ScaledRecipe Blog

Practical guides, plain language explainers, and useful tips related to the ScaledRecipe tool. Written to help, not to fill space.

• The math behind scaling recipes, and where it breaks down

  Scaling is mostly multiplication, but salt, leavening, and time bend the rules. Here is what to watch for.

• Scaling baked goods: why doubling cookies is not always twice the cookies

  Baking is more sensitive to scaling than stovetop cooking. Here is how to scale cookies, cakes, breads, and bars right.

• Recipe scaling for one: cooking for yourself without waste

  Most recipes are written for four. Here is how to shrink them down without ending up with sad little portions.

• Halving recipes the right way: salt, leaveners, and liquids

  Halving a recipe is the most common kind of scaling. Here is what to watch for in salt, leavener, and pans.

• Why cup measurements are unreliable, and what to use instead

  A cup of flour can swing 40 percent in weight. Switching to a scale fixes baking in one move.

• Scaling for a crowd: planning, pans, and timing

  Cooking for many people is mostly a planning exercise. Here is how to scale food, equipment, and timing for a crowd.