Kitchen calculators & reference
Kitchen math, worked out.
Conversions, recipe scaling, cooking times and party portions — with the formula shown on every page, so you can check the answer and trust it.
36 tools · 100+ guides and charts · figures from USDA and published sources · free, no sign-up · browse all tools ↓
Tools
The most-used ones are below. Search for anything else — converters, timers, planners and cost tools.
Cups to Grams
Convert any ingredient from cups to grams instantly. Supports 100+ ingredients.
Open →Oven Temperature Converter
Convert between Fahrenheit, Celsius, and Gas Mark in one click.
Open →Recipe Multiplier
Scale any recipe up or down. Enter your servings and we do the math.
Open →Meat Temperature Guide
Safe internal temperatures for every type of meat.
Open →Cooking Time Calculator
Get accurate cooking times by weight, cut, and method.
Open →Catering Pan Calculator
How many people a half pan or full pan feeds, from the pan's capacity and your scoop size — and how many pans you need.
Open →Butter Converter
Convert butter between sticks, cups, tablespoons, grams, and ounces instantly.
Open →Cost Per Serving
Find out the true cost of each serving in your recipe.
Open →Start With What You're Cooking
Each guide walks through one kind of kitchen problem in order, with the calculator for every step.
Scaling a recipe up or down
Doubling, halving, or feeding 10 from a recipe for 4 — and what doesn't scale.
Recipe scaling guide →Cooking for a crowd
Portions per person, how many pans, which scoop, and keeping a buffet safe.
Cooking for a crowd guide →Converting baking measurements
Cups to grams, tablespoons to teaspoons, butter, eggs and oven temperatures.
Baking conversion guide →Cooking meat safely
Safe internal temperatures, cook times by weight, and resting.
Meat temperature guide →Getting dinner on the table at once
Working backwards from serving time when dishes cook at different speeds.
Meal timing guide →Spending less on food
Cost per serving, weekly meal prep budgets and grocery math.
Meal prep budget guide →Kitchen Quick Reference
The numbers people look up most, in one place. Each card links to the full chart and calculator.
Cups, tablespoons and teaspoons
Liquid measurement converter →Volume equivalents
| 1 cup | 16 tbsp |
| ½ cup | 8 tbsp |
| ¼ cup | 4 tbsp |
| 1 tbsp | 3 tsp |
| 1 cup | about 240 ml |
Butter, flour and sugar
| 1 stick butter | ½ cup · 8 tbsp · 113 g |
| 1 cup all-purpose flour | 120 g |
| 1 cup white sugar | 200 g |
| 1 cup brown sugar | 220 g |
| 1 cup rolled oats | 90 g |
Egg sizes, drawn to scale
Shelled weights. Four large eggs make about 1 cup; for 4 large eggs use 5 medium or 3 jumbo.
Egg substitution tables, 1 to 12 eggs →Oven temperatures
| 325°F | 160°C · Gas 3 |
| 350°F | 180°C · Gas 4 |
| 375°F | 190°C · Gas 5 |
| 400°F | 200°C · Gas 6 |
| 425°F | 220°C · Gas 7 |
Safe internal temperatures
| Chicken, turkey | 165°F · 74°C |
| Ground beef, pork | 160°F · 71°C |
| Beef, pork, lamb cuts | 145°F · 63°C + rest |
| Fish | 145°F · 63°C |
Feeding a crowd
| #8 scoop | ½ cup |
| Deep half pan, side | about 25 servings |
| Deep half pan, main | about 17 servings |
| Food out at room temp | 2 hours max |
From the Blog
Practical cooking guides and kitchen tips.
How Long to Cook a Turkey
Whole turkey roasting times by weight at 325°F, stuffed and unstuffed, plus kilogram times, convection, spatchcocked, thawing and resting.
Duck Eggs Instead of Chicken Eggs: How Many to Use
A 1–12 chart for swapping duck, quail and goose eggs by USDA weight, when the 2-for-3 rule is close enough, and how duck eggs bake.
Food Cost Percentage Word Problems
Plate cost ÷ menu price, pricing from a target, cost of food sold from inventory, staff meals and transfers — worked answers for each.
Baker's Percentage Word Problems
Worked baker's math problems: percentages from grams, grams from percentages, flour from a dough weight, two flours, a poolish and milk hydration.
Portion Scoop Sizes: What #8, #12 and #16 Mean
Disher numbers decoded with the full USDA chart from #6 to #100, which scoop to use for what, and how many servings a batch gives.
How Many People Does a Half Pan Feed?
A deep half pan feeds about 25 as a side and 17 as a main. Servings by food, pan depth and number of dishes, plus half pans needed for 20 to 100 guests.
How We Get Our Numbers
A calculator is only as good as the figures behind it.
Published sources first
Safe temperatures follow USDA food safety guidance. Scoop sizes and produce yields come from the USDA Food Buying Guide and industry yield tables; pan capacities from manufacturer specifications. Where sources disagree, the page says so and shows the range.
The working is on the page
Tool pages explain the formula behind the answer and include worked examples, so you can check a result by hand — or adapt it when your situation doesn't match the defaults.
One number, everywhere
A stick of butter is 113 g on every page that mentions it. When we add a page, its figures are checked against the existing charts and calculators so the site doesn't contradict itself.
Corrections welcome
If a number looks wrong for your kitchen, email contact@cookingcalcs.com. More about the site is on the About page.
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