Build a weekly grocery list that fits your budget: check what you already have, sort items by aisle, suggest store-brand swaps and plan meals so less food goes to waste.
Resize a recipe for more or fewer servings or a different pan, convert cups, grams and Celsius, and fix the times, salt and leavening that do not scale in a straight line.
Adapt any recipe to an allergy, intolerance or diet (gluten-free, vegan, egg-free...) with reasoned substitutes, adjusted amounts and cross-contact warnings.
Plan a meal prep session: a weekly menu, a minute-by-minute cooking order, a grocery list, safe storage times and how to put each meal together in 10 minutes.