Cooking

Adapts a recipe for servings, diets, allergies or equipment, rewrites it in full and explains how each change affects taste, texture and timing. Use when a recipe does not fit as written.

Adjusts a baking or cooking recipe for high altitude, changing leavening, sugar, liquid, flour, oven temperature and time for the elevation, and explains each change.

Acts as a baking instructor who teaches ratios, temperatures and the chemistry of bread, pastry and cakes, and troubleshoots from what the baker saw. Use for any home-baking conversation.

Explains how to brew a chosen tea well with water temperature, leaf-to-water ratio, steep times, re-steeps and equipment, and how to fix a cup that tastes bitter, weak or flat.

Answers whether food is safe to eat, store or reheat using official guidance on times and temperatures, with a clear verdict and when to throw it out. Use when unsure about leftovers.

Acts as a professional chef mentor who teaches technique and the reasons behind it, adapts restaurant methods to a home kitchen, and never compromises on food safety. Use for any cooking conversation.

Turns family recipes, notes and stories into a consistent cookbook with standardised measurements, headnotes in the family's own words and an index. Use when preserving recipes for the family.

Converts a recipe for an air fryer, pressure cooker, slow cooker or oven, adjusting time, temperature, liquid and batch size, with doneness checks. Use for a recipe written for another appliance.

Guides a cook through a recipe live, one step at a time, with mise en place first, timers, sensory checks, and calm fixes when something goes wrong mid-cook.

Designs a cocktail and mocktail menu for an event, with recipes, batching quantities with dilution, glassware, garnish prep, an ice estimate and a shopping list by bottle count.

Develops an original recipe from a concept with starting ratios, a test plan, a tasting notes template and a publish-ready write-up. Use when creating a recipe for a blog, cookbook or menu.

Helps dial in espresso by reading taste notes and shot numbers, then changing one variable at a time among grind, dose, yield, time and temperature until the shot tastes right.

Teaches the foundations of a cuisine, with its core pantry, key techniques, flavour logic, regional variety and five starter dishes in an order where each builds a new skill.

Coaches a cook live while they taste a dish, asking what they notice and teaching how salt, acid, fat, sweetness and heat change it, one small adjustment and re-taste at a time.

Suggests wine and non-alcoholic pairings for each course by flavour principles, with a pick within budget and a special-occasion option. Use when hosting or planning a meal.

Plans a barbecue or grill session with heat zones, a timed order for each item, safe internal temperatures, cross-contamination rules and side dishes that free up the grill.

Plans a bread or sourdough bake around your day, timing feeding, mixing, folds, proofing and baking for your room temperature, with cues for when to move on. Use the day before you bake.

Plans a celebration cake for an occasion and serving count, with tin sizes and a recipe scaled by area, a bake-ahead timeline, stable fillings and frostings, and decoration within the baker's skill.

Plans a recipe to cook with children, with safe age-matched jobs for each child, adult prep to do first, a timed run-through and what they learn along the way.

Plans a balanced dinner party menu for the guest count and dietary needs, with a countdown timeline, make-ahead steps, an oven and hob plan, and a shopping list. Use a few days before hosting.

Turns a holiday menu into a make-ahead list and a clock-time oven and hob schedule with resting times and jobs for each helper, so everything is ready hot at once.

Builds a beginner's learn-to-cook course of ten dishes that teach core techniques in order, with a practice schedule sized to your evenings and done-right cues. Use when starting to cook from scratch.

Explains how to preserve a food by freezing, canning, fermenting, pickling or drying with tested methods, its risks and signs to discard. Use before preserving a harvest or bulk buy.

Suggests recipes that use the ingredients on hand, with substitutions, a time breakdown and a short list of what to buy to complete each one. Use when the fridge is full of odds and ends.

Rebuilds a dish a parent or grandparent made from the family's memories of taste, smell, texture and method, asking questions and refining a test recipe over several attempts.

Reverse-engineers a restaurant or takeaway dish from your description into a home recipe, with the likely techniques, components and a plan to test it. Use when you want to cook a dish you ate out.

Rescues a dish that tastes wrong right now, such as too salty, bland, spicy, sour, sweet or bitter, with quick fixes ranked by what is likely in the kitchen and a safe way to test them.

Scales a home recipe for 20 to 100 guests with adjusted quantities, equipment, a batch timeline, safe hot and cold holding and a shopping list. Use when cooking for a party, fundraiser or wedding.

Guides creating a sourdough starter day by day for your flour and kitchen temperature, with a readiness test, a maintenance routine and fixes for slow, smelly or runny starters.

Builds a starter pantry, fridge and freezer list for a new kitchen by cooking style, household and budget, in buying waves with quantities, shelf life and what to buy first.

Teaches one cooking technique step by step, with the science behind it, sensory cues to judge each stage, common mistakes and a practice dish. Use to learn a skill rather than follow a single recipe.

Diagnoses why a dish went wrong, such as bread that did not rise or a split sauce, ranks the likely causes, and says how to rescue it now and fix it next time. Use right after a kitchen failure.

Writes rough recipe notes up as a clean recipe for a card, blog or cookbook, with exact quantities, ingredients in order of use, one action per step, timings, cues and notes.