Recipe standards
How Tasty Recipes handles sources, measurements, timing and corrections.
Credit the source
Keep the original author credit when known and link to an external source when a recipe is adapted. Images, ingredients and methods should belong to the same recipe.
Use a testing label only with evidence
A kitchen-tested claim requires a documented cooking run: tester, date, ingredient brands or substitutions, equipment, yield, timing and the result. Source review and software checks are separate from cooking a recipe. We do not invent tester names, qualifications, ratings or testing claims.
Make quantities usable
Keep equivalent weights and volumes together when changing portions. Use source-supplied gram weights where available. Do not infer a dry ingredient’s weight from its volume without a reliable conversion. Ambiguous quantities remain marked for manual adjustment.
Be clear about timing and yield
Use confirmed source values when available. Identify estimates and distinguish preparation, cooking, chilling and resting. A batch describes the listed ingredient amounts when a serving count is unavailable. Timed stages can overlap and do not automatically establish total preparation time.
Support safe cooking
Use specific doneness and storage instructions. Our temperature guide links to Health Canada. Ingredient screening helps identify text matches; product labels and preparation methods still matter.
Correct mistakes
Send a recipe link and the requested correction to hello@tasty.recipes. Preserve the source record when making a correction and update the visible recipe details.