How the scaling works
Every ingredient amount is multiplied by the same ratio: your target servings divided by the recipe's original servings. Scaling to 6 servings from a recipe that makes 4 multiplies every amount by 1.5; halving a recipe multiplies everything by 0.5. The unit stays whatever you typed in — this tool resizes quantities, it doesn't convert units (for that, use the cooking measurement converter).
A note on scaling limits
Linear scaling works well for most ingredients, but a few things don't scale perfectly in real cooking: leavening agents (baking soda, baking powder, yeast) can throw off texture if scaled too far up or down, and spices or seasoning are often better adjusted to taste rather than scaled exactly, especially at large multiples. Cooking and baking times also don't scale linearly with quantity — a doubled batch in a bigger pan may need a similar or only slightly longer cook time, not double.