All Kitchen Tools
12 free, client-side tools — every one built on the same density-accurate ingredient data and USDA-sourced food-safety guidance that powers the rest of the site.
Ingredient Converter
Convert any ingredient between grams, cups, ounces, milliliters, and tablespoons — density-aware, so a cup of flour and a cup of sugar convert correctly.
Recipe Scaler
Scale a recipe up or down, or to a target number of servings, with smart fraction rounding (1½ cups, never a raw 1.4732 cups) built right in.
Oven Temperature Converter
Convert between °F, °C, and UK/EU gas mark, with the standard fan/convection oven adjustment applied automatically for you, every single time.
Pan Size Converter
Swap pan sizes and shapes, scale the recipe quantity to match, and get a real bake-time adjustment based on the actual area change, never a guess.
Butter Converter
Convert butter between sticks, cups, grams, and tablespoons — US and EU measurements, for wrapper markings that never quite line up correctly.
Common Measurement Converter
Convert between cups, tablespoons, teaspoons, milliliters, and fluid ounces for any liquid or dry kitchen measure, instantly and completely free.
Substitution Finder
Find a real substitute for an ingredient you're out of, with exact ratios and honest, cook-tested notes on how the result actually differs each time.
Safe Cooking Temperature Guide
Look up the USDA safe minimum internal cooking temperature for any food you're preparing, with the correct rest time included every single time.
How Much Does an Egg Weigh?
Look up the real weight of a large, medium, jumbo, or extra-large egg — whole, white only, or yolk only — for recipes that measure eggs by weight.
Yeast Converter
Convert a recipe's yeast amount between active dry, instant, and fresh (cake) yeast, using the standard published conversion ratios bakers actually rely on.
Garlic Converter
Figure out how much minced garlic, garlic powder, or garlic salt to use in place of a fresh clove — or the reverse — using standard kitchen equivalents.
Fresh-to-Dried Herb Converter
Convert a recipe's fresh herb amount to dried (or dried back to fresh) using the standard 3:1 ratio professional kitchens actually use.
How the nine tools split up
Six of the nine are converters: they take a value in one unit and return it in another, using the same density and unit-conversion library that powers the individual ingredient pages — the Ingredient Converter, Oven Temperature Converter, Pan Size Converter, Butter Converter, and Common Measurement Converter all draw from that shared library rather than each reimplementing their own math, so a fix to a density figure updates every tool that depends on it at once. The Recipe Scaler is a planner rather than a pure converter — it takes a full ingredient list and a scale factor and rounds every quantity to a fraction a home cook would actually measure (½ cup, not 0.4732 cups), which is a harder problem than straight unit conversion because it has to decide when a rounded fraction is close enough. The Substitution Finder, Safe Cooking Temperature Guide, and egg-weight lookup are reference tools — they don't convert a number so much as look one up against a bounded, sourced dataset.
Every tool runs its calculation in the browser using data compiled into the page at build time, not a live API call — so there's no network request to fail, no rate limit, and nothing that goes offline if a backend service does. The tradeoff is that each tool only covers the ingredients or foods that made it into that dataset; see the Methodology page for exactly how each dataset was sourced and where the boundaries are.
The underlying conversion and scaling math ships with its own automated test suite, so a change made to fix one tool's behavior gets checked against the others before it ships, rather than relying on manual spot-checking across nine separate pages.
Each tool page also carries its own worked example and edge-case notes rather than a generic "enter a value" instruction — the Pan Size Converter, for instance, walks through why a wider pan needs a shorter bake time even with the same batter volume (more surface area exposed to heat, same total mass), and the Butter Converter explains the US-stick-versus-EU-block difference that trips up a lot of cross-Atlantic recipe conversions. That page-level detail is why the tools live as full pages rather than a single multi-purpose calculator widget.
Frequently asked questions
Are all these tools really free to use?
Yes — every tool listed here is free with no account or sign-up required, and every calculation runs client-side in your own browser rather than being sent to a server.
Which tool should I start with?
The Ingredient Converter is the site's most-used tool — it handles the everyday grams-to-cups question for any ingredient with a sourced density figure.
Why don't the tools work for every possible ingredient?
Each tool is built on a bounded, sourced dataset — an ingredient without a reliable density, storage, or substitution figure is left out rather than given a guessed value. See the Methodology page for the full sourcing.
Do any of these tools require installing anything?
No — every tool runs directly in the browser; there's nothing to download or install, and the site works the same way on desktop and mobile.