A system and method for preparing food, involving a nutritional information module for aggregating nutritional and portion information of an entire menu to adjust serving weight by preferred caloric value. The system involves a scheduler module which compiles task information for any individual recipe. The scheduler module has a passive task time and/or an active task time and stamps the preparation time for a recipe. The system compiles and stores a cook's information for analyzing an individual cooking: style time. Moreover, the system involves a feedback module for predicting preparation time of any particular menu choice. Additionally, the system involves recipe data, an organizer, a shopping assistant, and a recommendation module to facilitate menu pairings as well as sourcing and purchasing, required ingredients, required cookware, and utensils for a recipe.