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Practical help. Less guesswork.

Your kitchen, better organised.

Scale a recipe, plan your menu, build a shopping list and understand your costs. Practical help for everyday meals and bigger gatherings.

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01 / Make the right amount

Recipe scaler

Choose a published recipe or paste your own ingredients. Set the starting yield and the yield you need.

Use the same unit on both sides: servings, pieces, jars or another stated yield. A recipe that makes 12 pieces does not necessarily serve 12 people.

Your adjusted ingredients

Your result will appear here.

    Only recognised leading quantities change. Package sizes, preparation dimensions, oven temperatures and cooking times stay unchanged. Check fractional eggs, seasonings and any unscaled line.

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    02 / Your menu, in one place

    Menu & shopping list

    Add dishes from the recipe scaler. Keep each recipe’s ingredients visible so unlike units and different preparations are never silently combined.

    Set the serving share for each dish. For example, 0.5 means half a recipe serving per guest—not an automatic age or appetite assumption.

    Add a recipe from the scaler to begin your menu.

    A menu is stored only when you press Save. It stays in this browser; it is not sent to PagkainPinoy. Private browsing may not retain it.

    Your shopping list

    Build your list to start checking items off.

    03 / Know which measure you mean

    Kitchen conversions

    Choose volume, weight or temperature. Cups-to-grams depends on the ingredient, not just the cup.

    —

    US cup ≈ 236.59 mL; metric cup = 250 mL; rice-cooker cup = 180 mL. US tablespoons/teaspoons are identified explicitly. Ingredient weights are estimates: scooping and packing change the result. Weighing is better for precise baking.

    Ingredient estimates: King Arthur Baking’s weight chart. Other ingredients can use your own measured density.

    04 / Know what a batch costs

    Recipe costing

    Use what you actually paid. For each ingredient, use the same quantity unit in the recipe and the package.

    Add your ingredient costs to begin.

    Used cost = package price × quantity used ÷ package quantity. Suggested price = total cost per unit ÷ (1 − margin). Margin is not markup. Currency labels do not perform exchange-rate conversion. Estimates depend on the costs you enter.

    05 / Keep track, not guess

    Cooking timers

    Run up to three independent timers. They calculate elapsed clock time when you return to this tab.

    Keep this page open. An iPhone or other device may suspend the browser and delay sound while locked or in another app. Use the device’s native timer for a dependable background alarm. Timers do not establish food doneness.

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