What you can do here
Seventeen tools for changing a recipe without ruining it: scale by servings or multiplier, convert between pan shapes, translate yeast types, and make ingredient swaps that actually work (butter to oil, honey to sugar, cocoa to chocolate).
Built for a phone on the counter
Large tap targets, readable numbers and no sign-in. Most people use these one-handed while cooking, so the results show fractions (1 1/2 cups) rather than decimals whenever that is how a measuring cup is marked.
Frequently Asked Questions
Does scaling work for every ingredient?
Quantities scale linearly, but leaveners, salt and spices usually need less — the tools note the common adjustments. Baking is more sensitive than cooking.
Why do I need a pan converter?
Doubling a recipe into the same pan overflows it; using a bigger pan without adjusting time dries the edges. Area, not diameter, determines whether a swap works.
Are the substitution ratios reliable?
They follow standard pastry references (butter is ~80% fat, honey is ~25% sweeter and wetter than sugar). Taste and texture will still differ slightly.