Cooking Calculators

Scale any recipe up or down to the servings you need — with each ingredient converted for you.

Convert cups, tablespoons, teaspoons, sticks or mL to grams and ounces — or grams back to cups — with real densities for 97 ingredients: flours, sugars, butter, oils, dairy, nuts, grains and more.

Convert oven temperatures between Fahrenheit, Celsius and gas marks, then adjust for a fan (convection) oven or an air fryer — with the dial setting to use, the cooking-time change and a full oven chart.

How long to roast a turkey at 325°F by weight, stuffed or unstuffed — with the safe temperature to confirm.

How much water for any rice — white, jasmine, basmati, brown, sushi, parboiled, wild, black, red or arborio — on the stove, in a rice cooker, Instant Pot, oven or microwave. Enter cups, grams or the number of people and get the water, cooking time, cooked yield and servings.

How many grams of coffee to use for your brew water at mild, balanced or strong ratios.

Flour, water, salt and yeast for any number of pizza dough balls, computed with baker’s percentages.

Moving a recipe to a different cake pan? Get the batter scale factor from the pans’ areas.

USDA safe internal temperatures for 18 meats, fish and dishes, plus steak and pork doneness targets, the pull temperature to allow for carryover, rest times and a live thermometer check in °F or °C.

Your dough’s hydration percentage from flour and water weights, what kind of dough that is, and how to hit a target.

Turn a flour weight and your baker’s percentages into water, salt and starter — a full sourdough recipe with total dough weight.

Dial in your espresso: brew ratio, target yield, flow rate and a grind tip from your dose, ratio and shot time.

How much beer, wine, spirits and ice to buy for a wedding or party — from your guest count, hours and drink mix.

Convert butter between sticks, cups, tablespoons, grams and ounces — instantly and exactly.

Convert between active dry, instant and fresh (cake) yeast in grams, ounces, teaspoons, packets or cubes. Choose the conversion rule your recipe uses, see all three yeasts at once and check the yeast against your flour.

How much applesauce, banana, flax, chia, yogurt or aquafaba replaces the eggs in your recipe.

Exactly how much salt for a wet brine at your chosen salinity — plus an optional sugar amount.

Estimate sous vide cook time from the food’s thickness — the number that actually sets the clock.

Estimate how long to smoke brisket, pork shoulder, ribs, chicken or turkey by weight and pit temperature.

How many servings a round, square or sheet cake yields — from the pan’s size and number of layers.

Batch any cocktail by its ratio — get the ounces of each ingredient for the number of drinks you need.

How long meat takes to thaw safely in the refrigerator or in cold water, by weight.

Cost per serving from your total ingredient cost, plus a suggested menu price at your target food-cost percentage.

How much cream to melt with your chocolate for a firm, standard or pourable ganache.

Out of buttermilk, self-rising flour, baking powder, cornstarch or brown sugar? Get the DIY substitute, scaled to your amount.

Scale any recipe up or down between servings — get the exact new quantity for an ingredient and the multiplier to apply to the rest.

Divide a recipe’s total ingredient cost across its servings, then see the menu price a target food-cost percentage implies.

Convert grams, kilograms, ounces or pounds to cups for 97 ingredients — flours, sugars, butter, oils, dairy, nuts, grains — or your own density, with a cups-and-spoons breakdown and US, metric, imperial or Japanese cups.

Convert oven temperatures between Celsius, Fahrenheit and UK gas marks, with the fan-oven equivalent worked out too.

Enter how much dry rice you’re cooking and get the water to add by cups and millilitres, plus the cooked yield, for each rice type.

Work out how much dried pasta to cook for a group by portion size, in grams, ounces and pounds — no more mountains of leftovers.

From the bird’s weight, get fridge and cold-water thawing times plus the roasting time for a stuffed or unstuffed turkey.

Enter flour, water and salt in grams to get the baker’s hydration and salt percentages, plus total dough weight.

Plan how much raw meat to buy for a gathering by cut type and appetite, in grams, kilograms and pounds.

Turn a slow-cooker recipe’s low or high time into an approximate conventional-oven time and temperature.

Tell it how many cups and how strong, and get the ground coffee and water — in grams, tablespoons and millilitres — to brew.

Get the exact grams of salt for a brine at your chosen strength and water volume, with the amount in tablespoons too.

Convert tablespoons to cups — US, metric (15 mL), Australian (20 mL) or old UK spoons into US, metric, imperial or Japanese cups — with a measuring breakdown, teaspoons, fluid ounces, mL and the weight for common ingredients.

Convert teaspoons to tablespoons — US, metric, old UK teaspoons or millilitres into US, metric, Australian or UK tablespoons — with a spoon-by-spoon measuring breakdown, cups, fluid ounces, mL and the weight for common ingredients.

Convert sticks of butter to cups, tablespoons, teaspoons, grams, ounces and pounds — or enter cups, grams or a 250 g block and get sticks — with a measuring guide, package sizes and calories.

Convert US cups to grams for the ingredient you are actually measuring — flour, sugar, butter and more each have their own weight per cup.

Convert US or UK (imperial) fluid ounces to millilitres and litres, with cups, tablespoons, teaspoons, pints, a measuring-cup breakdown, the weight for common liquids and a table of everyday container sizes.

Convert pounds (or pounds and ounces) of flour, sugar, butter, rice and more than 90 other ingredients to cups, or cups back to pounds, using real per-cup densities. You also get a measuring-cup breakdown, US or metric cups, and a chart of common weights.

Have medium eggs but the recipe wants large? Work out how many eggs of your size match the recipe by liquid weight.

Swap between active dry, instant and fresh (cake) yeast by weight using the standard baking ratios, so your dough still rises right.

Out of buttermilk? Get the exact milk-plus-acid, yogurt or cream-of-tartar amounts to replace any quantity a recipe needs.

Swapping cake pans? Compare pan areas and get the batter multiplier so a recipe made for one pan fills another correctly.

How much oil a pot, Dutch oven, wok or deep fryer needs for your frying depth, in quarts, litres, cups and pounds, plus the safety check most tools skip: how high the oil rises once it is hot and the food goes in, the most oil the pot can safely take, and your oil’s smoke point.

Planning a party? Estimate how much appetizer, main, sides, dessert, drinks and ice you need from your guest count and event type.

Convert grams to ounces and pounds for food weights, using the exact 28.3495 grams-per-ounce ratio bakers and cooks rely on.

Convert millilitres to US cups, tablespoons and fluid ounces using the exact 236.588 ml per cup definition.

Convert between US gallons, quarts, pints, cups, fluid ounces and litres in one step for scaling liquids, stocks and batches.

Find the safe and target internal temperature for beef, pork, poultry, fish and ground meat in both Fahrenheit and Celsius.

Estimate oven roasting time from the weight of beef, pork, lamb or chicken and your chosen doneness, at a 325°F roasting temperature.

Estimate how long to bake or reheat a ham by weight and type — fully-cooked, spiral or fresh raw — with the right target temperature.

Calculate the salt, sugar and water for a wet turkey brine at your chosen salinity, plus how long to brine by weight.

Convert between dough hydration percentage and water weight — find your current hydration and the water needed to hit a target.

Work out the flour and water to add when feeding a sourdough starter at a chosen ratio, plus the resulting weight and hydration.

Scale a single cocktail recipe up to a large batch, add the right dilution water, and see how many spirit bottles you need.

Scale a classic ice cream base — cream, milk, sugar and egg yolks — to the batch size you want, custard or no-egg style.

Estimate how many jars a batch of food will fill and get the recommended headspace for jams, fruits, tomatoes or low-acid foods.

Find out which pizza is the better deal by comparing area per dollar — because a pizza is priced by diameter but eaten by area.

Work out the dough-ball weight for any pizza diameter using the baker’s thickness factor, then scale it to the number of pizzas you are making.

How many scoops of ground coffee for your pot? Enter the pot size and how strong you like it and get scoops, tablespoons and grams.

Get the right water temperature, steep time and leaf amount for green, black, oolong, white, herbal and pu-erh tea.

Estimate the alcohol by volume of a mixed drink from its spirit and mixer amounts, plus how many standard drinks it contains.

How many bottles of wine for your party? Enter guests, hours and drinking pace to get bottles, glasses and cases.

How many beers in a keg? Pick a keg size and pour size to get the number of servings, gallons and cost per pour.

Estimate how many pounds of wood pellets your pellet grill will burn for a cook, based on hours and smoking temperature.

Estimate the minimum sous vide heating time from the thickness of your food, plus the target water-bath temperature by protein.

Scale a jam batch: get the sugar, powdered pectin and lemon juice for your fruit weight based on how much natural pectin the fruit has.

Mix a salt brine for fermented or quick pickles: enter your water volume and target salt percentage to get the exact grams and tablespoons.

Get the right sugar, cream of tartar and total weight for a meringue from your number of egg whites and the style you are making.

Add up the calories in a whole recipe and divide by servings to get calories per portion — the number that actually matters when you plate up.

Enter a recipe’s total protein, carbs and fat, split by servings, and see per-portion macros plus the calories those grams add up to.

Turn a batch’s ingredient cost into a per-portion cost and, against your selling price, the food cost percentage every kitchen watches.

Set a menu price backwards from a target food cost percentage — enter the plate cost and the food cost you want, get the price to charge.

Scale a recipe to the number of servings you actually need — get the exact multiplier and every ingredient quantity in one pass.

Mix the right amount of marinade for how much meat you have — a weight-based ratio so nothing sits dry or drowns.

Scale a spice blend to any total weight while keeping the parts in ratio — mix a house blend in exactly the quantity you need.

Work out a stock or sauce reduction three ways — by a percentage, to a target volume or to a flavour strength — with the liquid to boil off, an estimated simmer time for your pan and heat, how deep the liquid should end up, the final saltiness and servings.

Find the sugar-cooking stage — from thread to caramel — for any temperature, with the altitude adjustment that keeps your candy on target.

Get the three tempering temperatures — melt, cool, and working — for dark, milk or white chocolate so it sets glossy and snaps clean.

Measure coffee and water for cold brew at your chosen strength — concentrate or ready-to-drink — with the dilution worked out for you.

Scale a kombucha batch to your jar — sugar, tea and starter liquid in the tested ratios that keep the ferment healthy and safe.

How big a turkey to buy for Thanksgiving or Christmas from your guest count: adults and children, leftovers, whole bird, pre-stuffed, bone-in or boneless breast, when to split into two birds, plus USDA thawing and roasting times.

Find out how many pounds of ham to buy for a holiday dinner — bone-in versus boneless, adults and children counted separately.

Estimate how many appetizer pieces to make for a party — whether they come before dinner or are the whole meal.

Figure out how many dessert servings to prepare for a crowd — and translate them into cakes, pies or dozens of cookies.

Plan how much food a buffet needs by total weight — main protein, sides and an estimated grocery budget for the whole crowd.

Plan food and drinks for a children's party — pizza, cake, snacks and juice sized for kids and the parents who tag along.

Calculate how much raw meat to buy for a barbecue — accounting for grill and cooking shrinkage so nobody goes hungry.

Size a build-your-own taco bar for any crowd — tortillas, seasoned meat, cheese, beans and toppings in the right amounts.

Build the right-sized charcuterie board — cured meat, cheese and crackers for a starter or a full grazing meal.

Work out how much salad to make for a group: cups of greens, how many heads, hearts or boxes to buy, dressing (bottled or homemade), toppings and protein. Adjusts for a starter, side or main salad, appetite, children and a buffet with other salads.

How much of a side dish to make for a crowd: cooked weight and cups of mashed potatoes, rice, pasta, vegetables, beans, mac and cheese, salad or stuffing, the raw or dry amount to buy, kids at half portions, and how the portion shrinks as you add more sides.

Plan how many drinks to buy based on guests and how long the event runs — soft drinks or beer and wine, plus ice and budget.

Turn a total flour weight and baker's percentages into exact water, salt and yeast weights — the professional way to write and scale a bread formula.

Build the exact levain a recipe calls for from a starter:flour:water ratio — how much ripe starter, flour and water to mix, plus the levain hydration.

Get a steaming time, score count, depth and blade angle tuned to your loaf weight, hydration and shape for a bold ear and open oven spring.

Find how much batter a round or rectangular pan needs to fill it to the right level so your cakes rise without overflowing.

See how many cookies a batch of dough makes for a given scoop size, plus the dough weight per cookie and an approximate baked diameter.

Estimate how many cups of frosting a layer cake needs — fillings, top and sides — for a crumb coat, a full finish or a decorated cake.

Scale an American buttercream from any butter weight — powdered sugar, milk and total yield for the sweetness ratio you choose.

Get the right chocolate-to-cream ratio for a glaze, frosting, truffle or whipped ganache — adjusted for dark, milk or white chocolate.

Work out how many eggs a custard needs for your amount of milk or cream — stirred crème anglaise, soft or firm baked custard, or a quiche.

Scale crème pâtissière to any amount of milk — how much cornstarch or flour, egg yolks and sugar you need for a pipeable pastry cream.

Find how much gelatin sets your liquid to the firmness you want — powder or sheets — plus the cold water needed to bloom powdered gelatin.

Adjust a yeast dough’s proofing time for a warmer or cooler room — fermentation roughly halves for every ~9 °C (17 °F) rise.

Convert any oven recipe to air-fryer temperature and time — lower the heat, shorten the clock, and check early.

Find the minimum liquid your Instant Pot needs to reach pressure — plus the right amount for rice, beans, grains and steaming.

Get the exact water for your rice cooker by rice type — the vented, sealed environment needs a different ratio than a stovetop pot.

Salt pasta water like a pro — the right amount of water for your pasta and the salt to season it from the inside out.

Look up boiling-water blanching times before freezing — set the enzyme clock right so vegetables keep their color, texture and nutrients.

Time boiled eggs to the exact doneness you want — from runny soft-boiled to firm hard-boiled, adjusted for egg size and starting temperature.

Estimate per-side searing time and the target internal temperature for your steak, scaled to its thickness and the doneness you want.

See how far your frying oil drops when cold food goes in — and the batch size that keeps the temperature high enough for a crisp, non-greasy result.

Get the right dehydrator temperature and drying time for fruit, jerky, herbs and vegetables — with the doneness cue to check for.

Adjust boiling-water-bath canning times for your altitude — water boils cooler higher up, so processing must run longer to stay safe.

Measure the right amount of yogurt starter for your batch of milk — too little is slow, too much crowds the culture and thins the set.

Estimate how long to preheat before your first pizza — the air heats fast, but the stone or deck needs a long thermal soak to crisp the base.

Split a batch-cooked recipe evenly across your meal-prep containers and see the calories and protein in each one.

Turn a weekly meal plan into how many servings and how many kilograms of food you actually need to buy.

Compare two foods on protein per dollar and cost per 100 g of protein to find the cheaper source.

Convert daily protein, carb and fat targets into concrete grams of chicken, rice and oil to buy and cook.

Add up the calories, protein, carbs and fat in a homemade smoothie from its actual ingredients.

Work out how many scoops of protein powder fill the gap between your daily goal and the protein from food.

Find the true cost of a cup of coffee brewed at home from your bag price, its weight and your dose per cup.

Set your espresso dose and brew ratio to get the target yield in grams, and see if it is a ristretto, normale or lungo.

Work out how many grams and teaspoons of loose-leaf tea to use for your number of cups and cup size.

Enter when you opened a spice and its type to see its best-by date and whether it is still worth using.

See how long a food keeps its best quality in the freezer and the use-by date from when you froze it.

Find the eat-by and discard date for refrigerated leftovers — 21 food types, the 2-hour rule, frozen and thawed leftovers, and a day-by-day timeline — based on USDA FSIS and FDA storage charts.

Plan a multi-course dinner party: how much protein, appetizers, sides, bread and wine to buy for your guest count.

How much turkey, stuffing, mashed potatoes, gravy and pie to make for Thanksgiving — sized to your guest count with or without leftovers.

Baking cookies for gifts or a party? Work out how many batches, oven trays and how much time you need to hit your cookie count.

Building gingerbread houses? Get the dough, royal-icing "glue" and candy amounts you need for one house or a whole batch.

Work out how many servings a tiered wedding cake yields — enter your tier sizes and shape and see if it covers your guest list.

How many cupcake batches, liners, tins and oven rounds you need for a party or bake sale, with batter and frosting for mini, standard or jumbo cupcakes, frosting batches, buttercream ingredients, filling and cost per cupcake.

Scale a party punch to your guest count — total volume, bowl size, and how much juice, ginger ale and sherbet to buy.

Cooking chili for a party, game day, church supper or cook-off? Scale the chili per person, ground beef (by lean ratio), beans, tomatoes, spices, toppings and pot or slow-cooker count to your crowd, for classic, Texas, bean-heavy or vegetarian chili.

Scale a pot of soup for a crowd: total volume in cups, quarts, gallons or liters, servings per gallon, broth to start with after evaporation, vegetables, protein and cream by soup type, cartons of broth, pot size and slow cookers.

How many casserole or baking dishes you need for a crowd: total volume, servings per dish, how to cut each pan and how many oven rounds it takes. Covers 8×8, 9×13, deep lasagna pans, 1–4 quart casseroles, hotel pans or your own dish size, with children, appetite and other mains on the table.

Hosting a breakfast or brunch buffet? Get the eggs, bacon, sausage, pastries, fruit, coffee and juice to buy for your guests.

How many sandwiches, platters, bread, deli meat and cheese to prepare for a lunch, meeting or reception.

Work out the net carbs in a single keto meal from its total carbs, fiber and sugar alcohols, and see how much of your daily carb budget it uses.

Build compliant Whole30 plates using the official meal template — protein, vegetables and fat portions per meal and per day for your body size.

Split a daily calorie target into paleo-style protein, fat and carbohydrate grams for standard, low-carb or athletic ratios.

Turn your daily calorie level into Mediterranean-diet food-group servings — daily vegetables, fruit, grains and olive oil, plus weekly fish, legumes and poultry.

Track sodium against a DASH-diet daily limit: enter what you have eaten so far and see how much is left and a per-meal budget for the rest of the day.

Plan a vegan day: a protein target adjusted for plant-protein quality split across meals, plus a practical B12 supplement dose since plants supply none.

Mix your own all-purpose gluten-free flour blend by weight — how many grams of rice flour, potato starch and tapioca, plus the xanthan gum for your bake.

Check whether a serving of a common food stays within its low-FODMAP threshold, and see how many safe servings your portion is worth.

Split a daily carbohydrate budget into per-meal and per-snack carb targets, and estimate mealtime insulin from your carb-to-insulin ratio.

Distribute your daily calories across an intermittent-fasting eating window — calories per meal, protein per meal and how far apart to space them.

Turn a calorie target into carnivore-diet macros — grams of fat and protein at a chosen fat-to-protein ratio, plus roughly how much fatty beef that is.

Combine a legume and a grain to hit a protein target with a complete amino-acid profile — how many grams of each cooked food to eat.

Estimate how long to smoke a beef brisket by weight and smoker temperature, including the all-important rest, and work back to a start time for your dinner.

Work out how much cooked pulled pork you get from a raw pork shoulder after cooking losses, and how much raw meat to buy to feed a crowd.

Get the smoking schedule for a rack of ribs using the 3-2-1 and 2-2-1 methods — unwrapped, wrapped and saucing phases with a total cook time.

Estimate how much charcoal to use for your grill — pounds, briquettes and chimney-fulls — based on grill size, heat level and how long you are cooking.

Figure out how many smoking wood chunks — or cups of chips — you need for a smoke, based on cook length and how heavy a smoke flavour you want.

Estimate how far your smoker temperature drops when you open the lid or add cold meat, and roughly how long it takes to recover to your target.

Plan a reverse-seared steak or roast: the low-oven or smoker time to reach your pull temperature from steak thickness or roast diameter, oven temperature, starting temperature and fan, then the sear, final temperature, a cooking timeline and a time-by-thickness chart.

Estimate how long to preheat your grill to the right temperature — gas, charcoal or pellet — adjusted for how hot you want it and cold weather.

Calculate how much dry rub to make for your meat by weight — tablespoons, teaspoons, grams and ounces — for a light, medium or heavy coating.

Work out how much mop or basting sauce to make for a long smoke — number of applications over the cook and the total cups based on meat weight.

Find out how long to rest meat after cooking — steaks, chops, roasts, whole poultry and big smoked cuts — so the juices redistribute before you cut in.

Find the temperature to pull meat off the heat so carryover cooking brings it to your target — the internal temperature keeps rising while it rests.

Swap butter for oil (or oil for butter) in baking with the right ratio — about three-quarters as much oil as butter — and see the amount in cups and tablespoons.

Convert white sugar to honey, maple syrup, agave, coconut sugar, erythritol or stevia with the correct ratio and the liquid and temperature tweaks each swap needs.

Make a quick buttermilk substitute from regular milk and an acid — lemon juice, vinegar or cream of tartar — with the exact amounts for any quantity you need.

Convert cornstarch to flour or another starch for thickening sauces and gravies — flour thickens at about half the strength, so you need twice as much.

Substitute baking soda for baking powder or the reverse — with the cream of tartar you need to turn soda into powder, and why the two are not interchangeable one-to-one.

Convert fresh herbs to dried or dried to fresh with the standard 3-to-1 ratio — 1 tablespoon of fresh chopped herbs equals about 1 teaspoon dried.

Convert whole spices to ground, or work out how much whole spice to grind for a recipe: peppercorns, cumin, coriander, fennel and mustard seed, cloves, allspice, cardamom pods, cinnamon sticks, star anise and nutmeg, in teaspoons, tablespoons and grams.

Swap cocoa powder for baking chocolate or the reverse, for unsweetened, semisweet, bittersweet, sweet (German) or any cacao % chocolate, with the fat and sugar each swap needs in spoons and grams. Also swaps natural and Dutch-process cocoa with the leavening fix.

Work out exactly how much of each egg-free replacer — flax, chia, applesauce, banana, aquafaba, yogurt or commercial powder — you need for any number of eggs.

Convert powdered gelatin (teaspoons, tablespoons, grams or envelopes) or gelatin sheets of any grade to agar-agar powder or flakes, in spoons and grams. Adjust for a softer or firmer set and for acidic liquids, and check the agar strength against your recipe’s liquid.

Convert between self-rising and all-purpose flour — add the right baking powder and salt to make self-rising, or adjust a recipe when you only have one kind.

Make a cake flour substitute from all-purpose flour and cornstarch — replace 2 tablespoons per cup with cornstarch for the tender, low-protein flour cakes need.

Work out exactly how much sugar and water to combine for a batch of simple or rich syrup, in cups, ounces or millilitres, plus the sugar weight in grams.

See how stirring or shaking dilutes and chills a cocktail — the water added, the final volume, and the ABV your drink actually pours at.

Scale a party punch to any headcount using the classic one-of-sour, two-of-sweet, three-of-strong, four-of-weak formula, with amounts in cups, litres and bottles.

Scale a classic sangria to your headcount — bottles of wine, brandy, orange liqueur, fruit, sweetener and club soda for exactly the number of servings you need.

Find out how many bottles of sparkling wine and how much orange juice you need for a mimosa bar, at any champagne-to-juice ratio and headcount.

Batch margaritas for a crowd — total tequila, lime juice and orange liqueur for any number of drinks, at the classic 3:2:1 ratio or a balanced pour.

Turn leftover sourdough starter discard into something useful — see the flour and water it stands in for and how many pancakes, waffles or crackers it makes.

Find the right amount of milk kefir grains for your batch of milk — grams and tablespoons of grains, plus the ferment time each ratio gives.

Brew cold-brew concentrate with the right coffee-to-water ratio, then see how many diluted cups it yields once you cut it with water or milk.

Measure matcha and water the traditional way — thin usucha, thick koicha, or a matcha latte — with grams, teaspoons and millilitres for any number of servings.

Scale hot chocolate for a party — total milk, cocoa or chopped chocolate, sugar and marshmallows for any number of guests and cup size.

Batch homemade eggnog for a party — egg yolks, sugar, milk, cream and optional spirit scaled to your guest count and glass size.

How much dry rice to cook per person, adjusted for the cuisine — from a Chinese steamed-rice side to an Indian thali or a Mediterranean pilaf.

Scale a curry for any number of people: how much chicken, lamb, beef, fish, paneer, vegetables, chickpeas or lentils to buy, the sauce, onions and tomatoes, coconut milk or yogurt, spices, rice and naan, and the pot size you need. Adjusts for a main or a shared table, appetite, children, sauce thickness and leftovers.

Planning taco night? Work out how many tacos or burritos to make, plus tortillas, protein, cheese and beans for the whole group.

Making sushi at home? Estimate rolls and pieces per person plus the sushi rice, nori sheets and fish you need to roll them.

How many dumplings to make per person — plus wrappers, filling weight and dipping sauce — whether they are a starter or the whole meal.

Different pasta shapes need different portions — get the right dry weight, cooked yield, sauce and boiling water by shape and role.

Sizing a paella for a crowd — get the rice, stock and protein for any number of servings plus the pan diameter that fits it.

Hosting hot pot? Work out the broth, meat, vegetables and noodles or tofu you need per person so the pot never runs empty.

Ordering or making dim sum? Estimate pieces, baskets and the number of different dishes per person for a snack or a full yum cha meal.

Planning a tapas spread? Work out how many small plates and how much variety you need per person, from drinks-and-snacks to a full dinner.

Build a bowl of ramen the right way — scale the soup, tare seasoning and noodles across any number of bowls with the classic ratios.

Get the biryani right — scale the basmati, meat, onions and yogurt for any number of people using classic rice-to-meat ratios.

Adjust pressure cooker cooking time for high altitude — thinner air lowers the internal temperature, so food takes longer to cook the higher you are.

Converting a stovetop or oven recipe for the slow cooker? Cut the liquid — a sealed slow cooker barely evaporates, so the same amount leaves a watery dish.

Work out how many batches your air fryer needs — food has to sit in a single layer to crisp, so a full recipe often means cooking in rounds.

How many times can you reuse frying oil? Estimate reuses from what you fry, the oil, straining, frying temperature, time per session, topping up and storage, with cost per fry, a comparison by food and the signs that oil must be thrown out.

How much oil to season a cast iron pan — a thin, wiped-back coat over the whole surface, sized to your skillet and the number of layers.

Estimate the energy and cost of preheating a pizza stone — the stored heat that gives a crisp base, plus what the oven draws to get there.

Proofing warmer or cooler than the recipe? Yeast activity roughly doubles every 8 °C, so this adjusts your proof time to the temperature of your box.

How much water to rehydrate dried food — matched to the food, with the finished weight and a soak-time guide for camping and pantry meals.

How much jerky will your meat make — or how much raw meat you need for a target amount. Yield for beef, venison, turkey, chicken, pork, ground meat and salmon by how dry you take it, with servings, protein, dehydrator trays, drying time, cost per kg and USDA safety temperatures.

Scale a quick-pickle brine to the exact number of jars — vinegar, water, salt and sugar sized to your jar volume, with no guesswork or leftovers.

Get lacto-fermentation salt right — weigh the salt as a percentage of your vegetables and water, the accurate method for sauerkraut, kimchi and brined ferments.

How many jars will your harvest fill, or how much produce do you need? USDA / NCHFP canning yields for 25 fruits, vegetables, tomato products, pickles and jam in quart, pint and half-pint jars, with canner loads, bushels, jars and lids to buy, lemon juice for tomatoes and light syrup for fruit.

Turn a coffee dose and brew ratio into your total water, the bloom pour and the remaining pours for a V60, Kalita or Chemex.

Size your French press brew: enter the water you want and a ratio to get the coffee dose in grams and tablespoons.

Dial in an AeroPress: enter your dose and water to get the brew ratio and a strength read for concentrate or full-cup brewing.

Enter your dose, shot weight and time to get the brew ratio, whether it is a ristretto, normale or lungo, and the flow rate.

Convert a refractometer TDS reading and your beverage weight into extraction yield %, and see if the brew lands in the ideal band.

Get the recommended brew-water temperature for your roast level, in both Celsius and Fahrenheit, with a sensible working range.

Pick your brew method to get the target grind size in plain words and microns, the brew time it should hit, the usual ratio and water temperature, then enter your actual brew time or taste to see whether to grind finer or coarser.

Work out how much cold milk to start with for a latte, cappuccino or flat white so the steamed, foamed volume fills your cup.

Brew coffee straight onto ice: enter your dose, ratio and ice weight to get the hot water to brew with so the melt lands at full strength.

Estimate how much coffee an office goes through: cups per day, grams brewed and how many bags to buy each week and month.

Estimate how much caffeine a cup of tea holds based on the tea type and how long you steep it, using a first-order extraction model.

Build a bubble tea to size: enter your cup, pearl share and ice level to get cooked pearls, tea volume and the dry tapioca to cook.

Find the right birthday cake size for your guest count — the round or square tier that feeds everyone, with servings for every standard pan.

Count exactly how many servings a quarter, half or full sheet cake yields — by slice size, with the cutting grid to get there.

Work out how many cupcakes your party needs and how many tiers and batches that means — for a cupcake tower display that looks full.

Plan a dessert table that never runs empty — total bite-size pieces, how many of each variety, and the count per guest.

Fill a candy bar buffet without running short or overspending — total candy by weight, per jar, and how many bags to buy.

Pop exactly enough for movie night — popped volume, kernels to buy, and the butter and salt to go with it.

Build a nacho bar that feeds the whole party — chips, cheese, meat, beans and toppings by the pound for your guest count.

Buy exactly enough for a s'mores night or s'mores bar — marshmallows, graham crackers and chocolate (bars, peanut butter cups or chips) in bags, boxes and packs, plus roasting sticks, napkins, firewood, leftovers and the cost.

Plan a sundae bar for any crowd: how much ice cream and how many tubs to buy for your scoop size, children and a safety margin, plus sauces, toppings, whipped cream, cherries, bowls and spoons, with a shopping list and cost.

Plan a brunch: how many mimosas, bottles of champagne or prosecco and cartons of orange juice you need, with mixing ratio, pour size, non-drinkers, a full brunch buffet or bites list, coffee and cost.

Plan a game day snack spread that lasts all four quarters — wings, chips, dip, pizza and drinks scaled to your crowd.

Plan a holiday cookie exchange — how many dozen each person bakes so everyone goes home with an assorted box, plus the party total.

Work out the cost per serving of a recipe and a suggested menu price from your food-cost target.

Turn flour weight and baker’s percentages into exact ingredient weights for bread dough.

Find how many grams of coffee to use for your amount of water at a chosen brew ratio.

Find how long a frozen turkey needs to thaw in the fridge or in cold water by weight.

Scale a cake recipe from one round pan size to another using the change in pan area.

Convert oven temperatures between Celsius, Fahrenheit and UK gas marks.

Scale any recipe ingredient up or down for the number of servings you actually need.

Calculate total dough hydration including the water and flour in your starter.

Estimate how much meat to buy for a gathering based on guests and appetite.

Scale a single cocktail into a batch for a party and see how many bottles of spirit you need.

Find how many scoops or grams of coffee to use for the number of cups you want to brew.

Get the recommended water temperature, steep time and leaf amount for each type of tea.

Predict how much cheese a batch of milk will make — hard, semi-hard, soft and fresh cheeses from cow, goat or sheep milk using the Van Slyke yield formula with fat, protein and target moisture — plus the whey left over, rennet dose, culture and salt amounts, and how to raise yield.

Get the exact salt for lacto-fermenting vegetables — 2% dry-salting for sauerkraut and kimchi by cabbage weight, or a 2–5% brine for pickles and whole vegetables by jar volume — in grams and teaspoons for fine, kosher and flaky salts, with brine volume, fermentation time by temperature and safety checks.

How much juice will your apples give? Litres and gallons of juice from kilograms, pounds or bushels of apples by press type and fruit condition, the blend of sweet, sharp, bittersweet and bittersharp apples with its likely acid and tannin, the expected gravity and ABV for your finish, sugar to reach a target strength, fermenters, bottles, yeast, sulphite and priming sugar.

Plan a tamalada: how many tamales for your guests, and how much masa (fresh or masa harina), lard, broth, baking powder, salt, filling, meat and corn husks to make them — by size, in kg or lb.

Convert raw or dry weight to cooked weight (and back) for rice, pasta, quinoa, lentils, beans, couscous and chicken, with calories per 100 g — so you can log meals and macros accurately.

Convert microwave cooking times between wattages: if the package says 3 minutes at 1100 W, find the time for your 700, 800 or 1000 W oven, plus the power level that mimics a weaker microwave.

Calculate Prague Powder #1 or #2 (pink curing salt) for bacon, ham, sausage or salami by meat weight: grams and teaspoons of cure, ingoing nitrite ppm, plus salt and sugar for the dry cure.

Convert garlic cloves to minced garlic, garlic powder, granulated garlic, dried flakes or garlic salt — and back. How much garlic powder equals one clove? Teaspoons, heads and grams included.

How many lemons for a cup of juice? Convert lemons, limes, key limes, oranges and grapefruit to juice and zest — or a juice amount in mL, tablespoons, cups or fl oz into the number of fruits to buy.

Plan a prime rib roast: how big a roast and how many ribs for your guests, oven temperatures and roasting time by weight and doneness (classic sear or reverse sear), pull and final temperatures.