One Factor, Every Ingredient

Recipe scaling is a single division: desired servings ÷ original servings, then multiply every ingredient by that factor. A recipe for 4 scaled to 6 gets a 1.5× factor — every ingredient grows by half. The calculator applies it across all entered ingredients instantly, so the only arithmetic left is yours in the kitchen.

Volume Ingredients Scale Cleanly

Cups, tablespoons, and grams all scale linearly — that's the easy part. The subtlety lives in eggs (beaten half-eggs), salt (season to taste), and baking times (never linear). The calculator handles the deterministic quantities; the cook's judgment handles the rest. When scaling down, note that small quantities like a quarter teaspoon are hard to halve — measure by volume instead.

Scale Down With the Same Rules

Halving a recipe works by the same factor — 0.5× — but rounding matters more: a half-teaspoon of salt rounds up in practice, and a single egg can't be quartered. When shrinking recipes, keep the pan size proportional (a 9×13 pan for the original becomes an 8×8 for the half) or the thinner batter will bake faster than the factor suggests.