How recipes get onto this site
Every recipe is cooked before it is published. Times are measured from a cold pan, temperatures are stated in Fahrenheit, and each recipe carries at least one detail you only learn by actually making the dish: a failure point, a substitution that works, a storage note, or a texture warning.
We write as a kitchen team, in our own voice. We do not invent family histories or personal backstories, and we say plainly which dishes are traditional, which are Tex-Mex, and which are weeknight adaptations.
How nutrition is calculated
Nutrition values are never estimated by eye and never generated by AI. Each ingredient is matched to an entry in the USDA FoodData Central database, converted to grams, summed for the full recipe and divided by servings. The USDA food IDs used for each recipe are kept on record so every number can be traced to its source. Values are estimates for the recipe as written.
Sweeteners and what we will not publish
We publish only nutrition values we can verify against the USDA FoodData Central database. Non-nutritive sweeteners fail that test: some (erythritol, allulose) have no generic entry in the database at all, and others (stevia, monk fruit) carry carbohydrate figures calculated by difference that do not reflect how those products are used. Rather than publish numbers we cannot stand behind, our recipes do not use non-nutritive sweeteners. Where a recipe needs sweetness, it comes from fruit, dates, banana, applesauce, cocoa, cinnamon and vanilla, or from a small, fully counted amount of honey or maple syrup. For the same reason we do not publish “net carb” figures: total carbohydrates and fiber are stated separately, both verifiable, and any further arithmetic is left to the reader.
Corrections
If a time, temperature or nutrition figure looks wrong, tell us through the contact page. We check reported figures against the source data and correct the page, not quietly, but with the fix visible in the updated recipe.
Advertising does not shape recipes
Ads and any affiliate links pay for the site to exist. They do not decide what we cook, what we recommend, or what a recipe says. See the full disclosure.