About ChefCalcs

ChefCalcs is a free set of 91 tools for the home kitchen: measurement and conversion, recipe scaling and baking, meat doneness, entertaining and party planning, drinks and coffee, kitchen planning, and substitutions for special diets.

Who runs this site

ChefCalcs is run by Chris Jensen, an independent individual based in Florida. It is not a company. I started it because information people were looking for was missing or hard to find, and I wanted kitchen math in simple tools that show their method. Where the site says “we”, that is me. You can reach me at rusticreckoner@gmail.com or through the contact page.

Why this site exists

A recipe is a set of numbers, and cooking goes wrong when the numbers do: a cup of flour that weighs more than it should, a pan that is the wrong size, a roast pulled at the wrong temperature, a party with too little food. ChefCalcs is a set of small tools for those moments. Each one shows the rule it uses, so you can judge it against your own kitchen.

What you will find here

There are 88 calculators in seven groups, plus three finders:

• Measurement & Conversion: cups, grams, ounces, temperature, butter, can and jar sizes and air fryer conversion
• Recipe Scaling & Baking: baker’s percentages, bread hydration, cookie dough batches, pan size, eggs and frosting amounts
• Meat & Doneness: cooking times and internal temperatures for roasts, ham, brisket and smoked meats, plus brine and marinade times
• Entertaining & Party Planning: how much food to make per person for barbecues, appetizers, desserts and charcuterie boards
• Drinks & Coffee: cocktail batches, coffee ratios, iced tea and lemonade batches and punch bowls
• Kitchen Planning & Reference: food storage and shelf life, grocery scaling, reheating, meal prep portions, recipe cost, nutrition and unit price comparisons
• Substitutions & Special Diets: swaps for baking powder, baking soda, butter, buttermilk, cream cheese, eggs and more
• Finders: short quizzes that match you to a cooking method, a cut of meat or a Thanksgiving turkey method

Where the numbers come from

Each page states its source. Examples are the U.S. Department of Agriculture for safe internal temperatures, egg weights, reheating and FoodKeeper shelf-life data, NIST and standard U.S. customary and metric definitions for unit conversions (for example, 1 U.S. fluid ounce = 29.5735 milliliters), King Arthur Baking for ingredient weights and pan substitutions, the Specialty Coffee Association for brewing ratios and published catering and event-planning guidance for per-person amounts. The how we calculate page explains our approach and its limits.

What this site does not do

It is not a food-safety authority, it does not provide certified nutrition facts and it cannot know your oven, your ingredients or your allergies. See the disclaimer for the details.

How the site is paid for

ChefCalcs is free to use and is supported by advertising from Google AdSense. Advertising never changes a result. For how analytics and advertising cookies are handled, see the privacy policy.