Recipe Methodology

How recipes get to this site.

1. Concept

We start with what readers ask for and what we want to eat. A recipe makes it past concept only if it has a clear reason to exist — a technique worth teaching, an ingredient combination worth defending, or a problem worth solving.

2. Development

Three rounds of testing minimum. We test at sea level and adjust where altitude matters. We weigh dry ingredients in grams; volume measurements are converted at the end. Salt is by weight unless otherwise noted (we use Diamond Crystal kosher).

3. Verification

A second cook in our kitchen makes the recipe from the written version — no verbal corrections — to catch ambiguity. We adjust based on what tripped them up.

4. Photography

Hero shots are taken of the final test batch. We do not stylize beyond what a home cook can replicate. No glycerin, no plastic ice, no propylene glycol smoke.

5. Nutrition

Nutrition figures are estimates calculated from USDA databases per serving as written. Branded ingredients vary. For specific dietary needs, consult a registered dietitian — see our nutrition disclaimer.

6. Publication

A second editor reviews the post for clarity and accuracy before publication. The author and reviewer are both named at the top of the page.