Free Recipe Converter & Calculator

Paste ingredients to halve, double or resize your recipe. Free, with no signup.

Scale your ingredients

Kitchen fractions use US cups and spoons. Decimals keep the input units. Lines marked for a manual check stay unchanged.

Extract a Recipe from a URL

Paste a recipe page to get the ingredients and steps in a clean, ad-free view, with adjustable servings and units.

Your first conversion each day is free, with no signup. Pages that require a login or block access may not work.

Recipe Unit Converter

Convert cups, grams, °F, °C, tablespoons and millilitres, or use the cups-to-grams conversion chart for common baking ingredients.

Quick Unit Calculators

How to Scale a Recipe

To scale any recipe, find the scale factor — the servings you want divided by the servings the recipe makes — then multiply every ingredient by it:

scale factor = desired servings ÷ original servings

• Double a recipe: multiply every ingredient by 2 (a recipe for 4 becomes 8 servings).
• Halve a recipe: multiply by 0.5 (4 becomes 2 servings).
• Any size:a recipe for 4 scaled to 6 servings is 6 ÷ 4 = ×1.5, so 250 g flour becomes 375 g.

Cook and bake times don't scale linearly — use a larger pan and check doneness early. Resize a whole ingredient list in the recipe scaler above.

Quick recipe unit conversions

• 1 cup = 16 tablespoons = 48 teaspoons ≈ 237 ml
• 1 tablespoon = 3 teaspoons ≈ 15 ml
• 1 ounce ≈ 28.35 g · 1 pound ≈ 454 g
• °C = (°F − 32) × 5⁄9 · °F = °C × 9⁄5 + 32 (e.g. 350°F ≈ 177°C)

How to Halve a Recipe (½×)

Divide every ingredient by 2 and keep the method the same. The measurements that don't split neatly are worked out below, once, so you never have to again. (US cups: 1 cup = 16 tablespoons = 48 teaspoons.)

Halving Chart: the Awkward Amounts

Halve a whole ingredient list automatically in the recipe scaler above — tap ½× and every amount is rewritten for you.

How to Double a Recipe (2×)

Multiply every ingredient by 2. Mixed amounts like “1 tbsp + 1 tsp” double piece by piece — double the tablespoons, double the teaspoons. Where a doubled amount lands on a friendlier unit, use it: 12 tablespoons is ¾ cup, and measuring ¾ cup once beats counting out 12 spoonfuls.

Recipe Doubling Chart

Double a whole ingredient list automatically in the recipe scaler above.

How to Multiply a Recipe by 1.5×, 3× or Any Factor

Any factor works the same way — multiply every quantity by it. Here is a pancake recipe for 4 taken to 6 servings (×1.5):

The awkward one is the milk: 1½ × 1.5 = 2¼ cups. That's exactly the kind of fraction math the scaler above does for you — type the list once and read off the answers.

Multiplying Big: 3×, 4× and Catering Batches

The math is identical at any factor — 3× a recipe for 4 feeds 12, 4× feeds 16. What changes at big multipliers is everything around the math:

• Pan capacity.A quadrupled soup needs a pot with four times the volume, and a tripled cake batter won't fit in one tin — split it across pans rather than overfilling. For anything that browns, cook in batches: an overcrowded pan steams instead of searing.
• Seasoning. The calculator preserves the original ingredient ratios. Taste and adjust where the recipe allows; follow tested batch guidance for large changes.
• Time and heat. Keep the oven temperature the same and expect a longer — but not multiplied — cook. Deeper pans need more time; wider pots barely more.

How to Divide a Recipe (÷2, ÷3, ÷4)

Dividing is scaling down by a whole number: a recipe divider (or recipe splitter) takes every quantity and divides it by 2, 3, or 4 so a big-batch recipe fits your table. Dividing by 2 is halving — the charts above cover it. The genuinely awkward divisor is 3, because US cup measures are built around halves and quarters. Here is a cookie recipe for 6 divided down to 2 servings (÷3):

One cup divided by three is ⅓ cup. Without a ⅓-cup measure, use 5 tablespoons plus 1 teaspoon. Rather than doing that arithmetic mid-recipe, paste your list into the scaler above and tap ⅓× (or ¼× to quarter a recipe) — every line is divided and rewritten into measurable amounts.

Two dividing gotchas: an egg that won't split evenly — beat it and measure by weight (a large egg is about 50 grams, so a third is roughly 17 grams) — and cooking time, which depends on pan size, depth and the recipe. Check for doneness rather than dividing the original cooking time by three.

What Doesn't Scale: Eggs, Pans, Salt and Time

The ingredient math is the easy part. These four are where scaled recipes actually go wrong:

• Eggs. One egg is the classic half-batch problem. Beat it until the yolk and white are blended, then measure out half — about 2 tablespoons, or 25 grams on a scale (a large egg is roughly 50 g without the shell). For forgiving recipes (pancakes, muffins, meatballs) just round to the nearest whole egg and hold back a splash of the other liquid.
• Cooking time.Time tracks thickness and depth, not quantity. Two trays of cookies bake in roughly the same time as one (rotate them halfway), while a deeper casserole may need longer. There is no universal time multiplier. Follow the recipe's doneness checks and any guidance for a different pan size.
• The pan. Doubled cake batter in the original tin bakes up with burnt edges and a raw middle. Use two pans of the original size, or one with roughly twice the area — and when halving, drop to a smaller pan so the batter sits at a similar depth (a 9×13 recipe halved fits an 8×8).
• Salt, spices and leavening. Scaling starts with the original ingredient ratios. The calculator does not apply automatic seasoning or leavening reductions. For large baking batches, use tested recipe guidance or divide the recipe into batches of its original size.

How to Convert a Recipe to Metric

There is no single “cups to grams” number — a cup is a volume, and every ingredient packs that volume differently. A cup of honey weighs almost four times as much as a cup of rolled oats, and a cup of flour alone swings between 110 g and 150 g depending on how it was scooped. Use the whole-list converter or the reference weights below.

Cups to Grams Conversion Chart

A Worked Example: Cookie Recipe, US to Metric

A classic chocolate chip cookie ingredient list converted line by line. Multiply each cup amount by that ingredient's grams-per-cup, leave the spoon measures alone, and convert the oven temperature last:

Rounding to the nearest 5 g (281 g → 280 g) is fine — that's well within the accuracy of measuring by cup in the first place.

Convert a Recipe to US Measurements

Going the other way — a European recipe in grams and Celsius that you want in cups and Fahrenheit — is the same chart in reverse. Divide grams by the ingredient's grams-per-cup: 250 g flour ÷ 125 = 2 cups; 100 g granulated sugar ÷ 200 = ½ cup. For liquids, divide millilitres by 237 for cups or by 15 for tablespoons, and convert temperatures with °F = °C × 9⁄5 + 32. Every converter above accepts input on either side.

Conversion Traps to Watch For

• Don't use one factor for everything.A cup of flour is 125 g but a cup of honey is 340 g. Generic “1 cup = 240 g” charts will wreck a bake — always convert per ingredient.
• Keep spoons for small amounts.Baking soda, baking powder, salt, and spices usually weigh under 5 g per teaspoon — below the reliable range of most home scales. Metric recipes use teaspoons and tablespoons for these too.
• “Imperial” isn't one system.A US pint is 473 ml but a UK pint is 568 ml; an Australian tablespoon is 20 ml versus 15 ml in the US and UK; and the metric cup used in Australia and New Zealand is 250 ml, not the US 237 ml. Check where the recipe was written.

Oven Temperatures: °F to °C (and Fan Ovens)

The exact formula is °C = (°F − 32) × 5⁄9 — so 350°F ≈ 177°C. In practice you round to the nearest common dial setting, and for a fan (convection) oven you reduce the temperature by about 20°C because circulating air cooks faster:

Frequently Asked Questions