Editorial policy

Five rules. Every page follows them, and two of them are the reason the site exists in this form.

1. No invented cook and no invented experience

Nobody writes “I have made this a hundred times” here, because nobody has made it once. No invented persona, no fabricated backstory, no photograph presented as our own kitchen.

2. Every page says which kind it is

A reconstruction is a home version of something a restaurant or manufacturer sells. It is not their recipe and it does not claim to be. A published recipe is one that already exists in a cookbook or on a company’s own site, and the page says where it came from. The badge on every page states which you are reading.

3. No ratings we did not receive

No stars, no review counts, no aggregate scores — on the page or in the structured data search engines read. We have received no reviews, so publishing any number would be inventing one. Stars raise click-through, which is precisely why they are worth nothing as a signal.

4. Every page carries something you could not have guessed

Not “season to taste”. Why potato soup cannot be blended, why the badge on a bag of pre-grated cheese stops it melting, why a dry rub falls off a dry wing. If a page cannot offer one of those, it does not get written.

5. Numbers get checked, and stated estimates get error bars

Calorie figures are estimates and are labelled as such, with the method and its accuracy published in the methodology. Where a figure cannot be produced honestly, no figure is shown — about a quarter of the recipes carry none, and that is the rule working.

Corrections

Errors get fixed or the page gets removed. Corrections take priority over new pages. The contact page has the address, and a company that wants something changed about a page covering their product should use it.