Why this site exists
You’ve got a recipe in hand, but the first step assumes you own tools you don’t have, or that your kitchen behaves like someone else’s. The measurements are in grams, your scale only does ounces, and the oven temp chart doesn’t match your dial.
The photo looks nothing like what you end up with.
This site exists to close that gap. Every recipe here is tested in a kitchen that isn’t perfect—just like yours. We adjust for real conditions, not just theory. No guesswork, no assumptions.
Who writes this site
Trisha Faulkner is the founder and editor.
Do you test recipes with real people?
Yes. Every recipe is tested by me first, then by someone who isn’t a chef—usually a friend or family member who will tell me if it’s actually edible. No shortcuts.
What do you get wrong?
The first few times. I’ve burned stockpots, over-salted soups, and ruined a batch of dumplings so dense they needed a hammer. That’s why we test again.
Why isn’t something here?
If it’s a dish I’ve never made or can’t replicate in a home kitchen, it’s not here. No restaurant-only techniques, no ingredients you can’t find at a normal store.
The stove in my first apartment had a dial that stuck at ‘medium-high’ no matter how you turned it. I learned to cook by watching the smoke, not the numbers.
How a recipe is built
It starts with a dish that worked—once. Then it gets torn apart.
The first test
I make it exactly as written, with the tools I have. If the oven runs hot, I adjust the temp. If the dough cracks, I change the flour. No excuses.
The goal isn’t perfection—it’s to find what actually works in a real kitchen, not a lab.
The second test
Then I give it to someone who doesn’t know the dish. If they ask questions, the instructions get clearer. If they skip a step, it gets simpler.
If it still doesn’t work, we try again.
What we will not do
This site isn’t for gimmicks, shortcuts, or dishes that require a degree in culinary arts.
Things you will never find here
- Recipes that assume you own a mandoline or a sous-vide machine.
- Dishes that take more than an hour of active work.
- Instructions written by someone who’s never burned a pot of stock.
- Photos that look like they were taken in a food studio.
Where to start
If you’re new, try the ‘Weeknight Suppers’ section. If you’re looking for something specific, check the index. If you can’t find it, the contact page is there for questions.
Say hello
We like hearing what worked, what didn’t, and what you’d like to see next. The contact page is the best place to reach us.
The recipes are grouped by category: Appetizers, Beverages, Breakfast & Brunch, Desserts, Main Courses and Salads.