How We Research, Test, and Correct Our Work

Four visible status labels

• Research draft Source review and method planning; not yet cooked as displayed
• Kitchen-tested Cooked with the shown quantities, steps, equipment, and key conditions recorded
• Retested Repeated after a meaningful method change or reported problem
• Updated Copy or method changed; the page should say what changed and when

Testing records

Tests should record ingredient weights, brand when material, chicken weight, cookware, appliance model, temperatures, timings, yield, and observed result. A failed test is useful and should not be hidden when it explains a change.

Sources

Cultural, historical, and food-safety claims should link to primary or authoritative sources where available. Other recipes can reveal questions worth investigating, but their distinctive wording, photography, and presentation are not copied.

Ratings and nutrition

We do not invent stars, reviews, testimonials, or nutrition figures. Nutrition will appear only when the calculation method and serving basis are disclosed.

Corrections and commercial work

Material corrections should be made promptly and noted on the affected page. If affiliate links, sponsorships, samples, or advertising are introduced, they will be disclosed near the relevant content and will not determine test outcomes.