Editorial standards
How We Write, Source, and Correct the Site
Useful cooking guidance should be clear about where facts come from, where equipment changes the method, and how readers can report an error.
Our publishing principles
- Useful A recipe page should provide ingredients, a sequence, doneness guidance, and serving context
- Specific Appliance size, chicken cut, and temperature matter more than universal promises
- Sourced Heritage and food-safety claims link to authoritative public references
- Correctable Material errors should be fixed promptly and transparently
Recipes and sources
Recipes should use measurable quantities, explain the role of important ingredients, identify appliance-sensitive steps, and use food temperature—not appearance alone—for poultry doneness.
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 editorial conclusions.