Free tool - no signup, nothing uploaded
Cook for More People, or Fewer, Without the Napkin Math
Choose one of our recipes, type how many servings you need, and the ingredient list is rewritten in the fractions you can actually measure. It only multiplies. It doesn't touch cooking times, and it doesn't touch temperatures.
Read this before you scale anything
- Use a thermometer. A bigger batch cooks on a different schedule, so the clock and the color of the food can mislead you. A food thermometer in the thickest part tells you when it is done.
- We don't give advice about allergies. Ingredient lists are copied from our recipe posts. Brands differ, so read the label on everything you buy.
- No substitutes, no AI. This tool multiplies numbers with fixed rules. It never swaps an ingredient and never guesses what a line means.
Scale a recipe
Ingredients
Air Fryer Korean Fried Chicken Wings: 4 servings, as written.
- 1 kg / 2.2 lb chicken wings, separated into drums and flats (tips discarded or saved for stock)
- 1.5 teaspoons fine sea salt
- 0.5 teaspoon baking powder (NOT baking soda)
- 1 teaspoon cornstarch
- 3 tablespoons gochujang
- 2 tablespoons honey
- 2 tablespoons soy sauce (regular, not low-sodium)
- 1 tablespoon rice vinegar
- 1 clove garlic, minced finely
- 1 teaspoon fresh ginger, grated
- 1 teaspoon toasted sesame oil
- 2 teaspoons toasted sesame seeds
- 2 scallions, green parts only, thinly sliced
- Pickled radish (mu) on the side, if you can find it
A ~ in front of a line means the amount was rounded to what a measuring cup or spoon can hold. Lines with a note are explained in the table below.
What does not scale in a straight line
Doubling a number is easy. Doubling a dinner isn't. The tool prints the plain multiple for every ingredient, and the rows below are the places where that multiple is only a starting point.
| What | Why the plain multiple can mislead | What to do |
|---|---|---|
| Salt | Salt is easy to add and impossible to take out, and a big pot rarely needs the full multiple. | Add part of the amount, taste, and keep going. |
| Spices and heat | Pepper, paprika, cayenne, chilies, and dried herbs build up in a larger batch. | Start below the printed amount and adjust at the end. |
| Baking powder, baking soda, yeast | Rising depends on the pan, the oven, and the dough, and this tool can't predict how a bigger batch rises. | For baked goods, make the recipe at its written yield, twice, instead of once at double size. |
| Cooking time | More food heats more slowly and a crowded pan steams instead of browning. The tool does not change any time. | Use the time on the recipe page as a rough guide and let a thermometer decide. |
| Pot, pan, or tray | The same food in a deeper pot or on a fuller tray cooks differently, and liquid evaporates from the surface, not the volume. | Go up a pot size, or cook in two batches, so the layer of food stays the same depth. |
| Temperature | Safe internal temperatures do not depend on batch size, so they never change. | Check the chart below and measure with a thermometer. |
Temperatures stay the same at any size
These are the USDA's safe minimum internal temperatures for the foods in our recipes. They apply to one chicken thigh and to twenty. Source: USDA Food Safety and Inspection Service, Safe Minimum Internal Temperature Chart.
| Food | Minimum internal temperature |
|---|---|
| Poultry: chicken, turkey, and ground poultry | 165F |
| Ground beef, pork, lamb, and veal | 160F |
| Whole cuts of beef, pork, lamb, and veal (chops, steaks, roasts) | 145F, then rest 3 minutes |
| Fin fish | 145F |
Shrimp and other shellfish don't have a number on that chart. For those, our garlic butter shrimp pasta explains what to look for instead.
How to use it
- Pick a recipe. The servings box fills in with the number the recipe was written for.
- Change the servings, or tap the plus and minus buttons.
- Read the list top to bottom. Anything marked with a tilde was rounded, and anything with a note is in the table above.
- Open the full recipe for the method, and cook to temperature, not to the clock.
Lines with no amount, like "salt and black pepper" or "fresh basil, roughly torn", are copied exactly as written. The tool has nothing to multiply there, and it won't invent a number.
Recipes in the tool
9 recipes qualify today. Each one has an ingredient list that the tool can read line by line without a single guess.
- Air Fryer Korean Fried Chicken Wings (written for 4)
- Air Fryer Pork Chops (written for 4)
- Crispy Baked Chicken Thighs (written for 4)
- Fluffy Mashed Potatoes with a Ricer (written for 6)
- Garlic Butter Shrimp Pasta (written for 4)
- How to Cook Bacon in the Oven (written for 8)
- One-Pot Chicken and Rice (written for 4)
- Skillet-Roasted Pears (written for 4)
- Thai Basil Chicken Pad Krapow (written for 2)
Questions
- Why does a number have a tilde in front of it?
- A tilde means the exact multiple could not be measured, so the tool rounded to the nearest amount a measuring spoon or cup can hold. Three-quarters of a clove of garlic is the classic case. Treat a tilde as "close enough to cook with, not exact."
- Why is my recipe missing from the list?
- The list only holds recipes whose ingredient lines the tool can multiply without guessing. A line like "juice of one lemon" or a weight that might be per piece or in total keeps the whole recipe out. Leaving a recipe out beats scaling half of it.
- Does it change cooking times or temperatures?
- No, and that is on purpose. Time and temperature are not ingredients, and they do not grow with the batch. The recipe page has the original timing; the thermometer decides when food is done.
- Can it suggest a substitute for an ingredient?
- No. It multiplies numbers and nothing else. It does not swap ingredients, and it does not give allergy or diet advice.
- Is anything uploaded or saved?
- No. The page runs in your browser with the recipe data it was built with. There is no account, and the only thing it touches is the address bar, so you can share a link to a recipe and a servings count.