A little science. A lot of good food.

A recipe that fits your kitchen.

Choose your pan. Scale your recipe. Price the batch.
Save a reusable setup and print it for the kitchen.

Make it yours Free tools, saved setups and exports. No account.

Flour, two eggs, butter and a golden cake on an ivory baking workbench

THE SECRET INGREDIENTA little precision.

Make it your recipe.

Paste. Adjust. Review. Ready for the kitchen.

Made here. Stays here.

01 / Your ingredients

Recipe name

Ingredients · one per line

Fractions welcome: ½, 1 1/2, 1.5 or 1,5. Use explicit units. Examples are for practising the tool, not tested recipes.

Original servings

→

Wanted servings

1.5×

Quick scale

Output measurements

Cup & spoon standards · US by default

Cup definition

Spoon definition

Spoons are independent of cup size. Tablespoon / teaspoon volumes shown above. Choose the recipe’s standard, not your location.

Recipe notes

Method, reminders or pan assumptions

02 / Your recipe card

≈ Ingredient weights are estimates. Exact unit conversions are rounded only for display. All notes and review flags travel with your card. Sources & assumptions ↗

Ingredients change with your servings. Cooking time doesn’t scale the same way. Changing your pan, too?

A pinch of know-how

Good measures.
Better bakes.

Bring the recipe you love. Make its measurements work for the way you cook.

Start with the recipe’s weights.

A gram weight supplied by the author is a better starting point than a general cup estimate.

Understand our references ↗

Keep an eye on the small things.

Half an egg stays half an egg. Small amounts, unusual units and unmatched ingredients get a clear review flag.

Convert one ingredient ↗

A recipe that fits your kitchen.

Make it your recipe.

Good measures.Better bakes.

Start with the recipe’s weights.

Keep an eye on the small things.

Good measures.
Better bakes.