Methodology and sources

How a recipe is built

We start from the established technique for a dish, not from a single viral version. We decide which ingredients are essential, which are regional extras, and which can be swapped without ruining the result. Then we write the recipe for a standard home kitchen: a stove, an oven, a few pots and pans, and a sharp knife.

Measurements

• Every ingredient is given in cups, tablespoons and ounces, and in metric units (grams, milliliters).
• Dry ingredients such as flour and sugar are best weighed. Where we give cups, we state how the ingredient was measured.
• Oven temperatures are given in both Fahrenheit and Celsius.
• When the servings adjuster changes a quantity, the result is rounded to a practical kitchen amount.

Times and doneness

Stoves, pans and ingredients vary, so every time is a range. We pair it with a cue you can check: color, texture, sound or smell. For meat, poultry and fish, follow the safe internal temperatures published by your national food-safety agency.

Substitutions

We list substitutions only when the dish still works, and we say what will change in flavor or texture. If a swap is not a good idea, we say that too.

Sources

Statements about the history or origin of a dish are cited at the end of the post. We prefer published food-history references, regional culinary institutions and encyclopedias over blog posts. Where origin is disputed, we say that it is disputed.

What we do not do

• We do not publish nutrition facts or calorie counts.
• We do not claim that a food prevents, treats or cures anything.
• We do not state that a recipe was tested in a specific kitchen unless it was.

Found a problem?

Tell us through the corrections page.