Recipe Scaler

Quantities are rounded to practical kitchen fractions (¼, ⅓, ½, ⅔, ¾, eighths). Lines without a leading number ("pinch of salt") pass through unchanged — scale those by taste.

Two things don't scale linearly: pan size (doubling a cake batter needs a bigger pan, not twice the time) and seasoning/leavening at large multiples — at 3× and up, start with 2–2.5× the spices and baking powder and adjust.