In 2023 roughly one in four Americans ate every meal alone, up 53 percent in two decades. The hard part is not scaling the recipe down. It is that the whole craft of home cooking assumes somebody else is at the table.
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Afia Amoako finished a PhD in epidemiology and turned the same habits on Ghanaian cooking. On Eat with Afia a dish arrives with its geography, its trade route and, when the history is contested, a list of the sources she read.
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In 2023 roughly one in four Americans ate every meal alone, up 53 percent in two decades. The hard part is not scaling the recipe down. It is that the whole craft of home cooking assumes somebody else is at the table.
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After a long beta, ChefTalk is out. Say "Hey Chef" and it reads any recipe to you one step at a time, so you never touch the screen with wet hands again. Free on the App Store for iPhone, iPad, Mac and Vision Pro.
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Recipe writers imagined a reader who could hold a paragraph in mind and execute it in order without losing the thread. That reader is rarer than the recipe pretends. ADHD cooks have always known.
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Captions don't rewrite the dialogue. Screen readers don't edit articles. We built the same thing for recipes: an accessibility layer that helps you cook without changing a single word the recipe author wrote.
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63% of people dread deciding what to cook every day, despite caring deeply about it. The problem isn't recipes. It's what the question costs you at the exact moment it arrives.
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Not sure what to cook tonight? ChefTalk now lets you search across curated food blogs to find your next recipe, and every result takes you straight to the original blog. Browse the story behind the recipe, then import it into ChefTalk for hands-free, voice-guided cooking.
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Your grandmother's handwritten recipe in Italian. That viral Korean street food post. The French pastry blog you've been bookmarking for months. ChefTalk now automatically translates recipes from any language into English during import.
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Your favorite cookbook recipes can now join ChefTalk's voice-guided cooking experience. The new photo import feature captures recipe pages directly from physical cookbooks in about 30 seconds.
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The best recipes live on handwritten cards and in well-loved cookbooks. Now they can talk back, answer questions, and guide you hands-free.
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Afia Amoako finished a PhD in epidemiology and turned the same habits on Ghanaian cooking. On Eat with Afia a dish arrives with its geography, its trade route and, when the history is contested, a list of the sources she read.
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Jenny Hammerton bought a film star recipe book in a collector's shop in 2006 and started cooking. Twenty years and more than 8,000 recipes later, Silver Screen Suppers is a working archive of Hollywood's own home cooking that no library thought to keep.
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Jun Belen couldn't cook until he left Manila. Phoning his mother from California, he built Junblog into a four-time Saveur finalist and one of the most personal English-language records of Filipino home cooking, an alphabet of a whole cuisine written from memory.
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Melissa Thompson learned her Jamaican father's food in Dorset, far from the island, then spent years chasing down its meaning. Her cookbook Motherland and her writing treat every recipe as a piece of history.
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NPR journalist Suzanne Nuyen built Bun Bo Bae to write down the everyday Vietnamese dishes that never made it to restaurant menus. Her mother's bún bò Huế, her father's weeknight tomato-pork sauce, and an oral tradition turned into a written archive.
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Annick Mégie writes Tchakayiti from Haiti. A Saveur finalist for Best Food Culture Blog, she has spent over a decade documenting Haitian cuisine from her mother's office desk in Port-au-Prince.
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Maria Kalenska, a fourth-generation Odesan, documents the food of a Black Sea port city shaped by Ukrainian, Jewish, Greek, Turkish, and Armenian hands. Her cookbook Cuisines of Odesa (Weldon Owen, Feb 2026) gathers recipes from Odesans scattered around the world.
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Polina Chesnakova built Chesnok to preserve her family's Georgian and Eastern European recipes. Born in Ukraine to parents from Tbilisi, she maps a diaspora kitchen across three cookbooks and a decade of writing.
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Ozoz Sokoh started Kitchen Butterfly in 2009 as a Nigerian geologist cooking from homesickness. Sixteen years later, it's the most rigorous archive of Nigerian culinary history in English.
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