For people who get home Thursday with no idea what to make

You already bought dinner. You just don't know what it is yet.

Tell BiteSize what's in your kitchen. It finds something you can make tonight, says exactly what's missing, then talks you through cooking it, one step at a time, hands free.

Tick what you have and BiteSize finds the meal. The real thing takes a photo of the shelf instead.

Assumes you have oil, salt and pepper. Everyone does.

$762 a year. That's the food the average American buys, forgets, and throws out.

Almost none of that is waste anyone chose. It's the gap between having ingredients and knowing what to do with them at seven o'clock on a Tuesday. So the spinach turns to soup in the drawer and dinner shows up in a paper bag.

ReFED, US Food Waste Report. Consumer spend on food that went to waste, per person, 2024.

Two problems. BiteSize solves these and stops.

Deciding what to make

Point your phone at the shelf, or tap through a list. BiteSize comes back with something real you can make tonight, and is straight with you about the one thing you'd have to go out and buy. Leftovers roll into the next suggestion, so the half onion gets used instead of found.

No pantry database to set up and keep accurate. That's the part everyone abandons.

Actually cooking it

Quantities live in the step, not scrolled away at the top of the page. Every step says how you'll know it's done, not just how long to wait. Say “next” when you're ready. No tapping a video back to where you were with the side of your wrist.

Step 3 of 6

Soften the onion.

Medium heat, 1 tbsp oil, half the onion, diced.

Done when it turns clear and smells sweet rather than sharp, about 4 minutes. If it's browning, the pan is too hot.

4:00 Say “next” when you're ready

What we heard

Summarised from interviews in kitchens, doorways and grocery-store aisles. These are our notes, not quotations.

People pause and rewind videos with greasy wrists, because the video never gives the quantity at the moment they need it.
Beginners rarely say cooking is hard. They say they don't know where to start.
Measurements, and not knowing whether something is done, stop people more often than time does.
Getting everything chopped and in place beat the cooking itself as the hardest part.
“What goes with what” came up as its own problem. Food gets thrown out because nobody can picture the combination.
Cooking for one makes most meal-planning tools feel pointless.

Get in early.

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