🍳 Culinary & Food Science Tools

US proof is 2 × ABV%. UK/EU labels use ABV%. Dilute with C₁V₁ = C₂V₂ (alcohol volume conserved). Mixing two bottles uses a weighted average. Not a drink-driving tool.

Turn a conventional-oven recipe into an air-fryer starting point: typically 20°C cooler and about 20% less time. Always check food, especially poultry, with a thermometer — baskets cook faster at t...

Confectionery science & sugar crystallization guide. Features automatic boiling-point elevation correction, cold-water ball test simulations, and invert sugar balancing.

Cocoa butter polymorphism & Beta-V crystallization guide. Calculates 3-stage thermal curve temperatures, 80/20 seeding ratios, and diagnoses fat bloom versus clean snap.

Specialty Coffee Association (SCA) Golden Cup extraction calculator. Computes precise dose, brew water yield, multi-stage pour intervals, grind microns, and theoretical extraction yield.

PROFESSIONAL TOOL - Adjust cooking times when scaling recipes, changing pan sizes, or cooking at different temperatures. Used by chefs and home cooks worldwide.

PROFESSIONAL CONVERTER - Convert cooking units with food-specific densities. Accurate conversions for flour, sugar, butter, liquids, and more.

Microbiological lacto-fermentation salt formulation tool. Calculates total-mass salinity, microbial succession timelines (Leuconostoc to Lactobacillus), and target pH < 4.6.

Sommelier palate chemistry engine. Evaluates flavor interactions between tannins, fats, acids, umami, and capsaicin to recommend optimal wine varietals and serving temperatures.

Got a food bank parcel or pantry box? Enter what is inside and get a 7-day meal plan that uses it all up — plus the cheapest fresh top-ups that unlock the most extra meals. Parcel first, money second.

USDA / FDA Food Safety & Inspection Service shelf-life database. Evaluates storage windows across Pantry, Refrigerator, and Freezer, plus Danger Zone temperature limits.

The four things every recipe makes you look up: cups to grams (per ingredient, because a cup of flour is not a cup of sugar), oven temperatures between °C, °F, fan and gas mark, the equivalents tha...

A third of all food is wasted while people go hungry. Tick what you have and get rescue recipes, check whether it is still safe to eat, stretch one portion into a family meal, and track your use-fi...

Calculate total and per‑serving meal costs, split bills, and track ingredients. Perfect for meal planning, budgeting, and sharing costs with friends!

Plan your meals for the entire week, track nutrition, generate shopping lists, and save your plans. Perfect for healthy eating, budget planning, and reducing food waste!

Osmotic equilibrium brining & charcuterie cure engine. Calculates exact salt weights, curing salt (Prague Powder #1) 156 PPM food safety thresholds, and time windows.

Probe the thickest part, away from bone. UK FSA safe-cook figures are listed beside common chef doneness for beef/lamb. Poultry and mince should hit the safe column. Carry-over cooking after rest c...

Convert British gas marks to °C, °F and a typical fan/convection setting. Gas mark 4 is a moderate 180°C / 350°F oven. Fan ovens usually run about 20°C cooler than the recipe’s conventional figure.

Turn a tiny weekly food budget into a full 7-day meal plan for your household. Built from the cheapest nutritious staples on earth, with calories, protein and a priced shopping list worked out for ...

Artisan pizza dough formula engine supporting Neapolitan (AVPN), New York Style, Detroit Pan, and Roman Al Taglio. Computes baker's percentages, cold fermentation schedules, and yeast scaling.

Scale recipes, convert measurements, and adjust serving sizes. Supports metric, imperial, cups, spoons.

Absorption method volumes. Rinse until the water runs clearer; aged basmati wants a little more water; brown rice needs time, not only liquid. A rice cooker may want its own cup marks.

A month-by-month seasonality chart for fruit, vegetables, herbs and foraged finds, with the peak weeks picked out, storage notes and a shopping list you can copy or print. Eating to the season is c...

Baker's percentage formula engine for artisanal sourdough. Factors in starter hydration, flour water absorption, and ambient room temperature bulk fermentation kinetics.

Precision immersion cooking guide based on thermal conductivity & USDA/FSIS pasteurization curves. Calculates exact bath temperatures, heating time to core, and searing parameters.

Fridge thaw ~24 h per 2–2.5 kg (FSA: 24 h per 2 kg is a safe extra). Oven times are a starting point — always probe 75 °C in the thickest thigh and stuffing. Not a substitute for the label on your ...

Swap fresh cake yeast, active dry and instant/fast-action using the baker’s 1 : 1.25 : 3 rule (instant : active dry : fresh by weight). Teaspoons assume 3.1 g instant per level tsp.