Every formula, conversion, and free calculator for recipe scaling, baking ratios, coffee brewing, sourdough hydration, pizza dough, turkey cook times, alcohol by volume, and 75+ more kitchen and cooking calculations — all verified and in one place.
Scale any recipe up or down to the exact serving count you need — from a romantic dinner for two to a catering event for 500.
Recipe scaling is multiplication. Every ingredient is multiplied by the same conversion factor. Get the factor right and the recipe works at any size.
Scaling Factor = Desired Servings / Original Servings
New Ingredient Amount = Original Amount x Scaling Factor
Example: 4-serving recipe scaled to 10: Factor = 10/4 = 2.5
If original calls for 2 cups flour: New amount = 2 x 2.5 = 5 cups
Most ingredients scale perfectly, but a few require adjustment. Salt and spices should be scaled to about 75% of the calculated amount when multiplying by 3x or more — taste and adjust. Leavening agents (baking powder, baking soda) should be scaled to 75-80% at 3x+ to avoid a metallic taste. Eggs are awkward at non-integer counts — use weight (1 large egg ≈ 50g without shell) to split them accurately. Cook times do not scale — a double batch of cookies still cooks for the same time per tray.
Yield percentage = (Cooked/Trimmed weight / Raw weight) x 100. If a recipe calls for 1 lb of trimmed carrots but carrots have 85% yield, you need to purchase 1 / 0.85 = 1.18 lbs raw. This is essential for professional recipe costing and grocery shopping calculations.
| Ingredient | Typical Yield % | Buy to Get 1 lb |
|---|---|---|
| Carrots (trimmed) | 85% | 1.18 lb |
| Broccoli (florets) | 60% | 1.67 lb |
| Onion (peeled) | 88% | 1.14 lb |
| Garlic (peeled) | 88% | 1.14 lb |
| Bell pepper (cleaned) | 82% | 1.22 lb |
| Lemons (juice) | 30% | 3.33 lb |
| Chicken breast (boneless) | 75% | 1.33 lb |
Baker's percentages, sourdough hydration, yeast conversions, sourdough starter ratios — the precision formulas serious bakers rely on.
Baker's percentage is the professional standard for expressing bread formulas. Every ingredient is a percentage of the total flour weight, with flour always equaling 100%. This system makes scaling trivial and lets you compare recipes at a glance regardless of batch size.
Ingredient % = (Ingredient weight / Total flour weight) x 100
To find weight from %: Ingredient weight = Flour weight x (% / 100)
Basic white bread: Flour 100%, Water 65%, Salt 2%, Yeast 1%
Enriched dough: Flour 100%, Water 55%, Fat 10%, Sugar 8%, Eggs 10%, Salt 2%
Hydration is the ratio of water to flour by weight, expressed as a percentage. It controls crumb texture: lower hydration = denser, easier to handle; higher hydration = open crumb, more complex fermentation, harder to shape. Always account for water contributed by your starter.
Overall hydration % = (Total water / Total flour) x 100
Starter contribution (100% hydration): each 100g starter = 50g flour + 50g water
Example: 500g flour, 200g starter (100% hydration), 250g added water
Total flour = 500 + 100 = 600g | Total water = 100 + 250 = 350g
Hydration = 350/600 x 100 = 58.3%
| Yeast Type | Active Dry | Instant/Fast | Fresh/Cake |
|---|---|---|---|
| Active Dry | 1 tsp | 3/4 tsp | 1/3 oz (9g) |
| Instant | 1.25 tsp | 1 tsp | 1/3 oz (9g) |
| Fresh Cake | 0.6 oz (17g) | 0.6 oz (17g) | 0.6 oz (17g) |
To make 1 cup self-rising flour: combine 1 cup all-purpose flour + 1.5 teaspoons baking powder + 1/4 teaspoon salt. This is the USDA-standard ratio. Do not use self-rising flour when a recipe already includes leavening — you will double up and produce a soapy, over-leavened result.
| Hydration % | Dough Character | Best For |
|---|---|---|
| 55-60% | Stiff, easy to shape | Bagels, pretzels, pizza (thin crust) |
| 62-68% | Moderate, workable | Sandwich loaves, dinner rolls, focaccia |
| 70-78% | Slack, sticky | Sourdough batards, ciabatta, baguettes |
| 80-100% | Very wet, pourable | Open crumb sourdough, pan loaves, no-knead |
Grams to cups, tablespoons to grams, ml to grams — the conversions every cook needs, ingredient-specific and accurate.
A cup of flour weighs very differently from a cup of sugar, honey, or butter. Volume measurements work for liquid ingredients (water, milk, oil) but are unreliable for dry and semi-solid ingredients. The only way to bake consistently is by weight — but most older recipes use volume. These converters bridge the gap accurately for each specific ingredient.
| Ingredient | 1 Cup (g) | 1 Tbsp (g) | 1 tsp (g) |
|---|---|---|---|
| All-purpose flour | 120-125 | 8 | 2.6 |
| Bread flour | 120-127 | 8.5 | 2.8 |
| Cake flour | 100-112 | 7 | 2.3 |
| Whole wheat flour | 120-130 | 8.5 | 2.8 |
| Granulated sugar | 200 | 12.5 | 4 |
| Brown sugar (packed) | 200-220 | 13.8 | 4.6 |
| Powdered sugar (sifted) | 120 | 7.5 | 2.5 |
| Butter | 227 | 14.2 | 4.7 |
| Honey | 340 | 21 | 7 |
| Rolled oats | 90 | 5.6 | 1.9 |
| Cocoa powder | 85-100 | 6 | 2 |
| Salt (fine) | 288 | 18 | 6 |
Butter in the US is sold in sticks. One stick = 1/2 cup = 8 tablespoons = 113g. When substituting oil for butter, multiply the butter amount by 0.75 (use 3/4 the amount of oil). When substituting melted butter for oil, use a 1:1 ratio. When substituting cold butter for shortening, increase butter by 20% to account for water content.
Butter to oil: Oil = Butter x 0.75
Oil to butter: Butter = Oil x 1.33
Sticks to cups: 1 stick = 0.5 cups = 113g = 8 tbsp
Grams to sticks: Sticks = Grams / 113
Dried herbs are 3x more potent than fresh because water removal concentrates essential oils. Use 1 teaspoon dried for every 1 tablespoon (3 teaspoons) of fresh called for. For best results, crush dried herbs between your fingers before adding to release trapped volatiles.
Pizza dough formulas, dough ball weight, sauce-to-cheese ratios, party pizza planning, and size comparison calculators.
Pizza style determines the correct hydration. Hydration = (Water / Flour) x 100. The yeast percentage is equally important for fermentation time: low yeast + long cold ferment produces more complex flavor than high yeast + quick proof.
Dough ball weight = pi x r^2 x TF (Thickness Factor)
Neapolitan TF = 0.10 | New York TF = 0.08 | Pan TF = 0.12-0.15
Example: 12" Neapolitan: pi x 6^2 x 0.10 = 113.1g dough weight
Flour weight = Dough weight / (1 + hydration + salt% + oil% + yeast%)
| Pizza Style | Hydration | Salt % | Yeast % | Ferment |
|---|---|---|---|---|
| Neapolitan (VPN) | 55-65% | 2-3% | 0.1-0.2% | 24-72h cold |
| New York Style | 60-65% | 2% | 0.5-1% | 24-48h cold |
| Chicago Deep Dish | 45-55% | 1.5% | 1% | Same day |
| Detroit / Sicilian Pan | 70-80% | 2% | 1% | Same day |
| Roman Al Taglio | 75-85% | 2% | 0.3% | 48-72h cold |
| Thin Cracker Crust | 50-58% | 1.5% | 0.5% | 30-60 min |
Two 12-inch pizzas vs. one 18-inch? Area = pi x r^2. One 18-inch pizza has 254 square inches. Two 12-inch pizzas have 226 square inches combined. The single large pizza wins on area AND is typically cheaper per square inch. Always calculate by area, not diameter.
Coffee-to-water ratios, cold brew concentrate, espresso yield, caffeine intake, and brewing calculators for every method.
The Specialty Coffee Association (SCA) defines the "golden cup" as brewed coffee with 1.15-1.35% total dissolved solids (TDS). By weight, this corresponds to a 1:15 to 1:17 coffee-to-water ratio. Different methods extract at different efficiencies, so the ratio varies by brew style.
Grams of coffee = Water (ml) / Ratio
Example: 350ml pour-over at 1:16 ratio = 350/16 = 21.9g coffee
For volume: 1 tablespoon ground coffee ~ 5-7g (varies by grind size)
Standard drip pot (12 cup = 1.8L): use 100-120g ground coffee
| Brew Method | Ratio (Coffee:Water) | Grind Size | Temp |
|---|---|---|---|
| Drip / Filter | 1:15 to 1:17 | Medium | 93-96C / 200-205F |
| French Press | 1:12 to 1:15 | Coarse | 93C / 200F |
| Pour Over (V60) | 1:15 to 1:17 | Medium-Fine | 93-96C |
| AeroPress | 1:10 to 1:15 | Fine-Medium | 80-95C |
| Espresso | 1:2 to 1:2.5 | Fine | 93-96C / 9 bar |
| Moka Pot | 1:7 to 1:10 | Fine-Medium | Stovetop boil |
| Cold Brew (concentrate) | 1:5 to 1:8 | Coarse | Cold, 12-24h |
| Cold Brew (ready-to-drink) | 1:10 to 1:12 | Coarse | Cold, 12-24h |
Standard 8oz drip coffee: 80-100mg caffeine. Espresso shot (1oz): 63mg. Cold brew 8oz: 100-200mg (varies greatly by steep time and ratio). Tea varies: black tea 40-70mg/8oz, green tea 25-45mg, white tea 15-30mg, herbal teas: 0mg.
Turkey cook times, ham serving sizes, steak doneness, brine ratios, bacon curing, and BBQ planning calculators.
Turkey cook time depends on weight, whether it is stuffed, and oven temperature. The USDA recommends roasting at 325F (163C) throughout. The only reliable doneness check is a meat thermometer — the breast must reach 165F (74C) and the thigh 175F (79C).
Unstuffed: Cook time (min) = Turkey weight (lb) x 13 to 15 minutes
Stuffed: Cook time (min) = Turkey weight (lb) x 15 to 17 minutes
15 lb unstuffed: 195-225 minutes (3h15m to 3h45m)
Always rest 20-30 min after removing from oven before carving
A standard brine is 5-8% salt by weight of water. For a basic brine: 1 gallon water (3,785ml) + 1 cup kosher salt (240g) = approximately 6.3% brine. Brine time: whole turkey 24-48 hours, chicken pieces 2-4 hours, pork chops 1-2 hours. Never brine pre-brined or Kosher meat — it will become inedibly salty.
Salt (g) = Water (ml) x Brine percentage / 100
Standard brine: 5% salt to water by weight
Example: 2L water at 5%: Salt needed = 2000 x 0.05 = 100g salt
To submerge whole turkey: approximately 2 gallons water needed
| Doneness | Pull Temp | Rest Temp | Character |
|---|---|---|---|
| Blue / Rare | 115-120F / 46-49C | 120-125F | Cool red center |
| Medium Rare | 125-130F / 52-54C | 130-135F | Warm red center (ideal) |
| Medium | 135-140F / 57-60C | 140-145F | Pink center, juicy |
| Medium Well | 145-150F / 63-66C | 150-155F | Slight pink, firmer |
| Well Done | 155F+ / 68C+ | 160F+ | No pink, dry |
Bone-in ham: plan 1/3 to 1/2 lb per person (the bone accounts for about 30% of weight). Boneless ham: plan 1/4 to 1/3 lb per person. For a holiday meal with multiple sides, the lower end is sufficient. For a ham-focused meal or if you want leftovers, use the higher estimate.
Rice-to-water ratios, cooked yield from dry weight, pasta serving sizes, and egg boiling time calculators.
The water absorption method (common in home cooking) uses a fixed ratio to produce perfectly cooked rice with no draining. The ratio varies by rice type because different varieties have different starch structures and moisture content.
White rice (long grain): 1 cup rice : 2 cups water
Jasmine rice: 1 cup rice : 1.5 cups water
Basmati rice: 1 cup rice : 1.5 cups water (rinse first)
Brown rice: 1 cup rice : 2.5 cups water
Wild rice: 1 cup rice : 3 cups water
Sushi rice: 1 cup rice : 1.25 cups water
White rice approximately triples in volume when cooked (1 cup dry = 3 cups cooked). Brown rice expands to about 2.5x. In weight: 1 cup raw white rice (185g) absorbs roughly 370g water and yields about 555g cooked rice. For catering, plan 1/4 cup dry rice (45g) per person as a side dish, 1/3 cup (60g) as a main component.
Dry pasta doubles in weight when cooked. For pasta as a main course, use 75-100g dry per person. As a side dish, use 50-75g dry. Spaghetti and long pasta: one serving = roughly a 1-inch diameter bundle dry. Fresh pasta requires about 50% more volume than dry pasta for the same cooked yield.
Plan food, drinks, and portions for any event — BBQ, Thanksgiving, holiday parties, weddings, taco bars, and more.
| Food Type | Per Person (adults) | Notes |
|---|---|---|
| Appetizers (main meal follows) | 4-6 pieces | 2-3 types |
| Appetizers (cocktail party, no meal) | 10-14 pieces | Mix hot and cold |
| Main protein (bone-in) | 6-8 oz cooked | 170-225g |
| Main protein (boneless) | 4-6 oz cooked | 115-170g |
| Side salad | 3-4 oz / 85-115g | More if no other starch |
| Rice or pasta (side) | 2-3 oz dry / 55-85g | Doubles when cooked |
| Dessert | 1 standard serving | Add 10-15% extra |
| Bread / rolls | 1-2 rolls | More at dinner |
ABV calculations, homebrewing priming sugar, wine SO2 management, cocktail dilution, wedding drink planning, and party drink estimators.
ABV is the standard measure of alcohol content. For homebrewing, ABV is calculated from specific gravity readings taken before fermentation (Original Gravity, OG) and after (Final Gravity, FG) using a hydrometer or refractometer.
Simple ABV = (OG - FG) x 131.25
Example: OG 1.055, FG 1.012: ABV = (1.055 - 1.012) x 131.25 = 5.6%
Accurate formula: ABV = (76.08 x (OG-FG) / (1.775-OG)) x (FG / 0.794)
Attenuation % = ((OG - FG) / (OG - 1.000)) x 100
When diluting a high-proof spirit or concentrate to a target ABV, use the dilution formula. This is used in winemaking, cocktail batching, and spirit production.
Water to add (L) = Stock volume x (Stock ABV% - Target ABV%) / Target ABV%
Example: Dilute 1L of 40% vodka to 20%: Water = 1 x (40-20)/20 = 1L water
Free SO2 in wine exists in three forms: molecular SO2, bisulfite, and sulfite. Only molecular SO2 has antimicrobial properties. The target molecular SO2 is 0.8 mg/L for white and rose wines, 0.5 mg/L for reds. Calculation depends on wine pH, which determines the proportion of each form.
Calorie estimation for specific foods, chocolate tempering, and food science calculations for kitchen professionals.
All formulas, ratios, and reference data on this guide are sourced from authoritative culinary, food science, and government standards: