Cooking Calculators

Beer, wine and cider alcohol by volume from original and final gravity, with both standard formulas and attenuation.

Baker's percentages and hydration from a gram formula, counting sourdough starter, with scaling to a flour or dough weight.

Brine math: salt grams for a target strength, or the strength of a brine, with table and kosher salt spoon amounts.

USDA egg sizes: weight per egg, and how many eggs of one size equal a recipe's count in another (for example mediums for large).

Approximate grams per cup, tablespoon and teaspoon for baking ingredients, with the published sources and spread.

Convert oven temperatures between Celsius, Fahrenheit and gas marks, with the fan-oven setting and an oven-heat name.

Baking pan volume in cups and mL for round, square and rectangular pans, and the recipe scale factor from one pan to another.

Scale a recipe's ingredient list by servings or factor: tidy fractions, spoon-to-cup bumping, optional grams, scaling cautions.

USDA minimum internal cooking temperature for a food (poultry, ground meat, steaks, fish, eggs), plus a check of your reading.

Convert fresh, active dry and instant yeast, split a sourdough starter into flour and water, or plan a starter feed.