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Dietary preferences and allergies
How to set allergies and dietary preferences, what A La Carte does with them, and what the flagging can and cannot be relied on for.
Setting your allergies and preferences
Profile → My Kitchen → Dietary Profile holds two lists: Allergies (nuts, dairy, shellfish and the rest) and Preferences (vegetarian, vegan, halal, kosher, gluten-free, dairy-free, keto, low-carb, paleo, low-FODMAP, low-sodium and others). Tap to select.
Selecting 'Other' in either list opens a free-text box for anything the buttons don't cover — an ingredient you can't eat, a restriction phrased your own way, or a note like 'no cilantro'. Free text carries the same weight as the buttons.
You're asked for this during onboarding too; both screens edit the same profile.
How your profile is used
Every recipe you save is checked against your profile. A recipe that conflicts lists each conflict under its description, such as 'Contains peanuts' or 'Not Vegetarian', each with a button that fixes just that one: 'Swap out peanuts', 'Make it vegetarian'. With two or more, 'Fix all' handles them together.
On a saved recipe those buttons are part of A La Carte Plus: they open Edit with AI with the request already written, and you review every change before it is saved. On a recipe the Create chat has just made, they send the request as your next message in that chat, which is on the free plan.
Recipes you create with AI are built to respect your profile from the start, and so are AI edits (A La Carte Plus).
If you change your allergies, preferences or notes, the recipes you have ALREADY saved are re-checked, so the flags reflect your current profile rather than an old one.
With A La Carte Plus, open a flagged recipe and use 'Edit with AI' — ask for what you need and it rewrites the recipe, leaving everything else intact. On the free plan you can change it yourself with the pencil.
What the checking can and cannot do
Allergen flagging is generated automatically and it can be wrong. It reads recipe text. It cannot know how a product was manufactured, what else a facility processes, or what a brand changed last month.
Treat it as a second pair of eyes that catches obvious problems quickly. It is not a substitute for reading labels, and it is not medical advice. If a mistake would be dangerous for you, verify independently, every time.