Work out what you need
Cooking & Baking Calculators
Start with the quantity your recipe actually specifies: weight, volume or number of portions. Scaling a recipe multiplies ingredient amounts; converting cups to grams also needs the ingredient and cup standard. Choosing the right operation avoids multiplying an uncertain volume estimate as though it were an exact weight.
Calculators
Ingredient Converter
Convert cups and grams in either direction with an explicit cup size and ingredient-specific working estimates.
Use calculator →02Recipe Scaling & Costing
Scale an ingredient list, plan purchase packs, split a batch and compare recipe costs per serving.
Use calculator →03Oven Temperature Converter
Convert Celsius and Fahrenheit exactly, with a separate conventional/fan setting estimate and gas-mark reference.
Use calculator →04Air Fryer Conversion & Batch Planner
Compare an explicitly qualified oven-based starting point with your appliance instructions, and plan realistic batches.
Use calculator →05Pan Size Converter
Compare round or rectangular pans using inside dimensions and actual batter fill depth.
Use calculator →06Rice Per Person Calculator
Work out dry rice for side dishes or main meals.
Use calculator →07Pasta Calculator
Plan dried or fresh pasta using editable adult and child portions, serving role and pack size.
Use calculator →08Party Planner
Plan food, drinks, supplies and seating from one guest list, with editable portions and whole-pack buying quantities.
Use calculator →09Butter Conversion Calculator
Convert butter between grams, ounces, tablespoons and US sticks.
Use calculator →10Coffee Ratio & Supply Calculator
Calculate brewing coffee from water and ratio, or plan beans for cups, days and purchase bags.
Use calculator →Practical guides
Guide
Cups to Grams Explained
Understand why cup-to-gram conversions change between ingredients.
Read guide →Guide
Why Ingredient Weights Differ
Density, packing and moisture explain why one cup has no universal gram value.
Read guide →Guide
How to Scale Recipes
Scale a recipe with one factor, turn scaled quantities into whole packs and cost per serving, and know which elements need judgement.
Read guide →Guide
How Much Pasta Per Person?
How much dry or fresh pasta to cook per adult and child for a main or a side, with the calculator’s editable default portions and a worked example.
Read guide →Guide
How Much Rice Per Person?
Dry rice per person for a side or a main, how appetite changes it, and what cooked yield to expect, with the calculator’s working figures.
Read guide →Guide
Air Fryer vs Oven Conversion
Convert an oven recipe to an air fryer as a starting point: the calculator’s temperature and time rule, batch planning for basket capacity, and how to check doneness.
Read guide →Guide
Cake Size and Servings Guide
How many portions a round or rectangular cake gives, based on portion size and cake height, with worked examples from the cake servings calculator.
Read guide →Guide
How to Scale a Cake Recipe
Scale cake batter by pan area when changing pan size or shape, keep batter depth comparable, and adjust baking time by observation.
Read guide →Guide
How to Choose a Cake Pan
Choose a cake pan by area, depth and material, and see how much more batter a larger or square pan holds, using worked area comparisons.
Read guide →Guide
Cake Pan Buying Guide
Use the calculated size and recipe style to choose a practical small set of baking equipment.
Read guide →Guide
Coffee to Water Ratio Guide
Coffee-to-water ratios by weight: the SCA reference of 55 g per litre, the calculator’s 1:16 default, and how to scale a brew.
Read guide →Guide
Whole Bean vs Ground Coffee
Choose between convenience and control while accounting for brewing method and storage.
Read guide →Guide
How to Choose a Coffee Grinder
Compare burr type, adjustment range, capacity and workflow for the way you brew.
Read guide →Guide
Coffee Equipment Buying Guide
Build a coffee setup around your brew method and the amount you actually brew: what is essential, what is useful and what can wait. For choosing a grinder in detail, see the grinder guide.
Read guide →Guide
Coffee Brewing Methods Compared
Compare filter, immersion and pressure methods by workflow, batch size and grind needs.
Read guide →Guide
Cake Frosting Quantity Guide
Estimate frosting by measuring the surfaces to cover and choosing a coating thickness, with a worked example for a two-layer round cake.
Read guide →Guide
Baking Temperature and Pan Material Guide
Understand how metal colour, glass, silicone and pan depth affect observation and timing.
Read guide →Method and assumptions
Use recipe scaling when the original and target portions are known. Use the ingredient converter when a recipe uses cups and you need a purchasing weight. For rice, pasta or party food, select the serving assumptions that fit the rest of the meal and keep raw and cooked weights separate.
Write down the original measurements before rounding for a shop purchase. Recipe quantities and whole packs answer different questions: one tells you what to use, the other what to buy. The tools below keep those decisions visible rather than hiding a purchasing allowance inside the recipe.
Worked example
A recipe for four portions uses 500 g of an ingredient. For ten portions, the scale factor is 10 ÷ 4 = 2.5, so the checked single-ingredient result is 500 × 2.5 = 1,250 g.
Repeat that factor for each ingredient quantity, using its original unit. The factor does not say to multiply oven temperature or cooking time by 2.5; pan depth and doneness need separate attention.
Questions and answers
Which calculator should I use first?
Choose the tool that matches the information you have. Use recipe scaling for a known original recipe and target portions, ingredient conversion for a stated cup measure, or a portions calculator for a meal plan. Check the units before entering numbers, especially whether a weight is raw or already cooked.
Can I use one cups-to-grams factor for everything?
No. Cups measure volume, while grams measure mass. Flour, sugar and other ingredients fill the same volume with different weights, and filling methods add variation. Select the ingredient and cup standard in the converter. When precision matters, weigh the ingredient rather than treating a rounded cup estimate as exact.
Does scaling the ingredients scale the cooking time?
The portion ratio determines ingredient quantities, not a universal cooking-time ratio. A larger batch can change pan depth, heat transfer and the number of batches. Keep the recipe’s temperature guidance as a starting point and assess the actual cooking setup instead of multiplying time or temperature by the ingredient factor.