Disclaimer

What "fact-checked" means here

Recipes on this site are researched against multiple culinary sources — cookbook authors, cultural food writers, and established references for that cuisine — before publishing, and photos are visually checked against the dish they represent rather than accepted on tag-matching alone. That said, this is an independent site run by one person, not a test kitchen with a lab. Despite our best effort, a recipe may still contain an error, an outdated technique, or a regional generalization we haven't caught yet. If you spot one, the Contact page is the fastest way to get it fixed.

Food safety and allergies

None of the recipes on this site have been evaluated by a food safety authority or dietitian, and ingredient lists may not capture every trace-allergen risk (cross-contamination, brand-specific formulations, and regional ingredient substitutes all vary). If you or anyone you're cooking for has a food allergy, an intolerance, or another dietary restriction, read every ingredient's actual packaging yourself rather than relying solely on the name used in a recipe here. Cooking times and temperatures are provided as guidance, not a guarantee of food safety — when in doubt, use a food thermometer and follow your local food safety authority's guidance for safe minimum internal temperatures.

Every recipe on this site has been reviewed and carries a "Contains" note flagging common allergens (gluten, soy, shellfish, fish, dairy, egg, peanut, tree nut, sesame, mustard) whenever its ingredients — including compound ingredients like soy sauce, oyster sauce, or curry roux, whose allergen content isn't obvious from the name alone — typically carry one. A recipe with no note is one we've reviewed and found no major allergen in as written. Either way, this note is a starting point for your own check, not a substitute for it: some sauces and pastes vary genuinely by brand (a gochujang or miso might or might not contain gluten depending on the maker), and no note can account for cross-contamination or a substitution you make yourself — it isn't a guarantee for severe allergies.

Not medical or nutritional advice

This site does not provide nutrition facts, calorie counts, or dietary advice, and nothing on it should be treated as medical, nutritional, or health guidance. If you have a medical condition that affects your diet, talk to a doctor or registered dietitian, not a recipe website.

External links

Where this site links to an outside page (a Wikimedia Commons photo credit, a source referenced in a kitchen tip, etc.), that link is provided for reference only. We don't control those sites' content and aren't responsible for it.

Advertising

This site displays advertising, including through Google AdSense, to help cover its costs. Ads are served by Google and its partners and are not personally endorsed by this site. See the Privacy Policy for how advertising cookies are used.

Images

Recipe and kitchen-tip photography comes from Wikimedia Commons and Pixabay, used under each image's respective open license, with the photographer credited on the page. These photos illustrate the dish or subject as closely as we could verify, but a photo shows one real plating of a dish — yours may reasonably look different and still be correct.