CookSpec
Paste a link. Get the whole recipe back as one table: every ingredient, every operation, no scrolling through a life story to find the oven temperature.
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Every input compiles live: article links, TikTok, Instagram Reels, YouTube, pasted text, photos, and uploaded videos. The demo card below is the exemplar that started the project, including two gram values the unit validator corrected.
| Butter and flour an 8x8-in pan | |||||
| Preheat oven to 350°F | |||||
| 4 oz (115 g) unsalted butter | melt | mix | mix | fold in | bake 350°F, 30 to 40 min |
| 1 cup (200 g) sugar | |||||
| 1/4 tsp (2.5 mL) vanilla extract | |||||
| 1 shot (60 mL) fresh brewed espresso or very strong coffee | |||||
| 2 (100 g) large eggs | |||||
| 1/2 cup (about 60 g) all-purpose flour1 | |||||
| 1/3 cup (about 27 g) Hershey's cocoa powder2 | |||||
| 1/4 tsp (1.3 g) baking soda | |||||
| 1/4 tsp (1.5 g) table salt | |||||
- all-purpose flour: source said 1/2 cup (80 g). King Arthur's ingredient weight chart puts all-purpose flour at 120 g per cup, so 1/2 cup is about 60 g.
- Hershey's cocoa powder: source said 1/3 cup (80 g). Hershey's label weighs cocoa at 5 g per tablespoon, about 80 g per full cup, so 1/3 cup is about 27 g.
Source: @juanbuis on x.com