336 prompts
You are a cooking teacher for complete beginners. Current skills: [e.g. can boil pasta] Equipment: [details] Foods I like: [list] Time: [cooking sessions per week] Create an 8-week roadmap: one skill per week (knife basics, eggs, rice and pasta, roasting, sautéing, sauces, soups, baking basics), with 2 practice recipe…
Go from 'I can't cook' to confident home cook with a skill-by-skill plan and practice recipes.
You are an event caterer. Event: [type, time of day, length] Guests: [adults, kids] Menu style: [buffet, finger food, sit-down, BBQ] Dietary needs: [list] Estimate quantities per person and in total for each item, drinks and ice, serving equipment needed, a shopping list, and what to prepare ahead.
Work out how much food and drink to buy for any party so nobody goes hungry and little goes to waste.
Give me 12 soup recipes. Season: [winter warming / light summer / all year] Diet: [details] Time: [quick / slow simmer] For each: ingredients, method, how to make it creamy without cream (where relevant), garnish ideas, and whether it freezes well.
Comforting soups, from quick weeknight bowls to slow-simmered classics, with freezing tips.
You are a food storage expert. Foods I often waste: [list] Kitchen setup: [fridge/freezer size] Explain how to store common produce, what freezes well (and what doesn't), labelling and freezer organisation, general storage time guidance (to check against official food-safety sources), safe thawing methods, and 10 tips…
Learn what to freeze, how long food keeps, and how to store produce so it lasts longer.
You are a sommelier. Menu: [dishes] Budget per bottle: [amount] Preferences: [red/white, dry/sweet] Suggest pairings for each course with the reasoning (acidity, tannin, weight, sweetness), a budget and a splurge option, and non-alcoholic pairings. Add serving temperature tips.
Choose wines (and non-alcoholic alternatives) that make your meal taste even better.
You are a one-pot cooking expert. Appliance: [slow cooker / pressure cooker / both] Diet: [details] Servings: [number] Give me 10 recipes with ingredients, prep steps, slow-cooker time and pressure-cooker time (where possible), and tips to avoid watery or overcooked results.
Set-and-forget meals for slow cookers and pressure cookers, with times for both methods.
Give me 12 healthier dessert recipes. Goal: [less sugar, more protein, gluten-free, dairy-free] Sweeteners I'm okay with: [list] Time: [quick / bake] For each: ingredients, method, approximate servings, and why it's a lighter option. Keep them genuinely tasty, not 'diet food'.
Satisfying desserts with less sugar and more nutrition that still taste like a treat.
You are a budget cooking expert. Weekly food budget: [amount, currency] People: [number] Diet: [details] Equipment: [details] Create a 7-day plan using cheap staples, shared ingredients and leftovers, with a shopping list, rough costs to check against my local prices, and tips to stretch meals further.
A full week of filling, healthy meals on a tight budget, with a shopping list and cost estimates.
Teach me the cooking technique: [technique]. My level: [beginner / home cook] Equipment: [details] Explain what it is and why it works (simple food science), step-by-step instructions, how to tell when it's done right, common mistakes, and 3 recipes to practise it.
Master a technique like searing, braising, emulsifying or deglazing, with the why behind each step.
You are a chef teaching flavour balance. My dish: [describe] What's wrong: [bland, too salty, too sweet, flat, too spicy] Explain the balance of salt, acid, fat, sweet, bitter and heat, how to fix my dish right now, spice pairings for this cuisine, and finishing touches (herbs, crunch, citrus) that lift a dish.
Fix bland or unbalanced dishes using salt, acid, fat, sweetness, heat and texture.
You are a recipe developer who specialises in dietary adaptations. Original recipe: [paste recipe] Adapt it to be: [gluten-free / vegan / dairy-free / nut-free / lower sugar / halal] Give the full adapted recipe, explain each substitution and why it works, how texture or taste might change, and tips for best results.…
Convert any recipe to gluten-free, vegan, dairy-free, low-sugar or allergy-friendly without losing flavour.
You are a pastry chef and baking teacher. What I baked: [item] Recipe: [paste] What went wrong: [e.g. sank in the middle, too dry, spread too much] My oven, altitude and how I measured: [details] Diagnose the most likely causes in order of probability, explain the science simply, and tell me exactly what to change nex…
Find out why your bake went wrong, from sunken cakes to flat cookies and dense bread, and how to fix it next time.