling the cayenne usually produces something too hot, because perceived intensity does not track concentration in a straight line. Start at about 1.5× for assertive seasonings and adjust at the end, when you can taste it.
Baking time is the bigger trap. A cake in a pan twice the area is not twice as thick, so it does not need twice the time — it might need 20% more. Depth drives baking time far more than volume does, which is why the reliable method is to keep the batter depth similar and judge by internal temperature rather than the clock.
| Measure | Equivalent | Note |
|---|---|---|
| 1 US cup | 236.6 ml / 16 tbsp | A metric cup is 250 ml — not the same |
| 1 tablespoon | 3 teaspoons / 14.8 ml | Australian tablespoons are 20 ml |
| 1 cup all-purpose flour | 120–125 g | Varies up to 20% with how you scoop |
| 1 cup granulated sugar | 200 g | Packs consistently, unlike flour |
| 1 stick butter | 113 g / 8 tbsp | US convention only |
| Oven: 350°F | 177°C / gas mark 4 | Most ovens are off by 10–25°F |
A cup of flour can weigh anywhere from 120 g to 145 g depending on whether you spooned it in, scooped it, or packed it — a swing of up to 20% in the ingredient that most determines a baked good's texture. That single variable explains the majority of "I followed the recipe exactly and it came out dry" outcomes.
Weighing eliminates the problem entirely, which is why serious baking recipes are written in grams. The measurement converter handles volume-to-weight for common ingredients using standard densities, so you can convert a cup-based recipe once and never think about scoop technique again.
Cooking time charts assume a starting temperature, a specific thickness, and an accurate oven — and at least one of those is usually wrong. Internal temperature is the only reliable doneness measure. Account for carryover cooking too: a large roast keeps rising 5–10°F after it leaves the oven, so pull it early. The meat cooking time calculator gives both the estimated time and the target internal temperature.
Most home ovens run 10–25°F off their set temperature, and many drift further as they age. An inexpensive oven thermometer is the single highest-value fix for inconsistent baking results — more useful than any recipe adjustment.
Can I just double everything when scaling a recipe?
Ingredients, yes. Salt and strong spices, start at about 1.5× and adjust to taste. Baking time, no — it depends on the depth of the batter rather than the total volume. Leavening also needs care in large batches, since doubled baking soda can leave a metallic taste.
Why is a cup of flour not a fixed weight?
Flour compresses. Scooping the cup directly from the bag packs it and can yield 145 g; spooning it in lightly and levelling gives about 120 g. That 20% range is enough to turn a tender cake dry, which is why weighing is the reliable approach.
Are US and metric cups interchangeable?
Not quite. A US cup is 236.6 ml and a metric cup is 250 ml — about a 6% difference. It rarely matters in a soup and definitely matters in a cake or bread recipe where ratios drive the structure.
How do I convert a recipe between pan sizes?
Scale by area, not by linear dimension. A 9-inch round pan has about 64 square inches of surface; an 8-inch round has about 50 — so the 9-inch holds roughly 28% more. The pan conversion calculator does this and adjusts the expected bake time for the new depth.
What coffee-to-water ratio should I use?
The commonly cited standard is 1:16 by weight — 60 g of coffee per litre of water — but the useful range runs from 1:15 for a stronger cup to 1:18 for a lighter one. Brew method matters: espresso runs near 1:2, cold brew concentrate around 1:5. The coffee ratio calculator covers each method.
How much food should I make per person?
As a rough guide, plan on about 6 oz of protein, 4 oz of starch, and 4 oz of vegetables per adult for a main meal, then adjust for buffet service (add roughly 20%, since people take more when serving themselves) and for the number of competing dishes. The portion calculator handles the arithmetic for larger gatherings.
Browse Other Categories