Tools for the home cook.

Free, simple tools for the kitchen. No sign-up, no noise — just what you need.

Kit out any recipe

Recipe Kit

Pick any Braffess recipe and see the exact kitchen utensils you need to make it — with direct links to shop each one.

  • All 47 recipes
  • Tools per recipe
  • Amazon affiliate links
  • Instant lookup
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Scale any dish

Soon

Recipe Scaler

Instantly scale any recipe up or down. Change the serving size and every ingredient adjusts automatically — fractions and all.

  • Serving size slider
  • Fraction-aware
  • Metric & imperial
  • Print-friendly
In development

Convert with precision

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Unit Converter

Convert between cups, grams, ounces, millilitres, tablespoons, and more. Built specifically for breakfast recipes.

  • Volume & weight
  • Oven temperatures
  • US & UK units
  • Instant results
In development

Substitution guide

When you're missing an ingredient.

Every common breakfast ingredient, with tested substitutes and exact ratios.

Buttermilk

Whole milk + white vinegar

1 cup milk + 1 tbsp vinegar

Stir and let sit 5 min. Works perfectly in pancakes and quick breads.

Whole milk + lemon juice

1 cup milk + 1 tbsp lemon juice

Same method as vinegar. Adds a faint citrus note.

Plain yogurt

3/4 cup yogurt + 1/4 cup water

Richer result. Excellent in cakes and waffles.

Eggs

Flax egg

1 tbsp ground flax + 3 tbsp water

Mix and rest 10 min. Best in pancakes and muffins, not for omelets.

Chia egg

1 tbsp chia seeds + 3 tbsp water

Same as flax egg. Adds visible seeds — works in baked goods.

Mashed banana

1/4 cup (about 1/2 banana)

Adds sweetness and moisture. Good in pancakes, not in savory dishes.

Unsweetened applesauce

1/4 cup

Neutral, moist. Ideal for quick breads and oat-based recipes.

All-purpose flour

Whole wheat flour

1:1 replacement

Denser result. Use for pancakes, quick breads, soda bread.

Oat flour

1:1 but add extra liquid

Lighter, nuttier flavour. Great for waffles and muffins.

Almond flour

Use 3/4 cup per 1 cup AP flour

Moist, rich texture. Does not rise the same — best for dense bakes.

Buckwheat flour

1:1 in pancakes

Strong, earthy flavour. Traditional in French crêpes and galettes.

Butter

Neutral oil

3/4 cup oil per 1 cup butter

Coconut, vegetable, or light olive oil. Best for baking.

Coconut oil (solid)

1:1 replacement

Adds a faint coconut flavour. Great in granola and baked goods.

Vegan butter

1:1 replacement

Most reliable 1:1 swap for both baking and cooking.

Maple syrup

Honey

1:1 replacement

Sweeter with a distinct floral note. Slightly thicker — warm before using.

Agave nectar

3/4 cup per 1 cup maple syrup

More neutral in flavour. Sweeter than maple, so reduce slightly.

Brown sugar + water

3/4 cup sugar + 1/4 cup water

Heat together to dissolve. Good for baking, not ideal for drizzling.

Whole milk

Oat milk

1:1 replacement

Best plant milk for cooking and baking — neutral flavour, good body.

Almond milk

1:1 replacement

Thinner, slightly sweet. Avoid in savory dishes.

Coconut milk (canned)

1:1 replacement

Rich, full-fat. Excellent in porridge and tropical recipes. Adds flavour.

Soy milk

1:1 replacement

Closest protein content to dairy. Good all-purpose substitute.