Food & Cooking Calculators

Common conversions: 1 cup = 16 tbsp = 48 tsp = 237ml. 1 tbsp = 3 tsp = 15ml. 1 stick butter = 8 tbsp = 1/2 cup = 113g. 1 lb = 16 oz = 454g. Dry vs liquid: use dry measuring cups for flour/sugar (scoop and level), liquid measuring cups for water/milk (pour to line). Weight is more accurate than volume—invest in a kitchen scale for baking. Our conversion calculator handles all common cooking units instantly for perfect recipes every time.

General portions: Meat: 6-8 oz raw (shrinks 25% when cooked). Pasta: 2 oz dry = 1 cup cooked. Rice: 1/2 cup dry = 1.5 cups cooked. Vegetables: 1/2 cup per person. Salad: 2 cups greens per person. Appetizers: 5-7 pieces per person for cocktail party. Main dish: 1.5-2 servings if multiple sides. Always prepare 10-20% extra for large groups. Adjust for appetite, event type, and other dishes served. Calculator helps scale recipes to exact guest counts.

USDA safe minimum temps (F): Beef/pork/lamb steaks: 145° + 3 min rest. Ground meat: 160°. Poultry (whole/ground): 165°. Fish: 145°. Eggs: 160°. For optimal texture: Medium-rare steak 130-135°, Medium 135-145°, Well-done 155+°. Pork chops 145°. Chicken breast 165° (but 155° is safe if held 50 sec). Use instant-read thermometer—insert in thickest part, avoid bone. Carryover cooking raises temp 5-10° while resting.

Multiply/divide all ingredients by same factor. Doubling recipe? Multiply each ingredient by 2. Halving? Divide by 2. Example: Recipe serves 4, need 10 servings. Factor = 10÷4 = 2.5. If recipe calls for 2 cups flour, use 2 × 2.5 = 5 cups. Exceptions: Don't multiply spices/salt linearly for large batches—add gradually and taste. Baking times increase ~20% when doubling. Our recipe scaler calculator handles complex conversions and adjusts for common scaling issues.

1 cup = 16 tablespoons. Quick reference: 1/4 cup = 4 tbsp, 1/3 cup = 5.33 tbsp (5 tbsp + 1 tsp), 1/2 cup = 8 tbsp, 3/4 cup = 12 tbsp. Also: 1 tbsp = 3 tsp, 1 cup = 48 tsp. Metric: 1 tbsp = 15ml, 1 cup = 237ml. Memorize common conversions or use our calculator. Pro tip: buy adjustable measuring cup that shows multiple units—saves time and reduces dishes when cooking.

Cooked food: 3-4 days. Raw ground meat: 1-2 days. Raw steaks/chops: 3-5 days. Raw poultry: 1-2 days. Fresh fish: 1-2 days. Eggs: 3-5 weeks. Milk: 7 days after opening. Hard cheese: 3-4 weeks. Opened canned goods: 3-4 days. Leftovers: 3-4 days maximum. When in doubt, throw it out! Freeze for longer storage. Always store at 40°F or below. Use airtight containers. Label with dates. Our food storage calculator tracks expiration dates.

Both use dry heat in oven, but context differs. Baking: for bread, cakes, pastries—foods that start as batters/doughs. Usually 325-375°F with even, gentle heat. Roasting: for meats, vegetables—foods that hold shape. Usually 375-450°F with higher heat for browning. Roasting aims for caramelization and crispy exterior. Baking aims for rise and even texture. Technically same cooking method, different terminology by food type. Both require preheated oven for best results.

Common swaps: Buttermilk: 1 cup milk + 1 tbsp vinegar. Egg: 1/4 cup applesauce or mashed banana (baking). Brown sugar: 1 cup white sugar + 1 tbsp molasses. Cake flour: 1 cup all-purpose minus 2 tbsp, add 2 tbsp cornstarch. Heavy cream: 3/4 cup milk + 1/3 cup melted butter. Sour cream: Greek yogurt 1:1. Fresh herbs: 1 tbsp fresh = 1 tsp dried. Always consider purpose—leavening, moisture, flavor—before substituting. Our ingredient substitution calculator suggests best alternatives.