Double a Recipe

Doubling a recipe multiplies every ingredient by two, the go-to move for feeding a crowd, meal prepping, or stocking the freezer. The math is straightforward for most items, but this tool keeps it tidy when amounts get unusual, turning something like 1.5 doubled into a clean 3 and handling odd spoon and cup fractions so your shopping and measuring stay simple. Paste the recipe, hit double, and the whole ingredient list is rewritten at twice the quantity.

One thing to watch when doubling: salt, spices, and strong flavourings sometimes don't need to be doubled fully, so add a little under and taste before committing. A useful tip on equipment: a doubled batch may not fit one pan or pot, and crowding can cause food to steam instead of brown. Use two pans or a larger dish, give roasting items room to spread out, and allow a bit of extra cooking time for the bigger volume to come up to temperature.

How to scale a recipe up or down

To resize a recipe, multiply every ingredient by the same factor: ½ to halve it, 2 to double it, 3 to triple it. Paste your ingredients above and this tool does the math for you, including the tricky fractions, so you get “1 ½ eggs” instead of “1.5 eggs”.

Tips for reliable results

• Eggs: for half an egg, beat one egg and use half by volume (about 1½ tbsp).
• Leaveners & salt: scale them too, but taste-sensitive items like spices can be adjusted to preference.
• Pans & time: a bigger batch needs a bigger pan; baking time changes with depth, not just volume. Check early with a skewer.
• Don’t over-scale: beyond 3–4× it’s usually better to bake in batches for even cooking.