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I’ve been making burritos at home for about six months, and I can’t stop the structural collapse. The first bite is great, but by the third the bottom tears and everything lands on my plate.What I’ve tried so far:Warming the tortilla in a dry pan for 20 seconds Using a 12-inch flour tortilla Tucking the sides in before rollingMy usual filling is rice, black beans, grilled chicken, pico, cheese, and sour cream. I think I’m overfilling it, but I don’t know where the limit is.How much filling is too much for a 12-inch tortilla? Should I steam the tortilla instead of using a dry pan? Does the order of ingredients matter? Is foil-wrapping worth it?Any tips from the pros would help. I’m tired of eating burrito bowls by accident.

I want to keep my personal home recipes completely separate from a small catering side business I run. I do not want them in the same recipe library. Is it possible to have two separate workspaces under one account, or do I need two accounts?

I have a flour tortilla recipe and every time I open it the calorie count seems slightly different — sometimes 180 kcal per serving, sometimes 185, once it showed 192. The recipe itself has not changed. This is confusing and I do not know if the numbers I am relying on for planning are accurate.

I am creating recipes to share with a cooking class I run. Some techniques are much easier to demonstrate in video than text — the tortilla press motion, the fold and seal for burritos, the tomatillo charring technique. Can I embed or attach videos to recipe steps? Or link to an external video (YouTube)?

I want to print selected recipes to keep in a physical binder in the kitchen. The default PDF export is formatted for screen reading and does not work well printed — the fonts are small and the layout wastes space. Is there a print-optimised layout?

On my desktop the app is fast. On my phone (about 4 years old, mid-range) the recipe editor is noticeably slow when I am editing a long recipe with step photos. Is there a low-bandwidth or simplified mode? I mostly use the phone for cooking mode, not editing, but even cooking mode has some lag.

When I cook a recipe I often want to make a note about how it went — what I would change, what the actual yield was, whether the timing was correct in practice. I do not want these notes to modify the recipe itself. Is there a run log or note feature separate from the recipe content?

I want to have a local backup of all my recipes. What export formats are available and does the export include attached photos and my custom ingredient library?

My salsa verde is a standalone recipe. I also use it as an ingredient in three other recipes. I want to reference it as a sub-recipe rather than listing all its ingredients separately, so that if I update the salsa verde recipe the change reflects everywhere it is used. Is this possible?

I want to add photos showing what the product should look like at each stage of a recipe — for example, what the bean broth should look like at the 1-hour mark vs the 2-hour mark. I can add photos to the recipe header but cannot find a way to attach images to individual steps.

When I scale a recipe from 4 portions to 7, some ingredient quantities are rounding to whole numbers in a way that changes the recipe. For example, 1.2 garlic cloves becomes 2 cloves instead of staying at 1 or showing 1.2. Is there a setting to control how rounding works? I would prefer it either stays as the decimal or rounds down rather than up.

I have coriander excluded at profile level and it is respected in the main ingredient list every time. But when I ask for a substitution on something else, coriander turns up in the suggestions. Twice this week. Is the exclusion only applied to the first pass?

It counts down and buzzes while I am still tucking the sides in. I assume I am slow rather than the timer being wrong, but it is putting me off. Is it timing the roll or something else?

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Hi, We’re using Salesforce as a CRM, and would like to push Salesforce data (Calls, Opportunities) into Company. Is that possible and how would I go about getting this started?- Josephine