Sous Chef · for iPhone

Recipes that listen.

Import any recipe, then just ask — make it vegetarian, feed six, go metric. Sous Chef rewrites the recipe itself and never loses the original.

A bowl of spaghetti carbonara tossed with egg and pancetta, showered with black pepper and grated cheese.

Italian

Spaghetti Carbonara

The classic Roman version — no cream, just eggs, cheese, and good pancetta.

2 servings 25 min

Ingredients

  • 7 oz spaghetti
  • 4 oz pancetta or guanciale, diced
  • 2 large eggs, plus 1 yolk
  • ½ cup Pecorino Romano, finely grated
  • ¼ cup Parmigiano-Reggiano, finely grated
  • 1 tsp black pepper, freshly cracked
  • 1 tbsp sea salt (for pasta water)

Steps

  1. Boil the pasta. Bring a large pot of water to a rolling boil. Add the sea salt, then the spaghetti. Cook 1 minute less than the packet says — it will finish in the pan.
  2. Render the pancetta. While the pasta cooks, add the diced pancetta to a cold, wide pan. Turn the heat to medium. Let it render slowly until golden and crisp, about 6–7 minutes. No oil needed.
  3. Make the egg mixture. In a bowl, whisk together the eggs, extra yolk, both cheeses, and most of the black pepper. It should look like a thick, pale paste. Set aside.
  4. Combine off heat. When the pasta is ready, reserve a mugful of pasta water. Drain the spaghetti and immediately add it to the pan with the pancetta (heat OFF). Toss for 30 seconds to coat in the rendered fat.
  5. Add the eggs. Pour the egg mixture over the pasta, tossing constantly. Add splashes of pasta water as you go until the sauce is silky and clings to every strand. The residual heat cooks the eggs — never put the pan back on the burner.
  6. Serve immediately. Plate, shower with the remaining cheese and more cracked pepper. Eat it standing up, in front of the stove, like they do in Rome.

Live demo — the real editing engine, running on a real recipe.

Coming soon to the App Store

Free to start. No account required.

How it works

Three moves, from mess to dinner.

  1. 01

    Bring any recipe.

    Paste text, drop a link, or share straight from Safari. Sous Chef reads the mess — ads, life stories, weird formatting — and hands you back a clean, structured recipe.

  2. 02

    Ask for what you want.

    "Make it dairy-free." "I only have chicken thighs." "Halve it." Plain words, while you cook. No forms, no sliders.

  3. 03

    Cook from a recipe that fits.

    Sous Chef edits the actual recipe — ingredients, steps, timings — not just the chat. Big type, step timers, and a unit toggle built for a propped-up phone and messy hands.

Real edits

It changes the recipe, not the subject.

Ask a chatbot to make carbonara vegetarian and you get three paragraphs to squint at. Ask Sous Chef, and the recipe itself changes: the pancetta line is struck and swapped, the frying step is rewritten, the timing updates. Every edit is applied to your working copy — the original stays untouched, one tap away.

  • Every change is checked.

    Edits are validated against the recipe's structure before they're applied. No orphaned steps, no "add the mushrooms" when nothing added mushrooms.

  • Undo anything.

    Changes arrive as a grouped, reviewable set. Revert one, or all of them.

  • Metric or imperial, instantly.

    Unit systems are a toggle, not an argument with an AI. Flip the whole recipe at once.

The end of recipe-blog archaeology.

Every recipe you import is normalized into the same clean format: ingredients with quantities, numbered steps, timers where they belong. From a URL or pasted text — even the ones formatted like a memoir.

Photo and video import are on the way.

Something cozy, under 30 minutes.
Browse your library and thousands of built-in recipes — or just describe tonight. Sous Chef searches by vibe as happily as by name.

FAQ

Good questions.

Is Sous Chef free?

Sous Chef is free to download and try. Heavy AI use may eventually need a subscription — early users will get generous terms.

Does it work with recipes from any website?

Almost all. If a page contains a real recipe, Sous Chef can usually read it — even without recipe markup. Paste the text if all else fails.

Will it ruin a classic dish?

Sous Chef makes surgical edits and tells you when a request is culinarily risky — then does what you ask. It's your dinner.

What happens to the original recipe?

Nothing. Edits apply to a working copy. The original is always one tap away, and you can save your version separately.

Android? Web?

iPhone first. If you want Sous Chef somewhere else, tell us — loudly.

Do I need an account?

No. Import, edit, and cook as a guest. Sign in only when you want to keep your private recipe library.