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.

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.

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.

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.

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 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 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.

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.

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.

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.

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.