Recipe Scaler & Shopping List
Cook just what you'll eat. Resize any recipe for 2 or for 12, get a shopping list in store sizes, and see what the meal costs with your own prices.
How it works
- Paste the ingredients. Copy them from any recipe — a website, an email, your own notes.
- Pick how many people. Tell us how many the recipe serves and how many you're cooking for.
- Shop and cook. Get a shopping list in store sizes and the recipe resized to measuring cups and spoons.
Common questions
How do I cut a recipe in half, or scale a recipe for 2?+
Paste the ingredients, set “Recipe serves” to what the recipe says, and tap ½×. Every amount is halved and rounded to the cups and spoons you have in the drawer. Rounded amounts are marked “about”.
Why does the shopping list say more than the recipe uses?+
Stores sell whole packages: one onion, a 15 oz can, a pound of beef. The list shows what to buy, and the line under it shows what the recipe actually uses. Select ⓘ to see the math.
How does the meal cost work?+
Tap “Add prices” and enter what you paid and the package size. We work out the cost of what the recipe uses, the cost per serving, and what you'll pay today for whole packages. We never use our own prices.
Is my recipe saved anywhere?+
Only in this browser on this device, and only when you tap “Save this meal”. There are no accounts. You can save your meals to a file as a spare copy.
Can I swap ingredients?+
Yes. In the resized recipe, tap a line with ⇄ to see swaps from university extension fact sheets, already converted to your amount. “When substituting ingredients, take into account the differences in taste, moisture content, texture, and weight.” — Colorado State University Extension
Where do the numbers come from?+
Weights and nutrition come from USDA FoodData Central. Store sizes come from USDA and university extension guides. Swaps come from university extension fact sheets. The full list is below.
Sources
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- USDA FoodData Central, USDA AMS — calories, ingredient weights and egg sizes
- USDA Food Buying Guide — yields, servings and holiday amounts
- USDA FSIS — turkey amounts and leftovers safety
- Product labels (Target, Kroger, Stop & Shop and others) — package sizes
- Food makers (Butterball, National Turkey Federation, Morton Salt and others) — holiday recipes, salt, sugar and yeast charts
- University extension services (Arkansas, Clemson, Colorado State, Illinois, K-State, Kentucky, Mississippi State, NC State, NDSU, Oklahoma State, Tennessee, Texas A&M AgriLife, UF/IFAS, University of California, Utah State) — ingredient swaps, measures and holiday amounts
- King Arthur Baking — cup weights for baking
- Culinary Institute of America — scaling recipes up and down
- NIST, FDA, TTB — units, conversions and rounding
- ReFED, NRDC — food waste tips
Data checked October 2026.