About

I’m Rishi Tank. I cook most nights and got tired of losing recipes to screenshots, half-remembered Instagram captions and notes app entries that just said “the chicken thing”. This is where they live now.

How these are tested

Every recipe here is something I have cooked repeatedly, in a domestic kitchen, with equipment you probably own. Where a step matters more than it looks — resting a dough, not moving the pan — I say so and explain why, because that is usually the difference between the recipe working and not.

Where a recipe is adapted from someone else’s, it says so at the top with a link.

Measurements

Everything is written metric-first, by weight where weight matters. The US cup conversions are calculated per ingredient using measured densities — a cup of flour is about 120 g and a cup of sugar is about 200 g, and any converter that treats “cup” as one number is quietly wrong. Where I don’t have a reliable density for something, the site shows ounces rather than inventing a volume.

Scaling a recipe adjusts quantities but deliberately leaves things like “oil for frying” and “salt to taste” alone, because multiplying those produces nonsense.

Nutrition

Nutrition is an automated estimate calculated from USDA FoodData Central and UK CoFID data. It is not a substitute for professional dietary advice and should not be relied on for medical purposes.

Saving recipes elsewhere

Every recipe page publishes structured data, which means you can paste any recipe URL straight into Paprika, AnyList, Mela, Crouton, Mealie, Tandoor, Cronometer or MyFitnessPal and it will import properly — ingredients as a list, method as steps. There are also Cooklang and JSON downloads on each recipe.

Affiliate links

Some equipment links earn a small commission. They are always labelled “Ad” next to the link itself, not buried in a footer. Nothing is recommended that I don’t actually use.