A little kitchen math, minus the overthinking. Use these references when changing a batch size or working with a recipe written in different units.
Scale a recipe
New ingredient quantity = original quantity × desired servings ÷ original servings.
For a recipe that serves four, cooking for six means multiplying each measured ingredient by 1.5. Two cups become three cups; 500 g becomes 750 g. A half batch uses a multiplier of 0.5.
Keep the original unit when scaling. Taste and adjust seasonings, and use judgment with eggs and other awkward fractions. Cooking time, pan size, and evaporation do not scale automatically.
Everyday measurement conversions
| Measure | Equivalent |
|---|---|
| 1 US teaspoon | 4.93 mL |
| 1 US tablespoon | 3 US teaspoons · 14.79 mL |
| 1 US cup | 16 US tablespoons · 236.59 mL |
| 1 metric cup | 250 mL |
| 1 liter | 1,000 mL |
| 1 kilogram | 1,000 g |
| 1 ounce (weight) | 28.35 g |
| 1 pound | 16 ounces · 453.59 g |
Volume figures above use US customary measures unless marked metric. Values are rounded. A fluid ounce measures volume; an ounce without “fluid” measures weight. Check which cup or tablespoon standard your recipe uses.
Why there is no universal cups-to-grams shortcut
A cup of flour and a cup of sugar do not weigh the same. Converting volume to weight requires the specific ingredient and how it is measured. When a recipe gives grams, a kitchen scale avoids the guesswork.
Convert oven temperatures
°F = (°C × 9 ÷ 5) + 32.
°C = (°F − 32) × 5 ÷ 9.
For example, 180°C equals 356°F, and 350°F is about 177°C. This changes units only; it does not adjust for a fan oven or alter cooking time.
Put the numbers to work: browse the Kusina Cooks recipes.