Calories Per Serving
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Sum the calories of every ingredient at the actual quantity used in the recipe, then divide that total by the number of servings the finished recipe yields; this only works if the serving count reflects how the dish is actually portioned when served.

Total calories in the dish stay fixed regardless of how it's cut, but calories per serving is inversely proportional to serving count, so cutting a cake into 16 slices instead of 12 lowers the calories per slice even though nothing about the recipe itself changed.

Yes, in some cases: frying adds calories from absorbed oil that aren't part of the raw ingredient list, while methods like boiling or steaming that use no added fat don't add calories beyond the ingredients themselves; oil absorption during frying is genuinely hard to estimate precisely.

Calorie databases vary slightly between sources (USDA, branded product labels, generic estimates), and small differences in assumed ingredient brand, cut, or preparation state (raw vs. cooked weight) compound across a full recipe into a noticeably different total.

Use whichever weight matches the calorie data source for that ingredient consistently: raw meat and cooked meat have different calorie densities per gram because cooking removes moisture and fat, so mixing raw-weight ingredients with cooked-weight calorie data will overstate or understate the true total.