Unit Conversion

The calculator above takes your hunger and turns it into actual amounts of water and flour, i.e., tells you exactly how much dough to make. You’ve got a rough sense of how hungry your guests is going to be, and you’ve got all the right stuff in front of you (the ingredients). But without a … Read more

Don’t freak out just because your recipe says “pan” and yours doesn’t match any of them. To make it work, think in terms of volume (forgiving math) rather than pan shape. If it’s baked, it’s a matter of chemistry, which isn’t terribly sensitive to what type of pot it’s cooked in. Replacing a pan become … Read more

There’s no time. You have a packet of yeast and three cups of flour. Great! But the yeast has to wake up for an hour, then sit and rise for another couple of hours. And then…you have to bake your bread. If life isn’t going to give you that kind of luxurius, there really is … Read more

Here’s how it goes: The recipe looks perfect on paper. You need three-quarters of a cup of milk and two cups of sugar. “I’ll use local clover honey,” you think, “for some of that golden, floral depth.” In it pours; stir it up; into the oven it goes. Out comes an overcooked, flat, dense puck … Read more

The silence that descends at the end of the meal when a guest asks for a refill signal the loss of the host’s grip on the dinner party. Because nobody want the food to be cold before they run out. It’s nerve-racking, we know. But here’s the math: Stop your guessing, pick up some measurements, … Read more

When cooking rice, it’s easy to default to thinking about ratio of water to grain. What goes on before you turn on the heat make all the difference in how cooked each grain will be. That forgotten moment of soaking? That’s when chemistry kicks in. By soaking it, your breaking down the outer layer of … Read more

Then there’s the panic when you pull out a bowl of dough from fridge, only to find that it won’t hold its shape, it’s too sticky! You stretch it to make pizza; or maybe roll it into a pie shape, but snap, it recoil because it’s still too warm. To get it firm enough to … Read more

When you put two ounces of whiskey in a glass, what do you do? How will you serve this spirit? Do you want to chill it with a big block of ice? Do you want to use one or more ice cubes? Or maybe a sphere? The answer is physics. Ice melts, cools the liquid, … Read more

Never run out of coating again when creating your cake pops! Simply enter weight of your crumbs, the style of your cake, and thickness of your dip. It’ll do all the math for you to determine exactly how much frosting binder you need to use to keep it in place. It also calculates how many … Read more

The point is this: Think of marinade as less of a surface treatment and more of a way to get a liquid solution into a muscle fiber that doesn’t want to expand. You’re attempting to cram some moisture and flavor into a structure designed to remain dry. Plug your bird’s weight and target injection rate … Read more