Master Chef has been redesigned from the ground up improving on the previous versions, by focusing more on tasks rather than too much content, and by providing a web-like look-and-feel. New interface elements have been developed solely for this new interface, making it easier for the user to access any of the most import tasks with one click.

The glossary contains a wealth of information about well known, less known and regional ingredients.

Apart from the Ingredient Glossary, the ingredient properties also include the nutrient analysis, which is a breakdown of the ingredient's nutrients and the amount per 100g, 100ml or any amount that you like.

Use any of the many templates that come with Master Chef or create your own templates using Microsoft Word. Use any formatting and styles that you like. All you need to do is select a template for any recipe, shopping list, supplier or menu and print. Ideal for printing recipe index cards.

The report library is the place where all reports within Master Chef can be accessed from. Reports are grouped in categories and sub-categories for quick and easy preview and printouts.

You can change the locale of a recipe box so that all lists are sorted in the correct alphabetical order that is specific to any locale. Useful for scandinavian / nordic locales and countries, or other countries that use a different sorting order.

Master Chef is currently available in English. German, Italian and Spanish are also supported. Please contact our sales department if you want to have Master Chef in your own native language.

Export shopping lists to Outlook tasks or appointments. Import contacts as suppliers, or export suppliers as contacts. Use Outlook as your default mail client if you don't have access to a SMTP server.

Archive information that is old and not needed any more. By archiving recipe boxes you create a backup that still contains the old information and you will purge deleted information from the original recipe box.

Set up any number of categories so you can further categorize your items.

Set up any number of units of measure so help you calculate costs and nutrition better.

Set up any number of aisles so that you can categorize ingredients within suppliers and shopping lists.

Export information to Microsoft Excel spreadsheets for further analysis.