Weigh ingredients in the recipe’s stated weight unit; zero the container before adding the ingredient.

Use a working kitchen scale you already own. Volume measures and weights are not interchangeable.

Open compatible food cans using a powered opener.

Use an existing manual opener if suitable for you.

Open compatible food cans with a side-cutting opener.

Use an existing can opener; check every cut edge.

Cut the produce and proteins into the pieces called for.

Use a suitable sharp kitchen knife you already own.

Dice suitable onions and peppers with a guarded hinged dicer.

Dice with a suitable knife and board.

Prepare vegetables and keep raw meat preparation separate.

Use existing clean boards and follow the recipe’s separation/cleaning steps.

Measure the listed ingredient quantities.

Use your existing kitchen measures; do not swap weight and volume.

Sauté and simmer the skillet meals; cover when instructed.

Use an existing appropriately sized pan and fitting lid.

Cook rice, couscous and small sauces.

Use an existing lidded saucepan.

Give soups and pasta enough cooking space.

Use a suitable pot you already own.

Roast vegetables, bake fish or hold pita pizzas.

Use an existing rimmed oven-safe tray; original chicken dinner requires two separate pans.

Hold the broccoli and bean pasta bake.

Use an existing oven-safe dish of suitable capacity.

Drain pasta and rinse canned beans.

Use an existing colander; a fine strainer also works for small quantities.

Rinse quinoa or red lentils without losing small grains.

Use a fine strainer already in your kitchen.

Toss salads and mix fillings.

Use an existing food-safe bowl.

Turn chicken strips, cutlets and other hot ingredients.

Use a suitable existing utensil; avoid reusing a raw-meat utensil on cooked food.

Stir soups, sauces and skillet mixtures.

Use a utensil compatible with your cookware.

Handle hot trays, baking dishes and microwave bowls.

Use intact heat-protective mitts you already own.

Open beans, pumpkin and tomatoes.

Use an existing opener or the product’s pull tab.

Check the recipe’s required internal temperature.

Use a working food thermometer already owned; visual color is not an equivalent check.

Cook the potato or vegetable components using appliance directions.

Use an existing microwave-safe bowl and suitable vented cover.

Peel carrots or potatoes when your preparation calls for it.

Use an existing peeler; washed suitable skins can stay where the recipe permits.

Let rice cook in a dedicated appliance while preparing the other components.

Use the recipe’s saucepan and package directions.

An alternative rice vessel when burner space is limited.

Use a lidded saucepan. Choose this or an electric cooker; neither is required.

Batch-dice onion, pepper or cucumber for bowls, salads and soups.

Use a knife and board. Follow the tool’s blade and food-size instructions.

Press garlic for sauces, soups and skillet meals.

Mince with a knife; no gadget is necessary.

Juice the lemon or lime for the listed dressing or sauce.

Squeeze over a small strainer or use a fork.

Break ground turkey or beef into smaller pieces in the skillet.

Use a heat-safe spoon or spatula.

Dry washed lettuce or spinach before a salad or filling.

Drain and pat dry with a clean towel; follow prewashed package directions.

Move chopped vegetables from the board to the pan.

Use a bowl or appropriate utensil to transfer vegetables.

Drain pasta without transferring it into a separate colander.

Use a regular colander. Confirm secure fit and handle hot water carefully.

Keep warmed tortillas together while preparing the taco filling.

Use a covered plate or clean kitchen towel; follow food holding guidance.

Cut cooked pita pizzas or quesadillas into portions.

Use a suitable knife and board.

Steam broccoli or green beans above water in a compatible pot.

Use the recipe or package’s covered-pot/microwave method.

Trim and peel small produce.

Use an existing suitable small knife.

Slice bread, pitas and soft tomatoes with controlled pressure.

Use an existing suitable serrated knife.

Lift compatible pull tabs with a lever-style helper.

Use a suitable existing opener and follow the can instructions.

Slice suitable vegetables evenly with the supplied guard.

Slice with a suitable knife; follow the tool instructions.

Cut herbs or suitable ingredients with food-safe shears.

Use a suitable existing knife and board; clean after raw protein.

Help grip suitable jar lids.

Use an existing suitable lid grip.

Loosen garlic skins before mincing or pressing.

Peel by hand using a suitable method.

Grate a cheese block or suitable vegetables.

Choose a suitable ready-grated ingredient or an existing grater.

Blend suitable soups in a compatible container when a recipe calls for blending.

Use a suitable existing blender; follow its hot-liquid instructions.