How to Reduce a Recipe to Fewer Servings

Most recipes are written for 4–6 servings. If you're cooking for one or two, you're either eating the same meal for days or throwing food away. Here's how to cut a recipe down properly.

The Basic Formula

Divide the number of servings you want by the number in the recipe. If a recipe makes 6 and you want 2, your factor is 2÷6 = 0.33. Multiply every ingredient by 0.33. Our Recipe Multiplier does this automatically.

Handling Eggs

Eggs are the hardest ingredient to reduce because you can't easily use a fraction of one. For a half-recipe that calls for 1 egg, beat the egg lightly and use half. For a third-recipe that calls for 2 eggs, use 1 egg and a splash of milk to compensate for the missing moisture.

Leavening Agents

Baking powder and baking soda scale directly — use exactly the proportional amount. These don't have the same issue as spices where halving can still be too much. Use a measuring spoon and be precise.

Spices and Salt

Start with 75% of the calculated amount for spices and salt, then taste and adjust. This is especially important with strong spices like cayenne, cinnamon, and cloves, which can dominate a dish even in small quantities.

Pan Size Matters

When halving a baking recipe, you'll need a smaller pan. Use a pan with roughly half the surface area. An 8×8 pan works for half a recipe that calls for a 9×13. For cakes, use a 6-inch round pan instead of an 8-inch.

With a smaller pan, reduce your oven temperature by 25°F and start checking for doneness 10 minutes early, since the smaller volume cooks faster.

Cooking Time Adjustments

For stovetop dishes (soups, sauces, braises), half the recipe will cook faster. Watch closely and reduce the time estimate by 15–25%. For baked goods in a properly sized pan, the time stays roughly the same.