#cooking

Baking-pan maths as an API, computed locally and deterministically — the area and scale-factor numbers a baker resizes a recipe between pans with. The trick everyone gets wrong is that a recipe scales by the pan’s AREA, not its diameter, so a 10-inch round holds far more batter than a 9-inch. The area endpoint gives the surface area of any pan — round and springform as π/4·d², square as s², rectangle as length × width, and bundt or tube pans as the ring (the outer circle minus the centre hole) — so a 9-inch round is 63.6 in², an 8-inch square 64 and a 9×13 is 117; add a depth and it returns the volume in cubic inches and cups. The convert endpoint gives the scale factor to move a recipe from one pan to another, factor = target area ÷ source area: a 9-inch round to a 9×13 is ×1.84, and two 8-inch rounds really do equal one 9×13. Pass an ingredient amount and it scales it for you, with a note to keep the batter depth similar and adjust the bake time. Everything is computed locally and deterministically, so it is instant and private. Ideal for baking, recipe, meal-prep and kitchen app developers, recipe-scaling and substitution tools, and culinary software. Pure local computation — no key, no third-party service, instant. Inches. Live, nothing stored. 2 compute endpoints. For ingredient unit conversion use a cooking API.

api.oanor.com/panscale-api

Candy-making maths as an API, computed locally and deterministically — the sugar-syrup stage numbers a confectioner reads a thermometer by. As sugar syrup boils it passes through named stages, each a temperature window with its own texture and uses, and getting within a few degrees is the difference between fudge and toffee. The stage endpoint names the stage for a temperature: 238 °F is the soft-ball stage (fudge, fondant, pralines), 305 °F is hard-crack (toffee, brittle, lollipops), and it handles °F or °C and the off-the-chart cases — still a thin syrup below thread, or darkening to burnt past caramel. The range endpoint gives the temperature window and uses of a named stage, from thread (223–234 °F) through soft-ball, firm-ball, hard-ball, soft-crack and hard-crack to caramel (320–350 °F), in both °F and °C. The altitude endpoint applies the rule that matters in the mountains: cook to 1 °F lower for every 500 feet of elevation, since water boils cooler, so a 300 °F hard-crack recipe is done at 290 °F at 5,000 feet. Everything is computed locally and deterministically, so it is instant and private. Ideal for baking, confectionery, recipe and kitchen app developers, candy-thermometer and timer tools, and cooking-class software. Pure local computation — no key, no third-party service, instant. Use a calibrated thermometer. Live, nothing stored. 3 compute endpoints.

api.oanor.com/candytemp-api

Home-canning maths as an API, computed locally and deterministically — the altitude adjustments that keep a batch of preserves safe, the numbers a canner, homesteader or recipe app processes a jar by. Because water boils cooler the higher you are, every tested sea-level recipe has to run longer or hotter, and this API does that arithmetic. The waterbath endpoint applies the USDA boiling-water-bath and steam-canner rule: for a base process of 20 minutes or less add 5, 10, 15 or 20 minutes by altitude band, and for more than 20 minutes add 10, 20, 30 or 40 — so a 15-minute pickle recipe at 4,000 feet processes 25 minutes, and a 30-minute one runs 50. The pressure endpoint adjusts the canner: a dial gauge gains 1 psi per 2,000 feet, turning an 11 psi recipe into 12, 13, 14 or 15, while a weighted gauge simply steps from 10 psi up to 1,000 feet to 15 above it, since it only has 5/10/15 settings. The boilingpoint endpoint gives the underlying reason — water boils about 1.84 °F lower per 1,000 feet, so 5,000 feet boils at 202.8 °F instead of 212. Everything is computed locally and deterministically, so it is instant and private. Ideal for canning, food-preservation, homesteading, recipe and kitchen app developers, preserving-calculator and pantry tools, and cooking-class software. Pure local computation — no key, no third-party service, instant. USDA tables — always follow a tested recipe. Live, nothing stored. 3 compute endpoints.

api.oanor.com/canning-api

Recipe and kitchen conversions as an API. Convert between volume units (teaspoon, tablespoon, cup, fl-oz, ml, litre, pint, quart, gallon) and between mass units (gram, kilogram, ounce, pound) — and, crucially, between volume and mass for a specific ingredient using its density, so 1 cup of all-purpose flour ≈ 125 g, 1 cup of granulated sugar ≈ 200 g and 1 cup of water ≈ 237 g. 30 common ingredients are built in (flours, sugars, butter, oils, honey, rice, oats, cocoa, cornstarch and more), each with its grams-per-cup. Perfect for recipe apps, scaling and "metric vs cups" conversion, shopping lists and meal-prep tools. Pure local computation — no key, no third-party service, instant. Live, nothing stored. 3 endpoints. Distinct from general physical unit conversion, which has no ingredient densities.

api.oanor.com/cooking-api

Search thousands of recipes with full cooking instructions and measured ingredients, fetch random meals, browse categories and filter by category, cuisine or main ingredient. Each recipe includes a photo, tags, YouTube tutorial and source link.

api.oanor.com/recipes-api