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A worldwide pantry,
one search away.
Inside every recipe
Open any dish to a full kitchen toolkit.
Every recipe page comes with a complete set of cooking aids — built right into the page, no app, no sign-up. Here's what you get the moment you click open.
In-page scaler
Change the serving count and the ingredient list rewrites itself with proper culinary fractions and smart unit promotion.
Open the scalerCook Mode
A distraction-free, screen-awake-lock view with checkable steps and built-in countdown timers parsed from the instructions.
Try a recipeTranslate to 25 languages
Read any recipe in Spanish, Arabic, Hindi, Japanese, Urdu — RTL languages flip layout automatically.
How translation worksListen aloud
Built-in text-to-speech reads ingredients and method steps in your selected language. Multiple voices, adjustable speed.
See voice supportStep-aware timers
Phrases like '5 minutes' or '30 seconds' inside the method become tappable countdown chips with chime alerts.
Cooking-time guideSave & history
Bookmark recipes for later and revisit your last 50 — all stored privately in your browser, never on our servers.
See your kitchenShopping list export
One click turns the scaled ingredient list into a clean checklist — copy, download as .txt, or share via your phone.
Try it on the scalerSmart fractions
1½ stays 1½ — never 1.5. Quantities round to denominators of 2, 3, 4, 5, 6, 8, 12, 16 — the fractions a kitchen actually uses.
Ingredient converterHow this works
From browsing to plating, in three small steps.
Every recipe on this page is fetched live from TheMealDB — a free, community-curated database of cooked-and-tested dishes spanning more than two dozen cuisines. ScaleRecipe doesn't store, edit, or rewrite any of these recipes; we simply make them easier to scale and convert.
1. Find a dish
Type any keyword into the search box — a dish name like “Beef Wellington”, an ingredient like “lentils”, or a cuisine like “Thai”. Switch to the Ingredient mode to find every recipe that uses a specific item, or click any chip below the bar to filter by category or cuisine. Saved & recentremembers what you've looked at lately.
2. Open the recipe page
Each card opens its own page with a hero image, full ingredient list, step-by-step method, area of origin, source link, and the full toolkit shown above — scaler, translator, audio playback, timers, and Cook Mode. Recipe pages are bookmarkable, shareable, and indexed by search engines.
3. Scale, save, or cook
On every recipe you can change the serving count to your table size, save it for later, send the ingredients to the main scaler for further editing, or jump into Cook Mode for a hands-free walk through the recipe with timers running.
Browse by category
By the protein, the course, or the technique.
Each category page is a primer — how to cook in that category, the cuts or ingredients to know, and the techniques worth learning — paired with a grid of recipes filed under it.
Beef
Beef
From the cheapest braising cut to the priciest steak — beef is a cuisine of its own.
Open guideChicken
Chicken
The world's most universal protein — and the most often badly cooked.
Open guideDessert
Dessert
The corner of cooking where measurement turns into chemistry.
Open guideLamb
Lamb
A more flavourful, less universal red meat — and a global cuisine in itself.
Open guideMiscellaneous
Miscellaneous
The dishes that don't fit a single protein bucket — and are often the best at the table.
Open guidePasta
Pasta
The cuisine where five ingredients, treated correctly, beat fifteen treated carelessly.
Open guidePork
Pork
The most universally cooked meat — every cuisine has its own pork tradition.
Open guideSeafood
Seafood
The fastest cooking in any kitchen — and the most unforgiving to overcook.
Open guideSide
Side dish
The other half of the plate — often what makes the meal memorable.
Open guideStarter
Starter
The opening note — small, well-chosen, sets the tone for everything after.
Open guideVegan
Vegan
Plant-only cooking that doesn't apologise — built around what's already great about vegetables.
Open guideVegetarian
Vegetarian
Plant-led, dairy-and-egg-allowed — the cooking many of the world's greatest cuisines do natively.
Open guideBrowse by cuisine
Or skip the search bar entirely.
Each cuisine page is a real essay — pillars, pantry staples, and the techniques that anchor the cuisine — paired with a curated grid of recipes from that tradition. Pick a tradition to explore.
Italian
Italian
Cuisine of restraint, regionality, and very good ingredients.
Open guideIndian
Indian
A subcontinent of cuisines, layered with spice and very old technique.
Open guideFrench
French
The grammar most modern professional kitchens still speak.
Open guideJapanese
Japanese
A cuisine of seasonality, restraint, and the dignity of a single ingredient.
Open guideMexican
Mexican
Pre-Columbian, colonial, and modern layers stacked on one plate.
Open guideThai
Thai
Salt, sweet, sour, hot, bitter — balanced in a single bite.
Open guideChinese
Chinese
Eight regional cuisines, one of the oldest cooking traditions on earth.
Open guideAmerican
American
Immigrant cuisines compounded into something the rest of the world now recognises.
Open guideBritish
British
A cuisine quietly remade — and much better than its reputation suggests.
Open guideSpanish
Spanish
Olive oil, paprika, jamón — and the most varied regional cuisine in Western Europe.
Open guideGreek
Greek
The Mediterranean diet's actual home — olive oil, lemon, herbs, fish, lamb.
Open guideTurkish
Turkish
The crossroads of Mediterranean, Middle Eastern, and Central Asian cuisines.
Open guideVietnamese
Vietnamese
Bright, herbal, balanced — a cuisine of fresh produce and clear flavours.
Open guideMoroccan
Moroccan
Tagines, preserved lemons, and the long crossroads of Berber, Arab, and Andalusian cooking.
Open guideJamaican
Jamaican
Caribbean fire — jerk, escovitch, ackee, and the African-Indian-Spanish-British inheritance.
Open guideAfghan
Afghan
A crossroads cuisine — Persian, Indian, and Central Asian on a single plate.
Open guidePair with a converter
Tools that work alongside the recipe.
Recipes mix imperial and metric, gas marks and Celsius, round pans and square. Open any of the converters below in a new tab while you cook — they remember nothing, so there's no setup or sign-in.
For the home cook
Cook for the table you actually have
Most published recipes are written for four. Real life is two, or six, or a dinner party of nine. Open any recipe, change the serving count, and the ingredients rewrite themselves — no more mental math, no more spreadsheet.
Open the scalerFor the metric kitchen
Cups, grams, gas marks — translated
TheMealDB recipes mix imperial and metric freely. ScaleRecipe's converters handle every common kitchen unit, including ingredient-aware weight ↔ volume conversions for forty-plus pantry staples.
See all convertersFrom the journal
The cooking notes worth reading first.
Original essays on the small details that separate good cooking from great — flour density, salt brands, the geometry of cooking time. One a month, no newsletter.
Baking · April 12, 2026 · 7 min read
Eggs by weight, not by count
A 'large' egg can weigh 49 g or 56 g — a 14 % spread that turns a four-egg cake into a five-egg cake without you noticing. Here's why bakers weigh eggs and what to do when your carton has the wrong size.
Read the articleEquipment · February 28, 2026 · 6 min read
The case for the oven thermometer
Domestic ovens drift, ~10–25 °F off true on average and worse with age. A $10 thermometer is the highest-leverage piece of kitchen kit you can buy — better cookies, fewer ruined roasts, and the end of guessing why a recipe didn't work.
Read the articleBaking · December 15, 2025 · 8 min read
Butter temperature ruins more cookies than the oven does
Most cookie recipes specify 'softened' butter and most cooks read that as 'whatever's on the counter'. The actual temperature window is narrow — 65 to 67 °F — and being on the wrong side of it is the single biggest cause of bad cookies.
Read the article
Ready to cook?
Pick a dish, scale it to your table, and get into the kitchen.
Or paste your own recipe — including a URL from any food blog — straight into the scaler. Same toolkit, same fractions, same proper rounding. No accounts, no sign-ups, no fuss.