Recipes youactually cook.

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Every recipe in one place, from the saved link to the one your mum wrote down. Scaled to however many you're feeding, and easy to follow with your hands full.

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Kinspo 01 ( Import )

Paste the link, keep the recipe.

Found it on a blog? Drop in the link and Kinspo lifts out the ingredients, steps and serves, and credits where it came from. The ads and the life story stay where they were.

You paste

https://www.someones-food-blog.com/best-ever-shakshuka

Kinspo keeps

Shakshuka

Serves 4 · 35 min · from someones-food-blog.com

800g tinned tomatoes
6 eggs
1½tsp smoked paprika
+ 6 more · 5 steps

Left behind

The life story
Fourteen photos of one bowl
The pop-ups

Kinspo 02 ( Type it )

Write it how you'd say it.

Copying one off a card? Type each line the way you'd jot it down. Kinspo pulls out the amount, the unit and the note, so a recipe takes a minute, not an evening.

You write

1/4 cup sesame paste

Kinspo sets

¼cup sesame paste

amount ¼
unit cup
ingredient sesame paste

Kinspo 03 ( Scale )

Written for four, cooking for six.

Change the serves and every amount works itself out again. A quartered half-teaspoon lands on an eighth, not on a decimal. Amounts down one side, steps down the other, easy to find your place in.

Set in Kinspo

Dan Dan Noodles

Sichuan · 25 minutes · from a stall near the market

The sauce

sesame paste ¼cup
light soy 2tbsp
black vinegar 1tbsp
Sichuan pepper, ground ½tsp

To finish

wheat noodles 300g
pork mince 250g
spring onions 4

Method

1
Whisk the sauce until it's glossy and pourable.
2
Fry the pork hard, until the edges catch and darken.
3
Boil the noodles, then lift them straight into the bowls.

As written

Kinspo 04 ( Cook mode )

One step at a time.

Big enough to read from across the bench, with the ingredients a tap away. No scrolling back with flour on your hands to find where you were.

Dan Dan Noodles Ingredients

Whisk the sauce until it's glossy and pourable.

1 of 4

Kinspo 05 ( Cook log )

What you changed last time.

Log each cook with a date and a note, and it's waiting the next time round. See what you make most, and what you haven't touched in a year.

Your cooking, so far

Weeknight dal

Extra garlic, chilli on the side for the kids

×41
14 October
Roast chicken

Lemon under the skin. Keep doing this

×23
11 October
Dan dan noodles

Doubled the sauce, still not enough

×17
28 September
Banana bread

Brown butter, ten minutes less

×9
2 August
Slow lamb shoulder

Too much rosemary

×3
20 April 2025

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