Paste the ingredient lines, set how many it serves now and how many you want, and it rescales the numbers. Grams to weigh with beat cups here, see the converter if a recipe is in cups.
The scaler multiplies any number it finds at the start of each line. Whole numbers, decimals and simple fractions (1/2, 3/4) all work. It leaves the units and words alone. Two honest caveats: eggs do not divide neatly, so round to whole eggs and adjust liquid to feel; and baking, seasoning and cooking times do not scale in a straight line, so taste and watch the oven rather than trusting the maths blindly.
How do you scale a recipe up or down?
Divide the servings you want by the servings the recipe makes, then multiply each ingredient by that factor. This tool does it line by line.
How do you halve a recipe cleanly?
Everything is multiplied by 0.5. Round eggs to whole numbers and adjust liquid by feel, since eggs do not divide neatly.
What about the measurements?
If a recipe is written in cups, run those through the cups to grams converter first, and see the cooking conversions reference for the background.