Pick the ingredient you're limited by, then enter how much you actually have. Everything else rescales to match.
How recipe scaling works
Scaling a recipe is built on one simple idea: find a scaling factor, then multiply every ingredient by it. If a recipe serves 4 and you want to serve 6, the factor is 6 ÷ 4 = 1.5. Every quantity — flour, sugar, eggs, liquid — gets multiplied by 1.5. This scaler does that instantly, but its real value is in how it presents the results.
The hard part of scaling by hand isn't the multiplication — it's the fractions. Half of ¾ cup is 0.375 cups, which is meaningless in a kitchen. This tool converts every result to the nearest practical cooking fraction (⅛, ¼, ⅓, ½, ⅔, ¾) combined with whole numbers, so you get usable measurements like 1½ cups or 2⅓ tbsp instead of awkward decimals you can't measure.
Three modes cover every real situation. By servings is the everyday case — resize from the recipe's yield to whatever you need. By multiplier is fastest when you just want to double or halve. To fit what you have solves the most frustrating kitchen problem: the recipe needs 500g flour but you've only got 350g, or it wants 3 eggs and you have 2. Pick your limiting ingredient, enter what's in the cupboard, and the whole recipe rescales around it.
One important caveat: ingredient quantities scale linearly, but cooking does not. Doubling a cake batter doesn't double the bake time, and a bigger pot of soup heats differently than a small one. Leavening agents and salt sometimes need slight hand-adjustment at extreme scales. Treat the scaled quantities as accurate, but rely on temperature, colour, and texture cues for timing — not simple multiplication.