Free tool, no account needed
Paste up to 8 recipe links. We add up the ingredients across recipes, group them by aisle and show which recipe needs what. No account, no card.
Reads recipe web pages, not videos. Free, no account: up to 8 per list. Links to most recipe sites are read free; one that needs AI uses one of 8 free AI reads a day. Pasted ingredients are never counted.
Your grocery list
Paste your links. One list, grouped by aisle, appears here.
What you get
Copying ingredients out of five recipe tabs gets you a list with the garlic written four times, in three different units. This tool reads each page, adds the amounts that belong together and writes one line per thing you buy. Chicken thighs from two recipes become one line. Garlic in cloves and garlic in teaspoons stay on one line with both amounts, because they can’t be added honestly.
The list is grouped in the order you walk a store: produce, meat and seafood, dairy and eggs, frozen, bakery, pantry, canned goods, then herbs and spices. Under each item, in small type, are the recipes that need it. Tick items off as you go, change a recipe’s servings, switch between US and metric units, then copy, print or share the list.
How it works
What gets merged, and what doesn’t
Unknown ingredients are never merged by guesswork: if we can’t tell that two lines are the same thing, they stay as two lines.
Questions
Want the longer walk-through, with screenshots? Read the help article.
Paste the recipe links into the box, one per line, and press Make my list. We read each page, add up the ingredients that appear in more than one recipe, and group everything by aisle. Next to each item you see which recipes need it, so you can drop a recipe and watch its ingredients leave the list.
It works on most recipe blogs and food sites, because most publish their recipe in a machine-readable format we read directly. Some sites block automated readers or sit behind a paywall. When a link can’t be read, the list says so under that link and offers a box to paste its ingredients instead, so one blocked page never stops the rest.
Volume with volume, weight with weight, counts with counts. 2 cups of chicken broth plus 500 ml of chicken stock becomes 4 cups of chicken broth. Cups and grams are only bridged for ingredients with a known density, like flour, sugar, rice and butter. When two amounts can’t be added honestly, such as 3 cloves of garlic and 1 tsp of minced garlic, both stay on one line.
It is built not to. Green onions and onions are separate lines, so are sweet potatoes and potatoes, chicken broth and chicken, and different cheeses. Fresh and dried herbs are separate too, because you buy them in different aisles. Unsalted butter and butter are the same line.
Yes. Open Recipes next to the list and use the plus and minus buttons on any recipe whose page states how many it serves. The list updates instantly and the amounts of every ingredient in that recipe scale together. Recipes that don’t state a yield stay as written.
Salt, pepper and water go in their own group at the bottom, so they don’t clutter the shopping list. They are still there and still add up across recipes, in case you are out.
It is free with no account and no card. You can put up to 8 recipes in one list. Links to most recipe sites are read free. A link whose page we have to read with AI uses one of your 8 free AI reads a day, shared with our other free link tools. Pasted ingredients are never counted. A free RecipeClip account is only needed if you want recipes and lists saved in a library.
Your list and its checkmarks are kept in this browser, so a refresh in the store doesn’t lose them. Nothing is stored on our side. You can also copy the list, print it as a checklist or send it to your phone with Share.
No. This tool reads recipe web pages. For a YouTube, TikTok, Instagram or Facebook video, use the free video-to-recipe tools, then paste the ingredients into the list here.
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