In this paper, I draw from two work in progress chapters from my doctoral thesis currently titled ‘making a meal’ and ‘making a routine.’ I demonstrate how food delivery platforms cook for the world by mimicking paid-unpaid, public-private informal food practices and industries. Yet in cooking up the world, platforms have to engage with people and industries’ actually existing use practices of cooking, eating and making a routine. This argument is part of my doctoral work on what digital platforms Swiggy, Zomato, Instagram and Twitter) do to the labours and cultures of food or foodwork. In this project, I examine how food delivery platforms built relationships with their users through a digital ethnography of their push notifications and use of social media platforms (2020- 21). My in-person ethnographic fieldwork (2022-23) investigated how users (individual/household and restaurant/industry) engaged with food delivery apps through immersions in households, a co-working space and with the restaurant industry From this, I investigated actually existing use practices of cooking, eating and making a routine of meals. I asked how do people absorb algorithmic flows from food delivery apps or match work and life routines to ordering in? Especially since habits and use seem to be central to platforms’ success, was there a platform habit? What happened to platforms if people were not habituated to using them? By paying attention to data about flows between the home and market through commercial and private cooking and the making of routines, I widen the question of platformization out from the workplace into the household. I engage with and contribute to platform scholarship on infrastructure and social reproduction by going beyond platform-worker relationship.